Chipotle Black Bean Quesadillas with Cumin and Chive Dipping Sauce

This quesadilla was sort of a happy accident...I didn't even plan on posting the recipe (hence the lack of great photos) but so many of you have requested it after my instagram photo that I figured you'd be happy to find out how easy it was! I recently mentioned I've been trying to focus on more vegetarian dishes, and this dish was born as a replacement to chicken quesadillas. It's embarrassingly simple. I kinda don't want to tell you about it. But hey...we all need those "halfway there" meals, right?

I made these to take to a girl's night and they vanished pretty quick.  I heard that the ones I left at home for my family also disappeared. So I'm thinking these babies are either pretty tasty or they have a magic component that makes them vanish into thin air...

Serving: 1 quesadilla

Ingredients
---------------
-1 10 inch flour tortilla
-1 Morning Star chipotle black bean veggie burger (I purchased at Costco)...alternatively if you don't have access to these veggie burgers you can mix a 15 ounce drained can of black beans and same sized can of drained corn with 1 tablespoon taco seasoning, but it won't have the exact same texture or flavor that everyone is raving about.
-3 tablespoons shredded Mexican blend cheese
-cooking spray
-1 teaspoon taco seasoning

To make
-----------
-Preheat oven to 425 degrees.
-Spray tortilla with cooking spray and sprinkle taco seasoning over the oiled side. Fold over flour tortilla in half to make a half moon, with the seasoned side facing out. Open the tortilla up and sprinkle half the shredded cheese.
-Remove the veggie burger from package and break it up to fit over the cheese. Don't worry about precooking the veggie burger.
-Sprinkle the remaining portion of cheese and close the tortilla into half moon shape.
-Place onto a baking sheet and bake in the middle rack of the oven for about 10-15 minutes, or until the tortilla crisps and cheese melts
-Remove from the oven and cut in half.
-Serve with dipping sauce.
-Enjoy!

Cumin and Chive Dipping Sauce
----------------------------------------

This sauce is very versatile and one I make to accompany many dishes. I switch up the flavors a little bit every time but I've found that my basic version is everyone's favorite, so that's what I'll share with you :)

Ingredients
--------------
-1 cup plain yogurt (I usually use fat free)
-2 tablespoons milk (start with 1 tablespoon and add more to desired consistency)
-2 tablespoons dried chives (or diced fresh green onions)
-1 teaspoon cumin seeds
-1 teaspoon paprika
-1 teaspoon ground coriander
-salt and pepper to taste
-optional: 1 tablespoon fresh cilantro

To make
------------
-Mix all the ingredients in a bowl until everything is incorporated and smooth.
-Serve and enjoy!

I'd love to connect with you! Like SavvyChef on facebook and follow @savvy_chef on instagram.  Tag #savvychef in your creations!

Three Bean and Corn Salad

Looking for a quick salad that can either serve as a side dish or a vegetarian entrée? You found it! Making this took me all 1, 2, 3...10 minutes (in fact, you should know that writing this post took me about 5 times as long as making it!). Anyway, I live for these recipes :)  When you pick up the stuff to make this, go ahead and glance at the nutrition labels. The fiber content is outstanding, and the protein is a plus too! Lately I've been trying to vary our food intake with more plant based and less meat centered meals. Growing up in a Middle Eastern household, most of our traditional cooking involves meat, a small portion has chicken, and vegetarian dishes are mainly sides. This salad is inspired by my friend's mother in law, because as soon as I tried her version I went back for seconds and thirds!

Some leftovers tossed with fresh arugula made a quick and nutritious lunch

Yields 8 servings at 3/4 cup each serving

Ingredients
--------------
-15 ounce can red kidney beans
-15 ounce can white kidney beans (also called cannellini beans)
-15 ounce can black beans
-2 cups roasted fresh corn kernels or 1.5-2 cans corn kernels
-1/2 cup diced red onion
-1 cup loosely packed cilantro, finely chopped
-juice from 1 large lemon (about 2-3 tablespoons)
-2 tablespoons olive oil
-1 tablespoon lemon pepper seasoning (optional)
-salt to taste
-1 large avocado, chopped into cubes (about 1 cup)
*optional:
-diced jalapeno for an extra kick
-toss this salad with arugula, kale or any other green you'd like!

