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Pasta With Roasted Jalapeno Pesto
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    Pasta With Roasted Jalapeno Pesto

  • 1 1/2 cups Morningstar Farms Recipe Crumbles -- * see note
  • 1 sm Vidalia onion -- chopped
  • 1 lg clove garlic -- minced
  • 2 roasted peeled chiles -- chopped
  • olive oil
  • 1/2 cup mushrooms -- sliced
  • 8 black olives -- sliced
  • 8 oz Red Lion Red Serrano Salsa
  • 8 oz tomato sauce
  • 1/4 cup water
  • 1/2 tsp Mexican oregano -- crumbled
  • 1/2 tsp ground cumin
  • salt
  • 2 flour tortillas -- cut to fit pan
  • 1 cup Monterey Jack cheese
  • 1 cup mozzarella cheese
    Garnish:
  • reduced fat sour cream
  • cilantro -- chopped
  • 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:
    * If you cannot find Green Giant Recipe Crumbles in the supermarket, use TVP Mince that has been reconstituted.
    If you aren't vegetarian or you don't eat vegetarian food, than use ground meat of some kind (1-1/2 lb), browned.

    From: RisaG,radiorlg@yahoo.com.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Wed, 27 Jun 2001

    *BACK TO RISAG*







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