Last night Blogspot was down so I couldn't update about our delicious and quick meal! We made Sweet Corn and Hominy Quesadillas, with a side of Black Beans with Chipotle and Tomatoes. Both were delicious and both are make-agains!
I was nervous about the quesadillas because I had no idea what hominy was or what it would taste like. But we were adventurous and explored the world that is Hominy. It turns out it looks like weird, white, fluffy corn kernels and has the consistency of a bean. But they are actually really good!!! The hominy was especially yummy in the quesadilla, mixed with corn and cheese and stuff. We were very surprised and pleased.
The black beans were also delicious and extremely easy to prepare. I would make them again as a taco filling or serve it over rice, as the recipe note suggested.
Sweet Corn & Hominy Quesadillas
from Cooking Light, March 2006
This quesadilla has plenty of cheese and vegetables, so eat it with a knife and fork.
1 (10-ounce) package frozen cream-style corn, thawed
12 (6-inch) corn tortillas
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
1 (15.5-ounce) can white hominy, rinsed and drained
6 tablespoons chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons canned chopped green chiles
Spread about 2 1/2 tablespoons corn over each of 6 tortillas. Sprinkle 2 tablespoons cheese over each; top each with 1/4 cup hominy, 1 tablespoon onions, 2 teaspoons cilantro, 1 teaspoon chiles, and 1 tortilla. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 3 minutes on each side or until tortillas are lightly browned. Set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges.
Yield: 6 servings
Black Beans with Chipotle and Tomatoes
Posted on the CLBB
Originally from Vegetarian Cooking for Everyone by Deborah Madison
1 Tablespoon Safflower Oil
1/2 onion, finely diced
Basic Black Beans, or 28 ounce can rinsed
1 teaspoon chipotle chile in adobo sauce or ground chipotle chile to taste
1 cup chopped tomatoes
4 cilantro sprigs
For Garnish: crumbled feta cheese, chopped cilantro, and diced serrano or jalepeno chile
Heat the oil in a roomy skillet or saucepan over fairly high heat. Add onoin and saute until soft. Add beans, chiles, tomatoes, and cilantro, lower the heat, and simmer for 15-30 minutes. If the beans are dry add 1 cup or so of water. Taste for salt. Garnish and serve.