Simple Southwestern Recipes

by Michele Cheplic | More from this Blogger

23 Apr 2009 10:28 AM

Give meat and potatoes a rest tonight, and go west home cooks. Southwestern cuisine is simple to prepare and packs a punch in the flavor department. What's more, the ingredients needed to create the following Southwestern dishes won't put a major dent in your family's food budget, which means you can make more for less.

SOUTHWESTERN APPETIZERS

Ingredients:

8 ounces cream cheese

1 cup shredded cheese

2 1/2 tablespoons your favorite salsa

1 tablespoon sour cream

2 flour tortillas (8-inch)

3/4 cups green pepper, finely chopped

3/4 any other pepper, finely chopped

1/2 cup sweet onion, finely chopped

Directions:

Mix cream cheese, shredded cheese, salsa and sour cream together.

Spread mixture on tortilla, covering completely.

Sprinkle vegetables evenly over the tortilla.

Roll up tightly and use a bit of the cheese mixture to seal the edges.

Wrap in waxed paper and refrigerate for 2 to 3 hours or overnight.

Cut into pinwheels and serve.

EASY CHICKEN QUESADILLAS

Ingredients:

1 cup cooked chicken, diced

1/4 teaspoon cumin

1 tablespoon oil

1/4 cup sliced onion

1/4 cup sliced red and green peppers

1 teaspoon garlic salt

1/4 teaspoon black pepper

1 tablespoon butter

2 large flour tortillas

2 cups shredded cheese

Directions:

Saute the peppers and onions in oil until the vegetables are soft. Season with garlic salt and pepper.

Season chicken with cumin and add to pan. Turn off heat.

In another large skillet, melt butter. Lay the tortilla in the pan.

Top the tortilla with the cheese, vegetables and the chicken.

Place another tortilla on top.

Press two tortillas together with the top of a pan or plate.

Heat until bottom gets a little brown and flip over and heat other side.

Remove from pan and cut into wedges.

Serve with salsa and sour cream.

STEAK QUESADILLA

Ingredients:

1 cup cooked steak, sliced thin

1/4 teaspoon cumin

4 tablespoons butter, divided

1/4 cup sliced onion

1/4 cup sliced red and green pepper

1 1/2 cup sliced mushrooms

1 teaspoon garlic salt

1/4 teaspoon black pepper

2 large flour tortillas

2 cups shredded Monterey jack cheese

Directions:

Saute the peppers, onions and mushrooms in 3 tablespoons of butter until the vegetables are soft. Season with garlic salt and pepper.

Season steak with cumin and add to saute pan. Turn off heat.

In another large skillet, melt remaining butter.

Lay the tortilla in pan.

Top the tortilla with the cheese, vegetables and the steak. Place another tortilla on top. Press two tortillas together with the top of a pan or plate. Heat until bottom gets a little brown and flip over to heat other side.

Remove the tortilla from the pan and cut into wedges.

Serve with salsa and sour cream.

Related Articles:

Mexican Fiesta

Simple Ways to Spice Up Dinner

Mexican Menu

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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