*Note: If you are not using lemon pepper, you may need 1 more tablespoon lemon juice and a dash of black pepper.

To make
------------
-Open, drain and rinse in a colander the cans of beans. Once the water has drained, add them into a medium sized salad bowl. Add fresh roasted corn (or rinsed and drained canned corn), red onions and cilantro.
-Add lemon juice, lemon pepper, olive oil and salt. Mix to combine and once everything is well mixed, gently mix in the chopped avocado.
-Serve and enjoy!

Nutritional Information
-----------------------------
Serving size: 3/4 cup or about 6 ounces
Servings: 8
Calories: 196
Fat: 7 grams
Saturated Fat: 1 gram
Trans Fat: 0 grams
Total Carbohydrates: 28 grams
Dietary Fiber: 8 grams
Sugar: 4 grams
Protein: 8 grams

I'd love to connect with you! Like SavvyChef on facebook and follow @savvy_chef on instagram.  Tag #savvychef in your creations!

Mexican Lasagna

When I first came up with this, I made it three times in one week. For the same people. Yes. It is that good! I played with it each time that week, but the first way was definitely the best. I can describe this lasagna on and on...like how cool it is to make it with flour tortilla instead of lasagna noodles, or how delicious that top layer of tortilla is because it gets crispy and crunchy in the oven, or how refreshing the sour cream is when drizzled on top...or you can just make it and discover your own list of favorites!

Serves 6

Ingredients
-----------
-6 8 inch flour tortillas, cut in half
-2 tablespoons olive oil
-1 large onion, finely chopped
-1 bell pepper any color, finely chopped (or 1 cup frozen mixed bell pepper medley)
-1 whole chicken, cooked, meat removed from skin and bones then shredded (I buy a rotisserie chicken and shred it myself)
-4 cups salsa
-1 cup fresh cilantro, finely chopped
-14 ounce can black beans
-1 cup corn
-1 1/2 tablespoons taco seasoning
-1 tablespoon cumin seeds
-1 tablespoon dried coriander
-salt and pepper
-16 ounces sour cream
-3 cups shredded cheese
-1 cup diced green onions

To make
----------
-Heat oil in a pot and add onions and bell peppers. Cook for 5 minutes. Mix in shredded chicken, 2 cups salsa, cilantro, black beans, corn, taco seasoning, cumin seeds, coriander salt and pepper.
-Spray a 9x13 baking dish with  non-stick spray.  Spread a thin layer of salsa and place 4 tortilla halves to create a layer of bread along the bottom. Spread 1 cup salsa on top of bread, then spread 1 cup sour cream.  It will look messy, but don't worry.  Add 1/2 of chicken mixture over sour cream. Sprinkle with 1 cup of cheese. Repeat layers (tortilla, salsa, sour cream, chicken mixture, cheese) 1 more time and end with a layer of tortilla bread. Do not put salsa on top layer.
-Sprinkle cheese on top layer of tortilla and bake in the oven for 20-25 minutes or until the top layer has browned.  Remove from oven and drizzle with sour cream then sprinkle with diced green onions.
-Slice and serve
-Enjoy!

Chocoflan Cake

This looks very nice on a serving platter. I was a bit hesitant the whole time I was making it, because this method of baking was a bit new to me, but if you follow the directions (as you should in baking, because it is all about the precision of the method) then you will be just fine. And extremely impressed with the results. The cake is SO moist and the flan has a smooth consistency that almost makes it like a cheesecake.

This is one of those desserts that when you present to your guests they won't be able to help but exclaim "WOOOW!!!"  Feel free to soak up the praise as you smile to yourself because you know how simple it was to prepare :)

This cake is kind of like doing a science project because as the mixtures bake, the flan and cake mix will switch places...meaning, when you layer the cake in the pan, the cake mixture goes first and then the flan is laddled on top. After it finishes baking (because of the water bath pulling the denser mixture to the bottom) the flan and cake will switch and the flan will end up on the bottom and the cake will be on top.

Interestingly, this dessert is found both in Hispanic and Middle Eastern cultures, so take your pick for who you'd like to give credit for it!

