Charred Cauliflower Quesadillas with Taco Slaw

So flavorful and filling.  Yield: 6 quesadillas, serves 6

INGREDIENTS

2 small or 1 large fresh poblano chiles
1 small head cauliflower, cored and cut into rough 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil, plus more for cooking quesadillas
3 scallions, thinly sliced
1 tablespoon lime juice
2 cups (about 8 ounces) coarsely grated Monterey jack cheese
12 small (7-inch) flour tortillas (to make gluten-free, use corn or almond tortillas)

1.  Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over.  (Or you can use the broiler, turning often).  Put the poblano chiles in a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.

2. Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper. Heat heavy 12-inch pan over high heat until almost smoking.  Add cauliflower cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking for 8-10 minutes. Set aside.

3. Mix filling: When poblanos are cool enough to handle, peel the charred skin (with your fingers or paring knife).   Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.

4. Assemble and cook quesadillas: Put a 1/3 cup cauliflower filling and 1/3 cup shredded cheese on each tortilla. Heat a skillet or griddle over medium heat.  Cook quesadillas until lightly browned about 3-4 minutes on each side. Cut quesadillas into wedges and serve with your choice of fixings. 

Cumin-Lime Crema

1/2 cup sour cream or Mexican crema
A few gratings fresh lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of salt

Mix all ingredients together, adjust seasonings to taste, and serve alongside quesadillas.

Lazy Taco Slaw

1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
Coarse salt
Juice of half a lime
2 scallions, sliced thin
A dollop of sour cream or plain yogurt
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves

Mix cabbage salt and lime together in a large bowl.  Set aside for 5 minutes (it will shrink a bit).Then toss together with scallions, then yogurt and hot sauce. Adjust seasonings/ingredients to taste, add cilantro.  

Slow Cooker Beef Enchiladas

This super easy recipe makes its own beef enchilada sauce and shredded beef.

INGREDIENTS

 1 (3 pound) chuck or sirloin beef roast

 2 cups low-sodium beef broth

 2 tablespoons apple cider vinegar

 1 cup (8 ounces) salsa

 2 Tablespoons Ancho Chipotle Paste*

 1 teaspoon ground cumin

 1 teaspoon chili powder

 1 teaspoon onion powder

 1 teaspoon garlic powder

 1 teaspoon salt

 1/2 teaspoon pepper

 2 tablespoons cornstarch or flour

 10 6- or 7-inch flour or corn tortillas (my favorite for enchiladas are half corn/half flour tortillas from Trader Joes)

 1 cup shredded sharp cheddar cheese

 1 1/2 cups shredded Monterey Jack cheese (or all cheddar)

 Fresh cilantro (optional)

INSTRUCTIONS

In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.

Remove the roast from the slow cooker and place in a large bowl.  Shred and remove any fat.

Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. 

Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. 

Toss the cheddar and Monterey Jack cheeses together.

Warm tortillas in a skillet for about 15-20 seconds per side to make more pliable.  Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).

Pour sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).

Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.

Sprinkle with fresh cilantro, if desired.  Serve with avocado slices, sour cream, tomatoes, lime wedges, spinach, etc.

NOTES

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking.

To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

*Wegmans Ancho Chipotle Paste is a Smoky Chile Paste. Gluten Free. Lactose Free. Vegan. No Artificial Colors, Flavors or Preservatives. Ancho chiles are dried, ripe poblano peppers with a great smoky flavor. Roasted onion adds sweetness; best with chicken. Medium heat. 

adapted from HTTPS://WWW.MELSKITCHENCAFE.COM/SLOW-COOKER-MEXICAN-SHREDDED-BEEF-FOR-ENCHILADAS/.  

