Genie's Southern Kitchen

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From:

Genie· (Original Message)

Sent: 1/27/2008 12:17 PM

Cheese Enchiladas

Prep: 1hr; Bake: 15 min

Makes 6 servings

2 tablespoons vegetable oil

1 large onion, chopped (1 cup)

2 large cloves garlic, crushed

1 tablespoon chili powder

1 can (28 ounces) whole tomoatoes,

undrained

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups shredded Cheddar cheese

(6 ounces)

1 1/2 cups shredded Monterey Jack cheese

(6 ounces)

1/4 cup vegetable oil

12 corn or flour tortillas (7 inches in

diameter)

1 1/2 cups shredded lettuce, if desired

1/4 cup sliced ripe olives, if desired

Sour cream, if desired

1. Heat 2 tablespoons oil in Dutch oven over medium

heat. Cook onion, garlic and chili powder in oil about 5

minutes, stirring occasionally, until union is tender

2. Stir in tomatoes, cumin, oregano, salt and pep-

per, breaking up tomatoes. Heat to boiling; reduce

heat to low. Simmer uncovered about 30 minutes or

until thickened

3. Heat oven to 350 degrees

4. Mix cheeses. Heat 1/4 cup oil in 8-inch skillet

until hot. Dip each tortilla lightly into hot oil to

soften; drain. Dip each tortilla into sauce to coat both

sides. Spoon about 2 tablespoons cheese mixture onto

each tortilla; roll tortilla around cheese. Place tortillas,

seem sides down, in ungreased regular baking

dish, 13x9x2 inches. Pour remaining sauce over top.

Sprinkle with remaining cheese mixture

5. Bake uncovered about 15 minutes or until

cheese is melted and enchiladas are hot. Top with let-

tuce and olives. Serve with sour cream.

From:

Genie· (Original Message)

Sent: 12/21/2007 10:02 PM

Three-Cheese Enchilada Casserole

Enchilada sauce (see recipe below)

1 package (8 to 10) 10-inch corn or flour tortillas

2 diced fresh tomatoes plus 1/4 cup finely diced seeded tomato

(divided)

1 bunch sliced green onions

1/2 C. sliced black olives

6 oz. grated cheddar cheese

6 oz. grated queso blanco cheese

6 oz. grated mozzarella cheese

1 large avocado (firm yet pliable to touch)

2 t. lime juice

1 t. minced, seeded jalapeno

pinch minced garlic

1/4 t. salt

pinch black pepper

1 to 2 T. coarsely chopped cilantro

sour cream for garnish

Prepare enchilada sauce. Cover bottom of 13 x 9-inch baking dish or

12-inch round baking dish with 1 cup of sauce.

Add about half of tortillas, overlapping slightly to completely cover

pan. Combine cheeses in medium bowl. Remove about 1 1/2 cups of mixed

cheeses; sprinkle over tortillas. Add about half of sliced green

onions, half of 2 fresh diced tomatoes, and half of olives. Top with

layer of remaining tortillas and remaining sauce.

Bake casserole, covered, at 350°F. 25 minutes. Remove from oven;

immediately add remaining cheese and vegetables. Bake uncovered

another 10 to 15 minutes.

Meanwhile, make guacamole: Mash avocado until smooth. Add lime juice,

jalapeno, garlic, salt, pepper, remaining 1/4 cup diced tomato and

cilantro.

Remove casserole from oven; let set about 10 minutes. Serve garnished

with sour cream and guacamole.

Makes 8 to 10 servings.

Enchilada sauce:

1 C. finely diced onion (about 1 small onion)

3 cloves minced garlic

2 T. canola oil

1 can (28 oz.) crushed tomatoes

2 t. cider vinegar

1 t. crushed red pepper

1 t. ground cumin

1 t. ground coriander

1/2 t. salt

pinch of black pepper

Saute onion and garlic in oil until onions are translucent but do not

let garlic burn. Add remaining ingredients and simmer about 10

minutes.

From:

Genie· (Original Message)

Sent: 17/12/2007 9:38 PM

Tex Mex Cheese & Egg Casserole

8 eggs

1/2 cup all purpose flour

1 tsp. baking powder

2 cups (8 oz.) shredded Monterey Jack cheese with Jalapeño peppers

1-1/2 cups (12 oz.) small curd cottage cheese

1 jalapeño pepper, seeded and chopped

1/2 tsp. Tabasco or Cholula hot pepper sauce

Basic Salsa, recipe follows

Preheat oven to 350º F. Grease a 9" sq. baking pan. Beat eggs in large bowl

at high speed with electric

mixer for 4-5 minutes or until slightly thickened and lemon colored. Combine

flour, baking powder and salt

in small bowl. Stir flour mixture into eggs until blended.

