Showing posts with label flour tortillas. Show all posts
Buttery flour tortillas stuffed with fresh squash blossoms and lots of ooey, gooey melted cheese.




It's fall, ya'll! And with fall comes an abundance of freshly cut flores de calabaza (squash blossoms). Cooking with squash blossoms might seem intimidating, but trust me when I say that there is nothing easier than cooking with this beautiful and vibrant flower. One of the easiest squash blossom recipes I know is Quesadillas de Flor de Calabaza. All you need are three ingredients; squash blossoms, cheese, and flour tortillas. It's that simple. Of course, I like to add a little butter to mine to give the quesadillas their golden hue. Squash Blossom Quesadillas make for a light and delicious meal for breakfast, lunch, or dinner. Dress them up with your favorite salsa, guacamole, or sour cream.

Squash Blossom Quesadillas (de Flor de Calabaza) #ThrowbackThursday

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I've shared many a recipe for enchiladas here in my cocina over the years: Potato Enchiladas, Enchiladas de Mole, Bean & Cheese Enchiladas, Scrambled Egg Enchiladas, Pumpkin Chicken Enchiladas, and even Swiss Chard Enchiladas. But there are still quite a few enchilada recipes that I haven't shared yet, like these Poblano Chicken Enchiladas Blancas. Creamy and cheesy enchiladas stuffed with shredded chicken, roasted poblano peppers, and golden corn kernels. They get the name Enchiladas Blancas because instead of a red or green chile enchilada sauce, they are made with sour cream.

This is a great recipe to use leftover shredded chicken, but I'm including how to cook the chicken if you'd like to make this recipe from scratch.


Poblano Chicken Enchiladas Blancas #WeekdaySupper

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Pumpkin Chicken Enchiladas - lacocinadeleslie.com

It taken me a while this year, thanks to my recent obsession with sweet potatoes, but pumpkin has finally made an appearance in my Cocina.  I just couldn't resist a rather large calabaza de castilla (pumpkin) I saw at el mercado (the market) a couple of weeks ago.  As soon as I got that baby home, I cut it up, set aside the seeds to make Pepitas (roasted pumpkin seeds), and put it on the stove to cook.  I ended up with about 12 cups of pumpkin puree to do with as my heart desired.  And my heart has been desiring all kinds of yummy pumpkin dishes ever since.

Aside from making my usual favorites like pumpkin bread and pumpkin pie, I have been stirring pumpkin puree into just about everything; smoothies, tres leches cake (stay tuned for that recipe), Arroz con Leche (rice pudding), and even enchilada sauce.  Yes, enchilada sauce!  And it was AMAZING!  It knocked all of our socks off.  My hubby said it's the best enchilada sauce I've ever made.  We loved the pumpkin enchiladas so much, I've already made them twice this month. And they'll probably make another appearance at our table before the month is through.

The pumpkin adds a luxurious velvety texture to the sauce, and the spices (cinnamon, clove, cumin, and paprika) add a hearty robust flavor to the spicy and smoky dried chilies.  And the color is absolutely gorgeous!


lacocinadeleslie.com

Pumpkin Chicken Enchiladas



 Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 medium onion, cut in half
  • 1 clove garlic
  • Cilantro
  • 3 dried ancho chilies
  • 1 dried guajillo chile
  • 1-1/2 cups pumpkin puree (unsweetened)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground clove
  • 1 cup chicken broth
  • 12 to 16 flour tortillas
  • Queso fresco, crumbled
  • Thinly sliced red onion, for garnish
  • Mexican crema

Directions:
Cook the chicken breasts with half of the onion, the garlic clove, a couple sprigs of cilantro, salt, and enough water to completely cover the chicken.  Once the chicken is completely cooked, remove from heat and let cool slightly; shred or chop the chicken.

While the chicken is cooking, prepare the Pumpkin Enchilada Sauce.  Bring the dried chilies to a boil in a medium saucepan with 2 cups of water. Remove from heat and let cool slightly.  Remove the stems and seeds from the chilies.  In a blender, puree the chilies with the water they were cooked in and the pumpkin puree until smooth.  Pour the pureed sauce into the same saucepan the chilies were cooked in.  If the sauce is too thick, add a little water, 1/4 cup at a time, until desired consistency.  Season the sauce with salt, ground cinnamon, paprika, ground cumin, ground cloves, salt and black pepper, adding more spices (if necessary) to fit your taste; set aside.

Finely chop the remaining half of onion.  Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.  Add the chopped onion and saute for about 1 minute.  Stir in the shredded chicken, 1 cup of the Pumpkin Enchilada Sauce, and the 1 cup of chicken broth.  Cook until heated through.

Now to make the enchiladas.  Preheat oven to 350°F.  Ladle 1/3 cup of the Pumpkin Enchilada Sauce into an 8 or 9-inch square baking dish.  Heat the flour tortillas until soft and pliable.  Spoon about 3 tablespoons of the chicken down the center of each tortilla and 1 to 2 tablespoons of queso fresco.  Roll tortilla up like a burrito and place seam side down in the baking dish.  Top first layer of enchiladas with half of the Pumpkin Enchilada Sauce and about 1/2 cup of crumbled queso fresco.  Repeat with a second layer of enchiladas.

Bake enchiladas in oven for about 30 minutes.  Remove from oven. Top enchiladas with Mexican crema and garnish with sliced red onion and finely chopped cilantro.  Serve with Refried Beans and Mexican Rice. Enjoy!

lacocinadeleslie.com

For more delicious Winter Squash recipes, check out what my #SundaySupper friends have cooked up this week...

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog


  Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Pumpkin Chicken Enchiladas #SundaySupper

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When I think of something crunchy, I think of American style tacos with the crunchy shell.  The closest thing we have to those kind of tacos are Tacos Dorados and Flautas (aka Taquitos), which are these delicious tacos, filled with just about everything you can imagine, that have been deep-fried until golden and extra crispy.  I love them!  My favorite Tacos Dorados are the the kind that are filled with roasted poblano pepper strips and requeson (what I like to call Mexican ricotta cheese).

Usually I have no problem eating crispy fried tacos, but this week we've been eating out way too much, thanks to the fair being in town.  I was really craving my favorite tacos, but I wanted something a little lighter and homemade.  So instead of frying them up in oil, I baked them.  I also switched from corn tortillas for flour.  The results were delicious and I was still able to enjoy a crisp, crunchy taco.

lacocinadeleslie.com

Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde

lacocinadeleslie.com


Ingredients:
  • 6 poblano peppers
  • 2 cups requeson or ricotta cheese
  • 12 to 16 flour tortillas 
  • Mexican crema or sour cream (optional)

For the salsa:
  • 1 1b. tomatillos
  • 2 serrano chilies
  • 2 avocados

Directions:
Roast the poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes.  (This allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.

 While the poblano peppers are sweating it out on the counter, start on the Avocado Salsa Verde.  Bring the tomatillos and serrano chilies to a boil in a medium saucepan with 2 cups of water until the the tomatillos are completely cooked; let cool slightly.  Puree the tomatillos and the chilies in a blender with 1 cup of the water they were cooked in.  Add the avocadoes and continue to puree for about 30 seconds just until the salsa is smooth and creamy.  Pour salsa into a serving bowl and season with salt. 

 To make the flautas, preheat the oven to 350F.  Heat the flour tortillas on a comal or griddle over medium-low heat just until soft and pliable.  Spoon a couple tablespoons of requeson down the center of each tortilla.  Top with a handful of roasted poblano pepper strips.  Roll up the tortillas tightly like a burrito.  Place the flautas seam-side down on a lightly greased baking sheet.  Bake for about 15 minutes until the flautas are golden and crisp.  

Serve with Avocado Salsa Verde and/or Mexican crema.  Enjoy!

lacocinadeleslie.com

For more crunchy goodness, take a look at what my #SundaySupper friends have cooked up for you this week.

