Ingredients

1 pound fresh crawfish tails
½ cup butter
1 cup sliced green onions
2 tbsps minced garlic
½ pound wild oyster mushrooms
½ pound sliced button mushrooms
½ pound Chanterelle mushrooms
1 tbsp fresh thyme leaves
2 tbsps chopped cilantro
1 cup diced Creole tomatoes
½ cup diced yellow bell pepper
½ cup diced red bell pepper
1 tbsp Creole seasoning
salt and black pepper to taste
hot sauce to taste
8 large tortilla shells
1 pound grated Monterey Jack cheese

Directions

Preheat oven to 375 degrees F.

You may wish to substitute shrimp, crab or even chicken if crawfish is unavailable in your area.

In a large cast iron skillet, melt butter over medium-high heat. Add green onions, garlic and mushrooms. Sauté 3-5 minutes or until mushrooms are wilted. Add crawfish, thyme, cilantro, tomatoes and bell peppers. Continue to sauté until juices are rendered and liquids have almost completely evaporated, approximately 10 minutes. Season to taste using Creole seasoning, salt, pepper and hot sauce.

Place the tortilla shells on a large cookie sheet and sprinkle with a small amount of Monterey Jack cheese.

Top with a portion of the crawfish stuffing and more of the Monterey Jack cheese.

Fold each tortilla in half and bake 7-10 minutes or until cheese is melted and tortillas are slightly crisp but not over-browned.

Note

The quesadillas may be pan sautéed in a hot skillet that has been sprayed with a small amount of vegetable spray. Be careful not to over-brown.

Serves 8

Recipe by Chef John Folse

Ingredients

2 tablespoons corn oil
1/2 cup chopped onion
1/2 head garlic, cloves peeled and chopped
2 pounds pork stew meat, cut into cubes
homemade chicken stock
4 ancho chiles, seeded and deveined, soaked in hot water until soft
4 guajillo chiles, seeded and deveined, soaked in hot water until soft
4 cascabel chiles, seeded and deveined, soaked in hot water until soft
1 teaspoon dried marjoram
1 teaspoon dried thyme
8 cups prepared pozole (nixtamal). You can make your own or purchase precleaned, dried pozole

Garnish: Lime wedges, Chopped onion, Shredded lettuce Dried oregano

Directions

In a large stockpot, heat the oil, add the onion and garlic, and sauté until the onion is transparent. Add the meat and the chicken stock to cover. The amount of stock used will depend on how thick a pozole is desired; more may be added with the hominy later on. Bring to a boil, cover, reduce heat and cook until the pork is tender.

Meanwhile, puree the softened chiles with just enough broth to allow movement of the blender blades.

Add the chile puree, marjoram, thyme and hominy and continue cooking until the hominy is tender. This will require less time if canned hominy is used.

Serve the hot pozole in deep bowls, with separate bowls of garnish ingredients on the table so that diners can add their own.

Ingredients

1 small onion, chopped
1 1/2 cups cooked shredded chicken breast meat
3/4 cup shredded cheddar cheese, divided
1 jar (16 oz.) ORTEGA Salsa - Homestyle Recipe (Mild), divided
1/2 of an 8-ounce package reduced fat cream cheese (Neufchatel)
8 (7 or 8-in) fat free or regular soft taco-size flour tortillas

Directions

PREHEAT oven to 350° F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted. Top with additional salsa, if desired.

Ingredients

1 pound lean ground beef
1 cup (1 small) chopped peeled onion
2 cloves garlic, finely chopped
2 cans (10-oz.) ORTEGA Enchilada Sauce
1 can (2 1/2-oz.) sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 cups (8-oz.) shredded cheddar cheese, divided

Directions

PREHEAT oven to 375º F. Grease bottom of 9-inch-square baking dish.

COMBINE beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.

STIR in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.

LAYER half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.

BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.

Serves 8.

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About the Author

More about Annie Dubois and great Mexican food or gift boxes can be found at Mexican Food & Gifts To Go.