Salsa Chickpea Lettuce Wrap

Ingredients:

• 10 whole lettuce leaves
• 1 whole green bell pepper, seeded and diced
• 1 whole red bell pepper, seeded and diced
• 12 ounces salsa
• 15 ounces chickpeas, drained and rinsed

Instructions:

Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature. (Makes about 8 wraps)

Black Bean and Summer Squash

Black Bean and Summer Squash Enchiladas

(printer-friendly version)

These enchiladas are a little hard to get out of the pan completely intact, so I often bake and serve them in individual dishes.

1 medium onion, chopped fine
2 cloves garlic cloves, minced
1/4 cup green or red bell pepper, chopped
12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder (or mild chili powder)
1/8 -1/4 teaspoon chipotle chile powder (or to taste)
1 1/2 cups cooked black beans, well rinsed and drained
1/2 teaspoon salt (or to taste)
1 tablespoon nutritional yeast
2 teaspoons lime juice
1 can enchilada sauce (or 10 ounces homemade sauce)
8 corn tortillas
chopped green onions, for serving

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

Servings: 4

Yield: 8 enchiladas

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Nutrition Facts

Nutrition (per serving): 269 calories, 27 calories from fat, 3.2g total fat, 0mg cholesterol, 753.6mg sodium, 654.5mg potassium, 51.6g carbohydrates, 10.9g fiber, 4.5g sugar, 12.1g protein, 4.8 points.

Quick Enchilada Sauce
Recipe By :Mary McDougall, "McDougall Health Supporting Cookbook Volume 1"
Serving Size : 2 1/2 cups
1 cup tomato sauce
1 1/2 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons chili powder
2 tablespoons cornstarch -- or arrowroot
Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.

Arroz Rojo

Rinse
1.5 cups of medium-grained rice
a couple of times and spread the grains out on a towel to dry for a couple of hours.

Drain
one 15 ounce can of whole tomatoes.

Reserve the liquid. Blend the whole tomatoes to a puree with
1 cup white onion, roughly chopped
2 garlic cloves, halved
(If using crushed or diced canned tomatoes, use 1 cup)
Oil
3 medium or 4 small whole tomatoes.
Broil or grill them until the skins are charred.
Peel, chop finely and keep aside.

Fry the rice grains in
1.5 tablespoons light olive oil or vegetable oil (lard is usually used)
for 4-5 mts until toasty on a medium flame.

Add tomato-onion-garlic puree and
1 cup carrots chopped into 1/4 inch cubes.

Cook for 3 minutes until dry-looking.

Add
vegetable broth/water plus reserved tomato liquid - 1.75 cups total (traditionally chicken broth is used)
3 slit fresh serrano or jalapeno chillies,
1/2 tsp Mexican chilli powder
**or a mixture of paprika, cayenne, cumin, garlic powders and dried oregano
1/4 cup chopped parsley or cilantro
salt to taste

Bring to a boil, reduce heat, cover and cook on medium-low for 15 minutes. Check after 10 to see if you need more liquid.

Add the chopped roasted tomatoes and
3/4 cup frozen peas.

Cover and cook for 5 more minutes or unil the rice is cooked. Let it sit for 5 minutes, then fluff with a fork, and serve.

Arroz Rojo is traditionally served with chicken or beef in a mole or a stew.

Tortas de Hauzontles

Serves 4 - 6

I N G R E D I E N T S
1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 clove garlic (medium), finely chopped
1 teaspoon cumin seed, lightly pan toasted then ground
1 teaspoon cider vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon unsalted butter
1 pound huauzontle, (or broccoli trimmed and cut into short lengthwise spears)


I N S T R U C T I O N S
1. In a skillet heat the oil over medium heat. Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes. Add the remaining ingredients and cook for 1 minute. Reserve in the pan off heat.

2. Bring a large skillet or wide deep saucepan of water to a boil. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes. Drain well and transfer to a serving platter or shallow bowl. Spoon the onions on top. Serve hot.

