This recipe has moved to my new home! Check it out here: http://www.makingthemostblog.com/#!Cheesy-Potato-Soup/cqkw/54e6422d0cf23137e88b9c50.
Here’s another recipe that we had recently. I found this one at Parents magazine.
- 1 tablespoon olive oil
- 1 small onion, finely chopped (we used half of a large one, because that’s what we had)
- 1/2 small green pepper, seeded and chopped (we only had a large one, so I just used half of that)
- 1 15 ounce can black beans, drained and lightly mashed
- 1/2 cup lower sodium salsa
- 1/2 teaspoon chili powder
- 1 package (10-count) fajita-size flour or whole-wheat tortillas (I made two quesadillas with whole wheat tortillas and one with flour tortillas)
- 8 ounces reduced-fat pepper Jack cheese, shredded (we didn’t have any, so I used 4 ounces of Mexican blend cheese that we had lying around and 4 ounces of cheddar to minimize spiciness)
- 1/2 cup cilantro leaves (we skipped on this, because I’m not a huge fan of cilantro in large amounts)
- Extra salsa for serving (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top, and cook for 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm at 250 degrees in the oven. Repeat with the remaining ingredients to make additional quesadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person.
Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 312, Fat, total(g): 13, chol.(mg): 23, carb.(g): 34, fiber(g): 5, pro.(g): 16, sodium(mg): 786, Percent Daily Values are based on a 2,000 calorie diet.
Tinkerbell and Rapunzel weren’t a big fan of this one, but Prince Charming and I enjoyed it. Rapunzel insisted it was too spicy; however, I’m pretty sensitive to spicy, and this didn’t bother me at all. I’d probably make it again, and I think Wendy and Cinderella might like it too.
- ¼ pound bacon, diced (we used Oscar Meyer, because it was on sale)
- 2 medium onions, thinly sliced (I actually only used 1 medium yellow onion for a doubled recipe, since our family is a little picky about their onions.
- 4 medium potatoes, thinly sliced (we used white potatoes for this recipe, because they were on sale)
- ½ pound cheddar cheese, thinly sliced (we just used the generic brand of block cheese and sliced it in the food processor)
- salt and pepper
- butter (I used one tablespoon on the first layer and one on the second)
- Green Onions (optional–we didn’t use it, because my kids would have had a cow)
- Line crockpot with foil, leaving enough to cover the potatoes when finished. If you’re like me though, doubling the recipe in our crockpot wouldn’t work like this. I used one as a liner across the bottom and then cut a sheet to cover the top separately.
- Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. I used a little bit of salt and pepper and cut the butter into 6ths, dropping the chunks of butter evenly on each layer.
- Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
- Cover with remaining foil.
- The recipe says to cover and cook on low for 10-12 hours. Since I didn’t wake up early enough to cook for 10-12 hours, I cooked on low for 9 hours, and it turned out just fine.
The family thoroughly enjoyed this meal, though next time I might only add half of an onion (at least one kid was picking them out). This also isn’t the healthiest meal, but it sure was filling and it sure was good!