Green Chile Bean Tostada Pie Food

CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW

Steps:

• Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
• Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
• Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
• Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
• Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

GREEN CHILE CHICKEN POT PIE

Steps:

• Preheat oven to 450° F.
• In a large saucepan over medium high heat, heat the oil. Add in the diced onion and sauté for 2-3 minutes until the onion is softened. Add in the flour and whisk together until incorporated.
• Let the flour and onion mixture heat for a minute so that the raw flour taste is cooked out and then slowly whisk in all of the spices, chicken broth, and milk. Continue whisking the mixture for several more minutes, until it has thickened.
• Add in the chicken, corn, and green chiles and mix together. Pour the filling into a casserole dish or other oven safe baking dish sprayed with cooking spray, set aside.
• Line a baking sheet with foil and spray it with cooking spray.
• In a large bowl whisk together the flours, salt, and chili powder. Add in the cold cubed butter working it into the flour mixture with your fingers or a pastry cutter until it is coarse and crumbly.
• Add in the cheese and milk and fold together with a rubber spatula just until combined. Break the dough into small chunks and place them on the foil lined baking sheet in a single layer.
• Bake the biscuit crumbles for 10 minutes or until gold brown at 450 degree. Place the baked crumbles on top of the filling and bake for another 10-15 minutes.

GREEN CHILI PIE

Steps:

• Preheat your oven to 275 degrees.
• Lightly grease a 9-inch pie pan and spread the chilies evenly over the bottom of the pan.
• Spread the grated cheese over the chilies.
• Pour the beaten eggs evenly over the cheese layer.
• Bake for 1-hour at 275 degrees.
• Cut into pie shaped or bite size pieces. Serve hot or cold.
• Enjoy!

REFRIED BEAN TOSTADAS

Steps:

• In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

BURRITO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef for 5 minutes.
• Add the onion and garlic, and saute for 5 more minutes.
• Drain any excess fat, if desired.
• Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans.
• Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish.
• Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese.
• Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
• Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and cook until toasty, about 3 minutes. Add the garlic and cook for 1 minute more. Gradually whisk in the chicken stock, stirring well to avoid any lumps. Stir in the milk, salt, green chile, and oregano, and cook over medium heat until thickened and bubbly, about 15 minutes, stirring often.
• Place the chicken in a medium sauce pan with a lid. In a small bowl, combine the chicken stock and flour, whisking well to combine. Pour the stock and flour mixture over the chicken, and stir to combine. Add the salt, red chile powder, 2 tablespoons chopped green chile, and minced onion, and stir to combine. Cover and cook over medium heat for 20 minutes until bubbly, stirring often.
• In a greased 9x13 pan, ladle in 1/4 of the prepared green chile sauce. Layer 16 of the tortilla quarters on top of the sauce so that they form a layer that covers the bottom of the pan. Top with half of the prepared chicken mixture and sprinkle with 1/2 cup of the cheese. Cover with 1/2 cup of sauce. Top with an additional 16 tortilla quarters, and then layer on the remaining chicken mixture, 1/2 cup of cheese and an additional 1/2 cup of sauce. Top with the remaining tortilla quarters, and then cover with the remaining sauce and sprinkle with the remaining cheese.
• Bake at 350 for 25-30 minutes, until thickened and bubbly. Allow to rest for 10 minutes before serving. If desired, garnish with lettuce and tomatoes.

PINTO BEAN TOSTADAS

Steps:

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

GUAJILLO CHILE-BRAISED RABBIT TOSTADA

Steps:

