Web Exclusive Round 2 Recipe Bean Chili Quesadilla

ROUND 2 RECIPE - CHILI TOSTADA

Steps:

• In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
• In a medium pot, heat the reserved chili.
• To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.

SWEET CHILI QUESADILLA

Steps:

• Preheat the oven to 400°F. In a skillet, heat the oil over medium heat until simmering. Add the onions and cook for 5 to 7 minutes or until wilted. Add the beef to the skillet and cook for 7 to 10 minutes breaking the meat up with a wooden spoon until no longer pink, or until an internal temperature of 160°F has been reached. Remove the beef mixture from the skillet to a large bowl and let cool slightly. Add the Hidden Valley® Original Ranch® Sweet Chili Dressing to the beef mixture and stir until well coated. Place one tortilla on a parchment lined or oiled sheet pan. Spoon a fourth of the beef on top of the tortilla. Place another tortilla on top of that, then top with a fourth of the cheese and tomato. Repeat this three more times with the remaining ingredients. Bake the tortilla for 7 to 10 minutes or until the tortilla is crisp and the cheese is bubbly. Serve immediately. Drizzle with more Hidden Valley® Original Ranch® Sweet Chili if desired. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

(WEB EXCLUSIVE) ROUND 2 RECIPE: PORK NACHOS

Steps:

• Pre-heat oven to 350 degrees F
• In an oven-proof baking dish add half of the corn chips in a single layer. Cover with half the pork, half the salsa, and then half the cheese. Continue layering with remaining ingredients ending with the cheese. Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned. Top with sour cream, if desired, and serve hot.
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• For Salsa:
• Set up grill or indoor grill pan over medium heat.
• In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
• In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
• For Corn Chips:
• Preheat oven to 400 degrees F.
• Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

(WEB EXCLUSIVE) ROUND 2 RECIPE: BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Pour half the of the enchilada sauce into the bottom of a baking dish.
• Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
• Place 2 tablespoons of black been burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining Black Bean Burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Reserve 1/3 of the black bean mixture for Black Bean Enchiladas. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.