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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I have a very special issue for you today and will get to it in a second.

We've been very busy at my house preparing for the senior prom. My daughter is a graduating junior and will be attending. My son is a sophomore but has been invited by his girlfriend who is a senior. As expected, every other conversation focuses on the big day which is March 31st. It is a very special time for Angela as it is the grand finale of her years in high school. Trey is really excited as he will be able to share the special date with not only the apple of his eye, but his sister. All sorts of thoughts go through my mind this prom... beginnings and endings. I know I will be the proudest mom on the sidelines, seeing my babies in grown-up attire. Being able to give them these memories is a challenge and thrill for me. Knowing they appreciate it is a blessing.

Some of you dusted off the old recipe box and sent along some wonderful submissions for our Monthly Theme topic: Penny Pincher Recipes. I hope everyone will take the time to visit the Monthly Theme section and join in the fun. We still have the remainder of February to collect them. Make sure to use the special email link as it will ensure that your recipes are included in the issue on Sunday, March 4th. Thanks.

I mentioned this was a special issue - and it is. Our pal, Larry Holmes in Ontario, Canada, decided to pay homage to that popular recipe-making ingredient: Tortillas. Here in Texas, the tortilla is the bread of choice. Not many southwestern meals are complete without them. I did a quick search of reader recipes and came upon a few that use tortillas, so off I went. Then my daughter, Angela, decided to chip in and share a recipe we make often in the Regional Recipes section, as well as a funny in the Crazy Corner. Here are the folks you should tip your hat to, for their efforts in getting this issue to you:

Larry Holmes, Ontario, Canada
Angela, TX
Treva, Eastern TN
Jean, Syracuse, NY
Johnny, LA
Kat, Spain

We'll see you here again on Sunday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

Isn't it Funny?

Shared by Larry Holmes, Ontario, Canada

Isn't it funny how simple it is for people to trash God and then wonder why the world's going to hell. 

Isn't it funny how we believe what the newspapers say, but question what the Bible says. 

Isn't it funny how everyone wants to go to heaven provided they do not have to believe, think, say, or do anything the Bible says. Or is it scary? 

Isn't it funny how someone can say "I believe in God" but still follow Satan (who, by the way, also "believes" in God). 

Isn't it funny how you can send a thousand jokes through e-mail and! they spread like wildfire, but when you start sending messages regarding the Lord, people think twice about sharing. 

Isn't it funny how the lewd, crude, vulgar and obscene pass freely through cyber space, but the public discussion of Jesus is suppressed in the school and workplace. 

Isn't it funny how someone can be so fired up for Christ on Sunday, but be an invisible Christian the rest of the week. 

Are you laughing? 

Isn't it funny how when you go to forward this message, you will not send it to many on your address list because you're not sure what they believe, or what they will think of you for sending it to them. 

Isn't it funny how I can be more worried about what other people think of me than what God thinks of me. 

Will YOU pass this on?

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

TORTILLAS

~Submitted by Larry Holmes, Ontario, Canada

Te saludo! Tortilla glorioso! You have survived 10,000 years and lead the pack when grouped with all the other flatbreads. In the far distant past early habitants of what is now Mexico, Central and South America were grinding seeds from corn’s ancestors and mixing it with water to create the tortilla forerunners. And not much has changed except to improve upon the corn, introduce other grains, greeting hitchhiking flavors. When the Spanish arrived in 1519, the tortilla was already the food staple of the Aztecs and Latino peoples. Two hundred years later, the native population moved northward and drove the Spanish invaders from Sonora State and what is now Texas, Arizona and California. They brought the tortilla with them into an area that was short on corn but long on wheat flour and so the flour tortilla was conceived. The flour tortilla had one advantage over its corn based relative: it was “leak-proof” due to the elastic ingredient gluten. The northern tortilla was a vastly improved food carrier. One expert dubbed it the “suitcase”. 

In the years to follow, the tortilla became appreciated by local populations and western cowboys. Burritos (little donkeys) appeared and followed the famous 1849 Gold Rush into California, becoming the widespread portable food of choice. 

In the US the production and consumption of tortillas are breaking records. In 2002 the sale of tortillas reached the $5.7 billion marks. The Tortilla Industry Association estimates that Americans consumed 100 billion tortillas, not including tortilla chips. 
Tortillas have found their place in the American mainstream diet, where they now serve as substitutes for traditional brads in such popular fare as hot dogs, lasagnas, pitas, sandwiches, bagels and pizzas.

Flour and corn tortillas are standard staples in Canada although statistics for production and consumption are not available; they are lumped together with breads and other bakery items. One has only to explore the supermarket shelves to verify the prominent place of the tortilla in Canadian kitchens. Of course, the heavy immigration of people from Latin America has given the tortilla a healthy boost in Canada! And today in the UK, the tortilla has become an extremely popular item, frequently billed as “The Taste of America!”.

So you want to make your tortilla? We start with making your own tortilla. Try the recipes that follow. In the Recipe Favorites section, you find many posted by me and several of your friends at A to Z Recipes.

CORN TORTILLA

2 cups instant Masa Harina (a limed corn flour)
1 teaspoon salt
1 1/2 cups water

Combine masa and salt in a mixing bowl. Make a well in the center; stir in water Dough must be stiff enough to hold together and not too sticky. Add a little more water if necessary. Knead dough until pliable. Form into a 12-inch log; cut into 1-inch pieces. Roll pieces into balls; cover with a damp cloth while shaping tortillas. 

To shape with a tortilla press:: Place dough between 2 plastid sheets, center on the press and flatten. Carefully peel off plastic, stack tortillas between sheets of waxed paper until all are ready to cook. 

To shape without a tortilla press: Place dough ball between to sheets wax paper; flatten with heavy skillet or large pie plate, or use a rolling pin. Turn tortilla to keep it round as you roll. Tortilla should be 6 inches in diameter and quite thin.

To cook tortillas: Heat a griddle or cast-iron skillet (ungreased) until quite hot. Peel waxed paper off top of tortilla; place it on griddle. Wait several seconds, then gently peel wax paper off other side of tortilla as first side cooks on the griddle. Bake until lightly flecked with brown (about 2 minutes). Turn and cook 1 minute longer. Stack, wrap in foil, and keep tortilla warm in oven.

Makes 12 6-inch tortillas.

FLOUR TORTILLA

2 cups unsifted all-purpose flour
1 teaspoon salt
1/4 cup lard
1/2 cup water

Combine flour and salt in mixing bowl. Work lard into flour mixture with your fingers until mixture resembles coarse cornmeal. Make a well in center of flour mixture. Add water; stir to combine. Form into a ball. If mixture is dry, add a little more water. Knead for 3 minutes on a floured board. Divide into 6 balls. Cover; let rest 20 minutes.

Roll each ball on a floured pastry cloth to a 7- to 8-inch circle; trim, if necessary, using a dinner plate as a guide. Stack tortillas between sheets of wax paper until all are rolled. Bake on an ungreased, moderately hot griddle until edges dry and brown flecks appear (2 minutes). Turn, bake 1 minutes more. Wrap tortillas in foil and keep them warm until all are cooked.

Makes 6 to 7 8-inch tortillas.

NUTRIENT CHART: CORN FLOUR
Calories 60 115
Protein (grams) 1 3
Carbohydrates (grams) 12 20
Fat (grams) 1 2.5
Calcium (milligrams) 44 44

Tortillas are the basis for myriad dishes. Some examples are enchiladas (corn tortillas softened in oil or sauce then rolled and stuffed with chicken, meat or beans, and topped with cheese and hot sauce) , or tacos (tortillas folded and fried until crisp and then stuffed), tostadas (deep-fried flat tortillas, often topped with avocado and cheese). Corn chips are corn tortillas cut into pieces and deep-fried to serve as snacks with piquant tomato salsa. Flour tortillas may be stuffed to make burritos, folded, stuffed and fried as quesadillas or stuffed and deep-fried as chimichangas.

