Texaspepper's Texas Hot Finger Licking Good Recipes

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Here are some recipes from David Barnard aka; Texaspepper, for peppers, jalapeno, chili, red beans rice, black beans rice, Mexican chicken, Texas chicken recipes for the grill, Chili meat loaf, plus recipes for grilling, steak, quesadillas, shrimp and much more. Since I love peppers you'll find some some hot and spicy cooking recipes. Enjoy them and let me know how you enjoyed them. Thanks. TP

If you want the best Bloody Mary Mix or just to add to your Texas style cooking look at Texas Red Eye

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Black Angus Whiskey Pepper Steak

Ingredients
Whiskey Pepper Sauce
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water

Pepper Steak
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt

Fire up the barbecue.
In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef stock to the onions.

Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.

Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks. Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.

Salt the steaks lightly as they grill. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves.

Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.

Serve the steak doused with whiskey pepper sauce.
Yield: 2 servings

DAVE'S TEXAS STEAK

12 ounce can of beer (flat beer works best)

1/2 cup hot pepper sauce or chile sauce

1/4 cup salad oil

2 T. soy sauce

1 T. Dijon mustard

1/2 t. Tabasco sauce

1/2 cup onion

2 cloves garlic, minced

3 pound sirloin steak, 2 to 3 inches thick salt and pepper to taste

3-4 large baking potatoes cut in county fry style. Long ways
like big french fries. Put in a baking dish. Put about 1/3 cup
of oil over them. Sprinkle with Paprika or a chile powder. Tuning
to coat and sprinkle all.

Mix all ingredients except steak, salt and pepper. Simmer for
30 minutes. Brush on steak.

Grill the Texas style country fries on top level if you have one or
on main grill being careful not to burn. Turn often, or cook them
where heat is not direct. Will be come crisp and tender inside.

If you have a double layer gas or charcoal grill, grill the pepper
on top level until simi-tender.

Grill steak on white hot coals for 7-8 minutes on each side for medium,
basting frequently with the sauce.

Season steak with salt and pepper.

Serve steak hot with the sauce and cooked peppers and grill potatoes.
on the side. Wonderful!!

DAVE'S TEXAS STYLE CHILI

12 servings

3 1/2 pounds Beef chuck balde steak
1/4 cup Salad oil

3 Med green peppers-diced
2 8 oz. can tomatoes
4 Garlic cloves
1 2 oz. can tom. paste

1/4 cup Sugar
2 tablespoons Salt
2 teaspoons Oregano
3/4 teaspoon Pepper


Monteray jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in
oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions-
cover-set aside. Add remaining onions, peppers, and garlic to drippings in
pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil
if necessary. Return meat to pan add tomatoe and their liquid and remaining
ingredients, except cheese and onions. Heat to boiling. Reduce heat to low,
cover and simmer 1 1/2 hous or until meat is fork tender, stirring
occasionally. Spoon chili into large bowl sprinkle cheese on top for
garnish. Pass reserved onion to sprinkle over each serving.

DAVE'S CHILI MEAT LOAF

NOT YOUR MOTHER'S THURSDAY NIGHT MEAT LOAF DINNER

3 lbs. ground beef 1 onion, chopped
2 - 3 minced garlic cloves

2 tsp. salt
2 tsp. Tabasco sauce

1/2 tsp Cummin powder
1 (8 ounce) can tomato sauce
4 Tbsp. chili powder 
1 (7 ounce) can chopped green chilies (Fresh cut peppers add a lot)
3 eggs
1/2 cup corn meal

Method: had mix all and form into a loaf in baking pan. Bake at 350  degrees for one hour.

DAVE'S Mexican CORN BREAD

Categories: Breads, Mexican
Cooking Time: 40 minutes
Servings: 6 Ingredients

3 cups cornmeal
1/2 cups flour
2 tsp baking soda
2 tsp salt
2 Tbsp sugar
3 eggs, beaten
2 1/2 cups buttermilk
1/2 cup oil
1 lrg onion
1/2 tsp garlic powder
1/2 cup jalapeno pepper
1 oz chopped pimiento
1/4 lb crisp bacon
15 oz cream corn
1 1/2 cup grated cheese

Have all ingredients at room temperature. Chop the onion and the
jalapenos finely. Crumble the bacon. Mix together the cornmeal,
flour, soda, salt, and sugar in a large bowl.

