Goat cheese and Arugula Quesadillas and Mexican Potatoes

[Guest guest]

I know that some of you have an aversion to goat cheese, but any mild would sub.

nicely.

 

Goat Cheese and Arugula Quesadillas

from WholeFoods.com

 

1 tomato sliced

shredded goat cheese (I left mine in small crumbles)

tortillas

arugula

 

Put on tortilla in hot skillet. Top with tomato slices, goat cheese, arugula,

and the second tortilla. Flip aver after about 4 minutes on med-high temp. Get

the outside a little crispy.

Next time I will use a second skillet a little smaller than the heated skillet

to press the quesadillas (or break out my quesadilla maker)

 

 

Mexican Potatoes

baking potatoes, scrubbed and pierced

1 can red beans

1 can garbanzo beans (you could you black beans or other beans of choice)

1/2 bag of frozen corn, defrosted

1 can diced tomatoes

 

Dump beans, corn, and tomatoes into small pot on low-med heat. Microwave

potatoes for about 10 minutes, and feel for them to yield to pressure. Slice

open potatoes and serve topped with bean mixture.

 

I added salsa, faux sour cream, and guacamole to both the quesadillas and

potatoes. I could eat potatoes like that every day (Donna probably could as

well! LOL)

 

 

Enjoy.

Cassie

[Guest guest]

Oh Cassie you're right. I could eat those potatoes 7 days a week.

I have the Whole Foods cookbook and there are some delicious recipes in it.

Donna

Sent via BlackBerry from T-Mobile

 

 

Cassie Dixon <roxy87cabriolet

 

Tue, 26 Aug 2008 07:59:57

 

Goat cheese and Arugula Quesadillas and Mexican

Potatoes

 

 

I know that some of you have an aversion to goat cheese, but any mild would sub.

nicely.

 

Goat Cheese and Arugula Quesadillas

from WholeFoods.com

 

1 tomato sliced

shredded goat cheese (I left mine in small crumbles)

tortillas

arugula

 

Put on tortilla in hot skillet. Top with tomato slices, goat cheese, arugula,

and the second tortilla. Flip aver after about 4 minutes on med-high temp. Get

the outside a little crispy.

Next time I will use a second skillet a little smaller than the heated skillet

to press the quesadillas (or break out my quesadilla maker)

 

 

Mexican Potatoes

baking potatoes, scrubbed and pierced

1 can red beans

1 can garbanzo beans (you could you black beans or other beans of choice)

1/2 bag of frozen corn, defrosted

1 can diced tomatoes

 

Dump beans, corn, and tomatoes into small pot on low-med heat. Microwave

potatoes for about 10 minutes, and feel for them to yield to pressure. Slice

open potatoes and serve topped with bean mixture.

 

I added salsa, faux sour cream, and guacamole to both the quesadillas and

potatoes. I could eat potatoes like that every day (Donna probably could as

well! LOL)

 

 

Enjoy.

Cassie