Feeds:
Posts
Comments

Archive for the ‘Flat Shapes’ Category

Serves 4

  • 4 flour tortillas or Mandarin pancakes
  • 2 tsp vegetable oil
  • 4 skinless, boneless chicken breast halves (4 oz each), cut into thin strips
  • 1/2 medium red bell pepper, thinly sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup hoisin sauce
  • 2 tsp Chinese or regular mustard
  • 1 tsp hot sesame oil
  • 4 medium green onions, sliced
  • 1/4 cup chopped fresh cilantro
  1. Preheat oven to 250°F.  Wrap tortillas together in foil.  Place tortillas in oven to warm. 
  2. While tortillas are warming, in a large nonstick skillet or wok, heat oil over medium heat.  Add chicken, pepper, and garlic.  Stir-fry until chicken is no longer pink, about 10 minutes.  Add hoisin sauce, mustard, and sesame oil.  Cook, stirring, until heated through, about 2 minutes. 
  3. Spoon chicken mixture evenly down center of tortillas.  Sprinkle green onions and cilantro over chicken.  Roll up tightly.  Place on plates.  Serve immediately. 

Read Full Post »

Makes 4 servings

  • 1/2 lb ground beef
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 2 cups thick and chunky salsa, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tbsp Zesty Italian dressing
  • 8 corn tortillas (6 inches)
  • 2 tbsp chopped fresh cilantro
  1. Preheat oven to 400°F.  Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently.  Add 1 cup of the salsa; simmer 3-4 minutes or until peppers are tender.  Remove from heat; stir in 1/2 cup of the cheese. 
  2. Spread 1/4 cup of the salsa onto bottom of 13×9″ baking dish.  Brush dressing lightly over both sides of tortillas.  Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper.  Microwave on high 20-30 seconds or just until warm.  Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up.  Place, seam side down, in dish.  Repeat with remaining 4 tortillas and remaining meat mixture.  Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil. 
  3. Bake 30 minutes or until heated through.  Uncover; top with remaining 1/2 cup cheese.  Bake an additional 2-3 minutes or until cheese is melted.  Top with cilantro.

Read Full Post »

Makes 4 servings

  • 1 beef sirloin steak (1 lb)
  • 1 onion, sliced 1/2 inch thick
  • 1 each red and green pepper, quartered
  • 1/2 cup barbecue sauce
  • 8 flour tortillas
  • 1/2 cup shredded cheddar cheese
  1. Preheat greased grill to medium heat. 
  2. Grill steak 1 minute.  Add vegetables to grill.  Cook 8 to 10 minutes or until steak is at medium doneness (160°F) and vegetables are crisp-tender, turning occasionally and brushing frequently with the barbecue sauce for the last 5 minutes of the grilling time. 
  3. Cut steak and vegetables into thin strips.  Spoon evenly onto torillas; sprinkle with cheese.  Roll up. 

Read Full Post »

Serves 4

  • 1 avocado, pitted and peeled
  • 1 tsp fresh lime juice
  • salt
  • 4 (7″) flour tortillas
  • 2 cups black-bean or regular salsa
  • butter, for cooking eggs
  • 8 large eggs
  • 2-3 oz shredded sharp cheddar (about 8 tbsp)
  • grape tomatoes and cilantro sprigs for garnish
  1. In a small bowl, combine avocado and lime juice.  Mash together with a fork and season with salt.  Set aside. 
  2. Heat each tortilla in a dry nonstick skillet until hot and starting to crisp. about 1 minute per side.  Set aside and keep warm. 
  3. Warm the salsa and remove from heat. 
  4. Melt 1-2 tbsp butter in a large nonstick skillet (or 2 smaller ones) over medium heat.  Crack two eggs at a time into heated pan and cook until set, 1-2 minutes. 
  5. Place a tortilla on each of the flour plates, spoon about 1/2 cup salsa on each tortilla and top with 2 tbsp cheese and 2 eggs.  Garnish with the tomatoes, mashed avocado and a couple of cilantro sprigs. 

Read Full Post »

Serves 4

  • 2 1/2 cups shredded/chopped chicken
  • 2/3 cup salsa
  • 1/3 cup green onion slices
  • 3/4 ground cumin
  • 1/2 tsp oregano leaves, crumbled
  • 1/2 tsp salt
  • 8 flour tortillas (7-8″)
  • 1/4 cup melted butter
  • 1 cup (4 oz) shredded cheddar cheese
  • Guacamole
  1. Preheat oven to 475°F. 
  2. Combine chicken, salsa, onion, cumin, oregano and salt into saucepan; simmer 5 minutes.  Brush one side of tortillas with butter. 
  3. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 3 tbsp cheese.  Fold 2 sides over filling; fold ends down. 
  4. Place seam side down in 13x9x2″ baking dish.  Bake in preheated oven for about 13 minutes.  Top with guacamole and salsa.

Read Full Post »

Serves 6

Burgers

  • 2 dried chorizo sausages (4 oz total), halved lengthwise, removed from casings and cut into small chunks
  • 1/2 cup cilantro leaves
  • 2 large scallions, cut into 2 inch pieces
  • 1 large jalapeño pepper, seeded and cut in large pieces
  • 1 clove garlic, smashed
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 1/2 lb ground beef
  • 6 burrito-size (8 inch) flour tortillas, stacked and wrapped in foil
  • nonstick spray
  • 6 slices (1 oz each) Monterey Jack cheese with jalapeño peppers
  • 6 lettuce leaves
  • 3/4 cup each guacamole and salsa
  1. Burgers: Put all ingredients except beef in a food processor.  Pulse until very finely chopped and blended.  Scrape into a large bowl; add beef and gently mix to combine.  Shape into 6 oval burgers, about 5″ long and 3/4″ thick. 
  2. Heat outdoor grill.  Put tortillas on grill to warm while burgers cook. 
  3. Coat burgers with nonstick spray.  Grill, turning once, 8-12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F.  Top with cheese; cover grill 45 seconds or until cheese starts to melt. 
  4. Unwrap tortillas; place a lettuce leaf toward one end of each, lining up edges.  Top with a burger; spoon on 2 tbsp each guacamole and salsa.  Fold opposite ends of tortilla up and over burger and toppings, then fold in sides. 

Read Full Post »

Makes 4-6 servings

  • 1 chicken breast fillet or vegetarian chicken pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced red bell peppers
  • 2 tablespoons minced green onions
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 3/4 cup shredded Monterrey jack cheese
  • 5 (7 inch) flour tortillas
  1. Preheat barbecue grill or frying pan to high heat.
  2. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
  3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
  4. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
  5. Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  6. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five egg-rolls.
  7. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
  8. Preheat 4-6 cups of oil to 375°F.
  9. Deep fry egg-rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each egg-roll diagonally lengthwise.

Read Full Post »

Older Posts »