Bean Rice Cheese
Burritos
Pico de Gallo
Dessert Quesadillas
Bean Rice Cheese Burritos:
1 Cup long-grain white rice
1 ¾ cups chicken broth
1 can (15 ounces) refried beans
5 flour tortillas (burrito size)
¼ cup sour cream
1 cup shredded cheddar
½ head romaine lettuce
½ cup salsa
1.
Preheat oven or toaster oven to 350 degrees. In
a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat
to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5
minutes; fluff rice with a fork. Meanwhile, in another small saucepan, warm
beans and cup water over low, stirring occasionally. Wrap tortillas in foil and
place in oven to warm, about 10 minutes.
2.
To assemble, divide beans, rice, and cheese among tortillas. For each tortilla, fold side closest to you
over filling, then fold right and left sides toward center; tightly roll up
burrito. Fry in skillet until lightly browned. Serve topped with sour cream, lettuce, and Pico de Gallo if desired.
Pico de Gallo:
2
medium tomato diced
2
onion finely chopped
1
fresh jalapeño pepper
4
sprigs fresh cilantro
2
green onion
1
teaspoon garlic powder
¼
teaspoon salt
¼
teaspoon pepper
1
bag tortilla chips
Dessert
Quesadillas:
Flour tortillas
Crunchy peanut butter
Marshmallow crème
Semi- sweet chocolate chips
Cooking
spray or butter
Prepare a large skillet with cooking spray or butter and
heat over medium heat. Smear 1 1/2 teaspoon peanut butter onto 1 side
of each tortilla in a thin layer to cover. Spread marshmallow cream to cover peanut butter. Sprinkle 1/4 cup
chocolate chips atop each portion of marshmallow cream and finish by putting
the remaining tortillas atop the chocolate chips with the peanut butter side
down. Cook quesadillas in hot skillet until lightly
browned and chocolate chips have melted, 2 to 3 minutes per side.
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