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Salsa, Bean, and Cheese Pizza

4 6-inch corn tortillas
4 teaspoons olive oil
1 medium onion, chopped
1 fresh jalapeño chile pepper, seeded and finely chopped
1 clove garlic, minced
1 cup rinsed and drained canned black beans
1 cup chopped seeded tomato
4 ounces reduced-fat Monterey Jack, cheddar, or mozzarella cheese, shredded (1 cup)
2 tablespoons chopped fresh cilantro

Preheat oven to 425°F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on all sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes on each side until lightly browned and crisp.

Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.

Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Test Kitchen Tips:

If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount to 3 teaspoons and omit step 1.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

VEGETABLE QUICHE

Alexander Homestead Bed & Breakfast Inn

Mix for two minutes:
1 1/2 cups Bisquick
6 eggs
1 tsp. white pepper
3 cups milk
1 tsp. salt
1T dry mustard
1 bag froz oriental vegetables, defrosted and drained
2 cups shredded cheddar cheese
Spray 2 quiche baking dishes with Pam
Place vegetables at the bottom and pour your egg mixture over the top
Cover and put in the refrigerator overnight
Before baking put cheese on top
Bake at 350 for 50 to 60 mins
Remove from oven and let rest 10 mins

Carrot-Tofu Quiche

4 cups of sliced carrots.
2 cups of tofu, mashed.
1/4 cup of water, from the carrots.
1 tsp sea salt.
1 sm onion, minced.
1/2 tsp dill seed.
2 T chopped parsley.
1 whole wheat pie crust.
2 T sesame seeds.

Steam the carrots until they are tender.
Blend together the tofu, water and salt. Use enough water to obtain a thick, creamy consistency like that of mayonnaise (the amount of water needed varies depending on the moisture content of the tofu).
Add the minced onion, dill and chopped parsley to the tofu cream. Mix thoroughly.
Spread the tofu-carrot mixture over the crust in a 7" by 11" baking dish.
Sprinkle with sesame seeds and bake at 350 for 40 mins until set.