We both love Mexican and I love having a routine so every week since moving to Tupelo, we have had Tex-Mex Tuesdays. This week, we accomplished this in the form of a very colorful salad and quesadillas with a kick! The original recipe was adapted from here. The salad was so fresh and bursting with flavor (and really pretty too)! First, chop up and drain and rinse your veggies:
Then sauté your pepper (you can use any color, I just like the orange) over medium heat for about 5 minutes, or until slightly soft, but still crisp. While your pepper is sautéing, wash and chop your romaine.
So fresh and crisp! Then just add all your veggies and lettuce to a large bowl and toss! You can toss it with your dressing if you would like, but I chose not too because it would make the salad soggy for leftovers (not an ideal thing). I used Taco Bell Bold and Creamy Jalapeño sauce for the dressing. It was sooo good and we loved the kick it added to the salad.
Yum! Ok, now for the quesadillas. This past weekend at the lake, my dad grilled steaks. We had a couple of leftover rib-eyes, so we just used that for our quesadillas. There are so many varieties on quesadillas though, so be creative! Just pour a little olive oil in your skillet and place one tortilla with a handful of cheese (I used mexican blend). Then add little dollops of green chiles over the cheese.
Then add your top tortilla and grill for about 3-4 minutes each side on medium heat. Keep a close eye though, because I burned one tortilla because I was not paying attention (kitchen mishaps are a regular occurrence for me-I got jalapeño juice in the eye Monday night and I thought my face was melting, a story for another day).
mmm! Now you’re ready to eat! The meal was divine! So flavorful and pretty!
Rainbow Salad (adapted from here)
- 1 large head of romaine
- 1 pint cherry tomatoes
- 1 can black beans, drained and rinsed
- 1 can or 2 cups of yellow corn, drained
- 1 orange (or whatever color) bell pepper
- 1 avocado
- Taco Bell Bold and Creamy Jalapeño Sauce (or whatever dressing you’d prefer)
1. Finely chop the bell pepper. Heat a skillet to medium heat and sautee the pepper until softened but are still crisp.
2. While the pepper cooks, chop the tomatoes, romaine lettuce and avocado and set aside.
3. Drain and rinse the black beans and drain the corn.
4. Once the pepper is done, combine all the ingredients in a large bowl and set aside while cooking quesadillas.
Steak Green Chile Quesadillas
serves as many as you’d like!
- one small can of chopped green chiles
- shredded mexican cheese
- olive oil
- grilled steak (make good use of your leftovers!)
1. Heat the same skillet you used to sautee the pepper to medium heat.
2. Pour a small amount of olive oil into the pan and add a tortilla, cheese, dollops of green chilies, and steak.
3. Add a tortilla on top and flip once the cheese has started to melt (3-4 minutes but watch closely!)