Tag-Archive for ◊ salsa ◊

08 Oct 2011 Quesadilla Pie

Looking for something new for lunch? I have the perfect thing!  This lunch has to be baked, so it’s a great fall-winter recipe.  I found it at Simply Recipes awhile back .  Finding this recipe was a paradigm shift in lunches around here.

For me now it’s not so much a recipe, but a method.  I did make some changes to the recipe though,  mainly around baking time.  I don’t know why they cook their pie so long, the pie would be cracker crispy if baked for as long as they specify. Still, it would be good to go to the site, there are some good layering photos posted.

The only two ingredients needed for this pie are cheese and flour tortillas.  Everything else is up to you, what you like, and what you have on hand! (see the ingredient suggestion list).  Do you see the paradigm shift potential here?  It’s kind of like learning to make an omelet, or a sandwich, and realizing there are no limits to what you can do, every omelet could be different, every sandwich could be different, just every Quesadilla Pie can be different.

Yes. every time I make Quesadilla pie, it’s different, and every time I make it, it’s good. Sometimes it has three layers, other times five layers. Some times it’s all veggie-most of the time actually, and sometimes it’s a carnivore’s delight. The pie I have pictured here has a layer of spinach and cheese, a layer of fresh tomatoes (juiced, seeded, and chopped) and cheese, a layer of fresh spinach (no need to precook) and cheese, a layer of sauteed onions and zucchini and cheese, and a layer of corn and cheese. That’s five layers, and six tortillas.

Quesadilla Pie

  • 4 or 5 or 6 plate sized flour tortillas (9-10 inches diameter), depending on how many layers you want your pie to have!
  • A bit of butter (not optional)
  • Approx. 1/2 pound grated cheese-one kind, or a mixture based on what you have on hand, (Monterey Jack, Pepper Jack, and Mozzarella are really good.  I usually blend a variety of cheeses-whatever I have in the refrigerator, and always add some Mozzarella (I like it’s “stringy” qualities!).  A bit of cheddar is OK when mixed in with other cheeses, but I find a lot cheddar results in an oily, soggy dish.  A pre-packaged, pre-shredded “Mexican Blend”  could be used, too.)
  • Choice of filling ingredients: (Each layer should have cheese plus one, maybe two, filling    ingredients. Don’t make each layer the same!)
  • fresh  spinach leaves; tomatoes, juiced, seeded and chopped (otherwise they make the tortilla soggy); sliced olives; sautéed/cooked zucchini; any leftover cooked veggie, diced (I’ve added broccoli, asparagus, sweet potato…); chopped and sautéed/cooked onions (yellow or red onions); chopped green onions; cooked mushrooms (if not sautéed first, they make the tortilla soggy); leftover cooked and cubed or shredded chicken, beef/steak, pork, sausage, bacon; cooked or canned green chiles; canned or cooked beans (black beans, pinto beans, pinquitos); fresh or frozen corn
  • Cumin and/or chili powder for extra heat, optional
  1. Preheat oven to 350°F.
  2. Butter the bottom and sides of a pie plate or quiche dish, (pie plate or quiche dish should be approximately the same size as your tortillas). Do not skip the butter.
  3. Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. Use a generous portion of cheese. Add your chosen filling ingredient to this layer. If you want, sprinkle some cumin or chili powder on top for a spicier pie (probably  not necessary if you are using Pepper Jack and/or chilies).
  4. Repeat: tortilla, generous sprinkling of cheese, a chosen filling ingredient, and a sprinkle of optional cumin or chili powder. Make three or four layers, all stacked on top of each other.
  5. Butter the top of the final tortilla and place on top of your “pie”, buttered side up.
  6. Cover the dish with aluminum foil.
  7. Place in preheated 350 degree oven for 20 minutes.
  8. Remove foil and increase the heat to 375°F. Cook for another 5-10 minutes, or until the top tortilla is lightly browned and cheese is bubbly.
  9. Remove from oven. Let cool for 10 minutes before serving.
  10. Cut into slices.  This pie is finger food (once it cools off a bit!).  It’s actually a bit difficult to eat with just a fork.
  11. Serves 2, 3, or 4 persons–depending on appetites and possible side dishes. We just eat, as-is, for lunch.
  12. Serve with salsa, sour cream, and/or avocado, if desired.

Thanks for stopping by my kitchen today.  I hope  you and this recipe for Quesadilla Pie enjoy many happy years together!


