FUSION: Breakfast Burritos

Also from More Choices.

1 ½ lbs thin-skinned potatoes
6 flour tortillas
1 red bell pepper, chopped
½ tsp garlic powder
2 cups firm tofu or 8 eggs
1 tsp Bill’s Best Chik’nish
1 ½ cups salsa
½ cup sour cream
1/3 cup green onion, sliced thin

1. Peel potatoes, halve lengthwise, and cut crosswise into 1/3-inch thick slices. Place in 2- to 3-quart pan with water to cover and bring to a boil over high heat. Reduce heat and simmer, covered, until tender when pierced. Drain.
2. Seal tortillas in foil and warm in a 350°F oven until hot, about 10 minutes.
3. Place cooked potatoes and chopped red peppers in a nonstick skillet, sprayed with nonstick cooking spray, and cook until lightly browned, about 10 minutes. Season with garlic powder and salt. Keep warm.
4. Chop tofu and sauté in nonstick skillet sprayed with nonstick cooking spray. Add ½ tsp garlic powder and 1 tsp Chik’nish, or to desired taste. Keep warm. (If using eggs, beat them in a small bowl. Stir over medium heat in a nonstick skillet until set. Add just the garlic powder and salt to taste.)
5. Assembly: Lay tortillas flat. Toward one edge of each, fill equally with potatoes and tofu or egg mixture, and top with 2 TBSP salsa. Fold over sides and roll up tightly to enclose. Place each on a rimmed, ovenproof plate, and ladle salsa on top. If the burrito needs to be warmed, place in oven at 350°F for 2 to 3 minutes until warm.
6. Add sour cream and green onion on top. Serve immediately.

MEXICAN: Tostadas

I found this recipe on allrecipes.com. I just ate them on store-bought tostada shells.

4 9-inch burrito size flour tortillas
cooking spray
1/2 cup chopped onion
1/2 cup chopped yellow or green pepper
2 tsp bottled or fresh minced garlic
1 20-oz. package ground turkey
2 tsp ground cumin
3/4 tsp salt
3/4 cup salsa
1 15-oz. can refried beans
1 cup shredded cheddar or monterey jack cheese
1/4 cup sour cream
1/4 cup chopped cilantro or sliced green onion

1. Heat oven to 450 degrees. Arrange tortillas on large baking sheet; coat with cooking spray on both sides. Bake 5 minutes. Turn; continue to bake 3 to 4 minutes or until golden brown and crisp.

2. Meanwhile, coat a large non-stick skillet with cooking spray; heat over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into skillet; sprinkle with cumin and salt. Cook 5 minutes, stirring occasionally. Add 1/2 cup salsa; cook 5 minutes, stirring occasionally.

3. Meanwhile, combine beans and remaining 1/4 cup salsa; heat in microwave oven or small saucepan until hot. Spread bean mixture over tortillas; top with turkey mixture, cheese, sour cream, if desired, and cilantro. Serve with additional salsa, tomatoes, lettuce, olives, or whatever toppings you choose.

TEX-MEX: Chicken Fajitas

This is a recipe from our first time in Korea. Jeff and I made these on a Saturday night and did NOT want to share with anyone. The recipe is also good with beef and real chicken, even turkey.

2 TBSP canola oil
1 medium onion, sliced
1 medium green pepper, sliced
12.5 oz. chicken or vege-chicken, sliced
½ cup sliced fresh mushrooms (stems removed)
¼ cup water
1.12 ounces fajita seasoning
6 10-inch flour tortillas

1. If cooking with real meat, brown the meat first. Then add the vegetables as follows.
2. In a large skillet over medium heat, sauté the onion and green pepper in oil. When they are almost tender, add mushrooms; continue cooking until tender.
3. Add vege-chicken; heat through.
4. Add ¼ cup water, then seasoning.
5. Continue cooking for three more minutes. Mixture will thicken. Serve with warm tortillas.

TEX-MEX: Zucchini & Cheese Quesadillas

We actually didn't have any zucchini in the house when the TTR kids were here on Saturday, so we just took all the vegetables we had in the frig and made something as near to this recipe as possible.

3 small zucchini
3/8 tsp salt
12 tortillas
1 1/2 cups grated mozzarella cheese
3 TBSP minced red onion
2 TBSP canned diced mild chilies
1 TBSP minced cilantro

variations: add beans, peppers, tomato, or corn

1. Trim the ends from the zucchini and grate. Put grated zucchini in a sieve and toss with salt to wilt slightly. Let drain five minutes, then squeeze dry.
2. Preheat oven to 500 F. Spray one or two large baking sheets lightly with nonstick spray. Lay six tortillas flat on the baking sheet(s). Spread each tortilla evenly with 1/4 cup zucchini, 1/4 cup cheese, 1 1/2 tsp onion, 1 tsp diced chilies, and 1/2 tsp cilantro. Top each one with one of the remaining tortillas, pressing down gently to form a sandwich.
3. Bake quesadillas until cheese is melted and tortillas begin to brown, about five to seven minutes.
4. With a large spatula, transfer quesadillas to a cutting board. Using a pizza wheel or a large knife, cut each quesadilla into quarters and serve immediately.