Crispy Appetizers:
Bitterballen from The Urban Mrs.
Caprese Wontons from Jane’s Adventure in Dinner
Crispy Broccoli Cheddar Bites from Curious Cuisiniere
Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
Penny’s Taco Salad from Webicurean
Popcorn Chowder from The ROXX Box
Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:
Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
Duck Fat Chex Mix from The Texan New Yorker
Easy Vegan Granola from Killer Bunnies, Inc
Fried Veg Momos with Cheese Recipe from Masala Herb
How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
Orange Spiced Cashews from Hip Foodie Mom
Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
Sourdough Grissini from girlichef
Spicy Lentil Crackers from Cindy’s Recipes and Writings
Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
Sweet Potato Chips from Kudos Kitchen By Renee
Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
Vanilla Almonds from That Skinny Chick Can Bake
Crisp Dessert:
Boo Berry Cereal Treats from Pies and Plots
Choco-Caramel Squares from Basic N Delicious
Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
Chocolate Pecan Biscotti from The Food Army Wife
Cookie Brittle from Juanita’s Cocina
Double Banana Pie Krispie Treats from What Smells So Good?
Honeycomb Crunch Candy from Food Lust People Love
Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
Salted Caramel Cashew Cookies from Mess Makes Food
Thank you to The Girl in the Little Red Kitchen for hosting our #SundaySupper Crunchy Goodness party this week.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement. 


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Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde #SundaySupper

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Where does the time go?  It seems like it was just yesterday that the kiddies were getting out of school for summer vacation.  And then BAM!  It's over.  Has it really been six weeks???  My kiddies go back to school tomorrow, although Hope (my 15 year old) started at her new high school on Wednesday.

As short as our summer vacation was, I'm not too sad because I know we packed in as much fun as we could.  And that's all that really matters.  Not how long or short our vacation was.

My kiddies are all pretty excited to go back to school.  Jack's looking forward to finding out who his new teacher is going to be.  Ashley's looking forward to showing off her new short 'do to all her friends.  Nick's looking forward to being an 8th grader.  And Hope is/was looking forward to making new friends at her new school.

This past week I've been busy getting everything ready for the first day of school.  We've gone school supply shopping, picked up the kiddies' new uniforms, and I have their backpacks all packed and ready to go.  All that's left to do is to pack their lunch.  That is actually the easiest of all my back-to-school preparations.  Every year, for as long as I can remember, my kiddies have requested the same thing for their First Day of School lunch...Pizzadillas.  It looks like a quesadilla on the outside, but it's stuffed with all the same goodies you'd put on a pizza.  A pizza quesadilla!


Pizzadillas

Ingredients:
  • Flour tortillas
  • 1 lb. pepperoni
  • 1-1/2 to 2 cups pizza sauce
  • Shredded mozarella, Oaxaca, or Asadero cheese
  • Sliced black olives (optional)
  • Sliced mushrooms (optional)
  • Thinly sliced red onion (optional)
  • Thinly sliced bell pepper (optional)
  • Sliced jalapeño peppers (canned or homemade) 

Directions:
Spread 1 tablespoon of pizza sauce on a flour tortilla.  Top with shredded cheese, sliced pepperoni, and whatever other toppings you love.  My kiddies love jalapeños and olives on their pizzas, but you could also add some sliced mushrooms and/or bell peppers. 


Top with another flour tortilla.  Cook the pizzadillas on a lightly greased comal or skillet over low heat, until both sides of the quesadilla are lightly golden and the cheese has melted.  Serve with pizza sauce on the side.  Enjoy!


For more lunchbox recipes, check out what my #SundaySupper friends have cooked up for you this week:

Sandwiches, Wraps and Entrees:
Munchies, Salads and Sides:
Sweet Treats:
A big thank you to That Skinny Chick Can Bake for hosting this week's #SundaySupper Lunchbox party. Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


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Pizzadillas #SundaySupper

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After an extended break, I am back to posting with my food blogging friends for #SundaySupper.  Today is actually a very special day for #SundaySupper, because we are celebrating it's 1st birthday.  (Throws a handful of confetti and blows on a noisemaker.)