In a separate bowl whisk together the buttermilk, beaten eggs, and oil.
Add to the dry ingredients with a few swift strokes of the mixing spoon.
Don't beat the dough -- just stir enough to moisten all particles.
Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and
cheese quickly.

Bake in a cast iron skillet in a 400 degree oven for 25 to
30 minutes until the top is browned and a toothpick tests clean

Dave's Killer Chile

Ingredients:
1 large onion
3-4 large gloves of garlic
3 tablespoons of olive oil
2 to 2.5 pounds of chili grind beef
1 8 ounce can of tomato sauce
8 tablespoons of Dixon chile powder
2 teaspoons oregano
2 teaspoons of ground cumin seed
1 teaspoon cayenne red pepper
1 teaspoon paprika
1 teaspoon salt
2 tablespoon flour
1 1 pound can of dark red kidney beans

I use a 5 quart cast iron kettle to cook this in, and it just about half
fills it. Start by chopping the large onion, and crushing the garlic, and
then saute these together in one tablespoon of olive oil. I use a medium
hot setting (5.5 on my Jenn-Air), and saute until tender. Then add the
chili grind beef and brown it. Add the 8 ounce can of tomato sauce, and two
cans of warm water. Reduce the heat to simmer, (1.5 to 2.0 on Jenn-Air),
and let the temperature stabilize at a low simmer.

Take a piece of wax paper and spoon the chile powder, oregano, cumin, red
pepper, paprika, and salt out on it. I am pretty generous with the
measurements, with all except the chile powder being pretty much heaping.
Then add the spices to the pot, being careful not to burn them. Chile
powder is especially susceptible to scorching. Stir the spices in, cover
and simmer this for 45 minutes or an hour, stirring occasionally.

In a small cast iron skillet, combine two tablespoons of flour, and two
tablespoons of olive oil, and brown the flour to make a roux. Cook it at
medium heat until the mixture is light brown. Then carefully add about two
thirds of a cup of water and continue cooking a little longer until it
thickens. Stir this into the chili pot to tighten the chili, and simmer it
another 20 minutes of so.

One of the nice things about living in Texas and having lived here over 5
years in Texas, is that if I want to put beans in my chili, I can, and
nobody can say much about it. Drain the juice off the kidney beans, and
rinse them several times in cold water. Then add the can of beans to the
chili pot, and simmer another 20-30 minutes to heat the beans up
thoroughly. Or, if you don't want beans in your chili, leave them out.

Serve this delicious concoction with saltine crackers, and an appropriate
beverage. After you have had about half a bowl, your scalp should start to
perspire just a little. Then you will know that you made it right!

Note: You may have noticed that in some places I used the word "chili", and
in others the word "chile". This was done on purpose. The word for "pepper"
in Spanish is "chile", and the New Mexicans refer to their powdered peppers
as "chile powder". Of course, we Texans had to customize the language a
little, by changing "chile con carne" (peppers with meat) to just "chili"
to describe this Texas taste treat.

DAVE'S WILD CHILI

Ingredients:

3lbs. Ground Venison (or ground sirloin)
2 Large Onions, chopped
6 Garlic Cloves, minced
1 small Bell Pepper, chopped
1 14.5 oz. Hunts Diced Tomatoes
1 12 oz. Tomato Paste
12 oz. Beer (or water)
1 can Red Kidney Beans
1 can Great Northern Beans (Green Giant)
1 Tbsp. Oil

Seasonings:

1 Tbsp. Yellow Mustard
1/2 Tsp. Cumin
1 Tsp. Red Pepper
1 Tsp. Black Pepper
1/2 Cayenne Pepper
1 Tsp. Chili Pepper
1/2 Tsp. Baking Soda
1 French's Chili-O Packet

Directions:

Heat oil in a large pot. Heat garlic and onions, and cook for 3 minutes.

Add meat and bell pepper, and cook 'til meat is brown. Add beer and
tomato paste, and simmer for 10-15 minutes. Add diced tomatoes and all seasonings. Simmer 10 more minutes.
Add beans and simmer for at least 30 minutes. Serve.

DAVE'S RICE AND BEANS

1 1/2 tsp Olive oil

2 T Distilled white vinegar

1 Large pimiento or roasted red bell pepper cut in short,thin strips

5 ds Tabasco sauce(more to taste)

3 c Cooked white rice(1 c raw) Cooked in chicken stock

2 Cloves garlic,finely chopped

3 tb Fresh cilantro,finely chopped

2 16oz cans black beans Drained and rinsed

Salt to taste

Freshly ground black pepper

PROCEDURE:

In a large saute pan, heat oil over medium high heat until hot but notsmoking.

