Newspaper article St Louis Post-Dispatch (MO)

South-of-The Border Meals in 30 Minutes

Newspaper article St Louis Post-Dispatch (MO)

South-of-The Border Meals in 30 Minutes

Article excerpt

TO CREATE these 30-minute meals we gravitated to the flavors of Mexico. That style of cooking allowed us to choose from some good pre-packaged ingredients as well as fresh produce and fish to make dinners that were convenient and delicious.

Tortillas give endless ideas for the presentation. Rolled flour tortillas are ideal for wrapping up broccoli, zucchini and cheese in vegetarian burritos. Crispy corn tostadas perfectly cradle a scallop filling. In both cases, the microwave is the best method for warming the tortillas and cooking the filling.

Although "salsas" in this country have come to mean uncooked sauces, in Mexico, a salsa can be either raw or cooked. We have given one of each kind here. Both salsas are low in fat. They dress up the dishes below or can stand on their own as condiments for grilled meat or fish.

These are best eaten with a knife and fork.

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VEGETARIAN BURRITOS WITH CORN SALSA

2 cups broccoli flowerets (from about 1 bunch broccoli)

2 cups coarsely shredded zucchini (2 small or 1 medium zucchini)

Corn salsa, divided (see recipe)

6 ounces shredded fat-reduced jack or Cheddar cheese

4 (10-inch) flour tortillas

Arrange broccoli around outer rim of 10-inch microwave-proof pie plate. Place zucchini inside broccoli. Cover with plastic wrap, turned back on one side, and microwave on High (100 percent) power until vegetables are tender-crisp, 5 to 6 minutes.

Stir in half of corn salsa. Sprinkle evenly with shredded cheese. Cover with waxed paper and cook on High until cheese is melted, 1 to 2 minutes.

Wrap 4 flour tortillas in paper towel and heat on High until warm, 1 to 2 minutes. Place warmed tortillas on individual plates. Divide filling among them, spooning down into center. Wrap tortillas around filling and place, seam-side down, on plate. Spoon remaining corn salsa onto plates.

Yield: 4 servings.

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CORN SALSA

1 teaspoon vegetable oil

1 medium onion, coarsely chopped

1 (10-ounce) package frozen corn

1 large ripe tomato ( 1/2 pound), coarsely chopped

1 green bell pepper, seeded and cut into 1/4-inch dice

1 jalapeno pepper, finely chopped (seeded if you prefer less heat)

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine oil and onions in 2-quart microwave-safe casserole and microwave on High (100 percent) power 1 minute. …

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