I first learned about #SundaySupper several months ago, through my good friend Girlichef. #SundaySupper just sounded like something I wanted to be involved in, because I grew up eating dinner every day at the family table with my grandparents, and continue to do so with my hubby and four kiddies every day for lunch.  And we really do have Sunday supper every Sunday with my father-in-law, Hubby's siblings and their families.

Anyway...to celebrate #SundaySuppers turning a year old, our theme this week is to cook something that has already been featured on #SundaySupper, by one of our fellow contributors.  There have been so many mouth-watering recipes shared in the last 12 months of #SundaySupper, that it could have been a really difficult decision to narrow the choice down to just one.  But thankfully that wasn't the case for me.


I fell in love with this recipe as soon as I saw it posted on Juanita's Cocina just a few months ago for the #SundaySupper Autumn Apple Party...Cinnamon Apple Chimichangas.  Oh my!  As beautiful as they looked, and as delicious as I imagined them to be, what really drew me to this recipe was that it looked like something my grandpa would have made.  He loved apple desserts, and passed that love on to me.

When I first made Jen's Cinnamon Apple Chimichangas, I couldn't get over how delicious they were, from the warm, cinnamon spiced apple filling to the golden, crisp flour tortilla.  (Sigh!)  They reminded me of the fried apple pies you could get at McDonald's way back in the day, except these were SO much better!  But Hubby said they reminded him of Toaster Strudels.  That got me to thinking that these would make fort a tasty breakfast treat and wondered if they could be baked, kind of like mini-apple strudels.  The results were just as delicious and they've been a big hit in our house ever since.  I now keep a container of unbaked apple chimichangas in the fridge at all times.  I love that they're small enough that I can toss a couple of them into our little toaster oven, while I make my morning cup of coffee.

Happy Birthday, #SundaySupper!  And as we say here in Mexico, Que cumplas muchos años mas!  (And many more!)



Baked Cinnamon Apple Chimichangas 
(recipe adapted from Juanita's Cocina) 
lacocinadeleslie.com

Ingredients:
  • 6 gala apples, peeled, cored, & roughly chopped
  • 2 tablespoons butter
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh lime juice
  • 1 teaspoon unflavored cornstarch
  • 1 tablespoon water
  • 10 to 12 (6-inch) flour tortillas
  • 1/2 cup powdered sugar
  • 1 tablespoon milk


Directions:
Melt butter in a large skillet over medium heat.  Add the apples, granulated sugar, and cinnamon to the skillet; mix to combine.  Stir in lime juice.  Cover and let cook over medium-low heat, stirring occasionally, until the apples are fully cooked.  


In a small bowl, combine the water and cornstarch.  Pour into the apple mixture and let cook for about a minute or until the juice from the apples has thickened slightly.  Remove from heat and let cool to room temperature.

Preheat oven to 350F.  Heat the flour tortillas on a comal or skillet over medium heat until soft and pliable.  Spoon two tablespoonfuls of apple filling into center of each tortilla.


Fold in the sides to seal in the filling, and roll up the tortilla like you would a burrito.  


Place seam side down on a lightly greased baking sheet.  With the tip of a very sharp knife, carefully cut 2 or 3 diagonal slits on top of each chimichanga.  Bake at 350 for 12 to 15 minutes, or until the chimichangas are light golden brown and crisp to the touch.  


Stir together the 1/2 cup of powdered sugar with the tablespoon of milk, until well combined.  If too thick, add a little more milk, until desired consistency.  Drizzle the glaze over the chimichangas.  Enjoy!!!


To continue the birthday celebration, be sure to check out the rest of the #SundaySupper line-up:


Sunday Supper Appetizers:
 Sunday Supper Soups and Breads:
 Sunday Supper Main Dishes: 
Sunday Supper Veggies: 
Sunday Supper Desserts and Snacks: 
 Sunday Supper Breakfast Faves:
Sunday Supper Wine Pairings by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

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Baked Cinnamon Apple Chimichangas #SundaySupper

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