Cornwalls Tostadas

2-3 Bell Peppers- we try to get a few different colors

1 cup of corn

2-3 Shredded Chicken Breasts Cooked 

(I always have little bags of chicken breast pre cooked in my freezer 

so its easy to grab and toss in)

Fresh Salsa

1 package Corn tortillas

Cheddar Cheese

Instructions:

1. Preheat the oven to 375.
2. Put 1-2 TBS of oil on a foil covered baking sheet (helps with cleanup) or a 9x13 glass dish.
3. Cut up peppers and place them in your baking dish and put them in the oven for 10-15 minutes or 
   until soft- remove from oven.
4. Add chicken, corn and ½ cup of fresh salsa to the cooking dish and mix. Place back in the oven for 
   10 more minutes.
5. While the meat and veggies are cooking place 4-5 corn tortillas on a baking sheet. Put 1 TBS of shredded 
   cheddar cheese on top of each tortilla (more if you like extra cheese).
6. Place the baking sheet in the oven for 3 minutes or until cheese is melted then remove and make 
   another batch (you can keep the veggies in or take them out while you do this.)
7. Once you have enough (for your family) tortillas- serve a small amount of meat and veggies on 
   each tortilla

Quinoa and Black Beans

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Chicken Tortilla Soup

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Recipe and picture courtesy of The Pioneer Woman (instead of the cornmeal I added crushed tortilla chips - SO GOOD!!!)

Bean Salad Wraps

This recipe is from Haylee Gunnerson
4 - 8 inch tortillas (flour or flavored)
1 can black beans (rinsed and drained)
1/2 Cup green sweet peppers
2 TBS snipped fresh cilantro
1/3 Cup miracle whip
1 TBS lime juice
Lettuce
Stack tortillas and wrap tightly in foil. Heat in a 350 oven for 10 minutes to soften. Meanwhile, in a medium bowl, mash black beans slightly; add pepper and cilantro. Stir in miracle whip and lime juice. Spread bean mixture evenly over tortillas. Top with lettuce leaves and roll up tortilla.

Tostados

This is what we had for dinner last night. I had some leftover brisket and I saw this on the Pioneer Woman Cook's blog.
We did the tostados just one layer. Use either tostado shells or fried corn tortillas. Put refried beans on it (Pioneer woman suggested putting a little red taco sauce in it to give it a kick). Cheese on top of that and then heat them in the oven (350 for 5 minutes). Top with leftover brisket, lettuce, avocados, sour cream and Pico de Gallo (recipe below). It was fantastic.

PICO DE GALLO
Five plum (Roma) tomatoes (firm, not soft), 1/2 large or 1 small onion, 3 jalapeno peppers, cilantro, lime juice, and salt. Mix and enjoy.

Chicken and Cheese Quesadillas

1 8 ounce pkg cream cheese
2 TBS whipping cream
3 TBS diced green chilies
2 TBS chopped onion
2 TBS chopped fresh cilantro
1/2 tsp garlic pepper
12 tsp vegetable oil
6 flour tortillas
1 1/2 cups shredded jack cheese
1 1/2 cups shredded or diced cooked chicken breast
salsa, sour cream and avocado slices
In a food processor, combine cream cheese, cream, chilies, onion, cilantro and garlic pepper. Process until blended and as smooth as possible. Make each quesadillas as follows:
Pour 2 tsp oil in a large skillet and heat until hot. Lay a tortilla atop oil, swirl around and turn over. Spread top of tortilla all over with about 2 TBS cream cheese mixture. Spread 1/2 of tortilla with 1/4 cup cheese and 1/4 cup chicken. Cover over medium low heat, until tortilla is golden on underside. Fold tortilla in half and remove from pan. Repeat with remaining tortillas and ingredients as above. To serve, cut each quesadilla into three to four wedges. Accompany with salsa and sour cream and garnish with avocado slices if desired.