YIELD: 16 ENCHILADAS

PREP TIME 15 MINUTES  

COOK TIME 8-9 HOURS  

PREP TIME PART TWO:  30 MINUTES

BAKE TIME:  30 MINUTES

TOTAL TIME 10 HOURS 15 MINUTES

Grilled Corn Salsa

Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from a jalapeno.  This recipe has been on repeat all summer here.  My kids love the corn in the pico de gallo.  I usually grill 5-6 ears of corn, and use half for the recipe and serve the others on the side.  Adapted from Minimalist Baker and Bobby Flay.

INGREDIENTS
2 large ears corn grilled and removed from the cobb
1/4 red onion, diced
4-6 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper to taste
juice of one lime
1/3 cup fresh cilantro, chopped

DIRECTIONS
To grill corn gently pull back the husk, leaving it still attached at the bottom and remove the silk.  Put the husk back on and soak the ears of corn in cold salt water (1T of salt in a large pitcher of water works well for me).  Soak for 10-15 minutes while the grill preheats.   With the husks on grill the corn for about 12 minutes, rotating it a quarter turn every 3 minutes or so.   If you want more color or char marks on the actual corn, carefully pull the husk back put it back on the grill for a little color for a couple of minutes rolling to heat all sides.

Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
Serve immediately or cover and put in the fridge.

Quick Black Beans

A quick and tasty way to serve black beans!  From My Predilections.

1 can black beans rinse and drained
1/2 teaspoon garlic salt
1 teaspoon olive oil generous
dash of cumin (to taste)
red pepper flakes (optional)

 Place the beans in a small bowl. Microwave on high for one to two minutes or until heated through (microwave times vary). Stir in the garlic salt, olive oil and cumin (and optional red pepper flakes).

Shredded Beef Tacos

This was a super simple and delicious way to make shredded taco meat.

3-4 lb. chuck roast
2 T oil
garlic powder
fresh ground pepper
kosher salt

1/4 cup taco seasoning
2 T of Trader Joe's 21 Seasoning Salute
1/2 cup water
1 small diced onion or 1/2 a large onion


Heat oil in large skillet over medium to medium high heat until glistening.  Sprinkle garlic powder, salt and pepper generously on both sides of roast.  Brown and sear all sides of the roast (a couple of minutes on each side).

Transfer roast to crockpot.  Sprinkle on onion, taco seasoning, 21 Seasoning Salute, and water.  Cover and cook on low 8-9 hours or high for 5-6 hours.

Shred apart, and remove any fat.  Serve with your favorite taco toppings.  We like black beans, guacamole, spinach, tomato, sour cream, and queso fresco.

Guacamole

This is my favorite homemade guacamole.  It's definitely the chunky variety--more like a pico de gallo mixed with avocado.  Soaking the onions is genius!  It's delicious!  From Martha Stewart.

INGREDIENTS

1/2 cup minced white onion 

3 ripe avocados, coarsely chopped 

1 jalapeno chile (seeds and ribs removed), minced 

1 plum tomato, seeded and diced 

1/4 cup chopped fresh, cilantro 

2 to 3 tablespoons fresh lime juice 

Coarse salt 

Tortilla Chips

DIRECTIONS

Place onion in a small bowl. Add enough cold water to cover. Let soak 20 minutes; drain.

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine, mashing slightly. Serve with tortilla chips.

Taco Soup

This is our favorite taco soup.  Using the tomato juice in the base makes it extra yummy.  Slightly adapted from Celeste Peterson.

1/2 c diced onion
1 lb. lean ground beef
1 can (46oz) tomato juice
1 can (15oz) diced tomatoes (I like petite diced)
2-3 cans (15oz) beans, rinsed and drained (we like black, great northern, or kidney)
1 can (15oz) corn or hominy or 1 cup frozen corn
2oz. (1/4 c) taco seasoning
1 jar mild salsa

In a large stockpot brown meat with onion.  Then add the rest of the ingredients and heat until warm.  Serve with sour cream, cheese, avocado slices, corn chips, or tortilla strips.  We also love this with corn muffins.

