Tortillas

Vegetable cooking spray 8 6-inch corn tortillas 1 15-ounce can chili (without beans) 1 1/2 cups grated Monterey Jack cheese, divided 1/3 cup chopped onions 8 hot dogs 1 16-ounce jar thick salsa Spray a rectangular baking dish with vegetable cooking spray. To prevent tortillas from cracking during assembly, heat tortillas in microwave until soft. Lay tortillas on flat surface and spread each tortilla with 1 heaping tablespoon chili.

16-ounce can spicy refried beans 10 fajita-sized flour tortillas 1/2 cup chopped scallions 1 1/2 cups finely sliced spinach leaves 1 cup grated extra-sharp cheddar cheese Cooking spray 1 cup prepared salsa (optional) 1 cup sour cream (optional) Heat the oven to 200 degrees. Divide the refried beans between 5 of the tortillas, spreading it evenly over each. Top each with scallions, then spinach, then cheese. Press the remaining tortillas on top. Coat a large skillet with cooking spray then set over medium heat.

2 teaspoons vegetable oil 1/2 cup finely chopped onion 1 teaspoon bottled minced garlic 1-3/4 cups cooked, chopped chicken (see Cook's note) 8 ounces queso dip (see Cook's note) Cooking-oil spray 8 (6-inch) flour tortillas (see Cook's note) 16 ounces (2 cups) green salsa (see Cook's note) 3/4 cup shredded Monterey Jack cheese Preheat broiler to high. Heat oil in a medium (10-inch) skillet over medium heat. Add onion and garlic, and cook until onion is soft and translucent, about 3 minutes.

1/4 cup hoisin sauce 1 tablespoon frozen orange juice concentrate 2 cups mung bean sprouts 1 cup shredded carrots 1/2 cup thinly sliced scallions 8 ounces thickly sliced deli roasted pork, cut into 1/4-inch strips 4 burrito-size whole-wheat flour tortillas In a large bowl, combine the hoisin sauce and orange juice concentrate. Add the sprouts, carrots, scallions and pork, then toss well to coat. Spoon 1/4 of the pork mixture in a line down the center of each tortilla.

1 cup rice vinegar 2 tablespoons dark sesame oil 1 tablespoon honey 1 beef flank steak (1 to 1 1/2 pounds) 2 cups packaged dry coleslaw mix 1/2 cup chopped dry green onions 1/8 teaspoon salt Dash of pepper 4 flour tortillas (8- to 10-inch diameter) Salt and pepper to taste 1/3 cup coarsely chopped, honey-roasted peanuts Green onion flower and additional chopped, honey-roasted peanuts (optional) In large bowl, combine rice vinegar, dark sesame oil and honey to make the dressing.

Breezy Caribbean Shrimp and Grape Wraps are a taste of the tropics, without the fat. This recipe emphasizes Caribbean flavors: shrimp, rice and mango chutney, all wrapped inside a tortilla blanket. These wraps are portable. Each serving contains just 7.6 grams of fat. - Associated Press   Breezy Caribbean Shrimp and Grape Wraps 2 cups hot, cooked rice 2 tablespoons chopped onion 2 tablespoons chopped Anaheim peppers 1 clove garlic, minced 2 teaspoons vegetable oil 12 ounces peeled medium shrimp 1/2 teaspoon grated lime peel 1/2 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 1/8 teaspoon ground cinnamon 1 1/2 cups halved seedless grapes 2 teaspoons fresh lime juice 1/8 teaspoon bottled hot pepper seasoning 1/2 cup mango chutney salt 4 flour tortillas (10-inch diameter)

4 to 6 large flour tortillas 4 to 6 corn taco shells 2 cups cooked rice (brown rice for a healthier touch) 15-ounce can pinto or Goya-brand pink beans, drained and rinsed 4 to 6 ounces grated Monterey Jack or cheddar cheese 4 cups shredded iceberg lettuce 2 to 3 medium tomatoes, diced 1 medium red onion, diced 15-ounce jar salsa Low-fat sour cream and chopped hot peppers, for garnish 1 pound ground beef Packet of taco seasoning...

For the tinga sauce: 7-ounce can of chipotle pepper, finely chopped 1 large tomato, diced 1/4 yellow onion, diced For the tacos and filling: 1 whole chicken breast Salt 1 yellow onion, diced and divided into three equal piles 1 tablespoon vegetable oil 1/2 tomato 1 teaspoon goya seeds 1 bay leaf Pinch black pepper Pinch garlic powder 3 tablespoons chopped fresh cilantro Queso fresco or sour cream, to garnish...

WILLIAMSPORT - Say "chicken enchilada," and watch the eyes of Tricia Renn's family. "I took a poll. That's definitely the family favorite," said Renn, a 34-year-old stay-at-home mother from Williamsport. Dinner gets served every night at the Renn household, which includes three children. But chicken enchilada nights are an elaborate affair and occur when her husband, Mike, is "really good. " With the enchiladas comes refried beans and a tolerably spicy serving of Mexican rice, which can be made spicier by topping it with Renn's tangy-spicy cilantro dressing.

It's time for school! Not only do we think about books and backpacks, but we also need to think about lunch - what to pack, how to pack it, how to keep it safe and appetizing, and how to fit making it in the already jam-packed schedule. There are numerous timesaving tips and hints that make packing a quality lunch a real breeze. Use some of these tips to transform your brown bag lunches from ho-hum to something worth digging into: Prepare one or two weeks' worth of sandwiches ahead of time and freeze.

