Showing posts with label Refried beans. Show all posts
Chipotle Chicken Sausage Wraps
in Bell peppers, Cheese, Corn, Entree, Johnsonville Sausages, Monterey Jack, Onions, Refried beans, Tortillas, Wraps on Sunday, April 22, 2012
Wraps are a fresh change of pace from sandwiches and about as easy to make. The tortilla is a flatbread made from corn or wheat. The word “tortilla” comes from the Spanish word “torta” and translates “round cake.” When Spanish explorers discovered the Aztecs making unleavened flatbread, they called it tortilla ~ little torta.
Tortillas have been made for centuries in Mexico and with the growing demand for Mexican food; they are especially enjoyed in North America, Europe and Eastern Asia. Tortillas are generally prepared with meat for making burritos, tacos and enchiladas. And this is the way I decided to make ours after reading the recipe in a magazine ad for Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage.
The sausage is smoked chicken laced with savory Jack cheese, having a full-bodied spicy chipotle pepper kick. These wraps make for an easy quick meal that’s tasty with the sausage and fresh vegetables. They’re just right wrapped tight and drizzled with lemon juice!
Chipotle Chicken Sausage Wraps
Ingredients:
1 medium onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1 package Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
1 tablespoon lemon juice
5 flour tortillas (8-inches), warmed
2/3 cup refried beans
1½ cups shredded Monterey Jack cheese
Shredded lettuce
Method:
In a large skillet, sauté the onion, pepper and corn in oil until tender.
Stir in sausage and lemon juice, heat through.
Spread 2 tablespoons refried beans over each tortilla.
Spoon sausage mixture down the center of tortillas.
Sprinkle with cheese and lettuce.
Roll up tightly.
5 servings
If you like wraps, give this a try!
Disclaimer: I received no compensation for this post. It’s my opinion only.
Be sure to visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
La Bamba Casserole
in Beans, Casseroles, Cheddar, Cheese, Chiles, Corn, Entree, Ground turkey, Mexican, Refried beans, Tomatoes, Turkey on Saturday, September 17, 2011
Arriba! Arriba! La Bamba is a great name for this yummy dish! It’s like a flashback to 1987, seeing the movie “La Bamba” and hearing the catchy song by Ritchie Valens. Does that bring back some good memories for you?
La Bamba is a traditional Mexican folk song from the state Veracruz and was often played during weddings where the bride and groom performed the accompanying dance.
This is a quick healthy and best of all, tasty recipe, from Cooking Light Cookbook. If you favor Mexican food, you will surely like this comfort food dish. The recipe is versatile and you could make it with the meat of your choice. It is a filling simple dish!
La Bamba Casserole will make your mouth water and then just maybe you will start dancing La Bamba!
La Bamba Casserole
Ingredients:
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions
Method:
Preheat oven to 375°.
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1-1/3 cups)
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1-1/3 cups)
Calories: 344
Fat: 10.7
Carbs: 30.7
It’s a keeper!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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