Roll, Fold and Feast

Easy Pepperoni Pizza Quesadillas

 

2 8-inch flour tortillas

2 tablespoons tomato sauce (may substitute spaghetti, pizza or marinara sauce)

10 to 12 slices pepperoni

6 to 8 tablespoons shredded mozzarella cheese

Butter

Additional tomato sauce

1. Spread tomato sauce evenly over entire tortilla in a thin layer. Add pepperoni, covering half of each tortilla.
2. Sprinkle the pepperoni with a layer of cheese. Fold over the top of the tortilla.
3. Melt a bit of butter in a skillet. Place two quesadillas in the skillet. Cook 2 to 3 minutes over medium heat until lightly browned.
4. While the first side of the quesadilla is cooking, lightly butter the other side of each tortilla. Flip over the tortillas, and cook until the second side is browned.
5. Remove the quesadillas from the pan. Let rest for a few minutes, then slice each tortilla into quarters or thirds. Serve with warm tomato sauce for dipping.

 

Fiesta Pinwheels

 

8 ounces cream cheese, softened

½ cup sour cream

¼ cup picante sauce

2 tablespoons taco seasoning

Dash garlic powder

4.5-ounce can chopped olives, drained

4-ounce can chopped green chiles

1 cup finely shredded cheddar cheese

½ cup thinly sliced green onions

8 10-inch flour tortillas, warmed

Salsa

1. In a small bowl, beat together cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about ½ cup on each tortilla. Roll up jelly-roll style.
2. Cover. Refrigerate for at least 2 hours. Slice into 1-inch pieces before serving with salsa.

 

Taco Lasagna Recipe

 

2 tablespoons olive oil, divided

1 pound lean ground beef

1 medium yellow onion, diced

1 medium red bell pepper, cored, seeded and diced

2 cloves garlic, minced

15-ounce can black beans, drained and rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

16-ounce jar salsa, divided

12 8-inch corn or flour tortillas, divided

16 ounces sour cream, divided

16 ounces shredded Mexican cheese blend, divided

1. Heat oven to 350 F. Arrange a rack in the middle of the oven.
2. Heat 1 tablespoon of oil in a large, high-sided skillet over medium-high heat until shimmering. Add ground beef. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to a plate. Pour off any fat from the skillet.
3. Reduce heat to medium. Add the remaining olive oil. Heat until shimmering. Add the onion, bell pepper and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Return the beef and any juices to the skillet. Add black beans, and stir to combine. Add chili powder, cumin, oregano, salt and black pepper. Stir to combine. Cook for 2 minutes.
4. Remove the skillet from the heat. Pour ¼ cup salsa into a 9-by-13 baking dish. Pour the remaining salsa into the skillet. Stir to combine.
5. To assemble the lasagna, spread out the salsa in the baking dish into a thin layer. Arrange four tortillas in a single layer on top of the salsa, overlapping them as needed. Dollop and spread ⅔ cup of the sour cream. Spoon half of the meat mixture over the sour cream. Spread in an even layer. Sprinkle with 1⅓ cups of cheese.
6. Repeat layering the following: four tortillas, ⅔ cup sour cream, the remaining meat mixture and 1⅓ cups shredded cheese. Top with the remaining four tortillas and ⅔ cup sour cream. Sprinkle with the remaining 1⅓ cups cheese.
7. Bake, uncovered, until the cheese is melted and lightly browned, about 30 minutes. Cool for 15 minutes before serving.

 

Sour Cream Chicken Enchilada Skillet

 

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth

1½ teaspoons chili powder

¼ teaspoon oregano

¾ teaspoon salt

¼ teaspoon black pepper

1 pound boneless, skinless chicken breasts, diced

1 cup sour cream

6 to 7 regular-sized flour tortillas, cut into bite-sized pieces

7.5 ounces black beans, drained

14.5-ounce can diced tomatoes, drained

1 cup shredded cheese

1. In a large skillet, heat butter until melted. Stir in flour, and cook for 1 minute. Whisk in chicken broth. Stir until sauce is smooth and thickened, about 2 to 3 minutes. Stir chili powder, oregano, salt and pepper into the sauce.
2. Add chicken breasts to the pan. Bring to a simmer, then reduce heat to low. Cover and cook for about 15 minutes, until chicken is cooked through. Remove chicken from the pan, and shred into bite-sized pieces.
3. Stir sour cream into the sauce. Return the chicken to the skillet. Add tortilla pieces, black beans and tomatoes. Stir until combined, then top with shredded cheese.
4. Cover skillet and cook until bubbly and the cheese is melted, about 5 to 8 minutes.

 

Freezer Burritos

 

1¼ pounds lean ground beef

¼ cup finely chopped onion

1¼ cups salsa

2 tablespoons taco seasoning

½ cup water

2 15-ounce cans pinto beans, rinsed and drained

2 cups shredded cheddar cheese

12 8-inch flour tortillas, warmed

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, about 5 to 7 minutes, breaking meat into crumbles. Drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat. Simmer, uncovered, for 2 to 3 minutes. Transfer to a large bowl, then set aside.
2. In a food processor, combine water and beans. Cover. Process until almost smooth. Add to beef, and stir in cheese.
3. Spoon ½ cup beef mixture down the center of each tortilla. Fold ends and sides over filling. Roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.
4. To heat frozen burritos: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high until a thermometer reads 165 F, about 3 minutes, turning burrito over once. Let stand for 20 seconds.