Vegetable Cheese Quesadillas

To enjoy vegetable cheese quesadillas are best served hot or warm, so the cheese stays runny. Serve these delicious quesadillas with sour cream or yogurt on the side for dipping, and perhaps some guacamole too. Salsa is always nice alongside quesadillas, although these contain the main salsa ingredients so the sour cream and guacamole would give more of a contrast.
Vegetable Cheese Quesadillas Recipes
Ingredients :
2 flour tortillas
1 finely chopped red bell pepper
2 sliced, fresh plum tomatoes
2 finely chopped green onions
1 grated carrot
½ cup plain yogurt
½ cup grated Monterey Jack cheese
2 tablespoons salsa
½ cup chopped spinach
Directions :
Heat a nonstick skillet over a medium heat.
Place a tortilla in the skillet and warm it for 2 minutes. Turn the tortilla over and put half the tomato, green onion, carrot and bell pepper on one half.
Top the vegetables with half the yogurt, salsa, cheese and spinach and fold the tortilla over.
Cook for 3 more minutes or until the cheese melts.
Transfer the quesadilla to a plate, cover it with tinfoil to keep warm and make the second quesadilla in the same way.
Good Luck !

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Black Bean Soup

Black Bean Soup Recipes
Ingredients :
* 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
* 1 lb smoked ham hock or shank
* 2 bay leaves
* 5 cups water
* 1/8 teaspoon baking soda
* 1/2 teaspoon salt
* 4 Tbsp olive oil
* 1 large yellow onion, chopped fine
* 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
* 1/2 carrot, chopped fine
* 1 celery rib, chopped fine
* 1/2 teaspoon salt
* 4 medium garlic cloves, minced
* 1 Tbsp ground cumin
* 1 teaspoon chile powder
* 2 cups chicken stock
* 1 Tbsp molasses
* 1 red bell pepper, roughly chopped
* 3 to 4 Tbsp lime juice (can substitute lemon juice)
* Salt
* Chopped fresh cilantro
* Sour cream
* Avocado, peeled and chopped
Directions :
1. Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
2. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
Serve with garnishes. Makes 8 cups. Serves 6.
Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
Good Luck !

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Mexican Shrimp Quesadillas

Quesadillas are one of the best loved Mexican recipes because they are so easy to make yet so satisfying and versatile. The onion tops add flavor to these cheese and shrimp quesadillas, the addition of fresh herbs is very Mexican, and you can choose from either cilantro or parsley.
These quesadillas are assembled before being fried on both sides, unlike some other Mexican recipes where the tortillas are warmed and then the ingredients are added.
Serve these flavorful shrimp quesadillas just as they are or with some salsa, guacamole, or sour cream on the side, so that people can help themselves to whichever they like. The following recipes and how to make Mexican Shrimp Quesadillas.

Ingredients :
½ cup cooked shrimp, coarsely chopped
4 flour tortillas
1 cup Monterey Jack cheese
1 tablespoon finely chopped cilantro or parsley
¼ cup green onion tops, thinly sliced
Directions :
Sprinkle half of each tortilla with cheese, onions, shrimp and cilantro or parsley.
Fold the tortillas in half and cook them in a lightly greased skillet over a medium heat until they are golden brown all over.
Cut each tortilla into 4 wedges to serve.
(Serves 16 as an Appetizer or 4 as a Main Course)
Good Luck !

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Lemon Chicken Breasts

Ingredients
* 1/4 cup good olive oil
* 3 tablespoons minced garlic (9 cloves)
* 1/3 cup dry white wine
* 1 tablespoon grated lemon zest (2 lemons)
* 2 tablespoons freshly squeezed lemon juice
* 1 1/2 teaspoons dried oregano
* 1 teaspoon minced fresh thyme leaves
* Kosher salt and freshly ground black pepper
* 4 boneless chicken breasts, skin on (6 to 8 ounces each)
* 1 lemon
Directions
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Good Luck !

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