Add pimientos or red peppers and garlic and saute for 2 minutes.

Add black beans, vinegar and Tabasco.

Bring mixture to a boil, the reduce  heat to low, cover and simmer for 5 minutes.

Stir in rice and cilantro.  Taste and adjust seasonings.            

COMMENTS:  Serve accompanied by additional Tabasco.

SAUSAGE AND WILD MUSHROOM LASAGNE WITH RED PEPPER TOMATO SAUCE

For red pepper tomato sauce
1 pound hot and/or sweet Italian sausage, removed from casings
2 tablespoons olive oil
1 pound white mushrooms, sliced
2 cups finely chopped onion
3 large garlic cloves, minced
3/4 teaspoon dried rosemary, crumbled
a pinch dried hot pepper flakes
4 red bell peppers, sliced thin
2 pounds plum tomatoes, chopped
2 tablespoons balsamic vinegar, or to taste

For wild mushroom mixture
1 1/2 ounce dried porcini mushrooms*
1 1/2 cups hot water
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste

Six 7-inch squares instant (no-boil) lasagne*
2 cups coarsely grated mozzarella cheese (about 8 ounces)
2 cups freshly grated Parmesan cheese (about 6 ounces)

*available at specialty foods shops and many supermarkets

Make red pepper tomato sauce:
In a heavy skillet measuring at least 12 inches across the top cook sausage over
moderate heat, stirring and breaking it up, until cooked through and transfer with a
slotted spoon to a bowl. Pour off all but 1 tablespoon fat from skillet and add 1
tablespoon oil, white mushrooms, and salt and pepper to taste. Cook white
mushrooms over moderate heat, stirring, until all liquid given off is evaporated and
add to sausage. Add remaining tablespoon oil to skillet and cook onion with garlic,
rosemary, red pepper flakes, and salt and pepper to taste until softened. Stir in bell
peppers and tomatoes and cook, covered, over moderately low heat, stirring
occasionally, until peppers are very soft, about 20 minutes. In a blender or food
processor purée tomato pepper mixture in batches, transferring to a large saucepan
as puréed, and stir in vinegar. Add sausage mixture to sauce and simmer,
uncovered, 5 minutes.

Preheat oven to 375°F. and oil a 13- by 9-inch baking dish.

Make wild mushroom mixture:
In a small bowl soak porcini in the hot water 30 minutes and drain liquid through a
sieve lined with a rinsed and squeezed paper towel into a measuring cup. reserve
1/2 cup soaking liquid and chop porcini fine. In a heavy saucepan melt butter over
moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and
reserved soaking liquid in a stream, whisking, and bring to a boil, whisking. Stir in
porcini, nutmeg, and salt and pepper to taste and simmer over low heat, whisking
occasionally, until thickened, about 5 minutes.

In a large bowl of cold water soak lasagne squares until softened, about 15 minutes.
Drain squares and pat dry between paper towels. In a small bowl toss together
mozzarella and Parmesan. Spread enough red pepper tomato sauce in prepared dish
to coat bottom. Over sauce in dish layer in this order: 2 lasagne sheets (cut to fit in
one layer), a third wild mushroom mixture, a third cheese, and a third remaining red
pepper tomato sauce. Repeat twice, reversing order of red pepper tomato sauce and
cheese at end of last round of layering so that cheese is on top.

Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10
minutes before serving.

Serves 6 to 8 as an entrée.

Dave's Famous Baked Mexican Chicken

1 package corn tortillas (10 to 12)

1 fryer or hen, boiled, skinned, deboned and cut

into bite size pieces

Oil

1 bunch green onions, with tops, sliced

1 green bell pepper, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 can chicken broth

Garlic salt to taste

1 1/2 Tablespoons chili powder

1 teaspoon ground cumin

1 can Rotel tomatoes with green chilies

1/3 pound Cheddar cheese, grated

1/3 pound Monterey Jack cheese with jalapenos, grated

1/4 cup ripe olives, sliced

1/4 cup Spanish olives, pimiento-stuffed, sliced.

 

Sauté green onions and bell pepper in a small amount of oil in a large skillet until limp.
Combine soups and broth. Add to skillet. Season with garlic salt, salt, pepper, chili
powder and cumin. Break up Rotel tomatoes and add to mixture. oil a large casserole
dish. Place in layers, quartered tortillas, chicken, sauce, mixed cheeses and olives.
Repeat layers; tortillas, chicken, sauce, cheeses and olives. Bake at 325 degrees for 20
to 25 minutes until cheese is melted and bubbly.

