Wicked Pickles

 
Vegetable Tacos 02/01/2008
 

I am sure there is a "proper" way of making vegetarian tacos.  All the recipes I looked up called for burger like crumbles.  Hmmm...not going there just yet so I made my own recipe.  The picklets ate it up very well and Chip even asked me if I would make it for the Super Bowl.  Might, might not, just depends.  But anyway here is what I did to make:
Vegetable Tacos

1 onion sliced
1/2 red and 1/2 yellow pepper sliced
1/2 zucchini sliced then cut into quarters
1/2 yelllow squash sliced then cut into quarters
about a table Smart Balance
Mexican Fiesta Seasoning

In a pan sauté onion and peppers in Smart Balace until soft and caramelized.  Add diced squashes and sauté until soft.  Add about an 1/8 to ¼ cup Mexican Fiesta and the same of water.  Cook until water is gone and seasoning has mixed into the veggies.

Serve on heated tortillas (whole wheat of course, homemade if possible) with lettuce, tomato, sour cream and salsa.

***This was just enough for lunch.  Next time I am making MUCH more.***

 
 

Oh yum!  I made this for lunch today.  It was a big hit amongst the tribe.

Chicken Quesadillas

About 1 tbs olive oil
1 medium onion diced
about 1 ½  tsp minced garlic
1 chicken breast cooked and chopped
Mexican Fiesta Seasoning
Flour tortillas
Co-Jack shredded cheese
Cooking spray

In a skillet heat the olive oil.  Saute onion and garlic in the oil until almost clear.  Add chicken and heat until hot.  Set aside with lid on pan

Over medium heat in a nonstick skillet that has been sprayed, place 1 tortilla.  Sprinkle about ¼ cup cheese over top.  Add about ½ cup chicken mixture.  Sprinkle with another ¼ cup cheese.  Heat for 3 minutes.  Flip and heat for another 3 minutes.  It should be golden brown and crispy.

Serve with sour cream and salsa with refried beans on the side.

 

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