Saturday, March 28, 2009
Favorite Ingredients Friday for March 27
Favorite Ingredients Friday this week has a Mexican theme. I am a day late posting this, but am sure folks will enjoy these recipes anyway. I have a main dish, side dish, and salad to share. First of all,
THREE CHEESE ENCHILADAS
1 cup shredded monterey jack cheese, divided use
1 cup shredded cheddar cheese, divided use
3 ounces cream cheese, softened
1 cup salsa, divided use
1 medium bell pepper (any color), chopped
1/2 cup sliced green onions
1 teaspoon ground cumin
8 flour tortillas, 7 to 8 inch diameter
Garnishes if desired: chopped tomato, sliced black olives, shredded lettuce
Combine 3/4 cup of the shredded jack cheese, 3/4 cup of the shredded cheddar, cream cheese, 1/4 cup salsa, chopped bell pepper, green onions, and cumin. Mix well. Spoon about 1/4 cup (or a little less) of this mixture down the center of each tortilla. Roll up each filled tortilla and place, seam side down, in a well-greased 13x9x2-inch baking dish. Spoon the remaining 3/4 cup salsa evenly over the enchiladas; cover with remaining shredded cheeses. Bake at 350º for 20 minutes or until piping hot. If desired, garnish with any or all of the optional garnishes listed. Pass additional salsa if desired.
Yield: 4 servings
I love this recipe because it is so easy and is very tasty too.
SOUTHWESTERN RICE BAKE
3 cups cooked rice (either white or brown)
1 1/4 cups sour cream (I use light sour cream)
3/4 cup shredded Monterey Jack cheese, divided use
3/4 cup shredded cheddar cheese, divided use
1 4-ounce can chopped green chilies
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl combine the rice, sour cream, 1/2 cup of each shredded cheese, chiles, salt and pepper. Spoon into a greased 1.5 quart baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350º for 20-25 minutes or until piping hot. Yield: 4 servings.
This recipe makes a wonderful side dish with any Mexican meal. If you prefer, you can make this a main dish by adding 1/2 pound cooked, drained ground beef to the other ingredients before placing in the casserole dish.
FRUIT and NUT TOSSED SALAD
1 large or 2 medium bunches romaine, torn in bite-size pieces
1 can (11 oz.) mandarin oranges, drained
1 cup seedless red grapes, halved
1/2 cup sliced almonds, toasted (I toast nuts in the microwave -- quick & easy)
1/4 cup lemon juice
3 Tblsp. vegetable oil
3 Tblsp. sugar
In a large bowl combine all of the salad ingredients and gently toss together. Put all of the dressing ingredients in a small jar. Cover securely and shake to combine. Drizzle dressing over salad and toss to coat ingredients with dressing. Yield: 4 to 6 servings.
This is a delicious salad! We love this salad served with a Mexican meal -- the light, fruity taste is a nice contrast to the spicy hot flavors.
To see what others have shared for Favorite Ingredients Friday, head on over to Overwhelmed with Joy and check out the links.