Hatch Chile Grilled Quesadilla

Posted on October 13, 2016 by admin
Hatch Chile Grilled Quesadilla
Yields 2
When you use an ingredient as flavorful as roasted Hatch Green Chiles, a few simple ingredients and steps yield a dish with a lot of "wow"!
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Ingredients
  1. 4 large Flour Tortillas
  2. 3 cups Shredded Cheddar Jack Cheese
  3. 3 New Mexico Hatch Chiles, roasted, peeled and seeded, diced
Instructions
  1. Set the EGG for direct cooking (no convEGGtor) at 425°F/218°C with a Cast Iron Plancha Griddle.
  2. Place 1 tortilla on a flat surface. Sprinkle with 1/2 of the cheese and chile. Cover with another tortilla and set aside. Repeat for the remaining tortillas.
  3. Place the filled tortillas on the Plancha and cook until the tortilla turns a nice brown color and the cheese begins to melt. Flip them over and repeat for the other side.
Notes
  1. Makes 2 large quesadillas
  2. Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Tom Fraker, Courtesy of Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Taco Salad Dip

Posted on September 28, 2016 by admin
Taco Salad Dip
Serves 8
A variation of the well-known Seven Layer Dip, this recipe has no refried beans and is a snap to put together. It was given to me several years ago and continues to be a crowd pleaser today. Note that this dip tastes best if you let the cream cheese mixture sit about an hour or two before serving to allow the flavors to blend. Don’t worry if you don’t have time though — it also tastes great when served immediately
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Ingredients
  1. 1 (8-ounce) package cream cheese, softened
  2. 1 1/2 cups sour cream
  3. 2 tablespoons Mexican seasoning blend*
  4. 3/4 cup salsa (We like Pace brand)
  5. 6 green onions, chopped
  6. 3/4 cup (3 ounces ) shredded sharp Cheddar cheese, or more to taste
  7. 1 (2.25-ounce) can sliced black olives, drained
  8. 1 ripe avocado, chopped
  9. 1 small tomato, seeded and chopped
  10. 1/2 cup chopped lettuce
  11. Tortilla chips
Instructions
  1. In a medium mixing bowl, stir together cream cheese, sour cream, and taco seasoning. Spread evenly in the bottom of an 8- or 9-inch pie plate or other shallow 4-cup dish. Spread salsa evenly over the top of cream cheese mixture. Top with ingredients in this order: onions, cheese, olives, avocado, tomato and lettuce. Serve with tortilla chips.
Notes
  1. *Recipe at www.seasonedkitchen.com. Prepared Mexican (or taco) seasoning is also available in the spice aisle at most major grocery stores
  2. ©2015 Lee Clayton Roper, from "Fresh Tastes from A Well-Seasoned Kitchen"
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Butternut Apple Soup with Swiss Cheese

Posted on September 27, 2016 by admin
Butternut Apple Soup with Swiss Cheese
Serves 6
Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole-grain bread or as a starter to a more substantial meal.
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Ingredients
  1. 1 TBSP olive oil
  2. 2 onions, coarsely chopped
  3. 4 cloves garlic, coarsely chopped
  4. 2 tsp dried rosemary, crumbled (or 1 TBSP chopped fresh rosemary leaves)
  5. ½ tsp cracked black peppercorns
  6. 5 cups chicken or vegetable broth
  7. 1 butternut squash, peeled and cut into 1-inch cubes (about 2 ½ lbs)
  8. 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
  9. Salt, optional
  10. 4 oz Swiss cheese (or vegan alternative) (use 1 cup of pre-shredded cheese)
  11. ½ cup finely chopped walnuts, optional
Instructions
  1. In a large saucepan or stockpot, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
  2. Add broth, squash, apples, and bring to a boil. Cover, reduce heat to low and simmer until squash is tender, about 35 minutes.
  3. Preheat broiler.
  4. Place a strainer over a large bowl and strain soup. Transfer solids to a food processor work bowl fitted with metal blade and add 1 cup of the liquid. Puree until smooth.
  5. Return pureed solids to sauce pan and stir in remaining liquid. Season to taste with salt, if using.
  6. In clean work bowl fitted with shredding blade, shred cheese. Ladle soup into ovenproof bowls.
  7. Sprinkle with cheese and broil until cheese is melted, about 2 minutes. (You can do this in a microwave oven, in batches, on HIGH – about 1 minute per batch).
  8. Sprinkle with walnuts, if using. Serve
Notes
  1. Vegan-friendly
  2. © 2010 George Geary and Judith Finlayson, from 650 Best Food Processor Recipes
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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