Wednesday, October 04, 2006
Ground Beef Empanadas
INGREDIENTS:
2 (10 ounce) cans refrigerated biscuit dough
1/2 pound lean ground beef
8 ounces tomato sauce
4 teaspoons chopped chilies
1 tablespoon garlic
1 1/2 cups cheese
Salt and pepper to taste
1 egg, lightly beaten
Sour cream (optional)
Mango-peach salsa (optional)
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DIRECTIONS:
Brown ground beef.
Add tomato sauce, chilies, garlic, cheese, salt and pepper.
Pat out each biscuit on cookie sheet and put about 2 tablespoons of beef mixture on each biscuit.
Fold biscuits in half and seal the edges by crimping the dough by hand or with a fork.
Brush top of empanadas with egg and bake for 15 minutes at 375 degrees F.
Optional: Serve with sour cream or a mango-peach salsa on the side.
2 (10 ounce) cans refrigerated biscuit dough
1/2 pound lean ground beef
8 ounces tomato sauce
4 teaspoons chopped chilies
1 tablespoon garlic
1 1/2 cups cheese
Salt and pepper to taste
1 egg, lightly beaten
Sour cream (optional)
Mango-peach salsa (optional)
--------------------------------------------------------------------------------
DIRECTIONS:
Brown ground beef.
Add tomato sauce, chilies, garlic, cheese, salt and pepper.
Pat out each biscuit on cookie sheet and put about 2 tablespoons of beef mixture on each biscuit.
Fold biscuits in half and seal the edges by crimping the dough by hand or with a fork.
Brush top of empanadas with egg and bake for 15 minutes at 375 degrees F.
Optional: Serve with sour cream or a mango-peach salsa on the side.
Chile Rellenos Casserole
Ingredients
2 large fresh poblano chile peppers, fresh anaheim chile peppers, or
green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (2 ounces)
Picante sauce (optional)
Dairy sour cream (optional)
Directions
1. Quarter the peppers and remove seeds, stems, and veins. Immerse
peppers into boiling water for 3 minutes; drain. Invert peppers on paper
towels to drain well. Place the peppers in a well-greased 2-quart square
baking dish. Top with 1 cup of the cheese.
2. In a medium bowl combine eggs and milk. Add flour, baking powder,
cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour
egg mixture over peppers and cheese.
3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a
knife inserted into the egg mixture comes out clean. Sprinkle with the
remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese
melts. If desired, serve with picante sauce and sour cream. Makes 4
servings.
4. Low-Fat Chile Rellenos Casserole: Prepare as above, except use
reduced-fat Monterey Jack cheese with jalapeno peppers (or reduced-fat
plain Monterey jack cheese plus 2 teaspoons chopped jalapeno peppers) or
reduced-fat Mexican-blend cheese. Substitute 3/4 cup refrigerated or
frozen egg product (thawed) for the eggs and fat-free milk for the milk.
Nutrition facts per serving:
calories: 286
total fat: 18g
saturated fat: 10g
monounsaturated fat: 2g
polyunsaturated fat: 1g
cholesterol: 206mg
sodium: 466mg
carbohydrate: 14g
total sugar: 1g
fiber: 0g
protein: 18g
vitamin A: 0%
vitamin C: 207%
calcium: 38%
iron: 13%
starch: .5diabetic exchange
vegetables: 1diabetic exchange
high-fat meat: 2diabetic exchange
2 large fresh poblano chile peppers, fresh anaheim chile peppers, or
green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup shredded Monterey Jack cheese with jalapeno peppers or
Mexican-blend cheese (2 ounces)
Picante sauce (optional)
Dairy sour cream (optional)
Directions
1. Quarter the peppers and remove seeds, stems, and veins. Immerse
peppers into boiling water for 3 minutes; drain. Invert peppers on paper
towels to drain well. Place the peppers in a well-greased 2-quart square
baking dish. Top with 1 cup of the cheese.
2. In a medium bowl combine eggs and milk. Add flour, baking powder,
cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour
egg mixture over peppers and cheese.
3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a
knife inserted into the egg mixture comes out clean. Sprinkle with the
remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese
melts. If desired, serve with picante sauce and sour cream. Makes 4
servings.
4. Low-Fat Chile Rellenos Casserole: Prepare as above, except use
reduced-fat Monterey Jack cheese with jalapeno peppers (or reduced-fat
plain Monterey jack cheese plus 2 teaspoons chopped jalapeno peppers) or
reduced-fat Mexican-blend cheese. Substitute 3/4 cup refrigerated or
frozen egg product (thawed) for the eggs and fat-free milk for the milk.
Nutrition facts per serving:
calories: 286
total fat: 18g
saturated fat: 10g
monounsaturated fat: 2g
polyunsaturated fat: 1g
cholesterol: 206mg
sodium: 466mg
carbohydrate: 14g
total sugar: 1g
fiber: 0g
protein: 18g
vitamin A: 0%
vitamin C: 207%
calcium: 38%
iron: 13%
starch: .5diabetic exchange
vegetables: 1diabetic exchange
high-fat meat: 2diabetic exchange
