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How To make Corn & Zucchini Quesadilla w/ Tomato Salsa & Avocodo Relish
3 Flour Tortillas (6")
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded & minced
1 c Suchinni, julienned
3/4 c Corn kernels
Salt & pepper to taste Tomato Relish * Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd
How To make Corn & Zucchini Quesadilla w/ Tomato Salsa & Avocodo Relish's Videos
Easy Taco Salad Bowls Recipe: Crispy, Fresh, and Delicious!
Learn how to create irresistible Taco Salad Bowls bursting with flavors, crisp textures, and nutritious ingredients.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TACO SALAD INGREDIENTS:
4 Homemade Tortilla Bowls, optional
1 lb lean ground beef
3 Tbsp homemade taco seasoning or 1 packet store-bought
1/2 cup water
1 head iceberg lettuce, medium, chopped
1 avocado, peeled, pitted and diced
1 cup diced tomatoes or pico de Gallo
1/2 cup shredded cheddar cheese or Mexican cheese blend
1/4 cup cilantro, chopped
1/2 cup tortilla strips or chips, optional
1 lime cut into wedges, to serve
Lime Crema:
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice, from 1 medium lime
1 tsp garlic powder
1 tsp sriracha sauce, optional
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0:00 Intro
0:13 How to make taco bowls
1:58 How to cook ground beef
2:46 How to make white sauce
3:39 Taco salad toppings
4:49 How to build taco salad
6:28 Taste test
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BLACK BEAN QUESADILLAS | Easy Quesadilla Recipe
This Easy Black Bean Quesadilla recipe is definitely one of my favorites! Soft cooked vegetables on the inside and a crispy tortilla shell on the outside. Black Beans and corn are the star of the show. But you can definitely kick it up a notch by adding some sautéed bell peppers. Top it all off with your favorite toppings like sour cream, salsa and avocado!
Perfect for Meatless Mondays, Meal Prep and Vegetarian or Vegan meals.
I shared this recipe on IGTV and in my previous Healthy Eating on a Budget video. Everyone loved it, so I decided to share just the recipe portion in a separate video for you guys. If you happen to try it out let me know how you like it in the comments below!????
Enjoy!????
FULL RECIPE:
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My cousin from Italy gives us her opinion on the Olive Garden!
Corn and spinach quesadilla by mommy's kitchen
A Quesadilla is a tortilla, usually a flour tortilla but also sometimes made with a corn tortilla, which is filled with cheese and then grilled.
Recipe-
- Take a pan, add 1 spoon oil.
- Add 1 spoon chopped garlic.
- 1 spoon chopped green chilli.
- 1 chopped onion.
- 2-3 spoon chopped capsicum.
- 1 spoon sweet corn.
- 2 spoon chopped paneer (cottage cheese).
- 1 cup chopped spinach(palak).
- Saute it well.
- Salt to taste.
- 1 spoon oregano.
- 1 spoon chilli flakes.
- 2-3 spoon processed cheese.
- Off the flame immediately after adding cheese.
- Mix it well.
- Take 2 tortilla and spread cheese spread on both of them.
- Spread the stuffing on the tortilla.
- Cover the other tortilla.
- Take a pan, add 1/2 spoon butter and spread.
- Put the stuffed tortilla on the butter and roast it till golden brown and crispy.
- Cut it into pieces and serve with salsa and cheese sauce.
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Do try the recipe.
And please subscribe and comment down below for any suggestions and queries.
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Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
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PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
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This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!