Ranchero Roasted Vegetable Enchiladas Rsc Recipes

RANCHERO SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
• Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

ENCHILADAS RANCHERO

Steps:

• Combine salsa and cilantro in medium bowl; set aside.
• Combine 1 cup salsa mixture, beans, corn, zucchini, olives and 1 cup cheese in separate bowl.
• Coat 13x9-inch pan with nonstick cooking spray. Place 1/3 cup bean mixture down center of each tortilla. Fold edges over filling. Place 2 rows of six tortillas each in pan. Cover with remaining salsa mixture. Sprinkle with remaining cheese.
• Bake in preheated 350°F oven 25 minutes or until cheese is melted and enchiladas are heated through.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 425 degrees F.
• To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
• Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
• Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
• Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
• Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
• To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
• To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
• Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

RANCHERO JACK VEGGIE QUICHE #RSC

Steps:

• Prepare refrigerated pie crust, in a 9 inch tart or round pan, according to package directions for a single, prebaked pie crust.
• Meanwhile, in a large bowl, combine corn, black beans, tomatoes, and onions. Toss to mix. Set aside.
• In another large bowl, whisk together eggs and cream. Stir in cheese, taco seasoning, and salt. Set aside.
• Tear a piece of Reynolds Wrap Foil 1/2 inch larger than diameter of tart pan. Fold foil in half; cut out a half-circle so that when laid flat, the opening will fit the diameter of the tart but cover edges. (This will allow egg mixture to cook and prevent overbrowning of edges at the same time!).
• Arrange mixed vegetables in bottom of prebaked pie crust. Pour egg-cheese mixture over vegetables. Place opening of foil over quiche; fold edges over pan, covering pie crust edge. Bake 20-22 minutes or until egg has set completely.
• To serve: Remove foil. Sprinkle quiche with cilantro. If desired serve with prepared salsa. Serve warm.

ROASTED VEGETABLE RANCHEROS

Steps:

• Heat oven to 400°F Have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping.
• Put vegetables in a bowl; coat with nonstick spray. Add chili powder and salt; toss to coat. Spread out on rimmed sheet.
• Bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned. Return to bowl; add salsa and toss gently to coat. Cover to keep warm.
• Coat both sides of tortillas with nonstick spray. Bake on other sheet 5 minutes. Turn over; bake 3 minutes, or until brown and crisp. Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
• Meanwhile, coat a large nonstick skillet with nonstick spray. Place over medium heat and gently break eggs into skillet. Cover and cook 3 to 4 minutes, just until yolks are set.
• Place each tortilla on a plate. Top with an egg, then the warm vegetables.

BREAKFAST ENCHILADA RANCHERO

Steps:

• Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
• Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
• Pour half the salsa in a 13 x 9 inch baking dish.
• Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
• Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.

RANCHERO ROASTED VEGETABLE ENCHILADAS #RSC

Steps:

• Preheat oven to 400 degrees.
• Combine potatoes, frozen corn and onions in large glass bowl. Add olive oil and half of ranch seasoning packet, toss to combine. Spread mixture evenly on a large rimmed baking sheet lined with parchment paper. Roast, stirring once half way through cook time, until vegetables are tender and crisp approximately 30 minutes.
• Meanwhile, Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Strain spinach and squeeze out excess water. Strain black beans. Mix together beans, spinach, the remaining ranch seasoning and 2 ounces of shredded cheese. Fold in roasted vegetables.
• Reduce oven temperature to 375 degrees. Lightly oil BOTH an 8 x 11 inch casserole dish and an 8 x 8 casserole dish (or 1 extra-large casserole; I found that the two pans held 10 enchiladas perfectly.).
• Assemble enchiladas by filling tortillas with ½ cup of vegetable mixture, roll and place in casserole dish seam side down.
• Wisk together enchilada sauce and Greek yogurt until smooth. Ladle sauce evenly over enchiladas, top with remaining 6 ounces of cheese. Cover pans with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly. Garnish with cilantro.