The Best Chicken Enchiladas

Enchiladas are one of Baldy's favorite foods.  But those slimly green chiles floating in cream of chicken soup type of enchiladas totally turned me off to enchiladas for a long time.  I've tried TONS of recipes trying to find the REAL enchilada.  As I explored I realized that I prefer a simple filling mostly chicken and cheese.  I found that the sauce was one of my least favorite things--not liking green or red canned sauces.  I also discovered that a good sauce uses chili powder to get the color not just tomatoes.  And then I found recipe.  And I tried it.  And I knew my search was over.  These were the most amazing enchiladas to both an enchilada affecionado and an enchilada skeptic.  And do yourself a favor--make the sauce.  It's sooooooo worth it!  Adapted from The America's Test Kitchen Family Cookbook.

 The Best Chicken Enchiladas

3 cups finely shredded or chopped cooked chicken (about 1.5 pounds)

12 ounces sharp cheddar cheese, shredded (about 3 cups)

2 ½ cups fast enchilada sauce*  (or use 20 oz canned)

1 can chopped green chiles, drained (for extra heat use 2 cans!)

12/ cup minced fresh cilantro

Salt

Pepper

12 (6-inch) soft corn tortillas

1.  Preheat oven to 400 degrees.  Combine the chicken, 2 cups of the cheese, ½ cup of the enchilada sauce, the green chiles, and cilantro in a large bowl.  Season with salt and pepper to taste.

2.  Stack the corn tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45-60 seconds.

3.  Spread the warm tortillas out on a clean counter.  Place 1/3 cup of the chicken mixtures evenly down the center of each tortilla.  Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 baking dish lightly coated with vegetable oil spray.  (Note: you may need to lay 4 of the enchiladas on top if you’re making all 12.   *I usually make only half in an 8x8 pan and freeze the other 6 for another dinner).

4.  Lightly spray the enchiladas with vegetable oil spray.  Spread 1 cup of sauce over enchiladas to coat thoroughly.  Sprinkle the remaining 1 cup of cheese down the center.  Cover with foil and bake until heated through 20-25 minutes.  

5.  Remove foil and continue to bake until the cheese starts to brown about 5 more minutes.  Serve with any remaining sauce, lime wedges, sour cream, diced avocado, shredded lettuce, and salsa.

Fast Enchilada Sauce

1 tablespoon vegetable oil

1 onion, minced

½ teaspoon salt

3 tablespoons chili powder

3 garlic cloves, minced

2 teaspoons cumin

2 teaspoons sugar

2 (8oz) cans tomato sauce

½ cup water

Heat the oil in a 12-inch skillet over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Stir in the chili powder, garlic, cumin, and sugar.  Cook until fragrant, about 15 seconds.  Stir in the tomato sauce and water.  Bring to simmer and cook until slightly thickened, about 4-5 minutes.  Season with salt and pepper to taste.  (Note we love the sauce like this, but for a more authentic sauce that’s smooth, you’ll need to strain it through a fine mesh strainer first).


*To Make Ahead.  Assemble the enchiladas through 3, cover tightly with plastic wrap and refrigerate for up to 2 days (or freeze by adding another layer of foil).  Let thaw if frozen at least 24 hours in the fridge.  Then top with sauce and cheese and baking as directed in steps 4 and 5.

Oven Baked Chimichangas

This recipe is a great way to use up leftover rice (or quinoa) and chicken.  And it soooooo good.  Baldy especially likes it with leftover Mexican chicken.


14/ cup canola oil
1 onion, chopped extra fine
1 (16 oz) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (or quinoa)
2-3 cups diced or shredded cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (note this can add a lot of heat, to lessen the heat remove the seeds and only use on chile.  Since there are several in a can, I freeze the rest to use later).
1 cup shredded cheddar or monterey jack cheese
1/2 cup finely chopped cilantro
salt and pepper
6 large burrito-size flour tortillas (we like whole wheat)

Place a rimmed baking sheet in the oven and preheat to 450 degrees.  While the oven is heating, in a large 10-inch skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering.  Cook the onion until it is just softened about 3-4 minutes.  Stir in beans, rice, chicken, and chipotle pepper and cook until the mixture is heated through about another 3-4 minutes.  Take it off the heat and add the cheese and cilantro.  Season with salt and pepper to taste (about 1/4 t of each).

