GRILLED QUESADILLA

Ingredients

2	Old El Paso flour tortillas for burritos (8 inch; from 11.5-oz package)
1/4	cup shredded Cheddar cheese (1 oz)
2	tablespoons real bacon pieces (from 2-oz jar)
1	medium green onion, sliced (1 tablespoon)
1/4	cup Old El Paso Thick 'n Chunky salsa

Method

1. Heat closed contact grill 5 minutes. When grill is heated, place 1 tortilla on bottom grill surface. Quickly top with cheese, bacon and onion. Place remaining tortilla on top.
2. Close grill; cook 4 to 5 minutes or until tortillas are crisp and cheese is melted. Cut into wedges; serve with salsa.

BBQ NACHOS

Ingredients

6	cups triangle-shaped corn tortilla chips (8 oz)
2	cups shredded Cheddar cheese (8 oz)
1	can (16 oz) spicy chili beans, undrained
1	container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce
1/4	cup Old El Paso pickled jalapeño slices, drained, chopped (from 12-oz jar)
1	cup tangy vinaigrette-style deli coleslaw, drained
2	medium green onions, sliced (2 tablespoons)

Method

1. Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips
2. in medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
3. Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.

BEEF FAJITA PITA'S

Ingredients

1/4	cup Old El Paso Thick 'n Chunky salsa
2	pita (pocket) breads (6 inch), cut in half to form pockets
3/4	lb thinly sliced deli cooked roast beef
1	small red bell pepper, cut into 1/4-inch strips
4	slices (1 oz each) Monterey Jack cheese

Method

1. Spoon salsa into pita bread halves.
2. Fill pita breads with beef, bell pepper and cheese.

CHEEESY CHICKEN ENCHILADAS

Ingredients

1	can (18.5 oz) Progresso Traditional Chicken and Cheese Enchilada Soup
1	can (10 oz) Old El Paso hot or mild enchilada sauce
2	cups shredded cooked chicken
2	cups shredded Monterey Jack cheese (8 oz)
10	corn tortillas (6 inches)
2	medium green onions, thinly sliced

Method

1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges

GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING

Ingredients

1	avocado, pitted, peeled and diced
2	tablespoons chopped fresh cilantro
1/3	cup ranch dressing
1	package (4.6 oz) Old El Paso® taco shells (12 shells)
1	tablespoon vegetable oil
1 1/2	teaspoons lemon-pepper seasoning
1	teaspoon chili powder
1/4	teaspoon salt
1 1/2	lb halibut, skin removed, cut into 1-inch pieces
1	cup shredded lettuce or mixed salad greens
1	small tomato, diced

Method

1. Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
2. In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

EASY BURITO BAKE

Ingredients

2	cups Original Bisquick® mix
1/2	cup cold water
1	can (16 oz) Old El Paso® refried beans
2	cups cooked rice
1/2	cup Old El Paso® Thick ‘n Chunky salsa
2	cups shredded Cheddar cheese (8 oz)
2	cups shredded lettuce
1	cup chopped tomato
1/4	cup sliced ripe olives
	Additional salsa, if desired
	Sour cream, if desired

Method

1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
2. In medium bowl, stir Bisquick mix and cold water until soft dough forms. Press evenly in bottom of pan.
3. Spread beans over crust. In small bowl, stir together rice and 1/2 cup salsa. Spread evenly over beans. Top with cheese.
4. Bake 25 to 30 minutes or until cheese is melted and crust is golden brown. Top with lettuce, tomato and olives. Serve with additional salsa and sour cream.

