CILANTRO-LIME CREAM SLAW
Steps:
- Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt.
- In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.
SMOKED MUSHROOM SALSA
Steps:
- Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.
- In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.
- Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers.
SMOKED CHEDDAR QUESADILLAS
Very simple recipe that I came up with after getting tired of the plain ole cheese Quesadillas,less is more when it comes to these,only 3 filling ingredients!!Enjoy
Provided by ngdarlen
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred cheeses.
- Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes.
- In a seperate skillet (I like to use my cast iron) add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot.
- To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down.
- Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla),then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong).
- Add the chicken pieces (just handful or however much you like) to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like.
- Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side.
- Slice into wedges and serve with sour cream,salsa,guacamole.
- This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.
Nutrition Facts : Calories 902.8, Fat 63.7, SaturatedFat 39.9, Cholesterol 274.4, Sodium 1886.9, Carbohydrate 9.1, Fiber 0.4, Sugar 6.9, Protein 72
GRILLED QUESADILLAS
Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue
Provided by Dreamer in Ontario
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
- Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
- In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
- Fold tortillas over and press to seal.
- Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
- Garnish with rest of salsa.
Nutrition Facts : Calories 439.5, Fat 10.7, SaturatedFat 3.5, Cholesterol 9.2, Sodium 1634.9, Carbohydrate 61.8, Fiber 9.7, Sugar 6.4, Protein 24.9
SMOKED CHEDDAR QUESADILLAS WITH YELLOW SALSA AND CILANTRO LIME S
Make and share this Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 tortillas cut into wedges
Number Of Ingredients 15
Steps:
- Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt.
- Toss salsa and set aside.
- Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green.
- Transfer to a small serving bowl.
- Sour cream can be used to top quesadilla.
- Heat a large skillet over high heat.
- Add oil and corn and quickly toss to warm.
- Season corn with salt and pepper and transfer onto a plate.
- Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat.
- Add a flour tortilla to the skillet.
- Cook 30 seconds, then flip tortilla.
- Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn.
- Fold tortillas over and press down gently with a spatula.
- Turn tortilla a few times to melt cheese.
- Remove quesadilla from the skillet and cut into wedges.
- Top with salsa and sour cream.
Nutrition Facts : Calories 1144.7, Fat 73.1, SaturatedFat 40.5, Cholesterol 160.6, Sodium 1483.4, Carbohydrate 81.4, Fiber 6.4, Sugar 3.7, Protein 44.3
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