Quesadillas: Smokey Spinach and Portobello Mushroom

Serves 16

10 Ounces Frozen Chopped Spinach
2 Cups Smoked Gouda Cheese, shredded
4 Tablespoons Vegetable Oil, divided
1 Medium Onion, chopped
4 Cloves Garlic, minced
1/8 Teaspoon Cayenne Pepper, optional
2 Each Portobello Mushroom Caps, sliced
1/2 Teaspoon Black Pepper, to taste
Seasond Salt, to taste
1 1/2 Cups Roasted Red Peppers, drained and sliced
4 Each 10-inch Flour Tortilla

1. Preheat oven to 350 degrees F.
2. Prepare a large baking sheet.
3. Sprinkle 1/2 cup smoked gouda cheese over one side of each tortilla.
4. Place the tortillas cheese side facing up on baking sheet; place in oven and bake for 5 minutes or until the cheese has melted; remove and set aside while making the filling.
5. Cook the spinach according to package directions, cool then hand-squeeze out all the moisture.
6. Heat 3 tablespoons oil in a skillet over medium-high heat.
7. Add in onion and saute until transluscent.
8. Add in garlic, mushrooms slices and cayenne pepper; cook stirring for about 5 minutes.
9. Mix in the spinach and continue cooking for another 4-5 minutes; remove from heat then mix in the chopped roasted red peppers and season with seasoned salt and black pepper.Divide an equal amount of the spinach mixture over the cheese side of each tortilla, then fold each in half over the filling.
10. Wipe your skillet clean with paper towels; add in/heat 1 tablespoon oil, then place 1 folded quesadillas into the skillet at a time and cook 3 minutes on each side or until golden (use a wide spatula for turning over).
11. Slice each quesadilla into 4 wedges, then enjoy!

Mexican Dip in a Crockpot

Serves 6

1 Pound Hamburger
1 Small Onion, chopped
8 Ounces Velveeta
1/2 cup chopped cilantro
8 Ounces Monterey Jack Cheese With Jalapenos
1 15-oz Can Stewed Tomatoes
1 10 1/2-oz-can Condensed Cream of Mushroom Soup

Brown hamburger and onion in skillet. Place in crockpot, on high heat, add cubed cheeses and stir occasionally until melted. Add tomatoes and soup. Heat through. Reduce heat to low to keep dip warm.

NOTE: Spice it up with any or all of the following substitutes : Chorizo, Jimmy Dean Hot Sausage, Tomatoes with Chilies, addition of Creole seasoning, cumin and/or chili powder. Experiment and give it your own signature.

Enchiladas de Mole Poblano

Serves: 8

1 Cup Canola Oil
24 Each Corn Tortillas
6 Cups Chicken, cooked and shredded
3 Cups Mole Sauce (recipe in Sauce section)
1 Cup Sour Cream
2 Cups Monterey Jack Cheese, shredded
1 Each Red Onion, sliced

1. Heat oil in a skillet over medium-high heat. Dip tortillas in oil one at a time briefly frying until soft. Blot with paper towels.
2. In a separate skillet, warm chicken with mole sauce.
3. To assemble enchiladas, place 2 tablespoons chicken-mole mixture in center of each tortilla, roll into a log.
4. To serve, place three enchiladas side by side in center of plate. Pour mole sauce generously over enchiladas; top with sour cream, cheese and red onion.

NOTE: Of course homemade mole is the best, but it is a time consuming project to say the least, and some of the ingredients are hard to find. If you can't find prepared mole sauce in your local supermarket, you can order it on FoodieAffair.Com. This site is still under construction, but it is promised to be up and running soon.

Mole Sauce

Yeild: 2 qts

8 Each Ancho Chilis, Dried
4 Each Pasilla Chilis, Dried
8 Cups Chicken Stock
1/2 Cup Vegetable Oil
3/4 Pound Roma Tomatoes
1/4 Pound Tomatillos, Whole, husked, rinsed, halved
1/2 Each Plantain, peeled, sliced, fried
2 Tablespoons Raisins
1/2 Cup White Onion, sliced
2 Cloves Garlic
1/4 Cup Almonds, whole
1/4 Cup Unsalted Peanuts
1/4 Cup Pecans Halves
2 Tablespoons Pumpkin Seeds, Roasted, raw, green
1 Each Cinnamon Stick
4 Whole Cloves
1/2 Teaspoon Allspice Berries
1/2 Teaspoon Cumin Seeds
1 Each Corn Tortilla, fried
1 Slice French Bread, fried
2 Ounces Mexican Chocolate
2 Teaspoons Brown Sugar
2 Teaspoons Salt