Here are some quick tortilla ideas: 
1. Toast cheese between two tortillas for an appetizer or light supper.
2. Roll filling in a tortilla and wrap in plastic wrap to secure its shape.
3. Slice corn or flour tortillas into thin strips and add to soups and stews.
4. Fry tortillas in oil, then place in bowl to cool for an edible crunchy soup or salad container.
5. Wrap eggs, cheese, avocado slices and salsa in a flour tortilla for a mess-free breakfast on the go.

Source for text and recipes: Several web sites, Kraft Canada, international cookbooks.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Necessity is the mother of invention. A penny saved is a penny earned. Waste not, want not. What great truisms these are, especially when it comes to cooking. In this month's theme topic of Penny Pinchers Recipes, we're looking for those recipes you use to serve tasy meals on a budget. Is there a dessert you serve to compliment a meal when the pay check is still a few days away? How about those casseroles that use ingredients you have on hand, that your family loves? I usually have some pasta, Velveeta, and milk on hand, so I add canned tuna for a belly-full of Tuna Casserole. I also have lots of recipes using ground meat which can be used for many delicious meals. Won't you join in the fun by sharing your own favorite recipes for Penny Pincher Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Penny Pincher Recipes with us.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Penny Pincher Recipes. We will collect them the remainder of this month and post them on the first Sunday of March. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here:

A to Z Recipes Theme Issues

The theme issue for Penny Pincher Recipes has a deadline of February 28, 2007, and will be posted on March 4, 2007.

Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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The Pope and Taco Bell

Shared by Angela, TX

The Pope and the manager from Taco bell were talking one day and the man goes we will give you one million dollars if you change the lords prayer from bread to taco. 

The Pope says "No, my people in Rome wouldn't be happy." 

The man from Taco Bell asks, "How about one billion dollars?" 

The Pope replies with, "No better not." 

The Man tries again, "Last offer is one trillion dollars." 

The Popes eyes light up and says "Ok." 

The Popes goes to Rome and says, "I have some good news and bad news. The good news is, we made one trillion dollars. The bad news is, we lost our deal with Wonder bread."

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

TEXAS SIZE SIRLOIN QUESADILLAS

~Submitted by Angela, TX

Prep: 4 hours
Cook: 20 minutes
Servings: Serves 4

1 lb. top sirloin, well trimmed, cut 1-inch thick 
1/2 cup red wine 
3 cloves garlic, minced 
1 tsp. ground cumin 
2 tsp. chili powder 
1 Tbsp. olive oil 
3 large poblano peppers 
4 Tbsp. vegetable oil, divided 
1 large yellow onion, cut into strips 
3-1/2 cups Monterey Jack cheese, shredded 
1 cup cilantro, chopped 
8 flour tortillas

Slice steak diagonally across the grain into thin slices. 

In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil. Add meat to bag. Seal bag and turn to coat meat strips. Marinate in refrigerator 4 hours or overnight if desired. 

Cut poblano peppers in half, remove seeds and veins, and cut into strips. 

Add 2 Tbsp. of vegetable oil to a hot skillet and saute onions and pepper strips until onions are transparent. Remove and set aside. 

In the same skillet, heat 1-2 Tbsp. vegetable oil and stir fry well-drained, marinated beef over medium-high heat until outsides of strips are no longer pink. 

Add pepper-onion mixture and stir fry until heated through (about 1 minute). 

Drain beef, pepper and onion mixture in colander. 

Place a tortilla on a large dry griddle or skillet until it begins to brown. 

Sprinkle with grated cheese, stir fry mixture, chopped cilantro and more cheese. Cover with another tortilla. Turn and grill until cheese melts and tortilla begins to brown. 

Cut quesadilla into pie-shaped wedges and serve hot. Garnish with avocado slices. 

Serve with Pico de Gallo and sour cream.

Pico de Gallo:
1 diced onion
3 diced tomatoes
1 minced Serrano or jalapeno pepper
3 Tbsp. chopped cilantro

Combine and mix well.

You can substitute top round steak, round tip steak, or shoulder steak for the sirloin.

This dish can also serve as an appetizer.

Source: TXbeef.org

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

CHICKEN BURRITOS

~Submitted by Larry Holmes, Ontario, Canada

4 cups cooked chicken, cut into bite-size chunks
8 8-inch flour tortillas
juice of 1 lime
salt
2 cups drained, cooked black beans
1/2 teaspoon ground cumin
2 cups shredded iceberg lettuce
2 cups salsa
2 red onions, cut into thin strips
2 cups shredded Monterey Jack cheese
chopped jalapeno peppers, optional

Preheat oven to 350 degrees F. Place the chicken in a baking dish and cover. Wrap the tortillas in foil. Place the chicken and tortillas in the oven. Bake for 7 to 10\0 minutes, or until the chicken and tortillas are heated through.

Sprinkle the chicken with the lie juice and salt to taste. Combine the black beans with cumin in a small bowl. Place the lettuce, salsa, onion, cheese and jalapeno in separate containers. Place a tortilla on a plate. Top with the fillings of choice. Roll up to enclose filling.



SEAFOOD ENCHILADAS

~Submitted by Treva, Eastern TN

Ingredients 
8 6-1/4-inch corn tortillas 
1 medium red onion, finely chopped (1/2 cup) 
2 cloves garlic, minced 
1 teaspoon ground coriander 
1/4 teaspoon ground black pepper 
2 tablespoons butter or margarine 
3 tablespoons all-purpose flour 
1 8-ounce carton dairy sour cream 
1 14-ounce can chicken broth 
1 or 2 canned jalapeno peppers, rinsed, seeded, and chopped* or one 4-ounce can diced green chili peppers, drained 
1 cup shredded Monterey Jack cheese (4 ounces) 
12 ounces flake-style imitation crabmeat 

Directions 
Wrap tortillas in foil; place in a 350 degree F. oven for 10 to 15 minutes or until softened. 

Meanwhile, for sauce, in a medium saucepan cook red onion, garlic, coriander, and black pepper in butter or margarine until onion is tender. In a medium bowl stir flour into sour cream. Add broth; stir until combined. Add sour cream mixture to onion mixture. Stir in jalapeno or chili peppers. Cook and stir over medium heat until mixture is slightly thickened and bubbly. Remove from heat. Add half of the cheese; stir until melted. 

For filling, stir 1/2 cup of the sauce into imitation crabmeat. Place about 1/4 cup of the filling on each tortilla; roll up. Arrange rolled tortillas, seam sides down, in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Bake, covered, in a 350 degree F. oven for 30 to 35 minutes or until heated through. 

Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Let stand for 10 minutes before serving. Makes 4 servings. 

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or plastic bags. Be sure to wash your hands thoroughly with soap and water before touching your eyes or face. 

Nutrition facts per serving: 
calories: 529
total fat: 29g
saturated fat: 17g
cholesterol: 83mg
sodium: 1372mg
carbohydrate: 43g
fiber: 1g
protein: 25g
vitamin A: 30%
vitamin C: 13%
calcium: 33%
iron: 13% 

Source: Betty Crocker


SWEET AND HOT APPETIZER

~Submitted by Jean, Syracuse, NY

Ingredients: 
1pkg. Tortillas
2 pkg. 8 oz. Cream Cheese
1/2cup. Sweet Red Pepper
1/2cup. Green Bell Pepper
2Tablespoon. Bacon Bits
1-2teaspoon. Season Salt
1cup. Sour Cream 

Garnish
Ripe Olives (sliced or diced)
shredded mild or sharp cheddar cheese (to taste)
Hot pepper cheese (in small pieces) opt. 

Mix all ingredients together well. Then layer tortilla shells with mixture in glass pie dish. Spread mixture thinly, layering tortilla's with mixture making sure you end up with mixture on top. Top with the Ripe Olives, shredded cheese, and if you want you can put some of the Bacon bits and red and green pepper pieces on top. While layering tortilla's and mixture press firmly in pan. Let set for 2-4 hrs.. and slice in pie shaped pieces.


