SANTA FE BURRITO BAKE
this is soooooo good, the hotter you like it the more chilie peppers or jalepeno peppers you put in & it can be made smaller for 2 people simply by cutting the dough in half yummmmmm
Provided by mmlwjr
Categories < 60 Mins
Time 50m
Yield 1 burrito
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large skillet over medium heat cook meat until no longer pink; drain. Stir in water, chilies & seasoning mix. Add cereal, stirring until well combined; set aside.
- Roll bread dough into a 15x10-inch rectangular.
- Spread 2 cups meat mixture in a 4-inch wide strip lengthwise down center of dough. Top with cheese. Cover with remaining meat.
- Bring both sides of dough up over filling. Seal top & sides well. Place seam side down on ungreased cookie sheet.
- Brush with margarine. Sprinkle with chili powder.
- Bake 30-35 minutes until golden brown.
- Slice & serve with salsa and sour cream.
- Decorating tip: cut 1 inch strip from short side of dough: reserve.
- Decorate loaf with small cutouts made with reserved dough before brushing with margarine.
Nutrition Facts : Calories 2266.5, Fat 143.8, SaturatedFat 64.7, Cholesterol 581.3, Sodium 4474.1, Carbohydrate 81, Fiber 9.8, Sugar 18.9, Protein 160.7
SANTA FE CARROT CAKE
High-altitude version of a great carrot cake. A great success in Santa Fe, NM at 7000 feet.
Provided by Kbird
Categories Desserts Cakes Carrot Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
- Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
- Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
- Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
- Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 41.2 g, Cholesterol 69.5 mg, Fat 25.2 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 335.8 mg, Sugar 24.6 g
BURRITO BAKE
Back when I was in college, my roommate would frequently make this economical baked burrito casserole. It's so easy to put together, and one serving goes a long way. -Cindee Ness, Horace, North Dakota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning. , Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13x9-in. baking dish; seal seams and perforations. , Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.
Nutrition Facts : Calories 509 calories, Fat 29g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 1403mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
NEW MEXICO GREEN CHILE BREAKFAST BURRITOS
Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.
Provided by The Jazz Chef
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
- Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
- Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
- Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
- Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
- Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
- Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g
BREAKFAST BURRITOS
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Categories Egg Potato Breakfast Brunch Quick & Easy Sausage Avocado Tortillas Monterey Jack Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
- Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
- Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
- Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
- Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
- Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
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