One of my favorite appetizers are Southwest Eggrolls, I order them all the time at Chili’s and The Cheesecake Factory. I also make Southwest Eggrolls at home!
But Southwest Eggrolls are usually fried, that’s what makes them so good! But anything fried pretty much means high in calories and everything else that aren’t the healthiest things to eat. So I recently thought why not make Southwest Quesadillas? After all Quesadillas aren’t deep fried, they’re grilled, so much healthier I think.
I usually make a batch of the Southwest Eggroll filling and using them in quesadillas works as well. Instead of rolling the filling burrito style I grill it on a tortilla, whole wheat of course!
You can make a batch of the filling and use it however you want. You can freeze the filling and thaw it out when needed. Or you can roll them into eggrolls and freeze until ready to use. However you choose to use it this Southwest filling is very versatile. Did I mention it’s a pretty healthy choice too?
Yes the filling is pretty health. It’s got fiber, protein, and other vitamins, and it’s fairly low in calories and fat. So go a head make a batch today!
So here’s how to make Southwest Quesadillas!
Southwest Eggroll filling click here
Whole Wheat Tortillas (you can use any type of tortilla)
Shredded Cheddar Cheese
Toppings of your choice: Salsa, Sour Cream, Guacamole, etc.
Spray a skillet with cooking spray.
Heat skillet and place 1 tortilla in it.
Sprinkle shredded cheddar all over the tortilla.
Spoon about 1/2 Cup of Southwest Eggroll filling on HALF the tortilla.
Lift the other half of the tortilla with a spatula and fold it over the filled half.
Press the top half down and cook about 1 minute.
Carefully flip the quesadilla over and cook the other side about 1-2 minutes or until it starts to turn crunchy and cheese is melted.
Remove from heat and cut into 4 triangles.
Serve hot with your favorite toppings.
All good things come to an end. We have reached our third and final recipe of our Rogue One: A Star Wars Story trio. Fortunately, we saved the best (at least thematically) for last. Everyone knows that starfighters/vehicles are one of the coolest aspects of the Star Wars Universe. So, for our last recipe, we went all out and created our TIE Striker Appetizers.
The TIE Striker is a streamlined variant of the classic TIE fighter design. It is designed for atmospheric patrols over important Imperial ground-based installations. In Rogue One: A Star Wars Story the TIE Strikers are mainly seen patrolling in the clouds along the beaches of Scarif. Since this particular starfighter was unique to Rogue One, we felt it was due a tribute.
When designing the look of this recipe, we really wanted the appetizers to be mostly visual. Meaning, when you look at them they look like TIE Strikers. We went through a few ideas on how to achieve this but settled on wonton wrappers and Lil Smokies. The result is a sausage and cracker flavor. Even though we used mustard for the detail work, you really could use any condiment like bbq sauce or ketchup.
As we mentioned earlier in the post, this is our last recipe in our Rogue One: A Star Wars Story trio of recipes. Don’t worry if you missed one as we will be re-sharing them in a recipe round-up on Tuesday along with a review of the Blu-ray!
- 48 Wonton Wrappers
- 24 Lil Smokies
- Yellow Mustard (or another condiment to garnish)
- Preheat oven to 400 degrees.
- Cut wonton wrappers using the diagram as a model.
- Each TIE Striker will be made with 2 of the wrappers.
- On your foil lined baking sheet, place a wrapper, lightly moisten it with water (not too much) and top it with a seconder wrapper.
- Place a Lil Smokie on the double layered wrapper and using the scraps from Step One of the wrapper cuts create a “seat belt” for your Lil Smokie.
- Make sure to moisten the ends of “seat belt” so it will attach.
- Cook TIE Strikers for 5-7 minutes or until golden brown.
- Decorate with condiment of choice. We used a ziploc with the tip cut off to line the TIE Striker.
Nothing beats comfort food on a cold and stormy day. Whether it’s a snowstorm or rainstorm comfort foods are always welcome. And what’s the best comfort food on a wet and windy day? Grilled Cheese sandwiches dipped in a bowl of steaming creamy tomato soup of course!
Dipping a crunchy sandwich dripping with gooey cheese into a hot bowl of creamy tomato soup brings back awesome childhood memories sitting in my grandmother’s kitchen on a winter afternoon. But for some reason my grandmother always served Campbell’s tomato soup to which she’d heat with milk instead of water. I guess Filipino grandmas didn’t do homemade tomato soup, but her Arroz Caldo, chicken and rice soup, was always awesome.
I digress, back to tomato soup. As an adult I still love creamy tomato soup. When I was a newlywed grilled cheese and canned tomato soup was pretty much all I could make, having had lots of practice during my school days. Then I suppose you could say my tastes got a bit more sophisticated and I actually learned how to cook. Homemade tomato soup was something I finally figured out how to make. It’s actually pretty easy, specially these days when there are immersion blenders and canned fire roasted tomatoes.
These days my love of creamy tomato soup has been passed down to my grandkids. So I make a big pot of my Creamy Rustic Tomato Soup on stormy days. Of course there’s grilled cheese for dunking!
Making this soup is very easy, it just takes a bit of time. I use Fire Roasted Diced Tomatoes because I just love the Rustic flavors roasted tomatoes have. To make the soup I sauté chopped onions and garlic, pour in the diced tomatoes, add spices and stock, then simmer for at least an hour. I add lots of heavy cream, use my immersion blender to purée, then serve.
Ok, so maybe you don’t have an immersion blender, why not??, you really should consider investing in one, it’s a great kitchen small appliance; anyway don’t despair, you can use your blender, a bit messy and you must be very careful, but it’s doable.
Here’s a tip, if you are using a blender, cool the soup to almost room temperature, so you don’t get burned. Pour soup in the blender so it doesn’t overflow and leave room for blending space. You may have to purée your soup in batches. Return puréed soup to pot and heat before serving. This is just one reason an immersion blender comes in handy!
So here’s my recipe!
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Creamy Rustic Tomato Soup
3 Cans Fire Roasted Diced Tomatoes
1 Small onion finely diced
3 Garlic cloves finely minced
1 Tbl. Olive Oil
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
Black Pepper to taste
16 oz. Chicken Broth
2 Cups Heavy Cream
Fresh Basil or Oregano for garnish (optional)
Heat Olive Oil in a Dutch Oven or large pot. Sauté onions until they start to turn translucent.
Add Garlic and sauté another minute or two, don’t burn it.
Add spices and mix well.
Add tomatoes and broth.
Bring to a boil.
Turn heat down to low and simmer covered for about 1 hour.
Remove from heat.
Stir in cream. Mix until well incorporated.
Purée carefully with a hand held immersion blender (if you don’t have one see tip above for using blender)
Blend until the soup is smooth and not lumpy.
If it’s too thick stir in more chicken broth until you get the consistency you want. You may need to reheat if it gets too cold when you add broth.
Ladle into bowls and garnish with fresh basil leaf or oregano sprig if desired.
Creamy Rustic Tomato Soup