TORTILLA SOUP
(with tomatillo and avocado salsa)

~Submitted by Larry Holmes, Ontario, Canada

Avocado Salsa:
1 ripe avocado
1 plum tomato
1/2 to 1 jalapeno pepper
1 green onion
2 tablespoons chopped fresh coriander
2 teaspoons lime juice
1/4 teaspoon salt

Soup:
4 skinless, boneless chicken breasts
1 tablespoon peanut or canola oil
8 large unpeeled garlic cloves
8 cups chicken broth
2 large sprigs coriander, including roots, if attached
1/2 cup tomatillo green salsa
2 green onions, thinly sliced
1/4 cup chopped fresh coriander 
1 bag crisp corn tortilla chips
2 limes cut into wedges

To make salsa: cut avocado in half, lengthwise; open and discard pit. Using a blunt knife, score avocado into small cubes right down to leathery skin. Scoop diced avocado into a bowl. Seed and dice tomato and jalapeno; add to bowl. Thinly slice green onion; add along with coriander, lime juice and salt. Stir until well mixed and set aside.

Flatten chicken breaths by opening up fillet to side, if present. Heat oil in a large skillet over medium heat. Add chicken; scatter garlic cloves between. Reduce heat to medium low; cook, turning chicken once and stirring garlic occasionally, for 12 to 15 minutes or until chicken is cooked through. Remove chicken and garlic to separate plates for cooling. 

Deglaze pan with 1 cup of broth. Pour remaining broth into a large saucepan; add broth and browned bits from skillet. Heat broth over medium-high heat with coriander sprigs until boiling. 

Meanwhile, remove garlic from peels; mash with a fork; stir into broth. Shred or thinly slice chicken. When broth is boiling, remove coriander sprigs, add chicken, green salsa, green onion and chopped coriander. Lay several tortilla chips in each warmed soup bowl, ladle soup over tortillas. Top with a dollop of salsa. Serve immediately with a wedge of lime. Pass additional tortilla chips and green salsa.

Makes 4 main course meals, or 8 side servings.


CHICKEN TORTILLA SOUP

~Submitted by Johnny, LA

1 med onion, chopped (about 1 cup)
2 minced garlic cloves (about 2 t.)
2 T of vegetable oil
1 4 oz can green chilies, chopped
15 oz can spicy chopped tomatoes with juice (I use Ro-tel brand)
4 c chicken broth
1 t of lemon pepper
2 T of Worcestershire sauce
1 t. chili powder
1 t ground cumin
1/2 t of hot sauce
4 T of flour
1 # skinless boneless chicken breasts (cubed)
1/3 c sour cream
Bag of tortilla chips

In large saucepan, saute minced garlic cloves vegetable oil over low heat for 5 minutes until onion is softened.

Add one 4 ounce can green chilies - chopped, tomatoes, chicken broth, lemon pepper, Worcestershire, chili powder, cumin and hot sauce. Simmer for 20 minutes.

In small bowl, combine flour with 1/2 c water and whisk into soup. Bring soup back to boil and simmer for 5 minutes.

Add chicken. Simmer 5 minutes

Stir in sour cream, salt and pepper to taste.

Garnish with tortilla chips.


MEXICAN TORTILLA COOKIES

~Submitted by Treva, Eastern TN

1 package flour tortillas
1/2 cup sugar
2 tablespoons cinnamon
Oil for frying

Cut flour tortillas into strips or wedges using a knife or pizza cutter. Fry in hot oil until golden brown.

Roll in sugar, cinnamon mixture (or place sugar and in bag and shake tortillas until coated.)


MEXICAN BANANA SPLITS

~Submitted by Larry Holmes, Ontario, Canada

Cinnamon-Chocolate Sauce
1/2 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon unsalted butter
1/4 teaspoon ground cinnamon

Banana Splits:
2 tablespoons sugar
1 teaspoon ground cinnamon
8 6-inch flour tortillas
1 tablespoon unsalted butter
2 bananas, sliced
1 pint light dulce de leche ice cream
? cup sliced almonds

To make Cinnamon-Chocolate Sauce: Whisk together sugar, cocoa, butter, cinnamon and ? cup water in saucepan. Bring to a boil, reduce heat to medium and simmer 3 minutes. Remove from hat and set aside.

To make Banana Splits: Preheat oven to 400 degrees F. Coat 8 muffin cups with cooking spray. Combine sugar and cinnamon in a bowl. Brush tortillas with butter and sprinkle with cinnamon sugar. Flip; butter opposite sides, and sprinkle with cinnamon sugar. Press tortillas into muffin tins to make cups. Bake 5 to 7 minutes, or until brown and crispy. Cool in pans.

Place to or 2 banana slices in bottom of each tortilla cup. Top with scoop of ice cream, drizzle with Cinnamon-Chocolate Sauce. Sprinkle with remaining banana slices and almonds to serve. 

Makes 8 servings.


REUBEN QUESADILLAS

~Submitted by Jean, Syracuse, NY

1/2 cup salsa
1/2 cup sour cream
2 cups (1/2 lb.) shredded Swiss cheese
4 flour tortillas (10-in. size)
3 cups packaged coleslaw mix
1/2 pound thinly sliced corned beef

1. In a small bowl, mix salsa and sour cream. 

2. Sprinkle 1/4 cup of the cheese over half of 1 tortilla. Then place 3/4 cup coleslaw mix on cheese. Drizzle about 3 tablespoons of the salsa mixture over coleslaw. Lay 1/4 of the corned beef onto coleslaw; top with 1/4 cup more cheese. Fold tortilla over to cover filling. Repeat to make 3 more quesadillas. 

3. Place quesadillas slightly apart on baking sheets. Broil 4 to 6 inches below heat until crisp and lightly browned, 1 to 2 minutes (watch closely). Using a wide spatula, carefully turn each quesadilla over. Broil until crisp and lightly browned on other side, 1 to 2 minutes more. 

4. Cut quesadillas into wedges. Serve with remaining salsa mixture. 

Yield: Makes 4 servings

CALORIES 640 (52% from fat); FAT 37g (sat 18g); PROTEIN 34g; CHOLESTEROL 120mg; SODIUM 1414mg; FIBER 2.1g; CARBOHYDRATE 43g

Source: Sunset, September 1997


RANCH CASSEROLE

~Submitted by Treva, Eastern TN

1 large onion, chopped 
1 clove garlic, minced 
2 Tbsp. cooking oil 
1 (4 oz.) jars diced pimiento drained 
2 Tbsp. jalapeno peppers, finely chopped 
12 (6-inch) corn tortillas 
1/4 Cup butter 
1/4 Cup flour 
2 (4 oz.) cans green chilies 
4 tsp. chili powder 
1 tsp. dried oregano 
1/2 tsp. salt 
1/2 tsp. pepper 
1 (14 oz.) can chicken broth 
1 (8 oz.) carton sour cream 
3 Cup shredded cooked chicken 
2 Cup Monterey Jack cheese 

Cook onions and garlic in 2 tablespoons of cooking oil until they are tender. Remove from heat and stir in pimiento, chilies, and jalapeno peppers. Set aside. 

Cook tortillas one at a time, in about 1/4 inch cooking coil in a medium skillet until tortillas are crisp, turning once. Drain on paper towels and set aside.

Melt butter in another sauce pan. Stir in flour, chili power, oregano, salt, and pepper. Add the chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; remove from heat. Stir in sour cream. 

Arrange six of the tortillas, over lapping slightly, in an ungreased 3 quart rectangular baking dish. top with half of the chicken, and half of the cheese. Repeat layers. Cover loosely with foil. Bake in a 350 degree oven for 35 to 40 minutes. Let stand for 10 minutes before cutting. 

Yield: 12 Servings


SUPER-EASY CHICKEN ENCHILADA SKILLET

~Submitted by Larry Holmes, Ontario, Canada

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 3/4 cups 25% less sodium chicken broth
? cup Kraft Rancher’s Choice Dressing
2 tablespoons flour
6 small flour tortillas (6 inch), cut into small pieces
1 cup Kraft Tex Mex shredded cheese
1/2 cup salsa

Heat oil in large deep skillet on medium-high heat. Add chicken ; cook 7 minutes or until cooked through, stirring occasionally. Mix broth, dressing and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 minutes.

Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa. 

Makes 4 servings, 1 1/2 cups each.

Serving suggestion: serve with chopped tomatoes and avocado. 


GREEN CHILE-CHICKEN CASSEROLE

~Submitted by Jean, Syracuse, NY

Just about every New Mexican home has a favorite version of this recipe. In the old days, canned soup was not available, but now cooks have the convenience of canned cream of chicken soup. Leftover turkey works in this recipe, too. If you assemble the casserole the day before, cover with cooking spray-coated foil. When ready to serve, bake 1 hour; then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning.

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Preheat oven to 350°. 

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. 

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly. 

Yield: 12 servings (serving size: about 3/4 cup)

CALORIES 335(29% from fat); FAT 10.8g (sat 5.9g,mono 2.7g,poly 1.2g); PROTEIN 23.9g; CHOLESTEROL 66mg; CALCIUM 270mg; SODIUM 693mg; FIBER 3.2g; IRON 1.5mg; CARBOHYDRATE 34.3g 


BAKED TORTILLA CHIPS

~Submitted by Treva, Eastern TN

Prep: 10 min
Bake: 8 min
Makes 4 dozen chips

4 corn or flour tortillas (8 inches in diameter) 
stick margarine or butter, melted 
Chili powder, if desired 

1. Heat oven to 375 degrees 

2. Brush tortillas lengthwise with margarine. Sprinkle with chili powder. Cut each into 12 wedges or pieces, using kitchen scissors. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10x1 inch, or on 2 cookie sheets

3. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature. 

1 Chip: Calories 15 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 25mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 0g

Baked Pita Chips:

Cut around outside edges of 6 pita breads (6 inches in diameter), using kitchen scissors, to separate layers. Brush with margarine. Sprinkle with dried basil leaves and grated Parmesan cheese if desired. Cut each layer into 8 wedges. Bake as directed. 


TASTY TURKEY WRAP

~Submitted by Larry Holmes, Ontario, Canada

1/4 cup whole berry cranberry sauce
1 tablespoon Miracle Whip Dressing
2 flour tortillas (6 inch)
2 lettuce leaves
4 thin slices cooked turkey breast
2 Kraft Singles Slices
4 slices bacon, crisply cooked

Mix cranberry sauce with dressing; spread evenly on tortillas. Top each tortilla with lettuce leaf, 2 turkey slices, Singles slice and two bacon slices. Fold tortillas over to serve.

Makes 2 servings, 1 wrap each.


TORTILLA CRISPS WITH KIDNEY BEAN DIP

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Ingredients: 

For the crisps:
300ml/? pint vegetable oil, for deep frying
3 tortilla wraps, each cut into 8 triangles
sea salt

For the kidney bean dip:
1 tbsp olive oil
? onion, peeled, chopped
1 garlic clove, chopped
pinch chilli flakes
200g/7oz tinned cherry tomatoes
150g/5?oz tinned kidney beans, drained 

Method: 

1. For the crisps, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden in 30 seconds when dropped into it. Add the tortilla pieces and deep fry for three minutes or until crisp. Carefully remove the crisps with a slotted spoon and drain on kitchen paper. Pile into a large bowl and sprinkle with sea salt. 

2. For the dip, heat the oil in a small pan, add the onion and fry for two minutes. Add the garlic and chilli flakes and fry for one minute. Add the tomatoes and beans and fry for 2-3 minutes. Pour into a food processor and blend until smooth. Spoon into a small bowl and serve with the tortilla chips.


STRAWBERRY AND CHOCOLATE PINWHEELS

~Submitted by Treva, Eastern TN

Servings: 8 
Preparation Time: 30 Minutes

4 large Flour Tortillas
1 pound Strawberry Cream Cheese Softened
1/2 cup Chocolate Frosting
1 cup Strawberries Chopped

Place 2 tortillas on a work surface; spread chocolate frosting on each, leaving a 1/2-inch border around edge. Place remaining 2 tortillas on surface; spread each with cream cheese; top with strawberries. Make sure to leave a 1/2-inch border around edges. Stack one strawberry and cream cheese tortilla on top of chocolate tortilla and roll up jelly roll style. Repeat with remaining tortillas. Wrap each roll with plastic wrap and freeze for a 1/2 hour. To serve, slice off the trim at each end and cut each roll into 8 pieces.


CHEESY BACON TACOS

~Submitted by Larry Holmes, Ontario, Canada

1 pound lean ground beef
1 taco kit
4 ounces mascarpone cheese
4 green onions, chopped
6 slices bacon, cooked and crumbled
1 tomato, chopped
your favorite topping (shredded lettuce and chopped tomatoes)

Brown beef in skillet over medium-high heat; drain. Add taco seasoning mix and ? cup water. Cook over medium-low heat for 10 minutes until thickened, stirring occasionally.

Gently stir in mascarpone, onion and bacon, until cheese just start to melt. Stir in tomatoes.

Heat the taco shells according to package directions. Spoon filling into heated shells and top with taco sauce and toppings.

Makes 4 to 6 servings.


SPINACH-CHICKEN ENCHILADA CASSEROLE 

~Submitted by Jean, Syracuse, NY

Roll chicken strips and cheese in tortillas and top with a creamy spinach sauce.

Preparation time: 45 min
Baking time: 30 min 
Yield: 8 servings 

2 tablespoons LAND O LAKES® Butter
1/4 cup chopped onion
4 boneless skinless chicken breast halves, cut into thin strips
1 cup LAND O LAKES® Sour Cream
3/4 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10-ounce) package frozen chopped spinach, thawed, well-drained
1 teaspoon garlic powder
1 teaspoon onion powder
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
8 (8-inch) flour tortillas
4 ounces (1 cup) LAND O LAKES® Deli American Cheese, shredded

Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add onion and chicken strips. Cook over medium heat, stirring occasionally, until chicken is no longer pink (5 to 7 minutes). 

Combine sour cream, milk, soup, spinach, garlic powder and onion powder in medium bowl; mix well. Spread 1 cup sour cream mixture onto bottom of greased 13x9-inch baking dish.

Divide chicken among tortillas, top each with 2 tablespoons mozzarella cheese and 2 tablespoons American cheese; roll up. Place tortillas in prepared dish, seam-side down. 

Spread with remaining sour cream mixture. Sprinkle with remaining mozzarella cheese. Bake for 30 to 35 minutes or until heated through and bubbly. 

Recipe Tip 
Cooked leftover chicken or turkey may be used in place of chicken breasts. Cut into thin strips.

Nutrition Facts (1 serving): Calories: 525, Fat: 31g, Cholesterol: 97 mg, Sodium: 995 mg, Carbohydrates: 28g, Dietary Fiber: 2.5g, Protein: 31g


BREAKFAST TACOS

~Submitted by Jean, Syracuse, NY

4 eggs
1/4 cup sour cream
4 flour tortillas
1/2 cup cheddar cheese, shredded
4 strips bacon
mild picante sauce 

Fry bacon in a skillet. Drain on paper towel, then crumble and set aside. Save bacon drippings. Beat eggs together in a small bowl. Add sour cream and salt and pepper to taste. Pour egg mixture into skillet and cook for a few minutes, then stir with a spatula and cook more until well cooked. Place scrambled eggs in the middle of the tortilla. Top with crumbled bacon, cheese, sour cream, and picante sauce. Fold over and seal with a little sour cream.


