282203 vegetable and rice burritos with quesadilla cheese Recipes

refried beans, salsa, cooked rice, shredded cheddar cheese , divide (or monterrey jack), flour tortillas

black beans, rinsed and drained, diced tomatoes, drained, garlic powder, ground cumin, cooked rice, flour tortillas, warmed, process cheese, cut into 12 slices (eg. velveeta ), sour cream

uncooked penne pasta, poblano chiles (about 4 oz), fresh breadcrumbs, olive oil, grated lime rind, ground red pepper, low-fat milk, divided, unsalted vegetable stock, all-purpose flour, minced garlic, queso quesadilla cheese, shredded, fat-free sour cream, chopped fresh cilantro, fresh lime juice, kosher salt, grapefruit , walnut, and feta salad

refried beans, salsa, cooked long grain rice, shredded cheddar cheese, divided, flour tortillas (6 to 7 inches)

eggs, flour tortillas, vegetable oil, shredded cheddar cheese, ripe avocado, thinly sliced, chopped green onions, sliced bacon, cooked and crumbled, salsa (optional) or ranch salad dressing (optional) or sour cream (optional)

hamburger, salt, pepper, onion, chopped, refried beans, flour tortillas, margarine, flour, onion powder, garlic powder, chili powder, vegetable juice, water, cheddar cheese, grated, lettuce, shredded

vegetable oil, onion, chopped, black beans , drained reserving 1/2 cup liquid (canned), corn (fresh or frozen ), fresh parsley, chopped, flour tortillas, monterey jack cheese, shredded, green enchilada sauce (can use el charro cafe )

dried lentils, water, onion, chopped, green bell pepper, chopped, vegetable oil, shredded cheddar cheese, flour tortillas, tomato sauce with roasted garlic, ground cumin, green taco sauce, cornstarch, toppings: sour cream , guacamole

eggs, flour tortillas (7 inches), vegetable oil, shredded cheddar cheese, ripe avocado, thinly sliced, chopped green onions, sliced bacon, cooked and crumbled, salsa , ranch salad dressing or sour cream

water, rice, vegetable oil, onion, chopped, garlic clove, chopped, green sweet pepper, chopped, whole kernel corn, drained, mixed vegetables, drained, mild cheddar cheese, shredded, grace cock soup mix , sifted

boneless skinless chicken breasts, frozen (or use 6 frozen boneless skinless chicken breast halves), cream of shrimp soup (or cream of chicken soup), whole milk, curry powder, cayenne pepper, ground turmeric, black beans, undrained, water, instant rice, lime juice

cooked brown rice, low-fat tomato soup, soft whole wheat tortillas, warmed, lowfat refried beans, shredded romaine lettuce, chopped yellow onion

boneless skinless chicken breasts, cut in chunks, southwest seasoning, olive oil, condensed tomato soup, frozen broccoli , corn, red pepper mixture, olive oil, flour tortillas, mexican blend cheese

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

vegetable oil, onion, chopped, red bell pepper, chopped, yellow bell pepper, chopped, chili powder, cumin, deli sliced smoked turkey breast, cheddar cheese, shredded (about 1 cup), tortillas, salsa, sour cream

vegetable oil, onion, finely diced, garlic cloves, minced, black beans, rinsed and drained, green bell pepper, chopped, tomatoes, drained, corn, flour tortillas, cheddar cheese, shredded, red bell pepper, chopped, oregano, cumin, chili powder

vegetable broth, water, carrots, peeled and diced, stalks asparagus, trimmed and cut on the diagonal into 1-inch lengths, bay leaf, chopped fresh sage, divided, salt and pepper, extra virgin olive oil, spring onions or 1 large vidalia onion, coarsely chopped, arborio rice , italian risotto rice, about 1 lb, caravella limoncello, baby green peas, thawed if frozen, smoked mozzarella cheese, cut into small cubes, grated parmigiano-reggiano cheese

oil, garlic, peeled,washed and sliced, red chilies, spring onion, washed and finely chopped, red bell pepper, washed and finely chopped, soya sauce, salt , to taste, chili sauce, fresh basil leaf, chicken stock or 1 tbsp vegetable stock, steamed rice, steamed rice, coriander-mint chutney, steamed rice, saffron strands, soaked in, warm water, salt , to taste, dried oregano, fresh coriander leaves, washed and finely chopped, grated cheddar cheese, almond stuffed dates