This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base. If you have fresh tomatoes, then please use them, but canned will work equally as well. Do not saute the veggies until they turn to mush. Instead, simply bring out the flavor and allow everything to blend together. I also prefer sautéing in grapeseed oil because it imparts no flavor and takes higher heat.

A cross between an omelet and a quiche, this classic Spanish dish is a cheap and easy way to spice up breakfast. The leftovers make a nice lunch served with a salad or cradled between slices of a hearty bread. TORTILLA ESPANOLA Start to finish: 30 minutes Servings: 4 2 potatoes, peeled and finely diced 2 tablespoons extra-virgin olive oil, divided 1/2 cup finely diced yellow onion 1 clove garlic, minced 4 eggs Salt and ground black pepper, to taste Bring a large saucepan of water to a boil.

2 teaspoons vegetable oil 1/2 cup finely chopped onion 1 teaspoon bottled minced garlic 1-3/4 cups cooked, chopped chicken (see Cook's note) 8 ounces queso dip (see Cook's note) Cooking-oil spray 8 (6-inch) flour tortillas (see Cook's note) 16 ounces (2 cups) green salsa (see Cook's note) 3/4 cup shredded Monterey Jack cheese Preheat broiler to high. Heat oil in a medium (10-inch) skillet over medium heat. Add onion and garlic, and cook until onion is soft and translucent, about 3 minutes.

16-ounce can spicy refried beans 10 fajita-sized flour tortillas 1/2 cup chopped scallions 1 1/2 cups finely sliced spinach leaves 1 cup grated extra-sharp cheddar cheese Cooking spray 1 cup prepared salsa (optional) 1 cup sour cream (optional) Heat the oven to 200 degrees. Divide the refried beans between 5 of the tortillas, spreading it evenly over each. Top each with scallions, then spinach, then cheese. Press the remaining tortillas on top. Coat a large skillet with cooking spray then set over medium heat.

Start to finish: 12 minutes 5 cups la nueva ropa vieja (3 cups broth and 2 cups meat/vegetable mixture), defrosted if frozen; recipe below 2 cups water 1 can (14 1/2 ounces) diced tomatoes seasoned with onions and garlic (see Cook's note) 1 can (15 ounces) black beans 1 1/2 cups frozen yellow corn kernels Juice from 1/2 lime 2 teaspoons Worcestershire sauce 1 teaspoon sugar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 6 tablespoons crushed baked tortilla chips, or more to taste Optional toppings: shredded Mexican-blend cheese or cheddar, reduced-fat sour cream, avocado chunks Cook's note: Any type of seasoned, diced tomatoes that contain garlic can be used.

1 cup rice vinegar 2 tablespoons dark sesame oil 1 tablespoon honey 1 beef flank steak (1 to 1 1/2 pounds) 2 cups packaged dry coleslaw mix 1/2 cup chopped dry green onions 1/8 teaspoon salt Dash of pepper 4 flour tortillas (8- to 10-inch diameter) Salt and pepper to taste 1/3 cup coarsely chopped, honey-roasted peanuts Green onion flower and additional chopped, honey-roasted peanuts (optional) In large bowl, combine rice vinegar, dark sesame oil and honey to make the dressing.

1/4 cup hoisin sauce 1 tablespoon frozen orange juice concentrate 2 cups mung bean sprouts 1 cup shredded carrots 1/2 cup thinly sliced scallions 8 ounces thickly sliced deli roasted pork, cut into 1/4-inch strips 4 burrito-size whole-wheat flour tortillas In a large bowl, combine the hoisin sauce and orange juice concentrate. Add the sprouts, carrots, scallions and pork, then toss well to coat. Spoon 1/4 of the pork mixture in a line down the center of each tortilla.

4 to 6 large flour tortillas 4 to 6 corn taco shells 2 cups cooked rice (brown rice for a healthier touch) 15-ounce can pinto or Goya-brand pink beans, drained and rinsed 4 to 6 ounces grated Monterey Jack or cheddar cheese 4 cups shredded iceberg lettuce 2 to 3 medium tomatoes, diced 1 medium red onion, diced 15-ounce jar salsa Low-fat sour cream and chopped hot peppers, for garnish 1 pound ground beef Packet of taco seasoning...

For the tinga sauce: 7-ounce can of chipotle pepper, finely chopped 1 large tomato, diced 1/4 yellow onion, diced For the tacos and filling: 1 whole chicken breast Salt 1 yellow onion, diced and divided into three equal piles 1 tablespoon vegetable oil 1/2 tomato 1 teaspoon goya seeds 1 bay leaf Pinch black pepper Pinch garlic powder 3 tablespoons chopped fresh cilantro Queso fresco or sour cream, to garnish...

1 cup onion, chopped 1 teaspoon olive oil 4-ounce can green chilies, chopped 1 package (1.25 ounces) taco seasoning mix 16-ounce can tomatoes, undrained 6 cups turkey broth or reduced-sodium chicken bouillon 10-ounce package frozen corn 2 cups cooked turkey, cut into 1/2-inch cubes 1/3 cup fresh cilantro, chopped 4 ounces unsalted tortilla chips, coarsely crumbled 1/2 cup Monterey Jack cheese, grated In a 5-quart saucepan...