Serves at least 10.

Crazy Frank's Killer Chili

I developed this recipe in late 1994, after a trip to Sante Fe. I ordered
some red chile powder from the Chile Shop, (505) 983-6080, and was trying
to find something to do with it. A few months after I got the chile powder,
Frank Tolbert's famous chili book, " A Bowl Of Red", was re-published. (It
was originally published in 1953.) I found a couple of nice looking recipes
in it, along with a discussion of the basic ratios of ingredients in
classic chili. I also took a package of Wick Fowler's 2-Alarm Chili mix,
and opened it up and measured his ingredient packages. From the information
gathered, I made up this recipe. For planning purposes, you can count on it
taking about three hours from the time you start peeling the onion till you
can sit down to a bowl of Killer Chili.

Ingredients:
1 large onion
3-4 large gloves of garlic
3 tablespoons of olive oil
2 to 2.5 pounds of chili grind beef
1 8 ounce can of tomato sauce
8 tablespoons of Dixon chile powder
2 teaspoons oregano
2 teaspoons of ground cumin seed
1 teaspoon cayenne red pepper
1 teaspoon paprika
1 teaspoon salt
2 tablespoon flour
1 1 pound can of dark red kidney beans

I use a 5 quart cast iron kettle to cook this in, and it just about half
fills it. Start by chopping the large onion, and crushing the garlic, and
then saute these together in one tablespoon of olive oil. I use a medium
hot setting (5.5 on my Jenn-Air), and saute until tender. Then add the
chili grind beef and brown it. Add the 8 ounce can of tomato sauce, and two
cans of warm water. Reduce the heat to simmer, (1.5 to 2.0 on Jenn-Air),
and let the temperature stabilize at a low simmer.

Take a piece of wax paper and spoon the chile powder, oregano, cumin, red
pepper, paprika, and salt out on it. I am pretty generous with the
measurements, with all except the chile powder being pretty much heaping.
Then add the spices to the pot, being careful not to burn them. Chile
powder is especially susceptible to scorching. Stir the spices in, cover
and simmer this for 45 minutes or an hour, stirring occasionally.

In a small cast iron skillet, combine two tablespoons of flour, and two
tablespoons of olive oil, and brown the flour to make a roux. Cook it at
medium heat until the mixture is light brown. Then carefully add about two
thirds of a cup of water and continue cooking a little longer until it
thickens. Stir this into the chili pot to tighten the chili, and simmer it
another 20 minutes of so.

One of the nice things about being a native Texan, and having lived over 50
years in Texas, is that if I want to put beans in my chili, I can, and
nobody can say much about it. Drain the juice off the kidney beans, and
rinse them several times in cold water. Then add the can of beans to the
chili pot, and simmer another 20-30 minutes to heat the beans up
thoroughly. Or, if you don't want beans in your chili, leave them out.

Serve this delicious concoction with saltine crackers, and an appropriate
beverage. After you have had about half a bowl, your scalp should start to
perspire just a little. Then you will know that you made it right!

Note: You may have noticed that in some places I used the word "chili", and
in others the word "chile". This was done on purpose. The word for "pepper"
in Spanish is "chile", and the New Mexicans refer to their powdered peppers
as "chile powder". Of course, we Texans had to customize the language a
little, by changing "chile con carne" (peppers with meat) to just "chili"
to describe this Texas taste treat.

Grilled Rib Eye Steaks Wwith Green Chile Mushroom Salsa Butter

4 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each)
2 tablespoons olive oil
2 tablespoons plus 2 teaspoons chipotle rub (recipe follows)

Accompaniments
3 cups drunken beans
1/4 cup green chile mushroom salsa butter
chipotle fried onion rings

Prepare grill.

Pat steaks dry and brush on both sides with oil. Rub steaks
with chipotle rub and in a shallow baking dish large enough to
fit steaks in one layer marinate them at room temperature up to
30 minutes.

Grill steaks on an oiled rack set 5 to 6 inches over glowing
coals until crusty and medium-rare, about 4 minutes on each side.

(Alternatively, steaks may be cooked in a hot well-seasoned ridged
grill pan.)

Transfer steaks to a warm platter and let stand 5 minutes.