HOMEMADE NACHOS

~Submitted by Larry Holmes, Ontario, Canada

20 Cali-wrap Yellow Corn Tortillas
olive oil flavored cooking spray
salt, to taste
For Filling: 
14 ounces Tex-Mex grated cheese
1 pound lean ground beef, browned and drained
3 cloves garlic
1 large Spanish onion, chopped, lightly sauteed
1 540 ml can red kidney beans, drained
1 8 ounce can tomato sauce
2 tablespoons tomato paste
1 cup mild salsa
3 tablespoons Tex-Mex seasoning or chili powder
1 tablespoon cumin
salt and pepper to taste

Preheat oven to 400 degrees F. Cut the tortillas into sixths. Spread in a single layer on baking sheets lightly coated with cooking spray. Spray again to coat tortillas and then season with salt. Bake 5 minutes, turn over and bake 5 minutes longer.

In large frying pan combine cooked ground beef and sauteed onion with other ingredients. Cook over medium heat for 10 – 15 minutes until chili is thickened and a bit dry. If there is too much liquid, your nachos will get soggy.

Assemble by arranging the tortilla chips on two lightly sprayed baking sheets. Do a single layer but will in the gaps with etra chips. Spoon chili onto the chips, spreading to cover. Top with grated cheese. Bake at 400 degrees F. for 10 minutes, until hot and bubbly.

Serve with bowls of guacamole, salsa, sour cream, sliced jalape?os, sliced black olives, sliced green onions and chopped coriander.

Serves 4 to 8

Source: Flyer: Cali-Wraps (Authentic Yellow Corn Tortillas)


CHEESY SOUR CREAM ENCHILADAS

~Submitted by Treva, Eastern TN

2 cans cream of mushroom soup 
1- 8 oz carton sour cream 
1- 4 oz. can green chilies, chopped 
Salt and pepper to taste 
1/2 tsp garlic powder 
2 cups grated cheese 
1 chopped onion 
1 pkg. corn tortillas 
Hot oil 

Combine first 5 ingredients. Combine cheese and onion. Cook each tortilla in hot oil just until soft. 

Fill with 1 & 1/2 Tbsp. cheese mixture and 2 Tbsp. soup mixture. Roll and place in greased 9 x 13" pan. 

Spoon soup mixture over enchiladas and top with leftover cheese mixture. Bake at 350 degrees F for 20-30 minutes.


CHILE RELLENO CASSEROLE

~Submitted by Jean, Syracuse, NY

1 (18 oz.) can Ortega chilies, whole
6 to 8 corn tortillas, cut into wide strips
1-1/2 lbs. jack cheese
2 tomatoes, sliced
1 dozen. eggs
3/4 cup milk
1/2 tsp. salt & pepper
1 tsp. cumin
1 clove garlic, crushed

Grease a 9 x 13 inch casserole. Lay 1/2 chiles in pan. Top with 1/2 tortilla strips and 1/2 cheese. Cover with tomato slices. Repeat layering with remaining chilies, tortillas and cheese. Combine eggs, milk and spices. Pour over casserole. Bake, uncovered at 350 degrees for 30 minutes until puffy hot. Let stand 5 to 10 minutes before cutting. Serve with salsa.

Makes 6 to 8 servings.


SPICY STEAK FAJITAS

~Submitted by Larry Holmes, Ontario, Canada

18 Cali-Wraps Yellow Corn Tortillas
1 each red, yellow, green pepper cut in 1/4–inch strips
1 large red onion, sliced in 1/4-inch strips
olive oil
salt and pepper to taste
1 pound top sirloin or strip loin steak
1 ounce pouch chili seasoning mix
guacamole, salsa, sour cream for garnish

Place pepper strips and onion strips in two separate sheets of foil. Drizzle each with a bit of olive oil and season with salt and pepper. Wrap and place on barbecue on medium-high for about 30 minutes, stirring two or three times. Remove from heat and keep warm. 

Wrap tortillas in two foil packages and warm on the top of rack of the barbecue for 10 – 15 minutes or while cooking steak. Do not let them dry out.

Sprinkle chili seasoning on a place and toss steak in it to cover both sides. Grill steak to desired doneness. Remove from heat and let stand.

To serve, slice steak thinly. Toss together with peppers and onions and place in a serving dish. Wrap in a corn tortilla, garnish with guacamole, salsa and sour cream.

Be sure to keep the tortillas wrapped in foil; they will begin to dry out if uncovered.

Serves 4 to 6.


BREAKFAST ENCHILADA CASSEROLE

~Submitted by Treva, Eastern TN

2 cups hash brown potatoes
5 eggs, beaten
1/2 teaspoon salt
2 tablespoons butter
One 10 ounce can Ro Tel diced tomato and green chilies, drained
1 can cream of mushroom soup
Monterey jack cheese, grated
1 medium onion, chopped
1/4 cup milk
Dash of pepper
Eight 6 inch flour tortillas

Spray non stick fry pan and 13x9x2 baking dish with cooking spray.

Brown potatoes and onion in fry pan. Remove from pan to cool.

Mix eggs, milk, salt and pepper. Heat butter in fry pan over medium heat until hot enough to sizzle a drop of water. Pour in egg mixture. Scramble mixture until it forms into large soft curds. Continue until eggs are thickened but still moist. It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.

Add eggs to potatoes and onions. Cool. Mix well. 

Spread 1/3 cup egg and potato mix across each tortilla. Top with one tablespoon Jack cheese. Roll each tortilla. Place seam side of each enchilada down in 13x9x2 pan.

May be prepared, covered with the foil, and placed in icebox overnight. 

Next morning: pour mushroom soup over center 2/3 of each enchilada. Heat in 375 degrees oven until hot. Soup will spread. Top with Jack cheese and tomato and green chilies. Return to oven just long enough to melt cheese.

Serve hot, garnished with avocado slices. Serve salsa on the side.


CHICKEN FLAUTAS

~Submitted by Jean, Syracuse, NY

12 corn tortillas 
2 cups Tomatillo Sauce 
grated cheddar cheese 
2 cups cooked, shredded chicken 
cooking oil for frying 
shredded lettuce 
Crema or sour cream 
Guacamole 

Combine the chicken with the tomatillo sauce, heat, and keep warm. Heat a cast iron skillet or griddle to medium-hot. Lay a tortilla on the hot surface for a few seconds, then turn and heat the other side. This will make the tortilla pliable enough to roll in a tight flute. (See Note, below.) The fresher the tortilla, the better. 

Spread 1 heaping tablespoon of the chicken/tomatillo sauce mixture along one side of the tortilla, and roll the tortilla into a flute -- as tightly as possible without tearing the tortilla. Lay the tortilla flute flap down, and continue filling and rolling the rest of the tortillas. 

Heat about an inch of cooking oil in the skillet. The oil should be hot enough to make a few drops of water sizzle when sprinkled into it, or 375°F. Carefully lay the flautas, three at a time, in the hot oil, flap side down, and cook until they are golden and crisp. Drain and keep warm until all flautas are cooked. 

Makes four servings of three flautas each. Garnish with crema or sour cream. On the plate include lettuce, chilled, ripe tomato wedges, and a scoop of guacamole. 

Note: An alternative method for softening the tortillas is to dip each one into hot oil (use tongs) just until it becomes limp. Remove at once, drain, and repeat with the remaining tortillas. Don't forget to turn off the heat under the skillet while you fill the tortillas.


BLACK BEAN SALAD

~Submitted by Larry Holmes, Ontario, Canada

This makes a great appetizer or serves as a side dish along with nachos or fajitas.

6 Cali-wrap Yellow Corn Tortillas
6 foil 4 3/4-inch deep dish pie plates
19 ounce can black beans, rinsed and drained
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1/2 cup tomato, seeded and diced
1/2 cup red onion, finely chopped
1 small jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
4 tablespoons olive oil
1 teaspoon cumin powder
1/4 cup chopped fresh coriander
salt and pepper to taste

Preheat oven to 400 degrees F.

In a heavy frying pan, heat 2 tablespoons olive oil and cook one tortilla on medium heat for 15 seconds. Add more oil as required, cook each tortilla, place between paper towels when done. Working quickly, form the tortillas into bowls by placing it inside the foil pan, which serves as a mold. Season with salt if desired. Place the 6 lined pie plates in the oven for 5 minutes, until the bowls are crisp.