Makes 16 servings

Ingredients
------------
-1/2 cup of caramel sauce

Cake:

-chocolate cake mix

-3 eggs
-1 cup water

-1/3 cup oil

-1/2 cup sour cream 

Custard:
-1 can evaporated milk
-8 ounces cream cheese, softenend
-1 cup sugar
- 1 teaspoon vanilla
-4 eggs

Assembly
-----------
-Preheat the oven to 375 degrees.
-Spray a bundt pan with non-stick cooking spray and pour the caramel sauce on the bottom of the pan.
--In a bowl, mix the cake mix, water, 3 eggs, oil and sour cream until well blended.
-In a blender, combine the cream cheese, 4 eggs, evaporated milk, sugar and vanilla. Mix until well blended.
-Pour the cake mix on top of the caramel sauce into the bundt pan. Carefully laddle the milk and egg mixture on top. Spray a piece of foil with non-stick cooking spray and cover the bundt pan. This is important to to do so the cake mix and flan do not stick to the foil as they bake.
-Fill a round cake pan with water and place the bundt pan into the water mixture. This creates a water bath to help the cake and flan bake properly. The water must come up about halfway to the bundt pan.
-Bake the cake in the water bath for 1 hour and 20 minutes to 1 1/2 hours. Remove when a fork comes out clean from the center.
-Cool the cake and then place in the refrigerator for 2 hours. Remove from fridge and flip onto a serving dish.
-Enjoy :)

Guacamole

Holy mole, its time for some guacamole! :) There are a million and one ways to make an avocado dip, and most of them are good. I've found that there are a couple key ingredients that need to be part of the mix for a superb guacamole.

1. Ripe, GREEN avocados. If the avocado isn't ripe enough, it won't mash easily and you won't have a smooth consistency. Ripe avocados are soft to the touch.
2. Garlic or onions (red or green). These ingredients add a spice to the guacamole and make it so tasty.
3. The use of cilantro. If its in there, the dip is going to taste better. Guaranteed!

Serves 1 or 2.

Ingredients
------------
-1 large avocado, peeled and mashed.
-1 green onion, finely chopped (green and white tips)
-2 tablespoons minced cilantro
-juice from 1/2 squeezed lemon
-salt and pepper to taste

Assembly
-----------
-Mix all the ingredients together and serve with tortilla chips!

Southwestern Chicken Pasta

The picture is terrible but the recipe rocks!

This started as a copycat version of Red Robin's southwestern pasta, but as it evolved over time it has turned into a completely different recipe! Several of my friends and I make this regularly, and whoever gets to try it always loves the flavors. Just like everything else on this blog: its deceptively easy!!!

For a vegetarian version replace the chicken with 1 1/2 cups frozen spinach. It tastes great!

Ingredients

------------

-2 tablespoons olive oil

-1 pound chicken breast, diced into small chunks

-1 large red onion, chopped into strips

-1 each: red, yellow and green bell peppers, julienned. OR use 1 pound bag of frozen bell pepper mix.

-1 tablespoon paprika

-1 tablespoon coriander

-1 tablespoon cumin

-1 package taco seasoning 

-3 cups half and half

-1 pound tri-colored pasta

-salt to taste

Assembly

----------

-Boil water in a pot and add pasta. Cook al-dente according to package instructions.

-Heat 1 tablespoon oil in a pot and add chicken. Once it is cooked halfway, add the paprika, coriander, cumin and some salt. Once chicken is fully cooked, remove from pot and place in a bowl.

-Add 1 tablespoon oil to the pot and add onions and bell peppers. Cook until slightly blackened.

-Return chicken to pot and toss with cooked pasta.

-Heat a small saucepan and add the half and half. Stir in taco seasoning. Cook until well heated and just about to start bubbling. Toss the sauce with pasta and serve immediately.

Fat Free Cilantro Garlic Dressing

The pictures are terrible but the sauce is good!

You may remember this from the Mexican salad I made in the past. Here is the dressing recipe on its own because I've found that it is a great topping for grilled chicken, shrimp or steak. It is also a great dip for veggies and chips! Get creative!

