Quesadillas

 2 1/2 c. shredded cooked chicken
2/3 c. salsa
1/3 c. sliced green or other onions
3/4 t. or little less ground cumin
1/2 t. salt
1/4-1/2 t. dried oregano
6 flour tortillas
1/4 cup butter, melted or oil
2 cups shredded cheese
sour cream and guacamole

In a large skillet combine the first 6 ingredients.  Cook, uncovered, over medium heat until heated through, about 10 minutes.

2.  Brush l side of tortilla with butter or oil; place buttered or oiled side down on a baking sheet.  Spoon about 1/3 c. chicken mixture over half of each tortilla and sprinkle with abt 1/3 c. cheese.

3.  Fold plain side over and bake at 375 degrees until tortillas are crisp and golden brown, 9-11 minutes.  Cut into wedges; serve with sour cream and guacamole.     (created by Linda Wetzel, Woodland Park, Colo)

Taco Bell Mexican Pizza - Copycat

http://www.food.com/slideshow/copycat-faves-restaurant-recipes-revealed-67/taco-bell-mexican-pizza-5

Ingredients

• 1/2 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon diced minced onion
• 1/4 teaspoon paprika
• 1 1/2 teaspoons chili powder ( Spanish is best)
• 2 tablespoons water
• 8 (6 inch) flour tortillas
• 1 cup cooking oil
• 1 (16 ounce) cans refried beans
• 1/3 cup diced tomato
• 2/3 cup mild picante sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1/4 cup chopped green onion
• 1/4 cup sliced black olives

Directions

1. Cook the ground beef over medium heat until brown, then drain.
2. Return meat to pan and add the salt, onions, paprika, chili powder and water.
3. Let mixture simmer over medium heat for 10 minutes, stirring often.
4. Heat oil in frying pan over medium-high heat.
5. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
6. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
7. Tortillas should become golden brown.
8. Heat refried beans.
9. Preheat oven to 400 degrees F.
10. Stack each pizza by first spreading 1/3 C beans on one tortilla.
11. Next add 1/3 C meat, then another tortilla.
12. Top the second tortilla with 2 T of salsa.
13. Divide the tomato, cheese, onions and olives evenly and top in that order.
14. Bake for 8-12 minutes.

Black Bean and Yam Quesadilla

1 t. olive oil, plus extra for spraying
½ c. finely chopped onion           
1 clove garlic, finely chopped
1 t. Mexican seasoning
2 t. water
1 c. grated yam
1/4/ c. canned black beans, rinsed and drained
salt and pepper
2 corn or wheat tortillas
1/3 c. grated cheese
Salsa

Heat oil in a medium nonstick skillet over medium heat.  Add the onion and garlic and sauté for 3 minute or until onion is done.  Add the seasoning and water and cook l more minute stirring.  Add the yam and beans, stir.  Cover and cook for about 6 minute until the yam is tender but not mushy.  Season with salt and pepper.  Transfer mixture to a bowl.

Place tortilla in a skillet; spray with olive oil.  Turn over the spray the other side.  Add some of the mixture to half of the tortilla, top with some of the cheese and fold tortilla in half.  Cook in a skillet on each side for abt. 2 minutes, until cheese melts and the filling is warm.  Repeat with other tortillas.  Serve with prepared salsa.

Refried Black Beans with rice and tortillas and Queso Fresco cheese -- Grandma Castillo

Wash and sort 3 cups of dried black beans.   Put 3 to 4 cups of water to each cup of dried black beans.  Add one head of garlic.  Pressure for about 30 minutes.  When they are done, let them cool down and then liquify the beans (there will be a little water left over) and season with salt and pepper to taste.  Take garlic out before you liquify.   In a frying pan saute chopped onions and 3 garlic cloves in olive oil.  When the onions and garlic are browned, remove garlic and pour liquified beans into your frying pan.  Heat and serve with tortillas and rice or for breakfast with tortilla, scrambled eggs and salsa. 

Creamy Guacamole (goes well with Turkey and Yam Spicy Tacos)

Ingredients
1 Avocado
1/4 c. Plain Yogurt (I like Dannon or Greek)
2 T. tomato salsa
2 green onions, chopped
2 T. fresh cilantro or parsley, chopped (optional)
1/8 t. salt or to taste.

Cut the avocado in half and remove the pit.  Spoon out the avocado flesh and place into a small bowl.  Mash the avocado, when smooth, add the yogurt, salsa, green onion, cilantro or parsley, and salt to taste.

Turkey and Yam Spicy Tacos

http://allrecipes.com/recipe/turkey-and-yam-spicy-tacos/Detail.aspx 

Ingredients

•   2-3 yams, peeled and diced
• 1 tablespoon olive oil
• 1-2 pounds ground turkey
• 1 cup chopped sweet onion
• 2 cloves garlic, minced
• 4 jalapeno peppers, seeded and minced
• 2 tablespoon chili powder
• 2 teaspoon ground cumin
• 1/2-1 teaspoon Cajun seasoning
• 1 teaspoon salt
• 1-11/2 cup tomatillo salsa
• 1/2 cup chopped parsley or fresh cilantro
• 16 warm flour tortillas

Directions

1. Put the diced yam in 400 degree oven for about 20 minutes and roast.  Before roasting pour on a little olive oil and kosher salt and pepper from a mill.  You could just put it in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes. 
2. Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with cheese, Creamy Guacamole (recipe follows), lettuce, tomatoes, cilantro, etc.. Serve with the warm tortillas.

Chicken Enchiladas --Mary

1 c. chopped onion

½ c. chopped bell pepper

2 t. butter

Sauté until tender.

Put in large bowl and add:

2 c. chopped, cooked chicken

1 - 4 oz. can mild green chilies

Sliced ripe olives

Chopped pimento

1 c. grated cheddar cheese

Heat in Dutch oven or large pan:

1 can cream of chicken soup

1 can Cream of Mushroom Soup

¾ c. milk

1 c. chicken stock

12 – 6” flour tortillas

Add l cup of the soup mixture to the chicken mix.  Dip each tortilla in soup just to moisten and fill with 2 T. chicken mixture.  Roll up and layer in glass baking dish (sprayed with cooking oil).  Pour remaining sauce over layered tortillas and sprinkle with l cup grated cheddar cheese.

Bake at 350 degrees for 30 minutes uncovered.

I usually make l l/2 of this recipe but use at least 4 cups of chicken and bake in 2 pans.  It is delicious!  I make them early in the day or even the day before and let it sit out a bit before I put it in the oven.

Really Great Refried Beans-April

1-15 oz. can Black or Pinto Beans
1/3 C of juice from can of Diced Tomatoes (will use the remainder for Chicken Enchiladas)
1/3 C Chicken broth, either boxed or canned
1/8 tsp. Garlic Powder
1/2 tsp. Cumin Powder
1 Tb. Dried Onion Flakes
1/4 c chopped Cilantro or chopped Green Onions
1/4 C Mexican Cotija or Feta cheese, crumbled

Empty beans and bean juice in a medium saucepan. Add cumin, garlic powder and onion flakes. Mix together, and let simmer until bean and juice is evaporated.

Take off heat, and mash down half of the beans, leaving some left whole. Add 1/3 C chicken broth, stir and simmer on low heat for about 1-2 minutes. It should look a little soupy.

Pour out on to platter, crumble the Cotija or Feta chhese on top of the beans. Sprinkle chopped cilantro or chopped green onion on hot beans.

Can be served as a dip with chips