Monte Cristo Quesadillas

EACH YEAR AFTER THANKSGIVING, we make Monte Cristo sandwiches, using slices of turkey, ham, and Swiss cheese. The sandwiches are dipped in an egg mixture and cooked in a hot skillet, much like French toast. The sandwiches are then sprinkled with powdered sugar and served with cranberry sauce.

These Monte Cristo quesadillas are not made with Thanksgiving leftovers because I don't yet have any. But I did have some tortillas I wanted to use, left from making Pot Roast Quesadillas. I used deli sliced turkey, ham, and Swiss cheese and served them with homemade Strawberry Ginger Jam.

I did not dip these quesadillas in custard before cooking but I did consider it. . .

Monte Cristo Quesadillas
2 large tortillas
2 - 3 oz. sliced turkey
2 - 3 oz. sliced ham
2 - 3 oz. sliced Swiss cheese
Powdered sugar
Butter for pan

Layer turkey, ham, and cheese slices on one tortilla. Top with the other tortilla.

Heat a pat or two of butter in a heavy skillet over medium heat. Put the stacked tortillas into the skillet and cook until well browned then flip over and cook the other side until browned and the cheese is melted.

Remove from skillet and dust with powdered sugar. Cut into wedges and serve with berry jam or maple syrup.

Repeat steps for additional quesadillas..

Tex-Mex Migas

WHEN THE WEATHER IS CHILLY, GRAY, AND DAMP, I often want to eat something breakfasty. I started using the word, breakfasty, several years ago when I learned it from a little boy who had spent the night with us. Next morning, I asked him if he would rather have eggs or oatmeal. Nope, he wanted something breakfasty. Fruit? No, something breakfasty. I kept offering more and more options and he declined all of them, repeating that he wanted something breakfasty. Finally, I asked him what he considered breakfasty and he replied, "donuts". Apparently he had already spied the Krispy Kreme box I thought was out of sight on top of the refrigerator.

My idea of breakfasty is more on the savory, even spicy side.  Thus, Migas. My husband is never excited when he comes home and sees me making this dish for our supper. And I admit, it is not a show-stopper appearance wise. But he eats it with enthusiasm and growing appreciation and even goes back for seconds.

Migas is scrambled eggs with onions, peppers, leftover tortillas, and cheese. The recipe is very flexible, any kind of peppers can be used, crushed tortilla chips from a bag work fine, any cheese works. Everything is to taste. I like to use corn tortillas, skillet fried until crisp, poblano peppers, and Monterrey jack cheese.

Tex-Mex Migas
1/4 cup mild cooking oil
5 corn tortillas, cut into bite-sized pieces
1 small onion, chopped
2 - 3 poblano peppers, diced
1 tomato, peeled and chopped
8 eggs
2 Tbsp. milk
Salt and pepper to taste
1 cup shredded Monterrey jack cheese

Heat oil in a large skillet over medium-high heat. Toss the tortilla pieces in the hot oil, stirring constantly, for 2 to 3 minutes, until crispy. Remove to paper towels and set aside while you saute the onions and peppers, in the same skillet, for a couple of minutes. Stir in the tomatoes.

Meanwhile, whisk together the eggs, milk, salt, and pepper. Add to the onion mixture along with the tortilla pieces. Gently lift the vegetables and tortillas to let the eggs get evenly distributed.

When the eggs look nearly done, turn off the heat, sprinkle on the cheese and put a lid on it.

When the cheese is melted, serve with salsa, sour cream, avocado slices or guacamole.

Spinach Enchiladas

WE LOVE TEX-MEX,  but it seems that most of our local Mexican Restaurants have moved to more of a California style of Mexican cooking. I suppose it is more on-trend and I understand why. Cal-Mex seems to be lighter with more of a focus on seafood and fresh vegetables, whole beans rather than refried, and lots of cilantro which is an herb I don't enjoy.

The tortillas are another thing. Tex-Mex tacos and enchiladas are made with corn tortillas, whereas the Cal-Mex style uses flour tortillas, another thing I do not enjoy.

We recently went to one of our (formerly) favorite Mexican Restaurants. I ordered spinach enchiladas, which I had enjoyed in this restaurant many times over the years. Imagine my disappointment when the plate presented to me (with the standard warning of: hot!) contained a couple of "spinach roll-ups" with flour tortillas, no sauce, no melted gooey cheese. That was not an enchilada, rather more like a burrito.

We haven't been to that restaurant again--sigh--and I decided to make Spinach Enchiladas at home.

Spinach Enchiladas
1 Tbsp. butter
1 bunch sliced scallions
2 cloves garlic, minced
12 oz. fresh curly spinach, steamed until barely tender, then squeezed dry
1 cup queso blanco (may substitute ricotta or cottage cheese)
1/2 cup sour cream
2 cups shredded Montrey Jack cheese
10 (6-inch) corn tortillas
18 oz. enchilada sauce

Melt butter over medium heat. Add garlic and scallions and cook for a few minutes until fragrant, but not brown. Stir in spinach and cook a few minutes longer. Remove from heat and mix in the queso blanco, sour cream, and 1 cup of the Monterrey Jack.