Grilled Tex-Mex Chicken with Spicy Peach and Plum Salsa

Preparation Time: 15 Minutes
Cooking Time: Not Available
Barbecuing Time: 10 Minutes
Servings: 4 (makes about 1-3/4 cups/425 mL salsa)
Ingredients:

Spicy Peach and Plum Salsa:

2 Peaches
2 Plums
2 small Plum Tomatoes, seeded
2 Green Onions, thinly sliced diagonally
1 Jalapeño Pepper, minced
1 clove Ontario Garlic, minced
2 tbsp (25 mL) lime juice
1/4 cup (50 mL) finely chopped fresh mint or coriander
Salt to taste

Tex-Mex Chicken:
1 tsp (5 mL) each of dried oregano, chili powder and ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
A pinch of cayenne pepper
4 boneless skinless chicken breasts
Preparation:

Spicy Peach and Plum Salsa:
Peel peaches if desired; dice into 1/2-inch (1 cm) pieces and place in medium bowl. Dice plums and tomatoes into same size pieces as peaches. Stir in green onions, jalapeño pepper, garlic and lime juice. Stir in mint or coriander, and salt to taste. Set aside.

Tex-Mex Chicken:
In small bowl, stir together oregano, chili powder, cumin, salt, cinnamon and cayenne; sprinkle over and pat into both sides of chicken. Place on greased grill over medium heat; grill until chicken feels springy when touched and juices run clear when chicken is pierced, 5 to 6 minutes per side. Serve salsa spooned over chicken.

Grilled Fish Tacos

1/4 cup BBQ Sauce

1 Orange, peeled, white part removed and sectioned

1 Jalapeno pepper, seeded, de-veined & chopped

1 1/2 Firm white fish filets (grouper, halibut, red snapper)

1/2 cup Chopped green onions

1/4 cup Orange juice

2 Tbsp Finely chopped fresh coriander

6  Flour tortillas, warmed

Directions:

Pour BBQ sauce, orange sections and jalapeno in blender container; cover. Blend on high speed for 2 minutes or until smooth. Reserve 1/4 cup of the mixture, pour the remaining over the fish in a resealable bag. Refrigerate for 20 minutes.

Remove fish, discard marinade. Grill over medium-high heat for 4 minutes. Turn over and grill for another 2, or until fish flakes easily with a fork. Remove from grill, let stand for 5 minutes.

Combine reserved marinade, green onions, orange juice and coriander. Spoon onto middle of tortillas, divide fish among tortillas, fold in half and serve.

Mexican Chocolate-Pudding-Filled Cupcakes

Ingredients

Makes about 1 1/2 dozen
2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsalted butter, softened
1/2 cup egg yolks
1 cup milk, warmed
2 1/4 teaspoons pure vanilla extract
Mexican Chocolate Pudding
Chocolate Buttercream Frosting
Gold petal dust (optional)
Directions

Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.

Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition.

Add egg yolks and mix until well combined.

Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.

Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.

Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.

Mexican Chocolate Pudding
Ingredients

Makes enough for 15 cupcakes
1 tablespoon cocoa powder
1 3/4 tablespoons cornstarch
3 tablespoons sugar
1 pinch salt
1/2 cup heavy cream
2 egg yolks
1 cup milk
3 ounces Mexican chocolate, chopped
1 teaspoon pure vanilla extract
1 1/2 teaspoons unsalted butter
Directions

Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.

Remove from heat and strain mixture through a fine mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined.

Place plastic wrap directly on surface of pudding to prevent a skin from forming.

Transfer pudding to a refrigerator until chilled, about 4 hours.

Tres Leches Cake

Ingredients

1 cup unsalted butter, softened, plus more for pan
1 cup sugar
4 eggs
3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup 1 percent milk
1 1/2 teaspoons pure vanilla extract
7 ounces fat-free sweetened condensed milk
6 ounces fat-free evaporated milk
12 ounces light whipped topping
Fresh fruit such as kiwi, tangerine, and pineapple, for serving (optional)

Directions

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. With the mixer running, add eggs, one at a time, beating well to incorporate after each addition. In a large bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, add flour mixture to mixer, alternating with milk, beginning and ending with the flour mixture and beating well after each addition. Beat in vanilla. Pour into prepared baking dish.

