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Never tried quinoa? Here’s your perfect introduction!
1. Preheat oven to 400ºF.
2. Mix the quinoa, pinto beans, chili powder, smoked paprika, and pinch of salt (if needed) together in a small bowl. Divide between the tortillas and carefully roll up. Place in a small baking pan, tortilla seam side down, and bake for 15 minutes, or until crisp.
3. Meanwhile, make the cheese sauce. Melt the butter over medium heat in a pot. Whisk in the flour and let cook for 1 minute. Gradually whisk in the milk, stirring after each addition to get rid of lumps. Let cook, stirring occasionally, until mixture is thick enough to coat the back of a spoon. Reduce heat to low and add jalapeno and cheese slices. Season with salt, if necessary.
4. Place the taquitos on a plate and pour on the cheese sauce. Sprinkle with fresh cilantro. Great with tortilla chips!
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!