Toss the salad ingredients and seasonings together in a mixing bowl. Let sit at room temperature for 30 minutes to marinate. Dive among tortilla bowls and serve.

Makes 6 servings.


APPLE, BRIE, AND PECAN DESSERT QUESADILLAS

~Submitted by Treva, Eastern TN

6 flour tortillas, 6 inch size 
oil spray 
4 ounces brie cheese, room temperature 
1/3 cup chopped pecans 
1 medium apple, peeled, cored, and grated 
cinnamon and sugar mixture, optional 

Preheat charcoal grill. Lightly spray one side of each tortilla with oil spray. 

Place the 3 tortillas, oiled spray side down, on baking sheet. 

Spread each with 1/3 of the Brie cheese. 

Top each with 1/3 of the pecans and grated apple. 

Top with remaining tortilla, keeping oiled side on top.

Place on grill and cook until lightly brown.

Turn over and brown remaining side. 

Cut each quesadilla into wedges and server warm. 

If desired sprinkle with cinnamon and sugar mixture. 

Serves 6

Nutritional Information per serving: Calories 160; Fat, 8g; Protein 5g; Carbs. 17 g; Cholesterol 20 mg; Fiber 1.8 g.

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LOW-FAT BEEF FAJITA WRAPS

~Submitted by Maggie, TX

Ingredients:
1 tablespoon minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon cornstarch
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 cup water
1 pound lean beef (sirloin or tenderloin)
1 medium green bell pepper, seeded and sliced
1 medium red onion, sliced
1 large tomato, seeded and sliced into thin wedges
8 leaves Romaine lettuce
8 large flour tortillas, warmed to soften 

Directions:
In a small bowl, combine first 8 ingredients, mix well and set aside. Pierce steak several times on each side using a fork. Spoon a small amount marinade onto both sides of steak, cover and refrigerate for 30 minutes. 

Combine remaining ingredients (except tortillas) with reserved marinade and toss to coat. Grill or broil steak until desired doneness. Slice into thin strips. Heat a large nonstick skillet over high heat until hot. Add vegetables and marinade and stir-fry until crisp-tender. Add sliced steak and heat through.. 

Place 1 leaf lettuce on each warmed tortilla. Divide steak and vegetable mixture between each tortilla, placing the ingredients in the upper portion of the center of each tortilla (leaving some room to fold). Fold one side of the tortilla over the filling, followed by the “bottom” of the wrap and tightly roll to seal. 

Makes 8 Servings 

Serving Size: 1 wrap 

Nutrition information per serving:
Calories: 338
Total fat: 9g
Cholesterol: 30mg
Sodium: 378mg
Carbohydrate: 44g
Protein: 19g
Fiber: 3g
Exchanges: Starch/Bread: 2-1/2, Lean Meat: 1-1/2, Vegetable: 1/2, Fat: 1 


SOUR CREAM CHICKEN ENCHILADAS
(Low fat)

~Submitted by Maggie, TX

8 ounces of light sour cream, 
8 ounces of nonfat plain yogurt, 
1 can of fat free cream of chicken soup, 
1 small can of diced chili peppers, 
12 white corn tortillas, 
4 ounces of low fat cheddar cheese, 
1 ? cups of chopped cooked chicken breast, and 
? cup of chopped scallions. 
Pre-heat your oven to 350 degrees Fahrenheit. You will need a 13x9 baking pan preferable with a lid. If you do not have a lid you can use aluminum foil. Spray your baking pan with a nonstick spray such as Pam. In a bowl, mix together the sour cream, yogurt, soup and chilies. 

Heat the flour tortilla just until soft. Spoon 3 tablespoons of sour cream in the center of each tortilla shell. Add the cheese, chicken and onions on top of the sour cream. Roll each tortilla shell and place in the baking pan with the seam down. Pour the rest of the sour cream over the top. 

Cover and bake for 30 minutes. 

Remove and sprinkle with the rest of the cheddar cheese and continue baking until cheese is melted. 

Source: http://www.steaks-guide.com/


NO-GUILT NACHOS

~Submitted by Maggie, TX

Makes 4 servings
Start to Finish: 35 minutes

Ingredients 
1 cup seeded and diced plum tomatoes 
2 tablespoons chopped fresh cilantro 
1 tablespoon minced red onion 
1 tablespoon fresh lime juice 
1 jalapeno chile, seeded and minced 
2 teaspoons vegetable oil 
1/3 cup finely chopped onion 
1 teaspoon minced garlic 
1/2 teaspoon ground cumin 
1/8 teaspoon ground red pepper 
1 can (15 oz.) pinto beans, drained and rinsed 
1/4 cup warm water 
2 teaspoons fresh lemon or lime juice 
8 corn tortillas 
1/2 cup shredded low-fat cheddar cheese 
1/8 to 1/4 teaspoon salt 

Directions 
1. Make Salsa: Combine all salsa ingredients in a small bowl. 

2. Make Lean Refried Beans: Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in garlic, cumin, and red pepper and cook about 30 seconds or until fragrant. Add the beans and cook 1 minute more, mashing beans with a spoon. Stir in warm water and cook until water is absorbed. Remove from heat and stir in lemon juice. Set aside; cover and keep warm. 

3. Make Tortilla Chips: Heat oven to 450 degree F. Cut each tortilla into 8 wedges and spread on 2 large cookie sheets. Bake 5 to 7 minutes or until crisp. 

4. Reduce oven temperature to 350 degrees F. Spread Tortilla Chips on ovenproof plate or pie plate. Spoon Lean Refried Beans evenly over top and sprinkle with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with Salsa. Makes 4 servings. 

Nutrition facts per serving: 
calories: 250
total fat: 6g
saturated fat: 2g
cholesterol: 10mg
sodium: 353mg
carbohydrate: 35g
protein: 11g

Source: Ladies' Home Journal Magazine


THREE KINGS COLORFUL QUESADILLAS

~Submitted by Maggie, TX

Ingredients:
8 ounces cream cheese, fat-free 
1/4 teaspoon garlic powder 
8 small flour tortillas 
2 cups fresh spinach leaves or 9 oz. frozen, thawed and squeezed dry 
1 cup chopped sweet red pepper 
1 cup crumbled feta cheese or other cheese 

Instructions:
1. In a small bowl, combine the cream cheese and garlic powder. 

2. Spread about 2 Tablespoons of the cheese mixture on each tortilla. 

3. Sprinkle about 2 Tablespoons red pepper and cheese on one half of each tortilla. 

4. Add spinach: 1/4 cup if using fresh leaves OR 2 Tablespoons if using frozen. Fold tortillas in half. 

5. Heat a large skillet over medium heat until hot. Put 2 folded tortillas in skillet and heat for 1-2 minutes on each side or until golden brown. 

6. Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder. 

7. Cut each quesadilla into 4 wedges. Serve warm.

Always a favorite at parties!

Nutritional Information:45 Calories; 5g Total Carbohydrates; 1g Total Fat; 0.5g Saturated Fat; 5mg Cholesterol; 2g Protein; 115 mg Sodium; 0g Fiber

Source: Food Stamp Nutrition Connection

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SHREDDED BEEF SOFT TACOS

~Submitted by Maggie, TX

Ingredients: 
1 1/2 pounds top sirloin steak or sirloin tip roast, all visible fat removed
3 cups chopped yellow onion (6 medium)
1 cup chopped green bell pepper
1/4 cup dry red wine (regular or nonalcoholic)
1/2-cup low-sodium ketchup
2 tablespoons cider vinegar
6 medium cloves garlic, minced, or 1 tablespoon bottled minced garlic
2 teaspoons low-sodium beef bouillon granules
2 bay leaves
3/4-teaspoon liquid smoke
1 teaspoon ground cumin, divided
1/2-teaspoon red hot pepper sauce
1/4-teaspoon pepper
1-teaspoon dark brown, light brown or granulated sugar
8 8-inch nonfat or low-fat flour tortillas 

Directions: 
Preheat oven to 325°. 

Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, 1/2-teaspoon cumin, hot pepper sauce and pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender. 

Shred meat using two forks, and return it to slow cooker. Remove and discard bay leaves. Add 1/2-teaspoon cumin and sugar and let mixture stand for 1 hour to allow flavors to blend. 

Wrap tortillas in aluminum foil and warm in oven for 6 to 8 minutes. Spoon meat mixture down center of a tortilla. If you want to add garnishes, such as chopped tomatoes, salsa, shredded lettuce or nonfat or low-fat cheese and sour cream, do it now. Roll and repeat with remaining tortillas. Serve immediately. 

Makes 8 servings. Preparation time: 15 minutes. Cooking time: 9 hours. Standing time: 1 hour. 

Nutritional Facts: per serving: 
257 calories, 22 g. protein, 5 g. fat (percent calories from fat, 17), 31 g. carbohydrates, 53 mg. cholesterol, 229 mg. sodium, 3 g. fiber. 

Source: The New American Heart Association Cookbook


MEXICAN PIZZA

~Submitted by Maggie, TX

1 each 8-inch-low-carb whole grain tortilla 
Canola oil in a misting bottle 
1/4 cup low-fat re-fried beans 
1 tablespoon warm water 
1/4 cup plus 1 tablespoon fresh store-bought salsa, drained
1/4 cup shredded low-fat mozzarella cheese

Place a 8 to 10-inch skillet over medium heat until hot. Lightly spray each side of the tortilla with canola oil (total 1 teaspoon). 

Place the tortilla in the hot pan and cook 30 seconds to one minute or until lightly browned. Turn the tortilla over and repeat. 

Remove from the pan and cool. 

Combine the re-fried beans and water and mix until smooth. Use a rubber or plastic spatula to spread the bean paste over the tortilla. Be careful to leave 1/4 to 1/2 an inch of tortilla uncovered at the outer edge. 

Gently spread the salsa evenly over the bean paste and sprinkle over with the low-fat mozzarella cheese. Transfer to a baking sheet and place in a preheated 375 degree oven for five minutes or until the cheese is melted. 

Enjoy as is or garnish with a dab of non-fat sour cream and fresh cilantro. 

Nutritional Information: Per Serving: 
calories 119; total fat 3g; saturated fat 1g; monounsaturated fat 3g; polysaturated fat 1g; cholesterol 5mg; total carbohydrate 19g; dietary fiber 10g; protein 11g; sodium 591mg; potassium 86mg; calcium 157mg; iron 1mg; zinc trace; vitamin C 6mg; vitamin A 394IU; vitamin A 24 1/2RE; vitamin B6 trace; vitamin B12 0mcg; thiamin B1; riboflavin B2 trace; folacin 
6mcg; niacin trace; caffeine 0mg; alcohol 0 

Source: Chef Michel Nischan, author of Taste Pure and Simple


TORTILLA SHRIMP BITES

~Submitted by Maggie, TX

Ingredients:
1(8-ounce) package reduced-fat cream cheese, softened 
2 tablespoons light mayonnaise 
1/2 cup chopped green onion (scallions) 
1(4-ounce) can chopped green chilies, drained 
1/2 teaspoon chili powder 
1/2 teaspoon garlic powder 
Salt and pepper to taste 
1/2 cup coarsely chopped cooked, peeled shrimp 
10 (6- to 8-inch) tortillas 
Salsa 

Instructions:
Use a medium bowl, and blend the cream cheese and mayonnaise. Add the green onion, chilies, chili powder, garlic powder, salt, pepper, and shrimp. Combine well. 

Place about 1/8 cup of the filling on one end of the tortilla and roll up, jelly roll style. Place the rolled tortillas, seam side down, on baking sheet or tray. 

Refrigerate until ready to serve, up to several days. Cut each tortilla into 5 pieces before serving, and serve with salsa. 

A great party food; serve with salsa. Make ahead and freeze if you desire. 

Makes 25 Servings.

Per (2-Piece) Serving: 65 Cal; 2 g Total Fat (1 g Sat Fat); 8 g Carb; 11 mg Cholesterol; 176 mg Sodium; 2 g Protein; 1 g Fiber.
Exchanges: 1/2 Starch.


CHILI CON QUESO

~Submitted by Maggie, TX

Serve this dip with a bowl of No-Fry Tortilla Chips (recipe follows).

3 green onions, chopped
1 clove garlic, pressed or minced
3 Tbsp water
1 can (4-ounces) chopped green chilies, drained
1 can (8-ounces) stewed tomatoes, drained
1/8 tsp cayenne pepper
1 cup freshly grated, low-fat Monterey Jack cheese

Saut? onions and garlic in water until soft. Add chilies, tomatoes, and cayenne pepper. Cook on low heat for 8 to 10 minutes, stirring often. Stir in cheese until melted. Makes 8 Servings (2 Cups).

Per (1/4-Cup) Serving: 64 Cal; 4 g Total Fat; 4 g Carb; 8 mg Cholesterol; 350 mg Sodium; 124 mg Potassium; 4 g Protein; 1 g Fiber.
Exchanges: 1 Veg; 1 Fat.

Source: The UCSD Healthy Diet For Diabetes, by Susan Algert, MS, RD, Barbara Grasse, RD, CDE, and Annie Durning, MS, RD.


NO-FRY TORTILLA CHIPS

~Submitted by Maggie, TX

A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Chili Con Queso.

1 (12-ounce) package or 12 corn tortillas, 10-inch size
Salt (optional)

Immerse tortillas, one at a time, in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt (not included in nutritional analysis and not recommended for those on salt-restricted meal plans). Cut each tortilla into 6 to 8 wedges. 

Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap.

Bake in a 500°F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes. Cool and store in an airtight bag until ready to serve. Makes 6 Servings (12 Cups). 

Per (2-Cup) Serving without optional salt: 113 Cal; 2 g Total Fat; 22 g Carb; 00 mg Cholesterol; 90 mg Sodium; 88 mg Potassium; 4 g Protein; 2 g Fiber.
Exchanges: 1-1/2 Starch.

Source: The UCSD Healthy Diet For Diabetes, by Susan Algert, MS, RD, Barbara Grasse, RD, CDE, and Annie Durning, MS, RD.

Food Exchanges: grain (starch) 0; lean meat 0; vegetable 1/2; fruit 0; non-fat milk0; fat 0; other carbohydrates 0

Click if you have a submission for the Diabetic Choices section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

TORTILLA PINWHEELS
(Low fat)

~Submitted by Maggie, TX

Ingredients:
1 tablespoon fat-free cream cheese
2 tablespoons shredded reduced-fat Cheddar cheese
2 tablespoons mild salsa
1 tablespoon chopped green onion tops
1/8 teaspoon chili powder
1 (6-inch) low-fat flour tortilla 

Directions:
In a small bowl, stir together the cream cheese and Cheddar cheese with a fork until the Cheddar is incorporated. Stir in the salsa, green onion, and chili powder. 

Spread the mixture evenly on the tortilla. Roll up and cut off the two ends. Cut tortilla into 4 pieces and serve. 

Recipe makes two servings. 

Nutritional information per serving (2 pieces):
Calories: 70
Fat: 2g
Cholesterol: 6mg
Sodium: 258mg
Carbohydrate: 10g
Dietary Fiber: 1g
Protein: 5g
Diabetic Exchanges: 1/2 Starch, 1 Very Lean Meat 


DAVE AND BUSTERS CALIFORNIA WRAPPER

~Submitted by Maggie, TX

1 (10- to 12-inch) flour tortilla
8 tablespoons ranch dressing
3 slices ham
3 slices turkey
2 large lettuce leaves
2 Swiss cheese slices, cut in 1/2-inch strips
2 bacon strips, crisp
6 Roma tomato wedges
4 avocado slices

Warm the tortilla in a skillet, or microwave ten seconds. 

Spread ranch dressing on tortilla. 

Place ham and turkey on tortilla. 

Cut Swiss cheese slices in half, place in a line across lower third of tortilla. 

Place bacon on the cheese. 

Pat dry the lettuce and place over all. 

Squirt some ranch dressing on the lettuce. 

Place Romas in a line across the lower third of the tortilla. 

Place four slices of avocado on top of the tomato, end to end. 

Roll up the tortilla like a jellyroll. Place seam side down. 

Place 8 picks in wrapper at opposite side of seams. Cut wrapper straight across into three even pieces. 

Serves: 3 (or 2 with hefty appetites)

Click if you have a submission for the For Two section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

TORTILLA CASSEROLE

INGREDIENTS:
2 cups cooked chicken
1 4-ounce can chopped green chiles
1 15-ounce jar green chili salsa 
2 cups whipping cream
1 1/2 cups jack cheese (Grated)
12 corn tortillas cut in 1/4th

PREPARATION:
Mix chicken, green chiles and salsa together in a bowl. Put a layer in the bottom of a rectangle glass baking dish. Then put a layer of tortillas on the chicken mixture. Then cheese. Then pour the whipping cream over that. Put another layer of chicken, then tortillas and more cheese.

Cook through (350 degrees for about 30 minutes).


TORTILLA TORTE

10 8-inch flour tortillas
16 ounces low-fat cream cheese (at room temperature)
1 tablespoon grated orange peel 
2 tablespoons orange juice concentrate
1/2 cup brown sugar, packed
2 tablespoons cinnamon
2 tablespoons granulated sugar

Place cream cheese, orange peel, orange juice concentrate, cup of brown sugar and 1 teaspoon cinnamon in a bowl and beat with a fork. 

Spread 9 tortillas on a dry surface and spread evenly with cream cheese mixture.

Stack the 9 tortillas in a springform pan. Top with remaining tortilla, brush with melted butter and sprinkle with 1 tablespoon of sugar and 1 teaspoon of cinnamon. 

Bake in a 400 degree Fahrenheit oven for 20 minutes, or until fork inserted into center comes out clean. Remove torte from oven and cut into wedges. 

Toss strawberries with 1 tablespoon of sugar. Serve with torte. 

Serves 6. 

Per serving: 472 calories, 13g protein, 65 carbohydrates, 19g fat, 2g dietary fiber 

* Source: Newsday 1993


TORTILLA WRAPS

This appetizer is something my oldest daughter, Joanna, asks for every time we have a get-together. Her and the grandkids eat every bite!

8 ounce Soft Cream cheese
2 green onions, chopped
4 ounce can green chili, chopped
1/2 cup shredded cheddar cheese
1/2 cup black olives, chopped
4 Tortillas

Mix together, spread on tortillas. Roll tortillas. Refrigerate 4-8 hours. Slice into pinwheel-like appetizers


CROCKPOT TORTILLA STACK

1 1/2 pounds lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3 to 4 c. grated cheese
1 (10 oz.) can enchilada sauce
1 (8 oz.) tomato sauce
2 (16 oz.) cans chili beans
1 (16 oz.) can corn, drained
1 small can (about 4 ounces) sliced ripe olives, drained
6 corn or flour tortillas (size depends on size of Crock Pot)

Brown beef, onion, garlic, and seasonings. Lightly oil crockpot bottom and sides. Place 1 tortilla in bottom. Spoon on meat mixture, a little sauce, and some cheese. Top with another tortilla and layer with beans, cheese, and corn. Sprinkle with some of the sliced olives. Continue layers, ending with cheese and olives on top. Cover and cook low 5 to 7 hours. 

Serve with warm tortillas.


SALMON ROLLUPS

1 package large tortilla wraps (12" diameter)
1 pound smoked salmon, sliced thin
small jar roasted red peppers, sliced
small jar capers
8 ounces soft whipped cream cheese - plain or flavored 
1 avocado, peeled, pitted and thinly sliced
1 small red onion sliced thin
small can minced black olives
small jar sun dried tomatoes packed in oil, sliced

Spread thin layer of cream cheese on a tortilla and arrange a small portion of all the ingredients on one end. Roll the tortilla up and use a little cream cheese as glue to seal the seam.

Repeat until you have the number of rolls you need.

Each roll will make about 8 pieces. Refrigerate, seam side down, for an hour and then slice into 1/2" to 1" pieces. Arrange on a platter and serve. You can also use basil leaves or baby spinach leaves to add some greenery.

Makes about 96 pieces, with 8 pieces to each rolled tortilla.


MIGAS
(Mexican Scrambled Eggs)

3 tablespoons vegetable oil
4 corn tortillas, cut in thin strips
2 tablespoons butter
1/2 cup chopped tomato
1 small onion, finely chopped, about 1/4 to 1/3 cup
1 small green chile, seeded and chopped, mild or hot
4 eggs, beaten until frothy
salt, to taste
shredded Monterey Jack cheese, about 1/2 cup, optional

Heat 3 tablespoons of vegetable oil and saut? the tortilla strips. Drain on paper towels or brown paper.

Heat butter in skillet; saut? the chopped tomato, onion and green chile for about 1 minute.

Place tortilla strips back into the skillet.

Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. Sprinkle with salt, to taste. Sprinkle with cheese, if using.

Serves 4.


PORK BURRITOS

1 pound lean boneless pork butt or shoulder, trim/cut in 1-inch chunks
1 1/2 cups water
4 large dried red New Mex or California chiles OR 3 tablespoons ground mild red chile
1 clove garlic, minced or pressed
3/4 teaspoon salt
1/2 teaspoon dry oregano
2 teaspoons red wine vinegar
4 to 6 flour tortillas, 8 to 10-inch
sour cream, shredded Monterey Jack cheese, chopped tomato, shredded lettuce, guacamole

Place pork in a 2 to 3-quart saucepan over medium high heat and add water. Bring to a boil; reduce heat, cover, and simmer for about 1 hour. Meat should be very tender. Skim off excess fat.

Remove stems and seeds from the dried chiles; break up and whirl in a blender until finely ground.

Add to pork along with garlic, salt, oregano, and vinegar. Simmer, uncovered, stirring occasionally, until sauce thickens (about 35 to 45 minutes).

Meanwhile, wrap tortillas in foil and heat in a 350 degree oven until hot (about 15 minutes). Or wrap in plastic wrap and microwave on High (100%) for about 30 seconds. To serve, spoon pork filling down center of each tortilla and add garnishes as desired. Lap ends of tortilla over filling and fold sides to center, or roll up without tucking ends in. 

Makes 4 to 6 servings.


MOO SHU CHICKEN

1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips 
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it 
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce
Marinade:
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons granulated sugar

Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.

Remove chicken from marinade, discard marinade.

Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.

Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.

To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.

Makes 8 wraps.


DESSERT "TACOS"

1 package of ten medium flour tortillas
1 6-ounce package chocolate chips
1 small bag of mini marshmallows

Heat a large frying pan to low to medium heat (non-stick frying pans work the best). Lay one tortilla in the pan. Sprinkle chocolate chips and marshmallows on one side of the tortilla. Fold over the other side of the tortilla to make a taco. Heat for about 15-30 seconds on each side to start to melt the chocolate chips and marshmallows.

Serves 10 (not at my house!).


CHI-CHI'S SEAFOOD ENCHILADAS

1 (10 ounce) can cream of shrimp soup
1/2 cup onions, chopped
Dash of nutmeg
Dash of pepper
8 ounces crab (real or imitation), chopped
1 3/4 ounces Monterey jack cheese, shredded
8 (5 to 6-inch) flour tortillas
1 cup milk

In mixing bowl, stir together soup*, onion, nutmeg and black pepper.

In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.

Wrap the tortillas in paper towels, microwave on HIGH for 30 to 60 seconds.

Place 1/3 cup mixture on each tortilla and roll up. Place seam side down in greased 12 x 7 1/2-inch dish.

Stir milk into the reserved soup mixture. Pour over enchiladas. Microwave, covered, on HIGH for 12 to 14 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes.

*Add a dash of hot pepper sauce to soup mix if desired.

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