Portabello and Black Bean Quesadillas

Yield:4-5 Servings
Ingredients:
8 flour tortillas
cooking spray
2 medium portabello mushroom caps, cleaned, chopped
1 c canned black beans, rinsed and drained
1(2oz.) jar diced pimiento, drained
1 c four cheese Mexican blend cheese, shredded
1/4 c green onions, thinly sliced
sour cream, to serve
salsa, to serve

1. Heat tortillas in a microwave for 2-3 minutes.Remove tortillas from microwave and keep warm.
2. Heat a large skillet over medium-high heat.Coat pan with cooking spray. Add mushrooms and
saute until tender. Add beans and pimiento and cook for 2-3 minutes, stirring constantly.
3.Spoon about 1/3 c of the bean mixture onto 4 tortillas.Sprinkle each with shredded cheese and green onions.Top each tortilla with the remaining tortillas.
4.In another large skillet, Coat with cooking spray.Take turns placing each quesadilla in the skillet and cook 2-3 minutes on each side.Place quesadillas on a warmed serving dish, cut each quesadilla till you have 4 wedges each.Serve immediately with salsa or sour cream.

Stuffed Poblano Chilies

Yield:4 Servings
Ingredients:
4 large poblano chiles,halved and seeded
1 (16oz.) can refried beans
1 microwaveable pouch rice (like Uncle Ben's), cooked
1/2 c salsa
1 c Mexican cheese
fresh cilantro, chopped

1. Place the poblano chile halves, cut side up in a microwaveable dish and microwave for 3 minutes.
2. In a medium bowl, combine the refried beans, rice, and salsa and stir well. Spoon bean mixture into chile halves.Top with Mexican cheese and microwave for about 2 minutes or until
cheese melts.
3.Remove from microwave and place chiles on serving dish and garnish with fresh cilantro.

Caribbean Tropical Salsa

This salsa captures the true essence of Caribbean flavors.Perfect as a garnish for grilled chicken or fish.

Yield:6 Servings
Ingredients:
2 c fresh pineapple, chopped
2 red or yellow bell peppers, seeded, chopped
3 kiwi fruits, peeled, chopped
1 small red onion, finely chopped
1 c mango, peeled, chopped
1/2 c fresh cilantro, chopped
1 jalapeno pepper, deseeded, finely chopped
juice of 1 lime

1.Combine all the ingredients together in a glass bowl and mix thoroughly.Cover and chill for 2 hours before serving.

Tomatillo Salsa

This is a simple tomatillo salsa which you can use as a dip for tortilla chips or as a salsa for tacos or enchiladas.You can adjust the amount of chilies if it is too strong or omit them all together for a milder taste.

Yield:2 1/2 c
Ingredients:
1 lb. tomatillos,husks removed, and rinsed, cut in half
3 serrano chiles, cut in half, deseeded
1 jalapeno chili, cut in half, deseeded
2 garlic cloves, thinly sliced
juice of 2 limes
1/4 tsp. salt
1/2 c fresh cilantro, roughly chopped

1.Preheat the broiler.Place the tomatillos and chilies on a cookie sheet and broil for 5-7 minutes.Remove from broiler.
2. Let tomatillos and chilies cool.Once cool, transfer them as well as the remaining ingredient to a food processor or blender and process till it becomes a chunky puree.
3.Transfer tomatillo salsa to a small serving bowl and use as a dip or salsa.

Mexican Tortilla Soup (Sopa de Tortilla Mexicana)

A perfect starter to any Mexican meal.This soup is perfect as an appetizer or even as a snack.Enjot it with a lot of cilantro.

Servings:4
Ingredients:
2c tomatoes, chopped
4 cloves garlic, sliced
1/2 small onion,roughly chopped
3c tortilla strips (corn or flour), cut into small strips
2 Tbsp. corn oil
1 tsp. crushed red pepper flakes
4c water or chicken broth
1-10oz. cooked chicken breast(canned), drained
1/2 fresh cilantro, roughly chopped, to garnish and serve
2 limes, cut in wedges, to serve

1.Place tomatoes, garlic,onion, and 1 cup of the tortilla strips in a food processor and process till fully pureed.
2. Heat oil in a large, heavy saucepan over low heat.Add the puree and simmer for 15-20 minutes.Stirring every few minutes.
3. Add the red pepper flakes and water or broth (if using), then stir.Bring to a boil over medium heat.
4. Reduce heat and add chopped chicken breast and simmer for an additional 10 minutes.Remove from heat.
5.Serve hot garnished with remaining cilantro and tortilla strips and limes.

Scallop and Avocado Ceviche

Ceviche is a popular Peruvian seafood dish that consists of a mixture of raw fish and shellfish that is cooked by being marinated in lemon or lime juice.It is normally consumed as an appetizer but is perfect for any time of day.Most ceviches take a long time to be ready, usually 4-5 hours, mostly marination time, but if your looking for a simple and quick recipe that is ready within the hour this is it.

Servings:6

Ingredients:

1 lb. bay scallops

1/2 lb. medium shrimp, peeled and devveined, cut in half

1/2 c fresh lime juice (about 6 limes)

2 Tbsp. olive oil

1/3 c red onion, finely minced

1 medium tomatoe, finely diced

2 radishes, finely sliced (optional)

1/4 c chopped fresh cilantro

1 large Hass avocado, peeled and sliced

1. Place scallops and shrimp in simmering salt water and cook for 1 minute.Remove from heat and drain immediately.

2. Put scallops and shrimp in a glass or ceramic mixing bowl.In a separate glass or ceramic bowl,combine the lime juice, olive oil, onion,tomatoe, radishes (if using),and salt and pepper to taste.Stir well to combine.

3. Spoon lime marinade over scallops and shrimp.Cover and refrigerate for 1 hour.

4. Spoon scallop ceviche into individual serving dishes and garnish with cilantro and avocado slices.