flour tortillas
cheese of choice (can use laughing cow lite)
shredded carrots
chopped onions
chopped or slivered cabbage
(you can probably use any veggie which chops fine and tastes good lightly cooked)

Put tortilla in a heated pan with light amount of oil, add cheese to one half add veggies to top and fold tortilla over. Cook till brown and crispy, cheese is melted, and veggies are lightly cooked.

When done put on plate, open up folded quesadilla and add sour cream and hot sauce. We like light sour cream and Chollula hot sauce.

They are and easy to make. Just be prepared to stand by the stove for a while since everyone will want more…..Enjoy!

Sopapilla Cheesecake

3 tubes of crecsent rolls*
2 packages of cream cheese
1 tablespoon vanilla extract
1/2 cup sugar-filling
1 stick of butter
1 tsp cinnamon
1/2 cup sugar-topping

-In a 9×13 cake dish lay out a layer of cresent rolls.
-Mix the cream cheese, the vanilla extract, and the 1/2 cup of sugar in a bowl and then spread on top of cresent roll layer.
-Put another layer of cresent rolls on top of the cream cheese mixture.
-In another bowl melt the stick of butter and then mix the cinnamon and the other 1/2 cup of sugar.
-Pour that over the top layer of cresent roll.
-Bake at 350 degrees for 30 minutes.
*I always buy 3 just so I know I will have enough. You might not need all 3.

1 pound mahi mahi
1 can black beans rinsed and drained
1/4 cup salsa sauce

whole wheat flour tortillas

Cook the mahi mahi in a pan over medium heat breaking it up as you cook it-cook until it is opaque.

Remove the fish from the pan and then heat up the beans for about 4 minutes. Add the fish to the bean mixture and cook together for about 1 minute.

Serve with the salsa and tortillas.

Trader Joes has an awesome spicy black beans in a can. PACE is my favorite salsa.

Enjoy

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000224926

1.5 lb pork shoulder or pork butt (boned and 90% of fat trimmed)
16 oz vegetable stock
1 T fresh garlic, chopped
1 med onion, sliced
1 T salt
1 1/2 t black pepper
1 T cumin

Cut pork into 1×2″ strips. Season them with salt, pepper and cumin. Place in heavy Dutch oven and add vegetable stock. If needed, add enough water to make sure the meat is covered. Add garlic, onion.

Bring to boil and then reduce to simmer until most of liquid has evaporated and meat is tender. Keep adding water until meat is tender and simmer until water is gone.

With the leftover fat, fry pork until brown. Make sure you don’t overcook them. They must be moist and tender.

Serve with tortillas, fresh salsa, queso fresco, lime sour cream, lettuce, tomatoes, and avocado.

Y-U-M-M-Y!!

Ingredients:
4 uncooked boneless, skinless chicken breast halves
2- 15oz cans black beans
2- 15 oz cans of petite diced tomatoes
1 cup salsa
1- 4 oz. can of green chilies, undrained
1- 14 1/2 oz. can of tomato sauce
1 large can of black olives, chopped
1 can of corn, drained
chopped onion, to taste (I do a whole medium sized one)
1-2 cloves garlic–to taste
handful fresh cilantro
2-3 tbsp. chili powder (however much you want to add)
2-3 tsp. tumeric
1-2 tsp. cumin
1/4 cup brown sugar or Splenda brown sugar mix–this cuts the acidic nature of the tomatoes which I don’t care for.

Directions:
Combine all ingredients, except toppings, in large slow cooker
Cover and cook on low 8 hours
Just before serving, remove chicken and chop into bite sized pieces. Stir back into soup

Toppings:
Tortilla chips (The best are the Lime Tortilla chips)
Avocado
Sour Cream
Shredded Cheese
Chopped green onion

By the way, this has been such a fun event!
*smiles*

You will need 4 ripe avocados, remove pits (save the pits!), smash the avocados with a wooden spoon (helps to not bruise the avocados!), add in finely grated garlic, salt, lime juice, chopped onion, and cilantro to taste. Mash it all together. I like mine chunky! Add in the avocado pits to keep the guac from turning brown and serve!

To get the flavor to your liking it involves lots of tastes as you are making it to make sure it is meue deliciouso!

Ingredients:

* 1 lb of mild cheddar cheese, grated
* corn tortillas
* vegetable oil
* 1/4-1/3 cup finely chopped yellow onion
* Enchilada sauce, heated

Directions:

Heat the vegetable oil in a frying pan on medium heat.

Using tongs, dip two corn tortillas at a time into the hot oil to make the tortillas soft.
Then dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute.

Add a handful of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Move it to an oven proof dish.

Pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Sprinkle more cheese and onion on top.

Preheat the oven to 400 degrees and the enchiladas until they look somewhat flat and the sauce is bubbling, about 15 minutes, until cheese inside is melted.

Enjoy!