Cheesy Avocado Quesadillas
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon Old El Paso™ taco seasoning mix
- 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
- 8 (8-inch) Old El Paso™ flour tortillas for burritos
- 1 (16-ounce) can Old El Paso™ refried beans, heated
- 2 avocados, peeled, halved, seeded and sliced
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh cilantro leaves
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Heat olive oil in a medium skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and stir in taco seasoning and green chiles; set aside.
Top tortilla with refried beans, ground beef mixture, avocado and mozzarella, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
Serve immediately, garnished with cilantro, if desired.
- 2 zucchini, shredded
- 1 teaspoon salt
- 2 carrots, peeled and shredded
- 1/2 cup Panko*
- 2 large eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons freshly grated Parmesan
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely, removing as much water as possible.
Transfer zucchini to a large bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder, onion powder and cajun seasoning; season with salt and pepper, to taste.
Form zucchini into tots and place onto the prepared baking sheet.
Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.
Serve immediately, garnished with parsley, if desired.*
Flamingo Cake -
The Winning Recipe from the Bring The Flavor Contest
- 1 (15.25 oz.) package white cake mix
- 1 (3.5 oz.) cherry jello mix
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (8 oz.) can crushed pineapple
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1 (16 oz.) container frozen whipped topping, thawed
- 1 (8 oz.) jar maraschino cherries, halved, juices reserved
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
- In a large bowl or mixer, beat cherry jello mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined, then pour into greased baking dish.
- Place baking dish in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
- Remove from oven and let cool.
- Place crushed pineapple, with juices, and halved cherries in a large bowl and sprinkle pudding mix on top.
- Fold in frozen whipped topping and 1/4 cup cherry juice until smooth and combined, adding more cherry juice, if desired.
- Frost (cooled) cake and refrigerate for 2-3 hours, or until set.