Ingredients:
6 green bell peppers, medium large
corn bread, a 9×9 pan
1 teaspoon olive oil
1 onion, chopped
16 ounces diced fire roasted tomatoes
2 1/4 ounces sliced ripe olives
10 ounces frozen corn, thawed and drained
1/3 cup raisins
4 ounces fat-free monterey jack cheese or 4 ounces fat-free cheddar cheese
1 teaspoon ground sage
1 tablespoon chili powder

Preparation:

Preheat the oven to 350 degrees F. Set a large pot of water to boil. Slice the tops off the peppers. Discard the stems and seeds. Finely chop the tops. Blanch peppers in boiling water for about 1-2 minutes per side, then rinse in cold water and set to drain. Place the oil and onion in a non-stick dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender and browned. Add the chopped pepper and stir for about 1 more minute. Remove from the heat. Add the tomatoes, olives, corn, raisins, sage and chili powder; stir. Stir in the corn bread (it will crumble) and 3/4 cup of the cheese. Spoon the filling into the peppers. Top with the remaining 1/4 cup cheese. Place the peppers in a baking dish and bake for about 20-30 minutes or until heated through.

Ingredients:

1 (14 1/2 ounce) cans diced tomatoes
1 serrano pepper, diced
1/4 cup red onion, diced
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon apple cider vinegar
1/2 teaspoon oil

Preparation:

Drain and discard the juices from the tomatoes. Rinse the diced red onion under cold running water. Combine all the ingredients thoroughly in a bowl. Cover and chill for at least 45 minutes for the flavors to blend.

Ingredients:

6 eggs
4 slices bacon, diced
1 (28 ounce) can stewed plum tomatoes, broken up (drained)
1 1/2 cups Monterey Jack cheese, cubed
2 cloves garlic, minced
1 onion, minced
2 tablespoons chopped fresh green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt

On the side
flour tortillas (warm)
guacamole

Preparation:

In a 10-inch frying pan, cook the bacon until crisp. Remove from the pan using a slotted spoon and drain well. Add the garlic and onion to the bacon drippings in the pan; cook until the onion is soft. Stir in the chilies, tomatoes, oregano and salt. Bring to a boil, stirring constantly. Continue boiling for about 15 minutes (until the sauce thickens). Reduce the heat to low.

Crack the eggs and slowly slip into the sauce, one at a time. Sprinkle the bacon and cheese over the top. Cover and simmer for about 5-6 minutes (until the eggs are set). Sprinkle with the cilantro. Serve with warmed flour tortillas and guacamole on the side of the plate, if desired.

Ingredients:

1 pound (4 1/2 cups) sliced fresh mushrooms
1 (15 ounce) can kidney beans, drained
1 cup chopped onion
2 cloves garlic, crushed
1 cup chopped green pepper
2 tablespoons finely chopped ripe olives
2 teaspoons olive oil
8 8-inch flour tortillas
1/2 cup (2 ounces) shredded cheddar cheese
1 cup chunky salsa, divided
1/2 cup sour cream
1/4 teaspoon pepper
vegetable oil cooking spray
cilantro or parsley, for garnish

Preparation:

In a large skillet, cook the mushrooms, onion, garlic and pepper over medium heat, stirring constantly, until tender. Remove from the heat and drain. Combine the olives, kidney beans and pepper with the cooked vegetables. Spoon about 1/2 cup of the bean mixture evenly on the center of each tortilla. Top with one tablespoon salsa, one tablespoon sour cream and one tablespoon cheese. Fold the tortilla opposite sides over the filling.

Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Cook the tortillas, seam-side down, for about 1 minute on each side. Top with one tablespoon salsa, garnish with cilantro or parsley if desired and serve.

Ingredients:

1 (11 ounce) can corn, drained
1 can black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup pickled jalapeno pepper, chopped
1/2 red onion, thinly sliced and quartered

Dressing
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Preparation:

Mix together the corn, black beans, onion, bell peppers and jalapeno pepper. Mix together the dressing ingredients and toss with the salad. Refrigerate for about 2-3 hours before serving (to allow the flavors to mingle).

Ingredients:

1 cup rice
1 (4 ounce) can diced green chilies
2/3 cup chopped green bell pepper
1 large tomato, diced
1/2 cup chopped onion
2 cups chicken broth
2 tablespoons canola oil
1/3 cup shredded cheddar cheese

Preparation:

Heat the oil in a medium skillet. Add the green bell pepper and onion; cook until tender. Add the rice and cook for about 3 minutes. Add the green chilies, tomato and chicken broth; bring to a gentle boil. Cover and cook for about 25-30 minutes (or until the rice is tender and the liquid is absorbed). Fluff the rice. Season with salt and pepper to taste, sprinkle with cheese and serve.

Ingredients:

24 inches flour tortillas
1 1/3 cups shredded Monterey Jack cheese
1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
1 tablespoon chopped red onion
1/4 cup sour cream
1/4 teaspoon Tabasco sauce
2 teaspoons fresh lemon juice
1/2 teaspoon vegetable oil
3 tablespoons chopped fresh coriander
salt and pepper, to taste

Preparation:

In a small bowl, mix together the avocado, tomatoes, onion, Tabasco sauce and lemon juice. Season with salt and pepper to taste. In another small bowl, mix together the coriander, sour cream, and more salt and pepper if needed. Place the tortillas on a baking sheet and brush the tops with vegetable oil. Broil the tortillas (2-4 inches from the heat) until pale golden. Sprinkle the tortillas evenly with Monterey Jack cheese and broil until the cheese is melted. Spread the avocado mixture evenly over two tortillas and top each with one of the remaining tortillas (cheese side down) to make two quesadillas. Transfer the quesadillas to a cutting board and cut into 4 wedges. Top each wedge with a dollop of the sour cream and coriander mixture and serve warm.