Friday, December 15, 2006

Quesadillas; Red beans and rice, mexican style

Quesadillas are such a fall-back meal for our family that I can't believe I haven't posted the recipe before (or maybe I have and couldn't find it). I "created" the mexican rice to get a complete protein into my vegetarian daughter.


flour tortillas
shredded cheese
whatever else (cooked chicken, bacon, green onions, olives, tomatoes, beans, etc.)

Spritz a tortilla with some oil and lay it in a frying pan. Top with shredded cheese and whatever other items you like. Add the second flour tortilla and spray it with oil. Cook over medium heat until the tortilla is brown and crispy and the cheese is melty. Flip and do the same to the other side. Cut into sixths with a pizza cutter and serve with sour cream and salsa.
Quick Mexican beans and rice

1 t. oil
1 cup rice
one can chili beans
a handful of corn

Heat oil in a pot with a tight-fitting cover. Add rice and saute lightly (to keep it from sticking together as it cooks. Add can of chili beans (with liquid) and eyeball the amount of water to make it (along with the chili bean liquid) equal about 2 cups. Bring to a boil, cover, and simmer for about 20 minutes. When rice is tender, stir in corn and heat until the corn is warm, too. Serve topped with green onions.
Tortilla chips with Fiesta Party Dip from Tastefully Simple

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