Mexican Archives - Page 3 of 3

Grilled Stuffed Jalapeno Peppers

June 10, 2011 ·

It is not very often that a new recipe immediately leaps way to the top of the list. But when I saw a tasty recipe in Experience Life magazine, I think my heart skipped a beat with excitement. I got that ‘I just found a recipe that will change your life’ feeling. Cheese, black beans, green onions, garlic and spices, all nestled in a tasty little jalapeno? Seriously? Time to fire up the grill!

In fact, I was tempted to simply grab a spoon and eat the filling straight from the bowl.

I resisted and instead stuffed these beautiful jalapenos. The result is a delightful, healthy twist on a jalapeno popper.

This heavenly dish makes for a perfect appetizer at any summer gathering, yet is easy enough to whip together for a light weeknight dinner. Enjoy and have a great weekend!

Grilled Stuffed Jalapeno Peppers
Yields 8 (appetizer) or 4 (dinner) servings

16 jalapeno peppers
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
4 green onions, chopped
4 cloves fresh garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon chili powder

In a mixing bowl, combine all ingredients except the peppers.
Make a lengthwise slit down each pepper, leaving the stem intact; carefully remove ribs and seeds. (Tip: a quick rinse helps remove the seeds from the inside, lessening the heat)
Distribute filling evenly among peppers (about 1 tablespoon per pepper).
Heat grill to medium heat. Place stuffed peppers on a sheet of foil on the grill. Cover and cook until cheese mixture has melted and peppers are softened, about 10-15 minutes.

Adapted from Experience Life

Filed Under: appetizers, Recipes, vegetarian Tagged With: beans, black beans, cheese, dinner, grilled, grilling, jalapeno, Mexican, peppers, poppers, quick, spicy, stuffed peppers

Cheese Enchilada Casserole

June 1, 2011 ·

Truth be told, after the birth of our son, my husband (Mike) and I fell into what some might affectionately call a “dinner rut.” Our dinners were something quick and easy for Mike to whip together while I took care of putting the baby to bed. And the rotation went something like this: pizza (frozen), pasta (fresh ravioli), Pei Wei (sesame chicken!), and eggs (which later morphed into “p’eggs”). We were tired. We were hungry. Sometimes we had pizza 2 nights in a row. After many many months we were ready for a change. The baby was older and bedtime a bit more predictable. It was time to dig into my recipe archives, and the revival of Cheese Enchilada Casserole was born.

Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too. With some advance prep work it can easily be assembled and on the table in around 30 minutes. There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce. Yet it’s just as tasty prepared in the version written below.

Cheese Enchilada Casserole

Yields: 4 servings

Ingredients

1 cup (8 oz) fat free cottage cheese
1 cup (4 oz) shredded cheddar cheese
1 bunch green onions, chopped
15 oz can diced tomatoes with green chiles
3 cloves minced garlic
2 tsp chili powder
1 cup taco sauce
¼ cup (1 oz) shredded cheddar cheese
9 6" corn tortillas
Cooking spray

Instructions

Preheat oven to 375 degrees. Spray 13 x 9 baking dish with cooking spray. Set aside.
Mix first 6 ingredients, through chili powder, in bowl. [This step can be done in advance]
Place 3 corn tortillas in baking dish. Top tortillas with ½ of cheese mixture. Repeat. Top final layer with 3 corn tortillas.
Pour taco sauce over tortillas and top with ¼ cup cheddar cheese.
Bake uncovered for 25 minutes. Let sit for 5 minutes before serving. Slice into 4 pieces and serve.

Adapted from Cooking Light

Filed Under: gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: cheese, dinner, easy, Mexican, quick

Onion Cheese Quesadilla

May 31, 2011 ·

I discovered this quesadilla recipe while searching for meal ideas for my son, and when I showed it to my husband he said “Yes, please.” It instantly went on the menu for the week and we’re both very glad it did.

Why have I never made quesadillas before? Are they difficult? No. Time consuming? Not in the least. Intimidating? Maybe a little bit with the whole flipping thing. Really, these could not be any easier and are so quick to put together.

There are endless possibilities of fillings, but this time I wanted to keep it simple and stick close to the original recipe. While my husband and I were eating these wedges of cheesy and onion-y goodness, I could definitely foresee more quesadillas in our future.

Onion Cheese Quesadilla
Adapted slightly from Weelicious

4 whole wheat tortillas
1 1/2 cups (6 oz) mozzarella cheese, shredded
1/2 cup red onion, sliced
cooking spray

Saute red onion in pan sprayed with cooking spray until soft and translucent. Place in bowl and set aside.
Using another pan (I used nonstick), place tortilla in dry pan over medium heat. Place 3/4 cup cheese and 1/2 the onion on the tortilla and top with another tortilla. Cook for 2-3 minutes on each side until cheese is melted and tortilla is toasted.
Repeat with remaining ingredients for second quesadilla.
Slice into wedges and serve with salsa, sour cream, guacamole or any of your favorite fixings.

Serves 2 to 4

Thank you for visiting Alida’s Kitchen!