Open-Faced Enchilada Quesadillas

  • 4 whole Flour Tortillas
  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Thinly Sliced
  • ¼ teaspoons Salt To Taste
  • ⅛ teaspoons Black Pepper To Taste
  • ½ cups Green Bell Pepper, Diced
  • ½ cups Yellow Bell Pepper, Diced
  • ½ cups Red Bell Pepper, Diced
  • ¼ cups Enchilada Sauce
  • ½ cups Black Olives, Chopped
  • 1 cup Shredded Monterey Jack Cheese
  • ¼ cups Fresh Cilantro, Chopped
  • ¼ cups Sour Cream For Garnish
Preparation Instructions
  1. Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
  3. Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.

Bacon Mac ‘N’ Cheese Pie with Bacon Lattice

For the crust
  • 3½ cups all-purpose flour (from the freezer if possible)
  • 1 cup (2 sticks) very cold unsalted butter, cut into ½” cubes
  • ¼ cup cold vegetable shortening
  • 1 Tbsp. plus 1 tsp sugar
  • 1 Tbsp. kosher salt
  • 1 Tbsp. scant apple cider vinegar + enough ice water to make ¾ cup liquid
For mac ‘n’ cheese filling
  • 5 slices thick-cut bacon, cut into 1-inch pieces
  • 4 cups dried macaroni
  • 4 Tbsp. of butter (½ a stick)
  • 4 Tbsp. flour
  • 2.5 cups heavy cream
  • 2 tsp mustard powder
  • 1 egg yolk
  • 1 pound grated cheese — an equal parts mixture of gruyere, sharp cheddar, brie (no rind)
  • Kosher salt and freshly ground black pepper
For the bacon lattice
  • 8 slices bacon
  • 1 Tbsp. brown sugar
For recipe and baking instructions please visit: