Archive for the ‘Ethnic’ Category

Impossible Quesadilla Pie

2 (4 ounce) cans diced green chiles 2 cups milk 4 cups grated cheese 4 eggs 1 cup Bisquick? Sprinkle chiles and cheese in a 10-inch pie plate. Blend milk, Bisquick? and eggs in a blender until smooth. Pour over cheese and chiles. Bake at 425 degrees F for 25 to 30 minutes, or until […]

Grilled Vegetable Fajitas

1 medium eggplant, cut lengthwise     into 1/4-inch thick slices 1 medium zucchini, cut lengthwise     into 1/4-inch thick slices 1 medium sweet red bell pepper,     cut into wedges 6 scallions 1/3 cup Southwestern Butter Baste 8 (6-inch) flour tortillas 8 small lettuce leaves 2 cups shredded Monterey jack cheese     with hot peppers […]

Green Chile Frittata

1/2 cup all-purpose white flour 1 teaspoon baking powder 10 eggs, lightly beaten 1/4 pound butter, melted, slightly cooled 2 cups small curd cottage cheese 1 pound Monterey jack cheese, grated 6 roasted green chiles, skins and seeds removed,     chopped, or 3 (4 ounce) cans diced green chiles Salt, to taste Preheat oven to […]

Avocado Tacos (Flautas)

3 avocados Salt, to taste 1/4 cup onion, minced 1 cup sour cream 6 to 8 ounces farmer cheese, crumbled Juice of 1 lemon 1 clove garlic, pressed 12 corn tortillas 1 onion, chopped Peel and mash the avocados, then stir in lemon juice, salt, garlic and minced onions. Fry tortillas in hot oil to […]

Grilled Chicken

1 cup orange juice 1 teaspoon garlic powder 1/2 cup chopped cilantro 2 tablespoons soy sauce 1 teaspoon chile powder Salt and pepper, to taste 4 boneless, skinless chicken breasts Tortillas (optional) In a large bowl, mix orange juice, garlic powder, cilantro, soy, chile powder, salt and pepper. Place chicken inside a large zip-top bag […]

Grilled Beef Fajitas with Green Yogurt Sauce

Source: Rachel Ray 1 1/2 cups plain yogurt Juice of 2 limes (1/3 cup) 2 tablespoons extra-virgin olive oil plus 1/4 cup for brushing vegetables 1 tablespoon hot pepper sauce 2 tablespoons chopped fresh thyme leaves, a few sprigs 1 (1 1/2 pound) sirloin steak or flank steak 2 red or green bell peppers, halved […]

Grilled Artichokes

Large artichokes Extra-virgin olive oil Kosher salt Freshly-ground black pepper Lemon halves Prepare the artichokes by trimming them. In a small stockpot, bring 3 quarts of water to a boil. Cook the artichokes in the boiling water for about 20 minutes, or until the outer leaves will pull away easily with a sharp tug. Drain […]

Crawfish Enchiladas

Shared with by Matthew Goff 1/2 cup (1 stick) butter 1 cup onions, chopped 1/2 cup bell pepper chopped 3 pounds crawfish tails 3 cans cream of shrimp soup 1 pint whipping cream 1/2 pound Monterey jack cheese 1/2 pound Colby cheese 1 tablespoon chili powder 1 tablespoon cumin 1 cup green onion tops, […]

Shrimp Tacos (Tacos de Camarones)

12 corn tortillas Vegetable oil 1 recipe Shrimp in Tomato-Garlic Sauce 2 avocados, skinned, seeded, and sliced into thin strips 2 Mexican limes, cut into wedges Heat about 3/4 inch oil in a small skillet until it just begins to smoke, being careful not to allow it to catch fire. Make semi-crisp taco shells. Fill […]

Shrimp-Stuffed Chimichangas

10 slices bacon 50 large Rocky Point shrimp 1 1/2 cups Monterey jack cheese, shredded 1 cup thick fresh salsa 2 fresh tomatoes, chopped 2 cans green chile strips, diced 6 (12-inch) flour tortillas Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan. Peel and de-vein shrimp, […]