Corn and Crab Quesadillas

This isn't your typical quesadilla, but I think you might like it. Corn and Crab Quesadillas

Makes 4

1/2 a block of cream cheese

1 can whole kernel corn, drained

1/4 cup chopped cilantro

1/4 cup leeks, diced

1/2 tsp. pepper

1 lb. cooked crab meat

8 flour tortillas

1 Tbsp. melted butter

• In a medium bowl, mix cream cheese, corn, cilantro, leeks, pepper and crab meat, mix well.
• Spread 1/4 a mixture on on 4 tortillas and sandwich between the remaining 4 tortillas.
• Brush the outsides of quesadillas with butter
• In a large skillet, cook each quesadillas one at a time over medium-high heat about 5 minutes, turning once, until light brown

Spinach and Chicken Enchiladas

This recipe is a twist from your traditional greasy Enchiladas and will delightfully surprise your taste buds. Try lighter options with cheese and tortillas for a great low-cal dish!Spinach and chicken enchiladas

makes 6

1 large chicken breast, cooked and diced
1 10 oz box of frozen spinach
1 15 oz container of part skim ricotta cheese
1/2 cup mozzerella cheese
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup of American cheese, shredded
6 flour tortillas

• Preaheat oven to 400 degress and spray a 9 X 13 pyrex pan.
• Thaw spinach then place in a paper towel and wring out moisture.
• Combine spinach, ricotta, mozzerella and spices in a large bowl and mix well.
• Add chopped chicken to mixture.
• Spoon mixture evenly onto 6 tortillas and roll. Place side by side in the baking dish.
• Sprinkle with American cheese.
• Bake for 20 minutes covered then 10 more minutes uncovered.

Taco Salad

The thing I love so much about this salad is that it has so much flavor and doesn't use salad dressing. The following recipe is the particular way I make the salad, however, feel free to add whatever you like.

Taco Salad
Serves 2-4

1 lb of lean ground beef
1-2 cups canola oil

3 corn tortillas, cut in quarters

Salt & pepper

Garlic salt

Romaine lettuce, chopped

American cheese, shredded

• Brown beef in a medium sized skillet over medium heat.
• While beef is cooking, pour oil in skillet on medium high heat.
• When oil is bubbling slide tortilla quarters in oil flipping occasionally. When golden brown (about a minute) place on paper towel-lined plate to soak up oil.
• Season beef to taste.
• Place in paper towel-lined bowl to cool.
• While food is cooling, in a large bowl combine lettuce and the desired amount of cheese. Then add beef to salad mixture. Mix well.
• Divide among plates and garnish with homemade tortilla chips.

Chicken Tacos

These chicken tacos are absolutely delicious and easy to make. Easy to make them just for yourself or for a dinner party!

Chicken Tacos
serves 2

6 Homestyle corn tortillas
1 1/2 cups of canola oil
1 plain rotisserie chicken from your local grocery store
Grated American cheese
lettuce
cilantro

• Heat oil in small skillet on medium-high heat. When you gently slide a tortilla in the oil and it bubbles, you know it is ready.
• While the oil is heating, debone the chicken.
• To make the taco shells place the tortilla in the hot oil for a couple seconds on each side, flip by using tongs. Then fold the tortilla in half and flip until golden brown.
• Place all taco shells on a paper towel-covered plate to soak up the oil.
• Fill with chicken, cheese, lettuce, cilantro or desired ingredients.

Nachos

One of the loves of my life is Mexican food. So when I was told I had to stay away from "spicy" foods I was heart broken. Fortunately, I have found a delicious way to make nachos so I can still enjoy them--just without the guacamole.

Nachos
Serves 2

8 corn tortillas cut in quarters
2 cups of cooking oil
1-2 cups of grated American cheese
1 can of non-fat re-fried beans
1/8 cup of water
2 Tbsp of cumin
Salt & pepper
Chopped cilantro

• Pour the 2 cups of cooking oil into a small frying pan and turn the heat on high. Once it is hot place 4-5 'chips' into the oil and let fry until crispy. Place on paper towel to soak up grease.
• While the chips are cooking empty the can of re-fried beans into a small pot and cook on medium-low heat. Stir in water and cumin with beans. Season with salt and pepper to taste.
• Spoon beans onto chips and place on cookie sheet. Sprinkle cheese onto chips and cook on 300 degrees until cheese melts (about 10 min.).
• Take out of oven, sprinkle with cilantro and serve.