Dressing

---------

-1 cup fat free plain yogurt

-1/2 cup packed cilantro

-1 clove garlic

-green tips of green onions

-salt to taste

-seeded jalapeno (optional)

**you may want to use 1 tablespoon sour cream or mayonnaise to thicken dressing**

To make

------------

-Blend dressing ingredients using an immersion blender (or use a normal blender). If the sauce is too liquidy (yes, that is a real word in kitchen talk), add a tablespoon of sour cream or mayonnaise.

Cream Cheese Chicken Rolls

I've noticed I like cooking Mexican, because whenever I am trying to think of something new to make with the ingredients I've got on hand, my mind goes in that direction. Either Mexican or Italian, and that usually involves starchy pasta, so I skip it :)

These were a big hit at a recent family dinner, and I'm making them again for the same family this weekend! Just get your rotisserie chicken and in no time at all you'll be ready to wrap and roll!

Ingredients

------------

-1 shredded rotisserie chicken (you can make this or purchase)

-1 tablespoon olive oil

-1 large red onion, cut into strips

-1 lb frozen bell pepper mix

-1 cup salsa

-1 cup corn kernels (optional)

-1 8 oz package cream cheese

-2 tablespoons nacho cheese sauce (I used what was left of the Tostitos cheese dip)

-2 tablespoons taco seasoning

-1 tablespoon paprika

-salt to taste

-24 flour tortillas

Assembly

----------

-Heat olive oil in a pan and add red onions. Cook halfway and then add the frozen bell peppers. Stir and cook for about 5-7 minutes, until they get soft and are mostly cooked.

-Add the shredded chicken, salsa, corn, cream cheese, nacho sauce and all the seasonings.

-Stir until cream cheese has melted and the mixture is well coated.

-Place 1/4 cup of mixture onto middle of tortilla bread and roll. Repeat.

-Bake at 375 for 15-20 minutes, then serve!

I cut each tortilla roll in half before I baked it, and I ended up with 48 smaller rolls. These freeze well (you can bake them prior to eating) and reheat to taste just as yummy!

Mexican Salad

I made this with chicken on top for dinner. Great news everyone: It's almost fat free! The only fat comes from the chicken, and chicken breast add lots of protein without too much icky fat. The dressing goes well as a sauce for chicken or meat dishes too!

I didn't include measurements for the ingredients because you can alter the quantity to fit your liking.

Ingredients

------------

-shredded romaine lettuce

-diced cucumbers

-diced cherry tomatoes

-finely diced green onions (use the white part in the salad and save the greens for the dressing)

-black beans

-corn (optional, I didn't use it)

-cooked chicken breast strips (or a shredded rotisserie chicken)

-fresh salsa (this comes in a container, found in the refrigerated section of a grocery store, NOT the jar)

Dressing

---------

-1 cup fat free plain yogurt

-1/2 cup packed cilantro

-1 clove garlic

-green tips of green onions

-salt to taste

-seeded jalapeno (optional)

**you may want to use 1 tablespoon sour cream or mayonnaise to thicken dressing**

Assembly

----------

-Layer the ingredients in the listed order: lettuce, cucumbers, tomatoes, green onions, black beans, corn, chicken, fresh salsa

-Blend dressing ingredients using an immersion blender (or use a normal blender). If the sauce is too liquidy (yes, that is a real word in kitchen talk), add a tablespoon of sour cream or mayonnaise. Drizzle the dressing on top of the salad

-Garnish with optional shredded cheddar cheese and tortilla strips (I didn't do this, because it will obviously add fat :P)

Tortilla Soup

I LOVE tortilla soup. Any time I used to go to any Mexican restaurant, I'd have to order it. Until I perfected my own recipe, and it is SO much better than any other professional chef ;-)

A GREAT use for leftover fajitas (homemade, or even easier, brought back from a restaurant) is to throw them into this soup. It also really cuts the prep time.

