Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

May 1, 2004 - Issue 112

Ole'

• 3/4 cup refried beans with sausage
  
• 4 (8-inch) flour tortillas
  
• 1 1/4 cups (5 ounces) shredded Mexican cheese blend, divided
  
• 1/2 cup taco sauce, divided
  
• Sour cream

• Spread beans evenly over 2 tortillas. Sprinkle evenly with 3/4 cup cheese, and drizzle with 1/4 cup taco sauce. Top with remaining tortillas.
  
• Microwave 1 quesadilla, covered with a paper towel, on a microwave-safe plate at HIGH 1 to 1 1/2 minutes.
• Repeat procedure with remaining quesadilla.
• Cut each into 8 wedges; serve with remaining 1/4 cup taco sauce, sour cream, and remaining 1/2 cup cheese.
• Yield: 8 servings

White Bean Enchiladas

• 2 tablespoons fat-free sour cream
  
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  
• 1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
  
• 2 tablespoons canned chopped green chiles
  
• 1 tablespoon sliced green onions
  
• 1 tablespoon chopped fresh cilantro
  
• 1 teaspoon ground cumin
  
• 1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
  
• 1/4 cup water
  
• 6 (6-inch) corn tortillas
  
• Cooking spray
  
• 1 tablespoon minced fresh cilantro (optional)

Directions:

• Preheat oven to 350°.
  
• Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
• Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.
• Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
• Yield: 3 servings (serving size: 2 enchiladas

Mexican-Grilled Shrimp

• 2 pounds unpeeled, large fresh shrimp
  
• 20 (12-inch) skewers
  
• 1/2 cup firmly packed dark brown sugar
  
• 6 garlic cloves, pressed
  
• 1 canned chipotle pepper in adobo sauce, minced
  
• 1 tablespoon adobo sauce
  
• 2 tablespoons water
  
• 1/4 teaspoon salt
  
• 1 tablespoon tamarind paste
  
• 1 tablespoon olive oil

Directions:

• Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
  
• Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 5 ingredients.
• Cook 5 minutes or until tamarind paste melts. Remove from heat.
• Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze.