Corn and Crab Quesadillas

Recipe & picture courtesy of Betty Crocker

Makes 6 servings

• 1 package (8 oz) cream cheese, softened
• 1 can (11 oz) whole kernel corn, drained
• 1/2 cup chopped fresh cilantro or parsley
• 1/3 cup sliced green onions (5 medium)
• 1 jar (2 oz) diced pimientos, drained
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
• 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
• 1 tablespoon butter or margarine, melted
• Sour cream and chopped fresh cilantro, if desired

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

Shrimp Enchiladas

Recipe & picture courtesy of Family Circle

Makes: 10 enchiladas
Bake: at 375 degrees F for 20 minutes
Prep: 10 minutes
Cook: 12 minutes

• 3 Tbs. unsalted butter
• 1 small onion, chopped
• 2 poblano or 1 green pepper, cored and cut into 1-inch strips
• 2 cloves garlic, finely chopped
• 1 package (1 pound) fully cooked frozen shrimp, thawed and coarsely chopped
• 2 Tbs. flour
• 1 cup fat-free half-and-half
• 1 can (10 ounces) enchilada sauce
• 4 ounces reduced-calorie cheddar cheese, shredded (about 1 cup)
• 1 package (17.5 ounces) fajita-size flour tortillas

1. Heat oven to 375 degrees F. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add onion, peppers and garlic and cook 7 minutes, until softened. Stir in shrimp; remove from heat and let cool slightly.
2. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Sprinkle with flour and whisk until smooth. Whisk in fat-free half-and-half and continue to cook over medium-high heat until thickened, about 5 minutes. Stir in enchilada sauce, whisking continuously until blended.
   Remove sauce from heat, and stir 3/4 cup of the sauce and 1/4 cup of the shredded cheese into the shrimp mixture.
3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spoon 1/3 cup shrimp mixture down center of one tortilla. Roll tightly to enclose filling, then transfer to prepared dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas, spreading to edges, then top with remaining 3/4 cup shredded cheese.
4. Bake at 375 degrees F for 20 minutes, until cheese is melted and sauce is bubbly. Cool slightly before serving.

**Personal Review: In a simple review – YUM!  On a scale from easy to hard on difficulty making this dish – I would give it a medium-easy.  It was full of flavor and every last bite was gobbled up!**

Santa Fe Grilled Chicken Salad Wrap

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, two wraps each

• 4 cups torn romaine lettuce
• 1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
• 1 large tomato, chopped
• 1 can (11 oz.) whole kernel corn, drained
• 1/2 cup KRAFT Mexican Style Shredded Cheese
• 1/4 cup KRAFT Ranch Dressing
• 1/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
• 8 TACO BELL® HOME ORIGINALS® Flour Tortillas

1. Toss romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
2. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

**Personal Review: No Review Yet**

Taco Salad Bowls

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

• 4 flour tortillas (8 inch)
• 1 Tbsp. chili powder, divided
• 3/4 lb. extra lean ground beef
• 1 cup matchlike carrot sticks
• 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
• 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 4 cups torn salad greens
• 1 large tomato, chopped
• 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

**Personal Review: No Review Yet**

Ratatouille Wraps

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

• 1/2 cup extra-virgin olive oil
• 2 eggplants (about 1 pound), cut into 1/2-inch cubes
• 1 pound zucchini, halved lengthwise and thinly sliced crosswise
• 1 onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• Salt and pepper
• 3 tomatoes (about 1 pound), chopped
• 1/2 teaspoon dried thyme
• 4 large whole wheat wraps
• 8 ounces crumbled goat cheese (or Pepper Jack Cheese)

1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

**Personal Review: No Review Yet**

Moo-Shu Chicken

Recipe & picture courtesy of Family Circle

Makes: 10 rolls
Prep: 10 minutes
Cook: 10 minutes

• 1 tablespoon sesame oil
• 2 cloves garlic, chopped
• 1 bag (10 ounces) shredded coleslaw mix
• 1 bag (8 ounces) shredded carrots
• 4 scallions, sliced
• 1/4 cup hoisin sauce
• 2 tablespoons reduced- sodium soy sauce
• 10 flour tortillas (6 inches)
• 3 cups shredded cooked chicken (from a rotisserie chicken)

1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

**Personal Review: No Review Yet**

Chicken Enchiladas

Recipe courtesy of Family Circle

Makes: 10 enchiladas
Cook: 10 minutes
Prep: 20 minutes
Bake: 23 minutes

• 4 tablespoons unsalted butter
• 1 onion sliced
• 1 pound boneless, skinless chicken breasts, cut into small dice
• 1 can (4 ounces) diced green chiles, drained
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 10 fajita-size flour tortillas
• 1/3 cup half-and-half
• 1 cup grated Monterey jack cheese

1. Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
5. Bake uncovered at 350°F for 23 minutes or until top is golden. Allow to cool slightly before serving.

**Personal Review: No Review Yet**

Surf ‘n’ Turf Tacos

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

• 1 small head napa cabbage, chopped
• Juice of 6 limes (about 1/2 cup)
• 2 cups sour cream
• Sixteen 6-inch flour tortillas
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• Salt
• 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
• 6 tablespoons vegetable oil
• 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
• Pepper
• 1 cup store-bought guacamole, plus more for serving
• One 16-ounce jar salsa, for serving

1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
2. Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

  **Personal Review: No Review Yet**

Fiesta Chicken Enchiladas

Recipe & picture courtesy of Kraft Foods

Serves 4
Prep Time: 15 min
Total Time: 35 min

• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cooked small chicken breasts (about 1 lb.), shredded
• 1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 Tbsp. chopped cilantro
• 1 tsp. ground cumin
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
• 8 TACO BELL® HOME ORIGINALS® Flour Tortill

1. Preheat oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
2. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
3. Bake 15 to 20 min. or until heated through.

**Personal Review: This was beyond easy to make and it turned out amazing!  It was requested that I make this again in the future.  I loved it!**