Food Babies

No, not you…. you, the bowlegged one

Unemployed Cooking: Nueve de Mayo Meal

Posted by kathleenerindavis on May 10, 2010

Since we didn’t get Mexican food on Cinco de Mayo, I decided to make it for dinner last night. I made nachos and black bean and corn quesadillas. They were all very good. Here are the recipes:

Classic Nachos

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Ready In: 25 Minutes

Servings: 6


1/4 cup chopped red onion

8 oz salsa

1/2 cup chopped fresh parsley

1/4 cup olive oil

1 lime, juiced

1 pinch salt and black pepper (optional)

1 (8 ounce) package tortilla chips

2 cups shredded Monterey Jack cheese,


1/2 cup sour cream (optional)

1/2 cup guacamole (optional)


1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix together the onion, salsa, parsley, olive oil, lime juice, salt and pepper in a bowl.
3. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.

Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Black Bean and Corn Quesadillas

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Servings: 8


2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained

and rinsed

1 (10 ounce) can whole kernel corn,


1/4 cup salsa

1/4 teaspoon red pepper flakes

2 tablespoons butter, divided

8 (8 inch) flour tortillas

1 1/2 cups shredded Monterey Jack

cheese, divided


1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add  salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling. Top with sour cream and guacamole.


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