Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces.
Serve with the guacamole.

Guacamole:



(Makes: About 2/3 Cup)

1 small ripe Haas avocado
1 tablespoon minced jalapeno pepper
2 tablespoons minced red onion
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside.
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Chicken Enchiladas



(Makes: 4 Servings)

For The Sauce:
1 tablespoon canola oil
1 small onion, finely chopped
1 garlic clove, minced
1 jalapeo pepper, finely chopped
(remove seeds for milder flavor if desired)
1/4 teaspoon chili powder
1 (28-ounce) can whole peeled tomatoes, in pure
1 teaspoon fresh lime juice
Coarse salt and freshly ground pepper

For The Enchiladas:
8 (6-inch) corn tortillas
1 pound shredded cooked chicken (skin removed)
12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
2 tablespoons pickled jalapeos, minced (optional)
Sour cream, for serving (optional)
Fresh cilantro leaves, for serving (optional)

Make The Sauce:
In a medium saucepan, warm oil over medium low heat.
Add onion, garlic, jalapeo, and chili powder.
Cook until onions are translucent, about 8 minutes.
Add tomatoes and 1/2 cup water. Season with salt and pepper.
Bring to a boil, reduce heat, and simmer,
crushing tomatoes lightly with the back of a spoon.
Cook until tomatoes are tender
and sauce is slightly chunky, 15 to 20 minutes.
Add lime juice, and season with salt and pepper.

Preheat oven to 450.

Make The Enchiladas:
In a medium skillet over medium high heat,
warm tortillas, 10 to 15 seconds per side.
Working with one tortilla at a time,
top with 2 ounces of chicken,
1 ounce of cheese, and pickled jalapeos,
if using; roll tightly.
Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.

Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. Serve with sour cream and fresh cilantro, if desired.
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Creamy Corn & Spinach Enchiladas



These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Serve with sliced tomatoes and just wait for the "mmm's." Use a metal measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.

Prep Time: 5 minutes
Cook Time: 1 hour
Makes: 4 Servings

Filling:
2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt
12 super size corn tortillas (each about 6 1/2-inches across)

Sauce:
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves

Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.

To Make The Filling:
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.

Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.

To Make The Sauce:
Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.
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El Cid Chili



The base flavor of all the spices along with the jalapeno flavor in this recipe is just great! If you do not like your food too spicy and too strong decrease the jalapenos to 1/2 and don't put the cinnamon stick in.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Makes: 8 Servings

2 tablespoons olive oil
2 pounds sirloin steak, cut into 1-inch cubes
1/2 pound ground beef
12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans whole tomatoes, drained
1 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste
Garnish with Cheddar and sour cream, if desired.

Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Drain fat and return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.
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Fajitas



(Makes: 6 Servings - 12 Fajitas - 2 Per Person)

Ingredients:
2 1/4 pounds skirt or flank steak, trimmed of fat
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
Guacamole, recipe follows
Salsa Fresca, recipe follows
12 flour tortillas, warm

Marinade:
1 orange, juiced
2 limes, juiced
3 tablespoons canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt

Preparation:
In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.

Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.

In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp.

Thinly slice the steak against the grain on a diagonal.

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.

May also serve with sour cream and shredded cheese.

3 ounces steak per tortilla, 2 tortillas per person = 6 ounces total each person 6 ounces x 6 people = 36 ounces = 2 1/4 pounds steak


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Guacamole



(Makes: 1 1/2 Cups)

4 ripe avocados
1 lime, juiced
1/2 red onion, chopped
1 garlic clove, minced
1 tomato, diced
2 tablespoons fresh cilantro, finely chopped
1/4 teaspoon cumin
1/4 teaspoon chili powder
Salt and pepper, to taste

Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky.Add remaining ingredients, gently mix.

Refrigerate covered with plastic wrap for at least 1 hour before serving.
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Quesadillas



Prep Time: 20 minutes
Cook Time: 13 minutes
Makes: 12 Servings

5 (10-inch) or 8 (7-inch) flour tortillas
1 stick (1/2 cup) unsalted butter, softened
1 pound Monterey jack, grated
8 scallions, minced
1/2 cup drained and minced bottled pimiento
4 pickled jalapeno peppers, minced wearing rubber gloves
2 tablespoons minced fresh cilantro leaves
1 teaspoon ground cumin

Preheat oven to 400 degrees F.

Spread the tortillas on 1 side with the butter, put them on ungreased baking sheets buttered side up, and toast them in the oven for 5 minutes, or until they are barely golden. (The tortillas may be toasted 2 hours ahead and kept covered.)

In a bowl toss together the cheese, scallions, pimiento, jalapeno peppers, cilantro, and and cumin. Sprinkle the mixture on the tortillas, and bake the quesadillas in the 400 degree F. oven for 5 to 8 minutes, or until the cheese is bubbly. Transfer the quesadillas to a cutting board and cut them into wedges.
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Salsa Fresca



(Makes: 2 Cups)

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
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Spicy Steak Quesadilla



Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 to 8 Hors d'oeuvre Servings
1/2 cup grated Cheddar, plus 1/4 cup
8 ounces sirloin steak, grilled to desired doneness and thinly sliced
1 to 2 tablespoons minced jalapeno
1/4 cup salsa, plus more for serving
Vegetable oil, for cooking
Cilantro sprigs, for garnish

Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.

Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.
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Tacoritos



These fabulous and very creamy Tacos are to die for and are more like Baked Burritos. They just melt in your mouth & the red gravy is great. To shortcut this recipe use pico de gallo which can be found in your local supermarket, instead of having to make the tomatoes, chiles, and onions. You can also use the lettuce on top of the tacos and sauce rather than the middle if you prefer.

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 8 Servings

4 heaping tablespoons vegetable shortening or lard
4 heaping tablespoons flour
4 heaping tablespoons red chili powder
2 teaspoons garlic powder or garlic salt
4 cups cold water
1-cup fresh diced tomatoes
1/2 cup diced green chilies
1/4 cup minced onion
1 pound ground pork sausage
1 pound ground chuck
1/4-cup onion chopped
11/2 cups green chile hot sauce
1 cup refried beans
Salt, to taste
8 white flour tortillas
1 pound cheddar, shredded
1/2 head lettuce, chopped

Preheat oven 350 degrees-F.

Melt shortening in skillet. Add flour and brown lightly to make a roux. Add red chili powder, garlic powder, and cold water. Simmer slowly until gravy thickens. Set aside.

In a separate bowl, crush tomatoes. Add chilies and minced onion and blend well.

Brown sausage, ground chuck and chopped onion in skillet. Drain excess grease. Add green chile sauce, refried beans and salt, to taste. Turn heat to low and simmer until warm. Prepare a 9 by 13-inch baking dish and place a couple of tablespoons of enchilada gravy on the bottom to prevent the food from sticking. Dip each tortilla in the gravy and lay flat in the baking dish. Spread meat filling across the center of the tortillas, top with shredded cheese and lettuce. Roll up the tortilla and when finished, pour leftover gravy over the tortillas. Sprinkle with more cheese. Bake for 10 to 15 minutes or until cheese is melted. Serve hot.
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