Yesterday, I found myself craving Mexican food… maybe because I felt it only right to do my part in celebrating Cinco de Mayo. Breakfast was easy – I made a Mexican quesadilla, but couldn’t decide on something quick and easy for dinner. I love enchiladas, but wanted something simpler. I then thought about tacos, which were appealing, however, desired a dish with a crunch, so a tostada seemed to fit the bill. I was having a very lazy Sunday at home, and wanted to continue on that same path, thus made this as easy as possible by using canned refried beans and store-bought tostada shells. My normal method would be to make these from scratch, but honestly, I just wasn’t in the mood to go the extra mile last night. It was all about easy, breezy and tasty… and thankfully, that it was! As I made this just for me, I didn’t do much measuring, but will try to give you some idea as to how much you’ll need for two servings.
2 tostada shells
1 can (15 oz.) refried beans
1/8 head iceberg lettuce, seasoned with salt & vinegar
1/2 tomato, chopped
Guacamole (or 1/2 chopped avocado)
2 oz. Mexican four cheese blend (or you favorite kind)
4 tbsp. salsa
A small handful of cilantro, chopped
Heat refried beans in a frying pan on medium low until warm.
Chop lettuce into thin slices and add a little salt (about 1/8 tsp.) and vinegar (about 1/4 tsp.).
Place tostada shells in oven at 350°F on baking sheet or oven rack, and heat for 3-4 minutes, until you can smell the aroma of them. Be careful not to burn.
To assemble, place tostadas on a plate, spread the warm/hot refried beans on top, sprinkle a little cheese on top of the beans, then the seasoned lettuce, some chopped tomatoes, guacamole, salsa, a skosh more cheese (if desired), and topped off with a sprinkling of chopped cilantro.
Obviously, you can add additional toppings, like chopped onion, sliced jalapeños, sour cream, etc. and tailor this to your liking. I ate this like a slice of pizza, just a little bit more carefully.
I receive numerous emails containing recipes, and got one yesterday from Kitchen Daily for this recipe, which originally came from Eating Well. As always, I modified it and came up with the chipolte white sauce to accompany the tacos. I like this because it’s not deep-fried and is really yummy. Now, don’t get me wrong, I love me some deep-fried food, but prefer to eat healthier… most of the time 😉
If you want to skip the sauce and make this even lighter, you can top the tacos off with a little plain greek yogurt with the salsa.
3 tbsp. all-purpose flour
1/8 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper, or more for additional heat
1/8 tsp. salt
1/3 cup beer
8 oz. tilapia filet, cut crosswise into 1-inch wide strips
1 tbsp. canola oil
4 corn tortillas, warmed
1 cup shredded cabbage
1/4 cup light mayo
1 tbsp. low-fat milk
2 tbsp. lime juice
1/4 tsp. garlic salt
1/4 tsp. chipolte seasoning
Mix all of the ingredients together and put in fridge while preparing the fish.
Combine flour, cumin, garlic, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat tilapia pieces in the batter.
Heat oil in a large nonstick skillet over medium-high heat.
Add the fish to the pan, letting excess batter drip back into the bowl.
Cook until crispy and golden, 2 to 4 minutes per side.
Serve fish with tortillas, cabbage, chipolte sauce and salsa.
I just finished my second batch of these and will probably make a third sometime in the next couple of days… they’re that good! I am not a chicken enchilada connoisseur by any means, but think these are pretty darn tasty! After my first batch came out of the oven, I decided I wanted to add a little sauce on top, so I whipped up a quick & hot enchilada sauce that turned out to be a nice addition. The only thing that I did differently the second time, was to make the enchilada sauce just before the dish was ready to come out of the oven. However, you can skip the sauce if you’d like. This recipes serves four, so simply double the ingredients if you need to make more.
1 cup cooked chopped chicken breast
1/2 pkg (4 oz) cream cheese (can use light or fat-free)
1/2 cup salsa (I prefer peach mango salsa w/medium hotness)
2 tbsp butter
1/2 cup chopped onion (sautéed)
1 cup shredded reduced-fat 4-cheese Mexican blend cheese, plus extra to sprinkle on top
1/2 can condensed reduced-fat cream of chicken soup, undiluted
1/2 small can of green chilis, drained (or jalapenos for extra heat)
1/2 tsp chili powder
1/2 tsp chipotle chili pepper powder
1/4 cup chopped black olives (optional)
1/4 cup diced tomatoes (optional)
4 medium flour tortillas
Enchilada sauce (optional)
1 cup red Enchilada sauce
1/4 cup sour cream
1/4 cup salsa
1 tbsp corn starch
Preheat oven to 375F.
Lightly grease a 8×8 glass baking dish.
Melt butter in a small saucepan & add onions; cook until soft or desired doneness.
In a medium saucepan over medium heat, combine cream cheese, salsa, cream of chicken soup, green chilis, chili & chipotle powder and cook until melted/blended together.
Add chicken and sautéed onions.
Put a little of the chicken salsa mixture on bottom of pan (this step is optional).
Lay out tortillas & spread a few heaping tablespoons of mixture and 1/4 cup of cheese down center of one tortilla.
Roll jelly-roll style and place filled tortilla, seam side down in dish.
Repeat with remaining tortillas.
Spread remaining chicken salsa mixture evenly on top of enchiladas.
Cover and bake for 30 minutes.
Uncover, sprinkle with additional cheese. Add black olives and diced tomatoes (optional).
Bake for an additional 10 minutes or until cheese melts.
Remove from oven and serve immediately with or without enchilada sauce.
For the enchilada sauce
In a small saucepan, combine enchilada sauce, sour cream, salsa and corn starch over medium heat, until blended and bubbly.
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. The season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly slice green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about 2 lemons)
2 tbsp chopped fresh oregano
1/4 tsp salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp paprika
2 garlic cloves, minced
6 (6 oz) skinless halibut filets
1/2 tsp salt
1/2 tsp freshly ground black pepper
To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
Prepare grill to medium-high heat.
To prepare fish, combine 2 tbsp juice, oil, paprika and 2 minced garlic cloves in a large shallow glass baking dish, stirring with a whisk, Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each or until desired degree of doneness.
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