Divide beans among 4 small deep platters and top with steaks. Dollop
salsa butter on steaks and top with onion rings.

CHIPOTLE RUB

The following recado is a dry rub that gives a burst of flavor to
almost any meat or vegetable but is particularly wonderful on beef
and corn.

* available at Mexican markets and some specialty produce markets.

1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt

In a small heavy skillet dry-roast oregano over moderate heat,
shaking skillet occasionally , until fragrant and beginning to
brown, about 2 minutes, and transfer to a small bowl. Cool oregano
completely and in an electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot
but not smoking and, using tongs, fry chiles, 1 or 2 at a time,
turning them, until puffed and just beginning to brown, about 10
seconds. (Do not let chiles burn or rub will be bitter.)

Transfer chiles as fried to paper towels to drain and cool
until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice
grinder grind fine in batches. In a food processor grind oregano and
chiles with garlic and salt until mixture is a shaggy, saltlike
consistency. If mixture seems moist, on a large baking sheet spread
it into a thin, even layer and dry in middle of an oven set a lowest
temperature until no longer moist, about 1 hour. Wearing rubber gloves,
break up any lumps with your fingers.

(Chipotle rub keeps in an airtight container,chilled, 6 months.
Regrind rub before using. Makes about 3 1/4 cups.)

Serves 4.

Marmatako Basque Tuna Stew

  4T.  extra virgin olive oil
  2    large spanish onions, cut into 1/4 inch slices
  6    anaheim peppers, seeded and sliced
  4    russet potatoes, peeled, cut into 1/2 inch dice, soaking in water
  1    leek, split lengthwise & cut into 1/2 inch pieces
  1 Cup salsa Vizcaya (basic recipe below)
  2 Cups fish stock
  3 pounds bonita or tuna, cut into 1 inch chunks

In a large soup pot, heat olive oil until barely smoking.  Add onions,peppers,
and leek and cook until light golden brown, about 8 to 10 min.  Add 1 cup
 Lower heat and simmer 15
minutes.  Season Bonita and drop into broth.   Return to boil, lower heat, and


Salsa Vizcaya
4T extra virgin olive oil

2  large Spanish onions, chopped into1/4 inch dice
6  cloves garlic, thinly sliced

3T Spanish paprika

11/2  Cups water

In a 12-inch saute pan, heat oil until smoking.  Add chilies, onion, garlic,
and saute until soft and golden, about 8 minutes,  Add tomatoes, paprika, and
bread, and season with coarse salt and fresh ground pepper. Add water & bring
water to boil, then simmer for 20 minutes.  Place into blender and puree until
 (Keeps in frig for two weeks as long as salsa is well covered.)

Goes great witha margarita, but even better Very chilled Peisporter Reisling.

Quesadillas Sure to Please!

Quesadillas are very versatile.  Almost anything you like can be put into one.  The basic ingredient is always cheese. Any type of meat from seafood to beef, poultry or pork may be added, but is not a necessity.   Other popular ingredients are PEPPERS, onions (green or white), tomatoes, black beans, black olives, and mushrooms.  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.

EASY QUESADILLAS

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
Ffrom 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

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.

CHIPOTLE SALSA

INGREDIENTS:

10 tomatillos, husks removed

3 dried chipotle or morita chiles

Boiling water

2 cloves garlic, sliced

1/2 teaspoon salt

1 tablespoon fresh lime juice

INSTRUCTIONS: Char the tomatillos over a gas burner just until slightly blackened.

Do not soften. I use a little grill, called the Asador, that fits over a burner. Set tomatillos aside.

Soften chiles in boiling water for 20 minutes. (Or, cover the dried chiles with water, cover with plastic wrap, and microwave at high for 3 minutes.)

Drain the chiles and remove the seeds from the softened chiles.

Place the tomatillos, chipotles, garlic, salt and lime juice in a food processor or blender, and puree into a smooth sauce.

Serve with quesadillas. Yields about 1 1/4 cups salsa.

QUESADILLAS
From Hotter Than Hell by Jane Butel

6 flour tortillas -- 9-10 inch

1 cup Monterey jack cheese -- shredded

1/4 cup jalapeno peppers, fresh or pickled -- thinly sliced

1 egg white -- slightly beaten

vegetable oil -- for deep-frying

6 small leaves red leaf lettuce

1 ripe red tomato -- diced

1 recipe Guacamole -- see recipe

Put 3 tortillas on a work surface near range. Distribute 1/3 cup cheese over each tortilla, leaving a 1 inch margin around edges.