Warm the tortillas, a few at a time, wrapped in damp paper towels, for about 30 seconds in the microwave. Spoon about 1/4 cup of spinach mixture onto the center of each tortilla. Roll up and place, seam side down, in a 13x9 inch baking dish. Pour the enchilada sauce over the top, and top with the remaining 1 cup of Monterey Jack cheese.

Bake for 15 to 20 minutes in a preheated 375 degree oven, until the sauce is bubbly and the cheese is melted and beginning to brown.

Stacked Tortilla Pie

THE ENTIRE TIME I WAS WORKING OUT yesterday, I was thinking about food. Not that I was hungry; I'd had a good protein packed smoothie before I went to the gym. But I knew I would stop by the grocery store on my way home and I needed to decide what to make for dinner. I wanted something simple and healthful. As I was working on my gluteus maximus, this tortilla pie came to mind.

I have seen variations of this and Rosie Hawthorne's has always appealed to me most. I like that she doesn't cook or saute her vegetables before assembly. Now is the time of year I crave a little crunch in my life after all those winter soups and stews.

 I have always thought Rosie's use of butter and her baking directions sounded just right.

Rosie adds corn to her pie but I don't because Pritchard Parker doesn't want to eat it. Instead, I used two different types of beans--black beans and refried beans.

Stacked Tortilla Pie
(adapted from Kitchens are Monkey Business)
1 can black beans, rinsed and drained
1 can refried beans
1 cup chopped red onion
1 cup chopped green bell pepper
1 cup chopped tomato
1/2 cup sliced pimiento stuffed olives
2 cups shredded sharp cheddar cheese
2 cups shredded Monteray Jack cheese
2 Tbsp. melted butter
Extra large whole wheat tortillas
Ground cumin and cayenne pepper to taste

Preheat oven to 325 degrees and butter a sheet pan.

Mix together the black beans, onion, bell pepper, tomato, and olives.

Spread refried beans on one tortilla and place on prepared sheet pan. Spread some of the vegetable mixture over the beans and then sprinkle on some of each cheese. Repeat, leaving a bit of vegetables and cheese for the top.

Brush melted butter on the edges of the tortillas and all over the top one. Sprinkle with cayenne pepper and cumin to taste. Add the remaining vegetable mixture and cheese to the top.

Bake 20 - 30 minutes until golden and the cheese is melted. Let sit 15 minutes before serving.

Serve with choice of salsa, sour cream, guacamole, crumbled caso blanco.

Shredded Beef Enchiladas Made with Leftover Pot Roast

WHEN I DRIVE, I LOVE LISTENING TO audio books though I have to be careful with this habit sometimes. Recently, when I was driving to Alabama to visit my Mother, I was listening to the beautifully narrated novel, Ripper by Isabel Allende.

It is an engaging, well written, thrilling page turner. If I were sitting in the comfort of my own home, I would have been riveted to this book. At one point, a particularly intense part of the story coincided with my navigating through the sprawling hellscape of Atlanta.

I found myself tensed, gripping the wheel, heart palpitating, barely breathing. . .and I stopped the book. Whew!

I lowered my shoulders and focused on my breath. Once I was all the way through the city, I took a pit-stop. Then I returned to my book, but now I was driving through unruffled and serene parts of Georgia and Alabama.

Last week, I was driving home from an unpleasant yet necessary medical appointment. The day was gloomy and it was pouring rain. I was listening to a novel based in London. Two of the characters were extolling the virtues of a proper pot roast. It suddenly hit me as the most delicious sounding thing in the world. I stopped to buy a roast.

I cooked a chuck roast which becomes juicy and extremely tender in the slow braising process. I shredded the leftovers to make enchiladas. I even made my own enchilada sauce and the recipe for that will follow. Of course you can used canned enchilada sauce if you prefer.  I also roasted a couple of poblano peppers, but you can use a can of green chilies instead. And I added some sliced black olives, which are completely optional. Yellow corn tortillas are traditional in Tex Mex style encliladas, so that is what I use.

Both the roast dinner and the enchilada dinner were delicious and now that I've had a meat fix, I'm ready to go back to our mostly vegetarian diet.

Shredded Beef Enchiladas
Leftover Pot Roast, shredded (I had about 3 heaping cupfuls)
2 poblano peppers, roasted and diced (How to Roast Poblano Peppers)
1/4 cup sliced black olives (optional)
8 oz. Monterey jack cheese, shredded, divided (more to taste)
2-3 cups red enchilada sauce
10 - 12 (6-inch) corn tortillas

Preheat oven to 350 degrees.

