Salsa, Bean, and Cheese
4 6-inch corn tortillas
4 tsp. olive oil
½ cup chopped onion (1 medium)
1 fresh jalpeño chile pepper, seeded and
1 clove garlic, minced
1 cup rinsed and drained canned black
1 cup chopped seeded tomato
1 cup shredded Monterey Jack, cheddar, or
mozzarella cheese ( 4 oz.)
2 Tbsp. snipped fresh cilantro
1. Preheat oven to 425°F. Place tortillas on a
baking sheet. Brush tortillas on all sides with
1 tsp. of the oil. Bake about 6 minutes or until
light brown and crisp, turning once halfway
through baking time.
2. Meanwhile, in a large skillet heat the
remaining 3 tsp. oil over medium-high heat.
Add onion, chile pepper, and garlic; cook and
stir until onion is tender. Stir in black beans and
tomato; heat through.
3. Sprinkle tortillas with half of the cheese.
Spoon bean mixture over cheese. Sprinkle
with remaining cheese. Bake about 4 minutes
or until cheese melts. Sprinkle with cilantro.
Makes 4 pizzas.
*Tip Because chile peppers contain
volatile oils that can burn your skin and
eyes, avoid direct contact with them as
much as possible. When working with chile
peppers, wear plastic gloves. If your hands
touch the peppers, wash your hands with soap
each serving 231 cal, 11 g fat 20 mg chol,
496 mg sodium, 25 g carb, 6 g fiber, 12 g pro.
Turkey, Pear, and Cheese Salad
1 lb. turkey tenderloins
Freshly ground black pepper
1 Tbsp. honey mustard
¼ cup olive oil
2 pears, cored (if desired) and sliced
4 slices provolone cheese, halved
5 oz. arugula ( 8 cups) or baby spinach
2 Tbsp. cider vinegar
1. Bias-cut turkey crosswise into eight 1-inch-thick slices. Using the palm
of your hand, slightly flatten each slice. Sprinkle with salt and pepper. Set
aside half of the honey mustard. Brush the remaining honey mustard over
2. In an extra-large skillet heat 2 Tbsp. of the oil over medium-high heat.
Add turkey slices in a single layer; cook for 4 to 6 minutes or until brown,
turning once halfway through cooking. Layer pears on turkey slices; top
each pear-topped turkey slice with a slice of the cheese. Reduce heat
to medium-low. Cover and cook for 3 to 4 minutes or until cheese
is melted and pears are warm.
3. Divide arugula among four serving plates; top with turkey
slices. For sauce, whisk the remaining 2 Tbsp. oil, the
reserved honey mustard, and vinegar into pan juices
in skillet; cook for 30 seconds. Drizzle sauce over all.
Sprinkle with additional freshly ground black pepper.
Makes 4 servings.
each serving 410 cal, 22 g fat, 90 mg chol, 480 mg
sodium, 16 g carb, 3 g fiber, 36 g pro.
TURKE Y, PEAR, AND
SALSA, BEAN, AND
12 better homes and gardens | school
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