MANICOTTI

Ingredients

14	uncooked manicotti shells
1	lb lean (at least 80%) ground beef
1	large onion, chopped (1 cup)
2	cloves garlic, finely chopped
1	jar (26 to 30 oz) tomato pasta sauce (any variety)
2	boxes (9 oz each) frozen chopped spinach, thawed
2	cups small curd cottage cheese
1	can (8 oz) mushroom pieces and stems, drained
1/3	cup grated Parmesan cheese
1/4	teaspoon ground nutmeg
1/4	teaspoon pepper
2	cups shredded mozzarella cheese (8 oz)
2	tablespoons grated Parmesan cheese

Method

1. Cook and drain manicotti as directed on package using minimum cooking time (cooking for the minimum time helps prevent the shells from tearing while filling).
2. Meanwhile, in 10-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce.
3. Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
4. Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, mushrooms, 1/3 cup Parmesan cheese, the nutmeg and pepper.
5. In baking dish, spread 1 cup of the beef mixture. Fill manicotti shells with spinach mixture. Place shells on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until hot and bubbly.

ITALIAN SAUSAGE LASAGNA

Ingredients

1	lb bulk Italian pork sausage
1	medium onion, chopped (1/2 cup)
1	clove garlic, crushed
3	tablespoons chopped fresh parsley
1	tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1	teaspoon sugar
2	cups organic diced tomatoes (from 28-oz can), undrained
1	can (15 oz) Muir Glen® organic tomato sauce
12	uncooked lasagna noodles (12 oz)
1	container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4	cup grated Parmesan cheese
1	tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2	cups shredded mozzarella cheese (8 oz)
1/4	cup grated Parmesan cheese

Method

1. In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350ºF. Cook and drain noodles as directed on package.
4. In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6. Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

TIRAMISU

Ingredients

1	package (8 ounces) cream cheese, softened
1/2	cup powdered sugar
2	tablespoons light rum or 1/2 teaspoon rum extract
1	cup whipping (heavy) cream
1	package (3 ounces) ladyfingers, (12 ladyfingers)
1/2	cup cold prepared espresso or strong coffee
2	teaspoons baking cocoa

Method

1. Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
2. Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
3. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
4. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
5. Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

FATTOUSH PASTA SALAD

Ingredients

1	box Betty Crocker® Suddenly Salad® classic pasta salad mix
1/3	cup olive oil
1/4	cup fresh lemon juice
2	teaspoons all purpose Greek seasoning
1 1/2	cups coarsely chopped cucumber
1	cup coarsely chopped romaine lettuce
1	cup crumbled feta cheese (4 oz)
1	cup grape tomatoes, halved
1/2	cup thinly sliced zucchini, cut slices into quarters
1/3	cup thinly sliced radishes
1/3	cup chopped red onion
1/3	cup chopped fresh flat leaf parsley
1	tablespoon finely chopped fresh mint leaves
2	cups garlic flavored croutons

Method

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together Seasoning mix, oil, lemon juice and Greek seasoning. Add pasta and all remaining ingredients; toss gently. Cover and refrigerate 1 hour to chill.

SPARKLING RASPBERRY TEA

Ingredients

2	cups cold brewed tea
2	cups chilled raspberry or cranberry-raspberry juice
2	cups chilled sparkling water
	Raspberries, lime slices or lemon slices, if desired
	Fresh mint leaves, if desired

Method

1. In large pitcher, mix tea, juice and sparking water.
2. Serve tea over ice. Garnish with raspberries and mint leaves.

LINGUINE WITH SPICY CHICKEN SAUCE

Ingredients

8	ounces uncooked linguine
2	tablespoons olive or vegetable oil
2	cloves garlic, finely chopped
2	teaspoons anchovy paste
1	red jalapeño chile, seeded and finely chopped
2	tablespoons chopped sun-dried tomatoes packed in oil
1	tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2	pound boneless skinless chicken breasts, cut into 1-inch pieces
2	medium red or yellow bell peppers, cut into 1x1/4-inch strips
1/2	cup dry red wine or Progresso chicken broth (from 32-ounce carton)
1/2	cup freshly grated or shredded Parmesan cheese

Method

1. Cook and drain linguine as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.
3. Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
4. Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.

CARIBBEAN CHICKEN KEBABS

Ingredients

1 3/4	pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4	cup vegetable oil
3	tablespoons Caribbean jerk seasoning (dry)
1	small pineapple, rind removed and pineapple cut into 1-inch cubes
1	medium red bell pepper, cut into 1-inch pieces
1	small red onion, cut into 1-inch pieces

Method

1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
2. Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
3. Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.