Combine shredded beef, roasted peppers, and olives in a mixing bowl. Toss together with a handful or so of the shredded cheese. Stir in just enough enchilada sauce to coat everything well.

Pour about a cup of the enchilada sauce into an 11x13 inch baking dish. Spread the sauce to cover the bottom.

Warm stacks of 4 or 5 tortillas, wrapped in a clean kitchen towel, in the microwave, for about 45 seconds, until soft and pliable.

Place about a fourth cup of so of the beef mixture on each tortilla, roll tightly, and place seam side down in the prepared baking dish. Continue in this fashion, warming the tortillas, filling, and rolling. Pour remaining sauce all over the top of the enchiladas and sprinkle with the remaining cheese.Cover with foil and bake for 20 - 25 minutes. Remove foil and bake another 5 minutes.

Serve with shredded lettuce, sliced avocado, sliced tomatoes, and sour cream.

Spinach Enchiladas

We have finally gotten some relief from the heat and I feel like cooking again. I can even bake! We have been eating salads, sandwiches, cold soups for so long, I am beginning to crave cooked, warm food.

I recently made these fresh spinach enchiladas which turned out great. Pritchard Parker and I both enjoyed them very much.

I went to a local Mexican Market (Tienda) to purchase my tortillas, queso blanco, and enchilada sauce.  I love ferreting out authentic ingredients in small, family owned, ethnic markets. The prices are always good, I learn a lot, and the shopkeepers are always helpful, friendly, and grateful.

Of course you can buy your tortillas and enchilada sauce at any grocery store. If you can't find queso blanco,  substitute ricotta or cottage cheese.





Spinach Enchiladas
1 Tbsp. butter
1 bunch sliced scallions
2 cloves garlic, minced
12 oz. fresh spinach, steamed until barely tender, then rinsed and squeezed dry
1 cup queso blanco
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6-inch) corn tortillas
18 oz. enchilada sauce

Melt butter over medium heat. Add garlic and scallions and cook for a few minutes until fragrant, but not brown. Stir in spinach and cook a few minutes longer. Remove from heat and mix in the queso blanco, sour cream, and 1 cup of the Monterey Jack.

Warm the tortillas, a few at a time, wrapped in damp paper towels, for about 30 seconds in the microwave.  Spoon about 1/4 cup of spinach mixture onto the center of each tortilla. Roll up and place, seam side down, in a 13x9 inch baking dish. Pour the enchilada sauce over the top, and top with the remaining 1 cup of Monterey Jack cheese.

Bake for 15 to 20 minutes in a preheated 375 degree oven, until the sauce is bubbly and the cheese is melted and beginning to brown.

Fish Tacos with Pineapple Mango Salsa

Because I love to cook so much (plus I may be mildly obsessed with knowing exactly what is in the food we eat, as well as sanitary conditions) we rarely eat out.  But every once in a while, I relax and it is very nice to eat out--to not cook or wash dishes.

There is a Mexican restaurant, right down the street, (with an excellent sanitation rating) we always enjoy. It is not the usual style of Tex-Mex featured in most of the Mexican eateries in our area. I don't really know how to describe it, but it seems fresher and their menu features a lot of fish and seafood.

Pritchard Parker loves their fish tacos and almost always orders them. They dress the tacos with a green sauce he just adores. He always wants me to taste it, and I think it is a chimichurri sauce. Because I had both fresh pineapple and mango on hand, I made a salsa with them. But I do have more talapia in the freezer, so will be experimenting with the green sauce next time.

Fish Tacos
1 pound white fish such as talapia
1/2 cup flour
1 Tbsp. cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup ginger ale
Extra flour for dusting fish
Tortillas
Pineapple Mango Salsa

Cut fish filets into approximately 2 ounce pieces and dry with paper towels.

Make the batter by whisking together the flour, cornstarch, baking powder, and salt. Mix together the egg and ginger ale, then stir into the dry mixture. 

Heat about 1/2 inch oil in a large skillet over medium high heat. Preheat the over to 200 degrees. When the oil is hot, briefly fry the tortillas, but don't get them too brown. Drain on paper towels and keep warm in the oven.

Dip the fish pieces into flour then into the batter. Fry in the hot oil until golden brown on each side.

Pineapple Mango Salsa
1/2 of a fresh pineapple, peeled, cored, and diced
1 mango, peeled and diced
1 small red onion, diced
1/2 red bell pepper, diced
1 -2 fresh jalapenos, minced
Juice of 2 limes
1 Tbsp. olive oil
1 tsp. chili powder
Salt to taste
Honey, optional, if your fruit is too tart

Combine the pineapple, mango, onion, bell pepper, and jalapenos. Add the lime juice, olive oil, and chili powder. Stir well to mix together. Taste and add salt and/or honey, to taste.