Sentences with phrase «tortillas grated cheddar»

Not exact matches

romaine lettuce, chopped fresh or frozen corn kernels black beans red onion, thinly sliced cheddar, grated tomato, chopped cilantro, chopped black olives, sliced (optional) tortilla chips, crushed (optional) chicken breast barbecue sauce

You'll need one can of mandarin oranges, some low - sodium soy sauce, dried - ground ginger, hoisin sauce, shredded but cooked chicken, four whole - wheat tortillas, a grated carrot, zucchini, and four ounces of Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar.

1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)

I love to have additional toppings to add to soups like this so I chopped up some cilantro, added a squeeze of lime juice, some avocado, a sprinkle of grated cheddar and crushed tortilla chips.

1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup) 1/4 cup chile peppers 1/4 cups Cabot Light Sour Cream 1 cup salsa 40 corn tortilla chips, baked

Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped + extra for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

4 (10 inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced red onion 1/4 cup diced pickled jalapeno peppers 1 cup grated cheddar cheese 4 ounces cooked steak, sliced thin Homemade salsa, recipe below Sour cream, optional

Spread tortilla with thin layer of refried beans and top with grated cheddar.

2 dozen corn tortillas, cut into wedges vegetable oil for frying 3/4 cup refried beans 1/2 pound sharp cheddar cheese, grated 1/2 cup sour cream 4 or more jalapeño chiles, stems and seeds removed, sliced into thin rings

6 to 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped

2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups baby spinach 1/2 cup cherry tomatoes, roughly chopped 2 eggs 2 tablespoons grated low - fat cheddar cheese Fresh chopped parsley for garnish

The sky is the limit in the toppings department: Smoky Slow Cooker Mexican Black Beans, sour cream, chopped lettuce, olives, guacamole, tortilla chips, fresh cilantro, pickled jalapeno slices, shredded cheddar or freshly grated cotija cheese.

1 dozen large eggs 1/4 cup half - and - half salt and pepper to taste 2 tablespoons olive oil, divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 jalapeno, seeded and finely diced 4 tomatoes, diced 1 cup grated Cotija, Cheddar or Monterey Jack cheese 1/3 cup coarsely chopped cilantro Garnish idea: warm black beans

Chicken breast fillet pieces mixed with a delicious Tikka sauce, sweetcorn, onion, grated cheddar cheese and spices, and wrapped in a flour tortilla.

ingredients BREAKFAST WAFFLE QUESADILLAS 12 strips bacon 2 tablespoons unsalted butter 1 dozen eggs (beaten) 2 cups cheddar (grated, divided) 6 (6 - inch) flour tortillas 6 (8 - inch) flour tortillas nonstick cooking spray Kosher salt and freshly ground pepper (to taste)

Sprinkle each tortilla with 1/3 cup of grated cheddar and top with one 6 - inch tortilla.

6 - 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, either cubed from a roast, or chops, or even bones with meat 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped

ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups cheddar cheese (freshly grated) 2 cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)

To serve, slip the eggs with the sauce onto the tortillas, add the grated cheddar cheese, garnish with the tomatoes, and serve.

Scramble an egg, heat up a can of refried beans, chop up some lettuce, heat up a brown rice or corn tortilla, add grated cheddar cheese — assemble with egg, and beans, salsa and lettuce and you have one hardy filling breakfast!

Create your own quesadilla by using 2 flour tortillas, 1/2 cup grated sharp cheddar and several thin slices of Granny Smith apples.

4 (10 inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced red onion 1/4 cup diced pickled jalapeno peppers 1 cup grated cheddar cheese 4 ounces cooked steak, sliced thin Homemade salsa, recipe below Sour cream, optional

100g pumpkin, chopped coarsely 1 Tbsp water 1/4 cup (40g) corn kernels 1/4 tsp chilli flakes 1 clove garlic, crushed 25g grated extra-light cheddar 1 x 28g (17 cm) corn tortilla 1 x 28g (17 cm) corn tortilla 1/4 small red onion (25g), chopped finely 1/4 cup firmly packed fresh coriander leaves 2 tsp lime juice

organic button mushrooms — sliced S & P to taste 1/4 — 1/2 pound fresh spinach 2 whole grain tortillas Grated organic cheddar cheese (optional)