Posts tagged ‘tortillas’

August 23, 2011

Spinach, Roasted Red Pepper, and Corn Enchiladas

by cillefish

Simple and filling but light. Matt’s mom makes these. Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin. Serves: 4.

Summer Spinach, Roasted Red Pepper, and Corn Enchiladas


  • 1 c lowfat cottage cheese, pureed until perfectly smooth
    (I just use ricotta instead)
  • 1 10-oz box frozen chopped spinach, thawed and squeezed out
    using a serving spoon and a strainer or colander
  • 1 Tbsp olive oil
  • 1 medium onion, minced
  • 1/2 tsp ground cumin
  • 1 1/2 c frozen corn, thawed (1 small can, or a jar of the roasted stuff from Trader Joe’s)
  • 1 7-oz jar roasted red peppers, patted dry and diced (about 1 c diced)
  • 2 Tbsp grated Parmesan
  • 1/4 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp fresh (or 2 tsp from-a-jar) jalapeno pepper, minced superfine (optional)
  • Freshly ground pepper to taste
  • Butter for greasing dish
  • 8 8-in wheat flour tortillas


  • 1 1/4 c mild or medium salsa
  • 1/2 c heavy cream or half-and-half
  • 1/4 c milk (for thicker sauce, replace the cream and milk with 1/4 c ricotta + 1/2 c water. Add more water if necessary to get it about the consistency of a salad dressing – closer to Thousand Island than to Italian)
  • 1 1/4 c grated Monterey Jack cheese (use up to 2 c if necessary. I do half some other cheese – cheddar, Pepper Jack, whatever’s around)

Scrape ricotta / pureed cottage cheese into a medium bowl. Place spinach in a strainer and press out all its liquid. Set spinach aside.

Heat olive oil in large skillet over medium heat. Add the onion and saute ~10 min, stirring frequently, until golden-edged and soft. OPTIONAL: Add corn at the same time as onion, and set the heat a little high so both will cook together and the corn will blacken up a bit. When onion is cooked fairly well, add cumin and cook 2 min, stirring, until toasted.

Stir in spinach and cook 2 more min, tossing and stirring. Let mix cool, then stir in cottage cheese along with remaining filling ingredients (filling can be prepared and chilled 24 hours in advance).

Preheat oven to 375. Butter a 9 x 13-in baking dish, or 2 smaller similar baking dishes. If tortillas seem dry, use a pastry brush to dampen edges with water. Divide spinach mix into 8 portions; place a portion along the bottom edge of each tortilla, and roll tightly. Place each enchilada on the counter as you complete it.

To make the sauce, combine salsa, cream, and milk in a small, 2+ c bowl. Spoon a thin layer of sauce on the bottom of the baking dish. Carefully, to avoid spilling filling, place the enchiladas in the dish, then spoon on the remaining sauce. Sprinkle some cheese along each enchilada (may be prepared to this point up to 8 hours in advance Cover and chill if longer than 1 hour, and bring to room temp before baking). Cover with aluminum foil and bake 25 min. Remove the cover and bake 5 more minutes, until golden and bubbly. Let sit 5 min before serving.

January 20, 2011

Halibut Fish Tacos with Jalapeno-Lime Cream (& Cranberry)

by cillefish

Threw these together on a whim with a vague plan of imitating the kind of high-end fish tacos you get at the cozy, local-produce type of restaurant that’s always surprising you by dishes that feel …oh, somewhere between a warm hug and that zingy feeling you get when you get 3 seconds of an incredible song on the radio and have no idea who it was.

You know?
Sure you do.

Anyhow, these more than delivered. Easy & astonishingly great.

Here’s a picture of someone else’s similar recipe:
fish tacos

Halibut Fish Tacos with Jalapeno-Lime Cream (& Cranberry)

Serves: 2


  • 1 package (12-16 oz) Trader Joe’s battered wild halibut
  • 4 whole-wheat tortillas (get the thin ones, not the thick “handmade” ones)
  • 1/4 cup Vons / Safeway jalapeno ranch salad dressing*
  • A few teaspoons of lime juice (we used the kind in the lime-shaped bottle. It called itself “organic lime condiment,” but fresh lime juice with a few strokes of lime zest is fine)
  • 1/4 cup whole-cranberries cranberry sauce
  • 3-4 cups arugula or “spring mix” (or spinach)
  • 1/2 to 3/4 cup SHARP white cheddar cheese, grated (the sharpest, best stuff you can find – drier is usually better. We use the New Zealand kind that Trader Joe’s carries since it simplifies shopping for this, but the best I’ve had so far was from Costco. Yeah, I know.)

To make:

  1. Preheat oven and put halibut on a baking sheet, following package directions to bake. I find that cooking it 1/2 to 3/4 of the time they say is plenty — otherwise it gets really dry and crusty. Meanwhile, mix dressing and lime juice in a small bowl.
  2. A few minutes before the halibut is done, put the tortillas in a plate with a damp paper towel on top and microwave them for 10-20 seconds, to warm.
  3. Drizzle about a tablespoon of dressing mix on each warmed tortilla. Add arugula. Remove halibut from oven and halve the bigger pieces. Divide evenly in tortillas. TSeparate cheese evenly among tacos, and top each with 2 tsp to 1 Tbsp of cold cranberry sauce. Serve with a side salad that has fruit in it, and with salsa & tortilla chips.

*I want to try making my own jalapeno ranch dressing, since the Vons stuff is a little fatty. This recipe looks pretty close; just add enough tomato paste to get it to garbanzo-bean color.

In case the link disappears, the recipe is: 1 jalapeno, seeded, and 1 garlic clove; both minced fine. Add 1/4 c mayonnaise, 1/4 c sour cream, 1 Tbsp white wine vinegar, 1 Tbsp chopped fresh dill (or 1 tsp dried), 1/4 tsp garlic powder, 1/4 tsp white pepper. Season to taste with kosher salt.