Combine Monterey Jack cheese, cottage cheese, jalapeño and hot pepper sauce

in medium bowl; mix well.

Fold into egg mixture until well blended. Pour into prepared pan.

Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10

minutes before cutting into squares

to serve. Serve with fresh salsa.

Makes 8 servings.

~~~Basic Salsa~~~

2 cups tomatoes, seeded and chopped

1/2 cup fresh cilantro, chopped

6 cloves garlic, chopped

1/2 onion, chopped

1 tsp. fresh or pickled jalapeño, finely chopped

1 tsp. salt

Mix all ingredients until well incorporated. Lightly mash with back of fork

for about 10 seconds

to help release juices. Refrigerate overnight for maximum flavor.

From:

Jolene· (Original Message)

Sent: 2/26/2008 5:49 AM

Tamale Casserole

3 cups tortilla chips
1 can tamales
1 can chili with beans
8-oz. cheddar cheese, shredded
1/4 cup chopped onion
1/2 cup sour cream

Lightly grease a 1-1/2 quart casserole. Arrange chips in bottom of casserole. Add unwrapped tamales, then chili, cheese and onions. Bake in a 375 degree oven for 30 minutes. Top with sour cream. 4 servings.

From:

Genie· (Original Message)

Sent: 3/23/2008 8:39 PM

Baked Sour Cream Tacos

tacos:

12 tortillas

1 oil for frying

sauce:

2 tablespoon oil

2 tablespoon salsa

1 small onion, chopped

1 can solid pack tomatoes, chopped

1 salt

1 lb monterey jack cheese, cubed

1 teaspoon rubbed oregano

1 pint sour cream, salted

For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and

salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas

lightly in oil, put some of the sauce and a piece of cheese on each

one and roll. Arrange in a buttered shallow glass baking dish. Pour

remaining sauce over tacos, top with cheese and spoon sour cream

over all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12.

From:

Kitabel (Original Message)

Sent: 5/2/2008 4:58 AM

Chilies Releno Casserole

Ingredients:
1 lb. Cheddar Cheese
1 lb. jack Cheese
1 Can ( 7oz ) Green Chilies, Whole
3 1/2 C. Milk
4 Eggs
3/4 C. Flour
1 1/2 tsp. Salt

Method:
Grate cheeses. Place 1/2 cheese in the bottom of a 9 x 13 " pan. Split the chilies open, remove seeds and drain on a paper towel. Place on top of cheese in pan. Beat milk with eggs , flour and salt until smooth. Place the remaining grated cheese on top of chilies. Pour egg and milk mixture over the top. Bake at 350-1 hour or until set.

From:

BettyGa1

Sent: 6/9/2008 6:58 PM

SOUTHERN-FRIED CHILES RELLENOS

This is one of my all-time favorite foods. I have been refining this recipe for a couple of years, the best Relleno around!

8 large green chiles (New Mexico long green, Anaheim or Poblano) (2 per person as entree)
1/2 lb. cheese (Cheddar, co-jack, or Jack cheese) cut in 1/2" x 3" strips

Batter and Sauce: Recipes follow
TO PREPARE CHILES:
Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 400 d. oven until charred and blistered. (Or deep fry until blistered.) Place in a paper bag or in covered casserole for 10 minutes to steam. Peel chiles.
Make a slit in the stem end of each chile and remove seeds if desired. I do not remove seeds as I can't do it without tearing up the chile. Insert a strip of cheese into each chile. Stuff carefully to avoid breaking.

To coat chiles, dip stuffed chiles into batter. Fry in deep fat until golden brown, turning once. Remove from fat and serve with heated sauce. May be served over rice, if desired.

MY BATTER:
1/2 cup flour and 1/2 tsp. baking powder (or use self-rising flour), 1/2 cup buttermilk, 1 eggs, 1/4 tsp. salt, 1/4 tsp. soda. Sift or stir together dry ingredients. Beat egg slightly and combine with buttermilk. Add to flour mixture, stirring to mix. Should be about the consistency of pancake batter. Add water if too thick.

TRADITIONAL BATTER:
2 Tbsp. flour
3 eggs -- separated
1 T. water
pinch of salt

Beat egg whites until stiff. Combine in another bowl the egg yolks, water, flour and salt; mix together until smooth.. Gentlly fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.

SAUCE: Half a large onion, chopped, 2 T. salad oil, 1 can tomatoes (drained) or 2 large fresh tomatoes, chopped, 1 (8 oz.) can tomato sauce, 1 tsp. minced garlic, salt and pepper, 1/4 tsp. oregano, 1/4 tsp. cumin, 1 tsp. sugar. Sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan. Add and correct seasonings. Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer sauce while preparing and frying chiles.

From:

BettyGa1

Sent: 6/9/2008 7:10 PM

QUESADILLAS