Warm the tortillas in the microwave until soft and pliable (cover with a damp paper towel and cook about 30-60 seconds).  Top each warm tortilla with some of the chicken mixture leaving about 2 inches from the sides.  Tuck in both ends and roll up tightly.  Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet in the oven.  Bake until the chimichangas are golden brown and crisp about 7-9 minutes.  Serve with a side of lettuce, sour cream, fresh tomatoes, and/or salsa.

Note: The chimichanga filling freezes really well.  So sometimes I only make up 2 or so chimis and then freeze the rest to make at another meal.

Salsa Verde Chicken Tostadas

This is one of my favorite recipes to use leftover chicken in. You can marinate the chicken, salsa, and bean mixture 2-3 hours before cooking, but I think it still tastes really good as a quick last-minute dinner w/o any marinating.  My favorite part is the crunchy tostada.  Adapted from My Kitchen Cafe.

4 whole-wheat flour tortillas

1/2 cup shredded monterey jack cheese

1/2 cup shredded sharp cheddar cheese

2 1/2 cups cooked, shredded chicken

1 cup green salsa (salsa verde) plus more for serving  (we like the Goya brand)

1/4 cup chopped cilantro

1 can black beans, rinsed and drained

1/4 teaspoon ground cumin

Toppings: lettuce, tomatoes, sour cream, avocado, etc.

Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.

Meanwhile, in a medium bowl, toss together the chicken, salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.

Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired.  Serve immediately with additional green salsa if desired.

Enchilada Style Chicken Burritos

Another favorite leftover chicken recipe.

2 cups cooked chickehn, chopped or shredded (we like the Mexican chicken or lefttover rotisserie/roasted chicken, canned chicken also taste good just rinse it first)
1 package Vigo black beans and rice, cooked
1 can black beans drained and rinsed
1 1/2 cups Colby-Jack or Cheddar cheese
10 tortillas
1 small can red enchilada sauce

Prepare the Vigo beans and rice according to package directions.  Mix chicken, beans and rice, and canned beans.  Add 1 cup of cheese and mix together.  Pour a little sauce on bottomo of 9x13 pan.  Fill tortillas with chicken mixture, place in pan, pour remaining sauce on top and then sprinkle with cheese.  Cook 30 minutes at 350 degrees.

*Note this can be made ahead and frozen.  Just cover enchiladas with aluminum foil and freeze.  Remove from freezer and thaw in fridge for about 1-2 days, then bake a little longer.

Mexican Chicken

A super easy crock-pot recipe to cook chicken.  We don't love this chicken by itself, but prefer to use the chicken in other recipes (like the chimichangas).  But you can serve it over steamed rice with cheese, tortilla chips, and green onions for a meal if you like.

3 large chicken breasts
1 can black beans, drained and rinsed
1 can reduced fat cream of chicken soup
16 oz. jar of salsa (mild or medium according to your taste)
1/2 cup sour cream

Mix together the soup, salsa, and sour cream in a bowl.  Grease crock pot.  Put chicken breasts and black beans into crockpot.  Pour soup mixture on top.  Cover and cook on low 6-8 hours (less if chicken is already thawed).  When done, break apart and shred chicken.  Measure in 1-2 cup intervals to use for other recipes (I like to freeze it in 2 cup sizes in quart size ziploc bags).

Tortilla Pie

This is a favorite vegetarian recipe.  It’s great because you can use to turn leftover fresh salsa and guacamole into something new. But you can also use prepared salsa (from a jar) and *guacamole (frozen) and easily have all the ingredients “on hand” for a last minute dinner—Preparation time is only 10-15 minutes, baking time 25 minutes. From Easy Weeknight Favorites.