Sprinkle tortillas evenly with jalapenos. Top eachtortilla with another tortilla. Seal edges, using a fork to crimp about 1/2 an inch aroun entire perimeter.

If tortillas are not fresh & moist, you may need to brush edges of tortillas with egg white to make them stick together.

In a large heavy skillet, heat 1/2 inch of oil to 375F. Fry tortilla "sandwiches" , 1 at a time, until golden on both sides.

Use 2 spatulas for turning to avoid splattering oil. Drain well. Cut each "sandwich" into sixths & serve immediately on warm plates. G

Garnish each plate with a lettuce leaf & guacamole sprinkled with diced tomatoes.

Makes 6 servings or 1 1/2 dozen appetizers.

QUARTERBACK QUESADILLAS
Eliminate pre-game hosting hassles by serving these quick, easy treats.

8 10-inch flour tortillas

1 pound cooked pork roast, chopped

1 cup reduced-fat Monterey Jack cheese

1-2 jalapeno peppers, seeded and minced (use rubber gloves when handling hot peppers)

1/4 cup minced onion

4 tablespoons minced cilantro

1/4 teaspoon salt

1/2 teaspoon black pepper

Tomato salsa, homemade or purchased -- or serve with fruit salsa   In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake in a 500 degrees F. oven until tortillas are crisp and golden; about 5 minutes. Transfer to large cutting board and cut into wedges to serve with salsa.

Servings: 8

SHRIMP QUESADILLAS  

4 Flour tortillas

1 c Shredded Monterey Jack cheese (4 oz)

1/2 c Coarsely chopped cooked shrimp

1/4 c Thinly sliced green onions and tops

1 tb Finely chopped cilantro or parsley

Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze.

TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges.

Serves 4. Origin: Cookbook Digest, May/June 1993

CRAB QUESADILLAS

1/4 Lb Butter -- Divided

3 Green Onions -- Finely Minced

1 T Fresh Chives -- Chopped

1/2 Lb Lump Crabmeat

2 Tb Sour cream

1 T Fresh Dill -- Chopped

Salt -- To Taste

6 Flour Tortillas -- At Room Temperature

3/4 C Monterey Jack Cheese -- Grated

1/2 C Red And Green Bell Peppers -- Finely Chopped

Salsa

Guacamole

Sour cream

Preheat the oven to 375F.

Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the onions and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, and salt. Mix well.

Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake for 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.

Serve with cheese, guacamole, sour cream, chopped peppers and salsa.

Black Bean And Cheese Tortilla Pie

3 Tbsp oil
1 chopped onion
1 chopped green or red bell pepper
2 15 oz cans black beans, rinsed and drained
1 cup salsa
1/4 cup chopped jalapeno peppers (optional)
1/2 teaspoon chili powder
2 cups shredded cheddar cheese
3 8-inch flour tortillas

Heat oven to 350.
Saute onions and peppers in oil until soft.
Add beans, salsa, jalapeno peppers, chili powder.
Cook until soft and mushy (7-10 minutes).

Put 1/3 of bean mixture in round casserole dish.
Spread 1/4 of cheese mixture on top.
Cover with tortilla.
Make two more layers of bean, cheese, tortilla.
Top with cheese.
Bake for about 20 minutes until browned and bubbly.
Makes 4-5 servings.

Angus Tenderloin With Sauteed Mushrooms

Serving Size 8

2 lb Angus beef tenderloin roast
Seasoned salt to taste
Pepper to taste
Sautéed mushrooms (follows)
Texas Caviar (follows)

SAUTEED MUSHROOMS
1 tb Butter
4 cups Mushrooms, whole
1/2 cup Onion, chopped
1 tsp Garlic salt
1/4 cup Chicken broth
1/2 cup Beef broth
1 cup Chablis wine

TEXAS CAVIAR
1 can (15-oz)black-eyed peas
1 med Tomato, chopped
4 Green onions, chopped
1 tsp Garlic, minced
1/2 cup Green bell pepper, finely Chopped
1/4 cup Cilantro, chopped
1/2 cup Mild picante sauce
Salt to taste Pepper to taste

Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225-degree oven 45 minutes. Slice beef at an angle into 1/2inch slices.  Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar.SAUTEED MUSHROOMS: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender. Add garlic salt, broths and wine. Simmer 15 minutes.

TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl. Mix well, cover and chill 24 hours before serving.