Sunday, January 02, 2011

Mushroom Quesadilla, Mexican Rice, Chile Rellenos

Dinner 1/02

Mushroom Quesadilla

Mexican Rice

Chile Rellenos

A simple Mexican style meal tonight -- the quesadillas were filled with cheddar Daiya, sauteed button mushrooms, and rajas (thinly sliced and fried poblanos peppers, red bell peppers and red onion seasoned with Mexican Oregano, salt & pepper).

The rice was a flashback to a dish from childhood: a spicy tomato sauce (ancho & chipotle pepper, smoked paprika) mixed with leftover basmati rice.

The chiles rellenos were stuffed with a mix of red onion, garlic, Mexican oregano, salt, pepper, pinto & black beans and cheddar Daiya and then put in the oven for 10 minutes @ 350F to heat everything through while making the quesadillas on the griddle.

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