Cheese Crisp
3 (or more) medium flour tortillas
1/2 pound Oaxaca cheese, shredded
1/2 pound Monterey jack cheese, shredded
1/3 pound anejo cheese, grated
1/2 pound Poblano peppers, roasted, peeled, sliced
1/4 cup cilantro, finely chopped
Oil (for frying)
Preheat oven to 350 degrees F.
Roast Poblanos and remove skins and seeds. Slice into thin decorative slices.
In large fry pan fry tortilla in oil until golden brown. Drain well on paper towels. Place on baking sheet. When tortilla has cooled and hardened, cover with a thin layer of Oaxaca cheese and a thin layer of jack cheese. Crumble anejo on top and sprinkle with cilantro. Arrange pepper slices on top. Bake for 5 minutes or just until cheese has melted. Remove from oven and use pizza cutter to slice into individual portions. Serve immediately.
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 heat through and lightly crisp. Spread a tablespoon of avocado filling in a slightly off-center line across the tortilla and roll. Serve with a dollop of sour cream on each and sprinkle with chopped onions and crumbled cheese.
Serve with taco sauce.
Serves 5 to 6.
Bean Cakes
1 recipe Boiled Pinto Beans, well drained
1 medium white onion, minced
2 serrano chiles, stemmed and minced
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup peanut oil
1 cup fresh tomato salsa
1 cup Crema
Mash the beans to a textured purée with a food processor or potato masher. Transfer to a bowl and stir in the onion, chiles, cumin and salt. Using 1/4 cup of the bean mixture, make 3 x 1/2-inch patties.
Heat 2 tablespoons of the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasted, about 1 minute per side. Transfer to a platter. Fry remaining patties.
Sprinkle each patty with salsa, then drizzle Crema over. Serve immediately.
Tortilla Quiche1 (12-inch) flour tortilla
1 1/2 cups grated Monterey jack cheese
1 cup grated sharp Cheddar cheese
2 roasted green chiles, skins and seeds removed,
chopped, or 1 (4 ounce) can chopped green chiles
3 eggs
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon cumin
Preheat oven to 350 degrees F.
Place tortilla in bottom of a lightly greased 10-inch pie plate. Sprinkle Jack cheese and half of Cheddar cheese over tortilla. Sprinkle chiles over cheese.
Beat eggs, sour cream, salt and cumin. Pour over chiles and top with the remaining Cheddar cheese. Bake for 45 minutes.
Let sit 10 minutes before cutting. Makes 6 servings.
Meatless Shepherd's Pie
1 1/2 cups hot water
1/2 cup milk
2 tablespoons butter or margarine
2-3 cups of mashed potatoes
3 cups frozen vegetables, any variety, thawed and drained
1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 can (2.8 ounces) French-fried onions
In a large bowl, place vegetables, the soup and sliced mushroom and then mix together. Pour the mixture into an ungreased 1 1/2 quart casserole dish and sprinkle with half of the onions. Spread your mashed potatoes over the onions and veggie mixture.
Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Wild Rice-Pecan Patties
2 cups cooked wild rice
1 cup soft bread crumbs (1 1/2 slices)
1/3 cup chopped pecans
1/2 teaspoon garlic salt
2 eggs
1 jar (2 1/2 ounces) mushroom pieces and stems, drained and finely chopped
1 jar (2 ounces) diced pimientos
2 tablespoons vegetable or olive oil
Mix all ingredients except oil.
Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
Enjoy!