Bake until cake is firm to the touch, 35 to 40 minutes. Let cool 5 minutes.

Meanwhile, in a medium bowl, combine condensed and evaporated milks. Poke holes all over the warm cake using a wooden skewer or toothpick. Slowly pour milk mixture evenly into holes. Let cake cool and allow it to absorb liquid, 10 to 15 minutes.

Cover and refrigerate cake 1 hour.

Remove cake from refrigerator and spread whipped topping over top of cake. Serve with fresh fruit if desired. Refrigerate until ready to serve.

Jamaican Veggie Patties

Jamaican Veggie Patties Recipe
You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Any smaller and they tend to come apart at the seams - a bit like gaping mouths (see lead photo). Also, be sure to roll the pastry dough thinly - a true 1/8-inch. And lastIy, I can't resist brushing the patties with a bit of beaten egg before placing them in the oven - it makes the crust nice and golden, but also takes them out of the vegan category.

1 tablespoon coconut oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper

Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water

For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.

For the pastry: Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (hs note: I've also make this dough by pulsing ingredients in a food processor with good results).

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350F and remove the dough from the refrigerator.

With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).

Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.
Makes six big patties, or a couple dozen smaller ones.

Beef Empanadas

Beef Empanadas
Adapted from Gourmet, September 2007

My only grievance with this recipe the way it was printed is that the flavor was a little flat. I’ve upped the spices but definitely think that there’s nothing wrong that a couple dashes of your favorite hot sauce can’t fix. Or a pinch of cayenne. Or a heavier helping of salt and pepper. I’ll let you get creative.

Makes a dozen 6-inch empanadas

2 hard-boiled large eggs, chopped into bits
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins (optional)
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)

About 4 cups vegetable oil and a deep-fat thermometer (if deep-frying)
1 egg beaten with 2 teaspoons water (if baking)

Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Stir in hard boiled egg and spread on a plate to cool.

Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. [You might see some different crimps in my pictures. The fork method really works best.] Make more empanadas in same manner.

If frying: Preheat oven to 200°F with rack in middle.

If baking: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.

Deep-frying instructions: Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.

Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Baking instructions: Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes.

Serve warm or at room temperature.

Empanada Dough

4 1/2 cups unbleached all-purpose flour (I used 1 1/2 cups whole wheat flour + 3 cups all-purpose)
3 teaspoons salt
2 sticks (1 cup or 8 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.

Bean Burritos

Ingredients

Serves 8
3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional

Directions
Cook rice according to package instructions; set aside.

Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Vegetable Enchiladas

Ingredients

Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Bistec de Palomilla

Bistec de Palomilla -- Cuban Fried Steak
Ingredients
beef round - wafer thin 3 lbs
garlic clove - 2 lbs (diced)
lime - 2 (juiced)
salt - 1 Tbsp (to taste)
black pepper - 1 tsp (to taste)
olive oil - 1/4 cup
onion - 1 sliced thinly
parsley - 3 Tbsps (chopped)
Directions
In a plastic bag combine the beef round, garlic, lime juice, salt, and pepper.
Place in the refrigerator and allow to marinate for at least 1 hour.

Remove the beef from the marinade and pat dry. Make sure there are no bits of garlic left on the meat.

Heat a sauté pan over medium heat and add the olive oil.

Fry the beef for 2 to 3 minutes on each side and remove.

Add the remaining marinade and onions to the sauté pan and cook for 5 minutes.

Pour the onion mixture over the steaks and garnish with the parsley. Serve.

Acorn Squash Quesadilla

Acorn Squash Quesadilla

The secret to getting your quesadillas crisp, Lindquist insisted, is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch.

1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!)
Butter for frying quesadillas
Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)

When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.

Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.

Tomatilla Salsa [Salsa Verde Cruda]

10 tomatillos, husked and well washed, quartered
1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
5 garlic cloves, smashed
2 jalapenos, roughly chopped
Pinch of allspice
Salt to taste

Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.