Ingredients
• 1 (16 oz) can refried beans
–OR- drained black beans
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 eight-inch flour tortillas
• 1 cup chunky salsa (fresh will work—just drain extra juices) mild or medium according to preference
• 2 (4-6 oz) cartons of *guacamole or about 1½ -2 cups fresh guacamole
• 1 (8 oz) package of shredded Mexican cheese blend cheese or cheddar cheese
• Garnishes: sour cream, chopped lettuce or spinach, additional salsa or guacamole

1. Combine beans with chili powder and cumin, set aside (I prefer black beans over refried beans). Line a 9-inch cake pan with aluminum foil and lightly grease.
2. Place 1 tortilla on the bottom and spread with half of the bean mixture, top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
3. Repeat layers with remaining ingredients, except cheese. (Pan will be quite full).
4. Cover with foil and bake at 350ºF for 20 minutes. Uncover and sprinkle remaining cheese on top. Bake uncovered an additional 3-5 minutes until cheese melts. Cut into wedges to serve. Garnish, if desired. Yields 6-8 servings.

*Note: you can make your own guacamole, but I prefer to buy “fresherized” guacamole for this recipe that is available at grocery stores in the same section as baby carrots. It tastes great, has no preservatives, and can be frozen (thaw before using it in this recipe). Also it is usually the same price or cheaper than buying avocados! I’ve found it both at Wegmans and Aldi.

Black bean, Corn, and Quinoa Salad

My friend put this recipe on her food blog that she adapted from here.  Below is my take on it.  It is delicious!    This is the perfect side dish to any Mexican meal.  But I also LOVED it as a filling with our tacos/burritos.  I would choose this anytime over rice and beans.  It's so good and good for you!

1 Tbl. oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 c. chicken or vegetable broth
1  1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt and pepper
1 c. frozen sweet corn
1 (15 ounce) cans black beans, drained and rinsed
1/2 c. cilantro, chopped

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold (I liked it just barely warm).

Restaurant Style Salsa

This is our new all-time favorite winter salsa.  Beware, it's super yummy!  Adapted from Pioneer Woman

Prep Time: 10 Minutes Cook Time: Servings: 12 (this makes a LOT)

Ingredients
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies), slightly drained
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (she leaves the seeds and membranes in)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (or more to taste, up to a whole cup)
½ whole Lime Juice (or a 1 whole lime if it's a smaller one)

Preparation Instructions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.  Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Beef and Chipotle Burritos

This is one of our favorites...a super tasty and easy crockpot recipe.  Unfortunately it's also a recipe that's gotten a bad rap...but I still insist that if you follow the directions, the meat turns out tender and more flavorful then anything you'd find around here (we're hurting for good Mexican).  The secret likes in the canned chipotle peppers in adobe sauce.  Don't try and take a shortcut and dump in the whole can of chipotle peppers.  And don't try to skip chopping and seeding them.  You have been warned.

Ingredients
• 1-1½ lb. boneless beef round steak (cut ¾ in. thick)
• 1 (14 oz.) can of diced tomatoes, undrained
• ½ cup chopped onion
• 1-2 canned chipotle peppers in adobe sauce, chopped & seeded
• 1 t dried oregano
• ¼ teaspoon cumin
• 1 clove of minced garlic
• 6-9 tortillas (any kind)
• ¾ cup cheddar cheese
• fresh Pico de Gallo
• sour cream
• lettuce


1. Trim fat from meat. Cut into 6 pieces. In a crock-pot place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, & garlic.
2. Cover; cook on low for 8-10 hours or on high for 4-5 hours.
3. Remove meat from cooker. Using 2 forks, pull the meat apart into shreds. Add some of the juice to meat until desired consistency.
4. Spoon meat into warm tortillas and top with cheese, Pico de Gallo, sour cream, lettuce, beans, etc. Enjoy.

Note:  Leftovers make excellent Nachos Grande.