recipes

Ethnic 06 August 2015

Black Bean Quesadillas

Ingredients

1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine

Preparation

Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.

Serves

Makes 8 servings

Source

American Dairy Association

Old El Paso

Seafood 06 August 2015

Easy Salmon Cakes

Ingredients
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green onion
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon seasoned salt
  • Cayenne (red) pepper to taste
  • 1 beaten egg
  • 1 pouch (7.1 ounces) Chicken of the Sea Skinless & Boneless Pink Salmon
  • 1 cup dry breadcrumbs, divided
  • 3 tablespoons butter
Preparation
  1. In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
  2. Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons breadcrumbs. Form mixture into 6 to 8 balls.
  3. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.

Source: Chicken of the Sea® International

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