Grilled Vegetable Fajitas

1 medium eggplant, cut lengthwise in 1/4-inch thick slices
1 medium zucchini, cut lengthwise in 1/4-inch thick slices
1 medium sweet red bell pepper, cut into wedges
1 bunch (6) scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack with hot peppers

Lightly brush rack of outdoor grill or broiler pan with vegetable oil.
Preheat grill or broiler.
Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes.
Turn and brush with Southwestern Butter Baste.
Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables.
Slice vegetables into bite-size pieces; place in a serving bowl.
Drizzle with any remaining Southwestern Butter Baste; toss to coat.

For each serving: Heat flour tortillas according to package directions.
Place two tortillas on an individual serving plate; top each with one lettuce leaf.
Place 3/4 cup vegetables and 1/4 cup Monterey jack cheese down the center of each tortilla.
Fold flour tortillas toward center; repeat.
Makes 4 servings.

Southwestern Butter Baste
In a small saucepan, melt 1/4 cup butter.
Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 teaspoon salt and 1/4 teaspoon ground red pepper.
Cook and stir over low heat for about 2 minutes to blend flavors.
Stir in 2 tablespoons lime juice; remove from heat.
Makes 1/3 cup.

Creamy Chicken Enchiladas

8 corn tortillas
2 cups jack cheese, grated
6 green onions, chopped
2 (10 3/4 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1 (4 ounce) can chopped green chiles
1/2 teaspoon salt
1 tablespoon oil, for frying
4 chicken breasts, cooked and cubed

Preheat oven to 350 degrees F.

In a medium saucepan heat chicken soup, sour cream, chiles and salt until hot.
Add cubed chicken to the sauce.

Fry tortillas in a small amount of hot oil for about 5 seconds each until soft.
On each tortilla place 1/4 cup cheese, some onion and about 2 tablespoons sauce.
Roll and place seam side down in a 2-quart casserole dish.
Pour remaining sauce over the top, covering well.
Bake for 20 to 30 minutes at 350 degrees F.

Tostada Salad

Posted by Angel On Earth 6/12/01 11:38:56 am

I acquired this recipe many years ago before taco salads became popular.
It’s delicious and has been an often requested recipe of mine so I thought I’d pass it on! It makes a huge amount so the recipe suggests mixing it up in the kitchen sink!

1 head lettuce
2 carrots, grated
1/4 head red cabbage
1/2 red onion
3 tomatoes
2 cups Cheddar cheese, grated
1/2 bag corn chips
1 (8 ounce) bottle 1000 Island salad dressing
Meat sauce

Mix first 8 ingredients together in very large bowl or clean kitchen sink.
Then add meat sauce and toss.
Serve warm.

Meat Sauce
1 1/2 pounds ground beef, browned
1 (4 ounce) package taco seasoning
2 cups water
1 large can kidney beans
1 can refried beans (optional)