Ingredients

------------

-2-3 cups leftover fajitas

OR

-2 tablespoons cooking oil

-1/2 pound chicken or steak or shrimp (or skip this step for veggie soup)

-1 of each, cut into short strips or cubes: yellow onion, red, green, yellow bell pepper (or buy frozen bell pepper medley)

-1 can corn

-1 can black beans

-leftover mexican rice OR 1/4 cup uncoocked rice

-1 squash, cut into small cubes

-1/2-1 cup mild salsa or picante sauce (fresh tastes awesome, but anything works)

-1 bunch minced cilantro

-4 cloves fresh minced garlic

-2 green onions, white and green parts

-4 cups broth or water

-2 tablespoons taco seasoning

Garnish (optional)

---------

-sour cream

-avocado slices

-shredded cheese

-tortilla chips

To make

---------

-Heat oil in pot, combine optional chicken/steak/shrimp. Cook halfway, then add onions, bell peppers, garlic, squash, rice and green onions until squash and rice are halfway cooked.

-Add salsa, beans, corn, broth and taco seasoning.

-Simmer until rice is cooked. Add cilantro and cook for 5 more minutes.

This all goes MUCH faster if the chicken and veggies are precooked, and the rice is already made.

-Garnish with optional toppings.

Breakfast Egg and Cheese Quesadillas

True to the mantra of this blog, one day I was rummaging through my fridge, trying to put something new together for breakfast, with minimal amounts of work. I tried these ingredients together, and the results were WOOOW!

The measurements that will follow are for one completed quesadilla, so change as needed.

Ingredients

-------------

-1 egg

-1/4 to 1/3 cup salsa (or picante sauce)

-cheese (Chedder, Monterey or Jack)

-salt and pepper to taste

-1 tsp olive oil

Optional:

---------

-sour cream

-salsa

-guacamole

To make

---------

-Spray skillet with non-stick cooking spray, and heat on medium.

-Crack egg directly into skillet, beat slightly with wooden spoon, add salsa and s&p to taste.

-Keep stirring for about a minute until the eggs are scrambled and cooked.

-Open tortilla bread and place scrambled eggs inside. Layer cheese on top.

-Wipe skillet clean with a paper towel, add 1 teaspoon olive oil on medium high heat, and saute quesadilla about 1 or 2 minutes per side (depending on how browned you like it).

-Serve with your favorite side!

Chicken Burrito Tortilla Rolls

This is one of my first recipes...the start of my claim to fame ;) It is an adaptation from Kraft foods, with a little bit more zing and flavor.

It is EASY, and the recipe automatically makes two baking dishes. So you can either make it for a huge crowd, or freeze one of the dishes for another night (which is what the recipe recommends).

Ingredients

----------------

-1/2 cup mayonnaise

-1/2 cup flour

-3 cups milk (any fat content should be fine, I always use 1%)

-1 cup shredded cheese, plus extra for garnish (Mexican blend is the best, cheddar or jack are ok too)

-1 1/2 pounds chicken, cubed into 1 inch pieces (do NOT use leftover shredded chicken for this, the pieces give it an important texture)

-1 cup salsa

-1 cup corn (canned or frozen)

-1 cup fresh parsley, plus a handful for garnish

-salt and pepper to taste

-1 tablespoon taco seasoning (paprika will also do the job)

To make

-----------

-Preheat oven to 375 degrees

-Mix the mayo and flour in a saucepan until well blended. Slowly add the milk and mix. Cook and stir on medium heat until the sauce begins to boil and thickens.

-Stir in 1/2 cup of cheese, 1 cup of salsa to the sauce. Put aside 1 1/2 cups sauce for later use.

-Cook chicken breast pieces with salt, pepper and taco seasoning in non-stick cooking spray until they are cooked through. Add them to the sauce in the sauce pan, and add the 1 cup corn and 1 cup parsley.

-Place some of the chicken and sauce mixture in each tortilla and roll. Place seem sides down in a row in the baking dish. You should be able to fit 8 tortilla rolls per dish. Cut the tortilla rolls in half, for a total of 16 smaller rolls.

-Spread some of the reserved sauce in two rows across the tortilla rolls, garnish with extra cheese and parsley. Bake at 375 for 25 minutes, or until lightly toasted and crispy on the sides....then EAT!

*When you are ready to cook the 2nd frozen baking dish, just take it out of the freezer a couple of hours before serving, or refrigerate overnight. Follow the same baking directions of 375 degrees for 25 minutes.

**If reheating frozen, bake in 350°F oven until heated through, allowing almost double the original baking time.