|Pasta With Roasted Jalapeno Pesto|
This was last night's dinner. It was quite good. I think if I make it again I'll make more layers. It was a bit flat in looks but tasted great.
In a medium skillet, over medium heat, saute onions and Recipe Crumbles in a little olive oil, until onion is browned. Add garlic and saute for 1 minute. Add mushrooms, olives and roasted chiles. Mix well. Cook until mixture is heated through. Set aside.
In a small saucepan, mix tomato sauce, salsa, water, mexican oregano, cumin and salt. Bring to a boil. Put aside.
Spray baking pan with a bit of cooking spray. Rub bottom of an 8"x8" baking pan with some of the sauce. Place one tortilla, cut to size of pan, on bottom of pan. Place half of the crumbles mixture on top of tortilla. Top with cheese and sauce. Repeat one more time (tortilla, crumbles mixture, cheese and sauce.
Bake, uncovered, for 25 minutes.
Let cool 5 minutes. Serves 4.
Garnish each serving with a dollop of reduced fat sour cream and some chopped cilantro.
NOTES : Risa's notes:
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