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Zucchini and Cheese Tortilla Rolls

January 17, 2010 By The Recipe Mom Leave a Comment
zucchini

zucchiniWhat You Need:

4 scallions, chopped
1 large zucchini, quartered lengthwise and cut into 1 inch slices
2 T fresh cilantro, chopped
1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips
1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided
1 (26 oz.) can pinto beans, rinsed and drained
3 green chilies, stemmed, seeded and chopped
3 tomatoes, chopped
4 fresh oregano sprigs
4 whole wheat tortillas

How to Make It:

Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.
Preset the oven temperature to 450 degrees.
Place the scallions in an even layer on the bottom of the pan.
Spread the zucchini slices over the scallions.
Sprinkle the zucchini evenly with the cilantro.
Lay the bell peppers over the zucchini.
Add half of the package of cheese.
Spread the pinto beans in an even layer over the cheese.
Add the green chilies and tomatoes.
Add the remaining cheese.
Place the oregano sprigs into the crevices of the other ingredients.
Lightly spray both sides of the tortillas with the olive oil cooking spray.
Cut the tortillas in half, roll each half closed and place in a single layer on top.
Cover the pan and bake for 35 minutes or until the vegetables are fork tender.

Makes 4 servings

To reduce the amount of saturated fats in this dish use a soy cheese substitute. Try other types of cheese such as cheddar or Monterey Jack if you prefer.

Preparation Time: approximately 15 minutes
Bake Time: approximately 35 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 500; Fat 39g; Carbohydrates 66g; Cholesterol 50 mg; Sodium 153 mg; Protein 30g; Fiber 16g

Filed Under: Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Easy Chicken Stuffed Peppers with Apples

November 6, 2009 By The Recipe Mom Leave a Comment
green-peppers

green-peppersWhat You Need:

4 green peppers
2 C ground chicken
1 C bread crumbs
1/4 C of onion, chopped
1 t mixed herbs
1/2 t of salt
1/4 t of pepper
1/2 C of ketchup
1 t Worcestershire sauce
2 C of water
4 cooking apples
1/4 C of honey
1 t cinnamon
12 baby red potatoes

How to Make It:

Remove the tops of the peppers and the seeds removed being careful not to cut through the pepper.
In a mixing bowl combine the chicken and bread crumbs.
Stir the onions, herbs, salt and pepper into the chicken mixture.
Mix in the ketchup and Worcestershire sauce well.
With the chicken mixture stuff the peppers 2/3 full.
Place the trivet into the cooker then add the water.
Remove the cores from the apples leaving the bottoms intact.
In a small bowl put the honey and cinnamon and stir until well blended.
Between the 4 apples spoon the honey mixture into the cored area.
Set the apples into a large custard dish and cover with foil.
Set the stuffed peppers onto the trivet in the cooker being careful they don’t touch the sides.
Arrange the potatoes around the peppers.
Lay the apple packet over the top of the peppers.
The cooker is quickly brought to high pressure and cook 5 minutes.
The pressure is released by running cold water over the cooker.

It is safe to open the pressure cooker when the pressure regulator has stopped moving and hissing. This ensures all the steam has been released. Never open the lid until all the pressure has been fully released.

Makes 4 servings

Filed Under: Chicken, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,

Grilled Appetizer Quesadillas

August 5, 2009 By The Recipe Mom Leave a Comment
pepper-variety

pepper-varietyWhat You Need:

2 bell peppers, julienne
2 jalapeno peppers, seeded and julienne
1 sweet onion, chopped fine
2 tbsp olive oil, divided
1 (8 oz.) pkg. Monterey Jack cheese, shredded
6 (10 in.) flour tortillas

How to Make It:

With a non-stick cooking spray lightly spray the grill grate.
Heat the grill to medium hot temperature.
In a mixing bowl place both types of peppers, the onion and 1 tbsp of the olive oil and mix well.
Grill 7 minutes or until tender, turning frequently.
Take the vegetables from the grill and reduce heat to low.
With the remaining oil coat one side of the tortillas.
Spread 1/3 of the vegetable mixture onto 3 of the prepared tortillas.
Sprinkle the cheese evenly over the tops.
With the oil side up place the remaining 3 tortillas over the top of the filled tortillas.
Firmly press the tortillas together and seal around the edges.
Grill the tortillas 4 minutes, flip and grill 2 minutes longer or until the cheese has melted.

Filed Under: Appetizers, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,

Spicy Cheese Potatoes in a Shell

July 23, 2009 By The Recipe Mom Leave a Comment
potatoesbowlcounter1

potatoesbowlcounter1What You Need:

3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 tbsp fresh cilantro, minced
1/4 tsp salt
1/4 tsp pepper
12 (6 inch) corn tortillas
1 tbsp olive oil

How to Make It:

Heat the grill to medium temperature.
Prick each potato several times with a fork and wrap individually in foil.
Transfer the potatoes, green peppers and jalapeno pepper to the grill grate.
Turning often roast the vegetables for 10 minutes or until both peppers are charred.
Take the peppers off the grill and place in plastic bags, seal and steam for 10 minutes.
Close the grill lid and continue roasting the potatoes 40 minutes, or until tender turning every 10 minutes.
Remove the peels from the peppers and any discard any remaining seeds.
Finely chop the peppers and place them in a bowl.
Take the potatoes from the grill and allow them to cool enough to handle.
Unwrap each potato and cut in half, scooping out the potato pulp.
Stir the pulp in with the peppers.
Stir the cheese, egg and cilantro into the potato mixture.
Sprinkle the salt and pepper over the mixture and blend it in well.
Fill each corn tortilla with 2 tbsp of the potato mixture.
Brush the outside of the shells with the olive oil.
Grill the tortillas for 3 minutes per side or until crispy being carefully not to lose any of the filling while turning.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , ,

Broiled Rainbow Appetizers

May 1, 2009 By The Recipe Mom Leave a Comment

dancingflowes
What You Need:

1/2 of a large green pepper
1/2 of a large sweet red pepper
1/2 of a large yellow pepper
1/2 of a large orange pepper
1 C of Monterey Jack cheese, shredded
2 T ripe olive, chopped
1/2 t red pepper flakes

How to Make It:

Set the oven setting to broil and let the broiler heat.
Cut each type of pepper into 9 strips.
Lay the peppers skin side down on an ungreased cookie sheet.
Sprinkle the top of the pepper strips with the cheese.
Scatter the chopped olives over the top of each pepper slice.
Sprinkle the red pepper flakes over all the strips.
Broil 6 inches from the heat for 5 minutes or until tender and the cheese is melted.

Makes 36 appetizers

Preparation time: approximately 18 minutes
Broiling time: approximately 5 minutes
Total time: approximately 23 minutes

It may be hard to find all four types of peppers. Any color will work as long as you have enough to equal 36 strips. The olives can also be replaced with chopped pimento or chopped mushrooms if you prefer.

Filed Under: Appetizers, Mothers Day, Recipes, Today's Kitchen Tagged With: , , ,
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