25 Sep 2010 Baked Chicken Taquitos

Yes!  You can bake taquitos!  Who knew?  My kids loved taquitos when they were growing up.  They were always happy when there was a box of them in the freezer. I wish I knew then what I know now.  I could have made batches of these and had them in the freezer for them to reheat.  I could have been my own Costco!  I could have served them real food, and it could have been baked, rather than fried.  Oh well.  I can make these now and my daughter is heading back to her college apartment with two dozen of them (frozen), and the knowledge of how to make them for herself.  Hey, I AM my own Costco!

I was afraid this would be a bit spicy for my tender palate.  Not at all.  In fact, if you want a bit of a kick you should probably add in a few chopped chilies.  We made most of these with corn tortillas, but tried a few with flour, too.  We didn’t like the flour ones nearly as much. BTW, I’ve found a really good brand of corn tortillas, they don’t crack when folded (even when taken right out of the refrigerator).  They are  “La Tortilla Factory Hand Made Style Corn Tortillas”.  Here in San Jose they are at both Lucky and Safeway. I found this recipe at Our Best Bites.

Promise me you won’t skip the sprinkling of Kosher salt before baking.

Baked Chicken Taquitos

4 oz cream cheese
1/4  cup Salsa Verde (green salsa)
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
2 teaspoons minced garlic
3 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions
3 cups shredded cooked chicken
1  cup grated pepperjack cheese

16-20 small corn tortillas
kosher salt
cooking spray (Pam) or oil placed in an oil mister

Heat oven to 425°. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir (but not melted).

Stir salsa verde, lime juice, cumin, chili powder, garlic, cilantro, green onions, chicken and grated cheese into softened cream cheese and combine well. You can easily prepare  this mixture ahead of time and store covered in the refrigerator until ready to use.
Working with a few tortillas at a time, place between damp paper towels and heat in microwave (20-30 seconds) until soft enough to roll without cracking (not necessary if you are using La Tortilla Factory Hand Made Style Corn Tortillas!)

Place 2 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll tortilla as tightly as possible.  Secure with a toothpick if desired, but it’s probably not necessary (Now would be the time to freeze, if you want to save and bake at a later time). Place rolls seam side down on the prepared baking sheet. The rolls should not touch each other.

Spray taquitos lightly with cooking spray or oil in a mister.  Sprinkle tops lightly with kosher salt. Don’t you dare skip this!

Place taquitos  in preheated oven and bake for 15-20 minutes, or until crisp and the ends start to get golden brown.

Serve hot, with dips that suit you–guacamole, sour cream, salsa…

Thanks for stopping by my kitchen today, I hope you enjoy this recipe!

26 Jan 2010 Tropical Salsa and Baked Cinnamon Chips

I know it’s a strange time of year to be posting this…but this salsa is so good I couldn’t wait to share (plus my friend Julene asked me to). I found this recipe on epicurious.com, where I went to look for recipes to use up the two dozen kiwis I bought on a whim at Costco. This recipe used two of them plus I had to go out and buy a pineapple and a mango BUT, I will go to great lengths if I think I am onto a GREAT recipe. Thank goodness my instincts were right this time! Here’s a GREAT recipe for GREAT salsa! I’m sure I will make this again, and again, and again (after all, I do have enough kiwis to make twelve batches…) The original recipe said to serve with “Cinnamon Chips”, I have posted the recipe for those also (DELISH). Tonight I served the salsa to three nineteen year olds with “Spicy-Sweet Chili” Doritos (they added quite a kick–the chips did, not the kids!) All three kids did give the salsa a “thumbs up”, as did 25 year old in the room. The original recipe (which I adapted) also mentioned spooning this over grilled chicken or fish…mmm, maybe later, right now, I just want to savor “as is”. Later this week…Kiwi-Coconut-Lime muffins…to use up a few more of the Kiwi in the kitchen

Tropical Salsa

1 cup chopped peeled fresh pineapple (in a pinch, could sub orange for pineapple)
1 cup chopped peeled fresh mango
1/2 cup chopped red bell pepper
2/3 cup chopped peeled fresh kiwi fruit (about 2)
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
juice of ½ fresh lime

Combine all ingredients in medium bowl. Season with salt, to taste. (Can be made 3 hours ahead–but also tastes and looks fine the next day.)

Baked Cinnamon Chips

1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 tbsp. butter, melted

In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. Bake 10 minutes or until crisp.

Thanks for being a fan,

Polly