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Customized Gifts For Sale
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Okay all I am on the search of quick and easy dishes that take 30 minutes or less or can be made ahead and baked later.

Nachos Supreme
6 (7-inch) flour tortillas
8 ounces cooked lean ground beef
1/2 cup salsa
2 cups lettuce, shredded
1 tomato, chopped
3 green onions, minced
2 cups (8 ounces) shredded Mexican-style cheese, divided
1/2 cup sliced pitted ripe olives

1. Preheat oven to 400°F. Cut each tortilla into 6 wedges. Starting at outside edge of Round Pizza Pan, arrange tortilla wedges in a circle with sides overlapping and points toward center; repeat to cover entire surface of Pizza Pan. Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven.

2. Meanwhile, combine cooked ground beef and salsa. Shred lettuce, chop tomato and mince onions using a large knife. Sprinkle 1 cup of the cheese evenly over hot tortilla chips. Top evenly with beef mixture, lettuce, tomato, onions, olives and the remaining 1 cup of cheese.

Yield: 12 servings
 

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So over it!
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Tuna-Pickle Pitas
Sweet pickle relish gives this coleslaw-like sandwich filling a tangy kick.

1 can (6 ounces) light tuna in water, drained
1 large carrot, shredded (1 cup)
2 tablespoons sweet pickle relish
1 tablespoon coleslaw dressing
1/4 teaspoon celery seed, if desired
4 pita breads (6 inches in diameter), cut in half to form pockets


1 . Mix all ingredients except pita breads.
2 . Spoon tuna mixture into pita bread halves. Prep: 10 min
Start To Finish: 10 min


Makes 4 servings
 

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Cherchez la coeur...
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977 Posts
"Marco's Pollo"
(this one's mine)

Serves 4

Ingredients:
2 large boneless skinless chicken breasts (5-6 oz. each)
Fresh pico de gallo or:-----
-----4-5 Roma tomatoes, seeded and cleaned, diced small
-----1 medium onion (your choice), diced small
-----1 small jalapeno pepper - fresh diced very fine
-----1/2 cup (compressed) minced fresh cilantro

3/4 cup mild cheddar cheese, shredded
3/4 cub queso blanco (or Monterrey jack) cheese, shredded
4 burrito sized flour tortillas
fajita seasoning (not the reddish kind)
salt
coarse ground pepper
lime juice, 1-2 tsp
2 T butter
4 oz. sour cream

Prep:
Season the chicken moderately on both sides with fajita seasoning. In an un-greased pan (preferably cast iron) over medium-high heat, sear the chicken until browning starts. Turn and repeat. Don't worry if the chicken looks half cooked, just DON'T try and cook it all the way. It'll get done later. We're after flavor and consistency, not done-ness. Chop up the chicken into marble-sized pieces. Set aside.

If you have fresh pico de gallo, skip the rest of this paragraph. Otherwise we’ll make our own, and start by dicing the vegetables as directed above. Place tomatoes in a non-reactive bowl (stainless or glass). Add diced onion until the mix pleases your palate – should have a little bite. Same goes for the jalapeno. Add about ¾ of the cilantro, mixing all together well, reserving the rest for garnish. Season with salt, pepper and granulated garlic to taste. Add lime juice to your pico de gallo.

Refrigerate chicken and vegetables until cooking time.

Assembly and Cooking:
Warm tortillas on a comal or wrapped in damp towel in a microwave. You don’t want them steaming, just warm and flexible. Take a baking sheet and line it with foil, shiny side up.

Take a tortilla, and run a long pile (maybe an 1½” wide and ¼” high) of cheddar cheese down the middle, stopping 1½ or 2 inches from each edge. Then apply a decent layer of pico de gallo over that. Now take ¼ of your chicken and arrange it over the cheese and pico. Finally put a layer of the queso blanco over the chicken. Be sure you haven’t put so much filling in there you can’t completely roll
it all up.

Fold the edges of the tortilla over the ends of the line of food. Now fold one of the remaining flaps over the top, and then roll over the last flap. This is like rolling a burrito, and similar to rolling an egg roll. Place seam side down on foil. Repeat with other three tortillas. Bake at 350 for 20 minutes. Remove, brush thoroughly with melted butter, and place under low broiler until browned. You have to watch this, because it can get away from you quickly and burn.

Remove from broiler when done. These can be kept for some time in a 200-degree oven. Cover with balance of shredded cheese, mixed together. Add dollops of sour cream, and scatter cilantro over all. Eat!
 

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Angry Shrimp

6-10 uncooked, peeled shrimp per person (medium shrimp)
1 cup flour
1 tbls Cayenne pepper
1 dash salt
1 dash pepper
Chilli pepper to taste.
Fresh basil
1/2 bag Fresh spinach

Mix the flour, pepper, salt and cayenne pepper. Toss the shrimp in the flour mix, and fry them in the pan, a handfull at a time. 2-3 minutes per side.

Once all the shimp are done, toss the basil and spinach in the pan and cook well. Once it's done, toss the shrimp back in, and sprinkle with chilli pepper (optional).

Serve with spaghetti.

Other options:
* Add garlic to the pan when frying the shrimp.
* Or fresh ginger...
* Or both!
* Don't have fresh basil? Use dried from the spice rack.
* Don't like spinach? Use all basil instead!
 
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