The Brutal Burrito Bout - We love all things Mexican!

So here is the deal, we grew up in San Diego which is as you all know is, America's Finest City! Andrea still lives in San Diego and Vanessa now lives in Arizona.  We have both always been surrounded by Mexican flavors based on where we live. Those flavors have definitely influenced our tastes and our culinary preferences. If you're ever in San Diego, there is a pretty good chance you will find either one or both of us in Old Town delighting in a Mexican feast. This week, we are tapping into those very distinct flavors and making Mexican our own! Enjoy!




Vegetarian Corn and Black Bean Bake
Developed, Tested and Finalized by: Vanessa Madigan


Well, I'm going to try being Vegetarian....again.  I have warned you all in previous posts that this is how I roll and something that I do, so there it is then.  The good news is there are so many great ingredients out there that lend themselves perfectly to any meatless dish.  Ingredients that still give that hearty, full tummy, satisfying feeling and beans are certainly one of those ingredients.  My father is a beans and cheese aficionado, and although he is not known for his cooking (as he is usually busy being a fabulous businessman, hiking the Himalayas or doing boot camp with college kids) he is an expert with these two beloved ingredients.  I am hoping that this is one he will enjoy. The fresh Anaheim Chilies give a bit of texture and the Chipotle Peppers add a wonderful smokey flavor. This meal is healthy, tasty and easy.  It is definitely a perfect weeknight meal.

Ingredients:
2 Tbsp. Olive Oil
1 Cup Vegetable Oil
12 Corn Tortillas
2 Cloves Garlic, finely chopped
1 Medium Onion, chopped
2 Anaheim Chilies, roughly chopped and seeded.
2 15 oz. cans Black Beans
2 14.5 oz cans Diced Tomatoes with juice.
2 Cups fresh, frozen or canned Corn
4 oz Chipotle Pepper in Adobo Sauce
4 oz. Roasted Green Chilies
2 Avocados
4 Cups Cheddar Cheese
Juice of 1 Lime
Salt


Directions:

• Preheat Oven to 350 degrees
• Fry the Tortillas in the vegetable oil until lightly golden brown.  Set on paper towels to drain.
• Put the 3 Tbsp Olive Oil in a skillet and add the Onion and the Anaheim Chili and cook until the Onion is translucent and the Chili is tender add chopped garlic and saute and additional 3 to 4 minutes. Remove from heat.
• Drain the Black Beans and add to a large bowl to the beans add the Tomatoes with the juice, the Green Chilies, the Corn and the Onion and Anaheim Chili mixture.
• Remove the Chipotle Chilies from the can and chop them relatively fine, add them to the bean mixture and mix well.
• Using a 2 quart baking dish begin assembling your layers.  Place 6 of the Tortillas in the bottom of the baking dish, spoon on a layer of the Bean and Corn mixture and top with 1/2 of the Cheddar Cheese. For the next layer place 6 Corn Tortillas on top of the previous layer, follow by spooning on the more of the Corn and Bean Mixture and top with Cheddar Cheese.
• Place in oven and bake for approximately 30 to 40 minutes until warm and bubbly.
• Remove from oven.
• Slice the Avocado and drizzle with the Lime juice, place the slice Avocados on top of the Corn and Bean Casserole.  Cut and serve hot.
• Finish With Lime Juice and a bit of the hot sauce of your choice!

Mom Madigan's Weeknight Enchiladas
Developed, Written and Finalized by: Janice Madigan (MOM)

So here's something exciting this week, we have invited my Mom to share one of her favorite Mexican recipes!  This is one that we have enjoyed since childhood.  It is super easy and a family favorite, my Aunt Melinda makes the same recipe with chicken, which is equally delicious. We are super proud to share our Mom's Enchilada recipe with you! (Mom even took the photo!)


Ingredients:
2 lbs. ground beef
1 Tbs. vegetable oil
1 tsp salt
1 medium yellow onion, finely chopped
12 corn tortillas
1 16. oz bag shredded mild cheddar cheese
28 oz can Enchilada Sauce
1 Cup Vegetable Oil (for frying tortillas)
8 1/2 x 11" deep baking dish


Directions:

• Preheat oven to 350 degrees
• Brown Ground beef in 1 Tablespoon Vegetable oil
• Add Chopped onion and cook until translucent
• Add salt to taste
• Fry Corn Tortillas, one at a time in the 1 Cup of Oil until soft and puffy.
• Drain on paper towel
• In baking dish layer 3 tortillas, then top with 1/3 of the meat mixture and top with 1/3 bag of the cheese.
• Repeat layering 3 times.  Finish with Tortillas.
• Pour Enchilada sauce over all.
• Top with cheese and bake at 350 degrees for approximately 45 minutes, or until bubbly.
• Serve with a dollop of sour cream.

Chilaquiles
Recipe handed down tribal restaurant knowledge and adapted by: Andrea Madigan-Wilken
*No Photo Available, damn technology!

Like a lot of "foodies", I began my culinary adventure while working in a restaurant. Initially as a hostess, eventually ending up in management. My paycheck was merely a fringe benefit, the food being the main reward. Tastings, wine pairings and menu design were a daily event, but never felt like work. The chefs and line cooks instilled in me an appreciation of good food that remains strong to this day. One of the first recipes I was taught was Chilaquiles. The cooks would make it every morning for us and I couldn't get enough! Whether for breakfast or a late night dinner, Chilaquiles is always perfect! So, no matter when you choose to make it, you will always be happy you did! Enjoy!

Ingredients:

3 Tbs. Olive Oil

1/2 yellow Onion

2 Cloves Minced Garlic

4 Oz. Diced Green/ Red Chilies

2 Cups Jarred Salsa

1 1/2 Cups Chicken Broth

14 Oz. Bag Plain Tortilla Chips

4 Eggs

Salt and Pepper to taste

3/4 Cup Crumbled Goat Cheese

Hot Sauce

Directions:

• Preheat oven to 375*
• In heavy bottom skillet, heat oil over med. high
• Add onion and garlic. Saute 2-3 min.
• Reduce heat and stir in green chilies. Continue to saute 2 min.
• Carefully add salsa and broth. Stir well.
• Bring mixture to a boil. A a handful of chips at a time, coating well.
• Repeat until all chips have been added.
• Season with salt and pepper.
• Crack eggs directly on top and bake at 350* for 15 min. or until almost all liquid has been absorbed and eggs have set.
• Remove from oven and top with cheese and hot sauce.
• Serve immediately and enjoy!