Saturday's Chili - Green Chile Chili

I found this one on the Cooking Light website, and it sounds delicious!


Green Chile Chili

Ingredients
1 tablespoon canola oil
12 ounces ground sirloin
1 1/2 cups chopped onion
1 tablespoon chili powder
1 teaspoon hot paprika
5 garlic cloves, minced
1 (12-ounce) bottle dark beer
1/2 cup salsa verde
1 (4-ounce) can diced green chiles, undrained
1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
1 (15-ounce) can organic kidney beans, rinsed and drained
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 green onion, sliced


Preparation
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.


2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.


http://www.myrecipes.com/recipe/green-chile-chili-0

"Meatless Mondays" Recipe - Queso Tortilla Torte

Another "Meatless Mondays" Recipe coming from the CooksRecipes web site. This weeks is  Queso Tortilla Torte. I've left the link at the bottom of the post, while there check out all the fantastic and healthy recipes.


 Queso Tortilla Torte


Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 - Mix together the green chiles, green onions and cumin.
2 - Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 - First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 - Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 - Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 - Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 - Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 - Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

* You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
* Add cooked crumbled ground beef, pork or chorizo to potato mixture.
* For spicier quesadilla, use 1 can mild and 1 can hot green chiles.


http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html