Open Face Bbq Enchilada Cups Recipes

ENCHILADA CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)
• Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.
• Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.
• Sprinkle the top of each cup evenly with desired garnishes and serve warm.
• Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.
• For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.
• For roasted jalapeno guacamole, fold in the diced roasted jalapenos.
• For feta guacamole, fold in the feta cheese. Top with more feta before serving.

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD

Steps:

• Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
• Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

OPEN-FACE ENCHILADAS WITH EGGS

Steps:

• Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet. Broil, rotating sheet and flipping vegetables frequently, until blistered and slightly softened, 6 to 8 minutes. (If garlic is browning too quickly, remove it early.) Move oven rack to center and reduce oven temperature to 400 degrees.
• Discard garlic skins and jalapeno stems (for a mild salsa, remove seeds as well). In a food processor, pulse garlic and vegetables until coarsely pureed. Season with salt and pepper; pulse just to combine. Add cilantro; pulse to combine. Salsa can be stored in an airtight container in refrigerator up to 3 days.
• In a 12-inch oven-proof skillet, heat oil over medium-high. Once hot, add 2 tortillas and fry, turning once, until they begin to brown and crisp, about 10 seconds per side. Transfer to a paper towel-lined plate. Fry remaining tortillas in two more batches. Reduce heat to medium; add 2 1/2 cups salsa to skillet. (It will splatter slightly.) Cook until bright red and slightly reduced, about 1 minute. Add beans; cook 1 minute more. Transfer mixture to a heatproof bowl.
• Line bottom of skillet with tortillas; top with salsa-bean mixture. Make 6 wells in mixture with the back of a spoon. Crack 1 egg into each well. Transfer to oven; cook until whites are just set but yolks are still runny, 10 to 12 minutes. Sprinkle radishes, scallion, and cilantro over top; serve.

OPEN-FACED ENCHILADAS

Steps:

• Fry each tortilla in hot oil for one minute on each side.
• In separate small skillet, dip fried tortilla into warmed enchilada sauce.
• Place on baking sheet sprayed with nonstick spray.
• Layer hamburger, cheese and onions on tortilla.
• Place in 350 oven long enough to warm and melt cheese.
• Add sour cream and tomatoes at the table.

OPEN-FACE ENCHILADAS (OR MEXICAN LASAGNE)

Steps:

• Preheat oven to 350*.
• Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
• Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
• Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
• Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
• Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
• Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
• Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
• Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!

CHICKEN ENCHILADA CUPS

Steps:

• Preheat oven to 350°. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese. , Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.