Posts Tagged 'monterey jack cheese'

Spinach and Mushroom Quesadilla

Spinach & Mushroom Quesadilla _4082

Spinach and Mushroom Quesadilla

Like most weekdays … it’s often a busy night with the kid’s sports practices so I often need a quick and easy option for supper.

Quesadillas are always a good option for a super fast dinner.  I always have tortillas and some type of cheese in my fridge.  They are a great way to use up leftover veggies.  If nothing fresh is in the fridge, grab some frozen spinach or corn or canned black beans. This recipe is from my cookbook Simply Grilling.  I love the smoky flavor a grill gives a quesadilla … but they can easily be made indoors on a grill pan or in a skillet.

Enjoy!

Spinach and Mushroom Quesadilla

Cooking quesadillas on the grill gives them a deliciously smoky flavor.

3 tablespoons olive oil, divided
1 pound white button mushrooms, stems removed and discarded, and sliced
1 garlic clove, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 bag (6-ounce) fresh baby spinach
8 fajita-size (6-inch) flour tortillas
1 cup shredded Monterey Jack cheese
Vegetable oil, for the grates

In a large skillet over medium-high heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the mushrooms, garlic, and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.

Return the skillet to the stove top and add the remaining olive oil. Add the spinach and cook, stirring often, until just wilted, about 1 to 2 minutes.

Place 4 tortillas on a work surface. Evenly sprinkle each with 1/4 cup of the cheese, 1/4 of the spinach, and 1/4 of the mushrooms. Cover with the remaining tortillas.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the quesadillas on the grill. Close the lid and cook, turning once, until golden brown and the cheese is melted, about 2 to 3 minutes per side.

To serve, cut the quesadillas into wedges and serve warm.

Serves 4.

Cooking Tip: The varieties of quesadillas that can be prepared are endless—the only requisite ingredient is cheese. Have fun experimenting with your favorite ingredients.

Grill Pan Friendly: This recipe can easily be made indoors on a grill pan or cast iron skillet.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

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Chicken Enchiladas with Salsa Verde

 

Cinco de Mayo may be this weekend, but you can have a fiesta any night for dinner with this simple and fast recipe.

Cooking “South of the Border” dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.

This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it’s more convenient, and equally as tasty, to use the jarred variety.

Using short-cut ingredients like jarred salsas, shredded cheeses, and rotisserie chickens can take the stress out of cooking, without compromising flavor.

These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.

Chicken Enchiladas with Salsa Verde

3 cups shredded cooked chicken
1 cup sour cream
2 jars (16-ounce) salsa verde, divided
Kosher salt and freshly ground black pepper
12 small (4-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9- x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, you need to warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.

Source: “Simply Suppers” by Jennifer Chandler

Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.

Chicken Enchiladas with Salsa Verde

You can have a fiesta any night for dinner with this simple and fast recipe.

Cooking “South of the Border” dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.

This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it’s more convenient, and equally as tasty, to use the jarred variety.

Using short-cut ingredients like jarred salsas, shredded cheeses, and rotisserie chickens can take the stress out of cooking, without compromising flavor.

These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.

Chicken Enchiladas with Salsa Verde
From Simply Suppers by Jennifer Chandler

3 cups shredded cooked chicken
1 cup sour cream
2 jars (16-ounce) salsa verde, divided
Kosher salt and freshly ground black pepper
12 small (4-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9- x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, you need to warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.


Jennifer Chandler

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