Quesadillas are very versatile. Almost anything you like can be put into one. I had cheese, black bean and smoked salmon quesadillas in Bellevue, WA and they were delicious. The basic ingredient is always cheese. Any type of meat from crab to beef or pork may be added, but is not a necessity. Other popular ingredients are onions, tomatos, black beans, chicken, black olives, mushrooms, shrimp and crawfish. Let your imagination be your guide. Generally white cheeses are preferred, although cheddar or Co-Jack can be used as well.

There are several ways to prepare quesadillas. They may be cooked in a skillet with butter, margarine, or Pam. You may use two small flour tortillas or one large tortilla, folded over. They may be cooked on a grill after being brushed with melted butter, or they may be microwaved as in the recipe below.

Quesadillas may be served as an entree or cut into wedges and served as an appetizer. They are usually served with salsa as a topper.

2 flour tortillas
1 cup shredded Monterey Jack cheese or other quesadilla cheese
2 Tbsp minced green onion with tops
2 Tbsp canned or fresh diced green chiles (New Mexican, Jalapeno, or Poblano)

Salsa of your choice

Place all ingredients on 1 tortilla on microwave plate. Place second tortilla on top. Microwave on Hi for 30 - 60 seconds, or until cheese is melted. Cut into wedges. Serve with salsa. Serves 2 as an appetizer.

QUESADILLAS
from the El Paso Chile Co. Texas Border Cookbook

2 poblano chiles or 4 long green chiles, or use jalapenos, if desired
Nonstick cooking spray
4 (10") flour tortillas
3/4 lb. Monterey Jack cheese, thinly sliced
2 green onions, trimmed and sliced

Prepare chiles as directed elsewhere (blister, peel, seed and chop), or use canned. Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula. Weight it again and cook it another 2 minutes or until the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Keep a bowl of Pico de Gallo or other salsa close at hand.

Note: Leftover grilled chicken or shrimp are also good sprinkled over cheese!

QUESADILLAS

These quesadillas are mild and creamy. Recipe may be doubled.

INGREDIENTS:

--3 tablespoons canola oil
-- 10 tortillas (from Chile Black Pepper Tortilla recipe)
-- 5 ounces white cheese, such as Monterey Jack or manchego, cut into 10 thin slices
-- 3 tablespoons finely grated anejo cheese or Parmesan cheese
-- 1/4 cup finely minced onion
--Chipotle Salsa (see recipe)

INSTRUCTIONS: Heat the oil in a 9-inch skillet over medium heat.

Place 2 tortillas at a time in the skillet, not overlapping. Place
a thin slice of cheese on the side of each tortilla and fold over
to enclose the filling.

Fry quesadillas on both sides until slightly toasted. Remove from
the pan and blot with paper towels. Arrange quesadillas on a
platter. While hot, dust each with some of the grated anejo cheese
and sprinkle with the minced onion.

Serve with Chipotle Salsa.

Serves 4.

From:

Genie· (Original Message)

Sent: 8/7/2008 5:16 PM

SOME LIKE IT HOT JALAPENO PIE

2 7-oz jars or tins jalapeño pepper, slivered

1 lb. grated Cheddar cheese

8 eggs, beaten

salt

pepper

Drain and seed peppers. Cut into length slivers. Arrange in bottom of a

pie tin. Press grated cheese over the peppers.

Beat eggs and salt and pepper. Pour over the cheese. Bake in 350 degree

over for 25-30 minutes.

Remove and let set for 3 - 5 minutes.

From:

Sent: 9/11/2008 10:54 AM

Sauerkraut Swiss Cheese Quesadillas

Whenever I make these, I don’t measure. The amounts are approximate, but you can easily determine how much will fill the tortillas.

Six 6-inch flour or corn tortillas
Shredded Swiss cheese (about 1 1/2 cups)
Canned or packaged sauerkraut (about 1 1/2 cups)
Olive oil

Wrap tortillas in foil and heat in a 350�?oven for about 10 minutes to soften. Cover half of each tortilla with about 1/4 cup of Swiss cheese and 1/4 cup sauerkraut. Fold each tortilla in half and secure with a toothpick through it.

Brush one side of the tortilla with oil. Cook oil side down in a skillet over medium-low heat for about 4 minutes, brushing with oil and turning once. The tortillas will be lightly browned and the cheese melted when they are finished cooking. Cut each tortilla into 2 triangles and serve.

Another delicious variation is to sauté bell peppers and onion with some fennel seed and include that with the sauerkraut and Swiss cheese.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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