1. Wipe chiles clean with damp cloth. In large skillet, toast in batches until slightly blistered and aromatic, about 10 seconds. Remove stems, veins and seeds.
2. Bring stock to boil; add chiles and simmer until soft, about 10 minutes. Remove chiles and continue to simmer stock over low heat.
3. In the skillet, heat 1/4 cup of oil; fry tomatoes and tomatillos until mixture forms a past. Transfer to a bowl. and reserve.
4. Give the skillet a quick wash; saute onion and garlic until lightly browned. Add to stock with chiles, plantain and raisins; let cool.
5. In another skillet, toast almonds until aromatic. Add peanuts, pecans and pumpkin seeds; toast until light brown. Transfer to a bowl; reserve.
6. In the same skillet, toast cinnamon stick. Add cloves, allspice and cumin and toast 1 minute. Add to nut mixture; let cool.
7. In batches, blend stock, tortilla and bread in a blender. Add nut mixture and tomato-tomatillo paste; puree until smooth; adding more stock or water if necessary.
8. In a deep, heavy pot, heat remaining 1/4 cup oil. Add blended mixture from the bowl; bring to a boil. Let liquid reduce 20 minutes, stirring constantly to prevent sticking. Stir in chocolate until melted. The mole should have consistency of gravy. If it is too thick, add more water. Add sugar and salt to taste; simmer 20 minutes, cool. Mole keeps, refrigerated, for one week.

NOTE: Ingredients will soon be available on FoodieAffair.Com. This site is still under construction, but promises to be available very soon.

Lovely, Fluffy, Mexican Rice

Serves 6

1 Cup Long-grain White Rice
1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken Broth
1/2 Each Onion, finely chopped
1/2 Each Green Bell Pepper, finely chopped
1 1/2 Teaspoons Jalapeno Pepper, chopped
3 5/8 Fluid Ounces Tomatoes With Green Chilies
2 Tablespoons Tomato Sauce
1/2 Each Chicken Bouillon Cube, Knorr's
Salt and Pepper, to taste
1/2 Teaspoon Ground Cumin
1/2 Cup Cilantro Leaves, Whole
1 Clove Garlic, minced

1. Saute rice in oil over medium heat for bout 3 minutes.
2. Carefully, pour in chicken broth, and bring to a boil.
3. Stir in onion, green pepper, jalapeno, tomato sauce, and can of tomato & chilies. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.
4. Bring to a boil, cover, and reduce heat to very low. Cook for 20 minutes.
5. Fluff with fork and garnish with fresh cilantro.

NOTE: Rather than opening a can of tomato sauce only to use 2 tablespoons, you can substitute with a little tomato paste from one of those convenient tubes. The addition of the sauce or paste is mainly for color. Another option is to use Knorr's tomato bouillon with chicken rather than the just chicken flavor called for in the recipe.

Mexican Bean Salad

Serves 10-12

15 Ounces Garbanzo Beans, rinsed and drained
15 Ounces Red Kidney Beans, rinsed and drained
15 Ounces Black Beans, rinsed and drained
1 Each Green Bell Pepper, seeded and chopped
1 Small Jalapeno Pepper, seeded and finely chopped
14 Ounces Corn Niblets, drained
1 Each Red Onion, sliced
2 Cups Grape Tomatoes

DRESSING
1/2 Cup Vegetable Oil
1/2 Cup Red Wine Vinegar
2 Tablespoons Fresh Lime Juice
1 Clove Garlic, minced
1 Teaspoon Cumin
2 Tablespoons Chili Powder
1/4 Cup Cilantro, finely chopped
1 Teaspoon Seasoned Salt
1/2 Teaspoon Fresh Ground Black Pepper
Tabasco Sauce, to taste

1. In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.
2. For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.
3. Pour the dressing over then toss to combine.
4. Season with more salt and pepper if needed.
5. Cover and chill for 24 hours.
6. Just before serving mix in the grape tomatoes.