• Up to 1 day ahead, prepare rabbit as directed.
• To serve tostadas, heat 2 inches of oil in a frying pan to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside.
• In a saucepan, heat the rabbit in the reserved braising juices. Put a fried tortilla on each plate and top with a ladleful of black beans. Place the rabbit on top of the beans. In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette. Place a small mound of slaw on each tostada; top with salsa. Sprinkle with feta and pumpkinseeds and serve.
• Preheat the oven to 425 degrees F.
• Pull stems off of the chiles, leaving seeds inside. Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor. Place in a bowl and add just enough hot water to cover. Soak for 1 hour. In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper. Strain through a fine sieve into a bowl and set aside.
• In a wide frying pan, heat oil over medium-high heat. Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes. Remove and reserve rabbit. Add celery, carrot, and onion to pan and saute until just browned. Add the chile puree and cook, stirring, for 1 to 2 minutes to bring out the flavor. Add rabbit pieces to the pan and add just enough stock to cover. Bring to the boil. Reduce heat, cover and simmer until the meat is very tender. Let cool, then strain and reserve both sauce and meat. Pull meat from the bones being very careful not to miss any; discard skin and bones. Chill meat and sauce separately.
• In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
• In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
• Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well. Whisk in the oil until emulsified. Set aside until ready to use.
• Combine all ingredients and mix well, but gently. Do not mash avocados. Use immediately.

BEEF AND BEAN PIE

Steps:

• If you want to use a 2 crust pie shell you can or use what the recipe calls for which is 1 (8 oz.) can of Pillsbury refrigerated crescent rolls.
• Preheat oven to 350°F.
• Fry ground beef and onion together until brown and onion is tender.
• Drain meat.
• Stir in salt, Worcestershire sauce, Tabasco sauce, beans and tomato paste.
• Simmer while preparing crust.
• (If using crescent rolls, separate cough into 8 triangles. Arrange triangles in ungreased 9 or 10 inch pie pan in a spoke fashion with narrow tips of triangles extending over pan 4 inches. Press dough over bottom of pan. Spoon meat mixture into crust; top with cheese if desired. Bring tops of dough over filling to center).
• (If using pie crust then just spoon meat mixture into pie crust and top with cheese if desired. Put top crust on and make a few slits in it).
• Bake 25-30 minutes until golden brown.

GREEN ONION PIE

Steps:

• Pre-heat oven to 400°F.
• Par-boil the green onions or leeks and drain well.
• Fill a pie dish with the green onions or leeks and pork and pour in the milk.
• Cover with foil and bake for about 1 hour (don’t worry if it looks curdled).
• Stir the cream into the eggs, then pour into the dish; allow the pie to cool.
• Pre-heat oven to 425°F.
• Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
• Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
• Dampen the pastry rim with water, cover with the pastry lid and seal the edges well, then using the back of a small knife'knock up' the edges and then flute them using your thumb and the back of a knife.
• Make a hole in the centre of the pie and use pastry trimmings to decorate.
• Bake for about 25-30 minutes, until risen and golden brown.

SAUSAGE AND BEAN PIE

Steps:

• Preheat oven to 160 degrees celcius.
• Brown onions in a fry pan, then add sausages.
• Cook sausages for about 6 minutes, remove from pan and allow to cool slightly.
• Lightly grease a rectangular baking dish (as for lasagna).
• Slice cooled sausages to desired thickness.
• Place sausage, onion, zucchini, beans and cheese in baking dish.
• Mix in to get even layers.
• Whisk flour and milk until smooth.
• Add eggs and whisk for a minute.
• Pour egg mixture over sausage mixture.
• Place in oven and bake for 50-60 minutes or until set.

GREEN CHILE BEAN TOSTADA PIE

Steps:

• For the Green Chile Bean Sauce.
• Place the chilies in a blender and add the can of beans.
• Add salt to taste and 1 tablespoon of milk and blend on high.
• The sauce should be creamy but still a little thick. Add more milk if needed for thinning.
• For the Tostadas:.
• Light fry up the tortillas in a little bit of oil until they are sightly crunchy.
• Brown the turkey meat according to taco seasoning directions; add Worcestershire sauce if desired.
• Pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix).
• Take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish.
• Place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners).
• Layer some meat to cover up the corn tortillas.
• Sprinkle some Monterey jack cheese on top.
• Add another layer of tortillas.
• Then add another coating of Green Bean Chile sauce.
• Add the remaining cheese and dot the rest of the meat on top.
• Bake at 375°F for 15 minutes til bubbly.
• Allow to cool
• Cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.).
• Enjoy.