Enchiladas and quesadillas

OK -- a disclaimer first -- I don't pretend that ANY of this is even remotely authentic Mexican food in the least. But these are some great Mexican inspired dishes I make for us on weeknights that we all love, I can cook up ahead of time, and that are really filling.

For my version of enchiladas or quesadillas, you start with the same filling:

1 large onion, diced
1 large red pepper, diced
1 pound of ground chicken or turkey
2 tablespoons of olive oil
2 tablespoons of Tastefully Simple Fiesta Party dip mix OR 1 tablespoon each of chili powder and cumin, plus a pinch of red pepper flakes (optional)
1 teaspoon salt

In a large skillet, heat the olive oil and add the onion, pepper and salt. Saute until the veggies get soft, and a little bit brown to develop the flavors. Once they are done, add the ground meat, breaking it up with a wooden spoon or spatula, and cook until it's well done. Add the remaining seasonings, cook for another minute or two, and remove to a bowl to cool.

For quesadillas, take fajita size tortillas, and spread shredded cheddar, jack, or some preferred blend of cheeses on half. Place about 2 heaping teaspoons of the meat and veggie mixture on top, put more cheese on top of that, fold it over and place on a hot skillet on the stove top. I like to put another skillet on top to weigh them down. Cook for about 3-4 minutes on each side, slice into 4 pieces, and serve with your favorite salsa, guacamole (recipe to follow), and/or sour cream.

For enchiladas, generously cover the bottom of a baking disk with mild green salsa. Then take fajita size tortillas, put about 2-3 heaping teaspoons of the meat mixture in the middle, and roll them up. (You can also spread about a tablespoon of refried beans, straight from a can, on the tortilla before you add the meat). Place them in the baking dish and when it's full, cover with either mild, medium or hot salsa (whatever is your preference), and cover with shredded cheese. Bake at 350 degrees for about 35-40 minutes, until it's all hot and bubbly.

The enchiladas can be made and stored in the fridge days ahead of time. (I often make this on a Sunday and pop it in the oven when I get home). If it goes from the fridge to the oven, it'll take at least 15 minutes more to warm through.

As an equally quick and non-authentic side dish, we're partial to Uncle Ben's Spanish style rice -- in microwavable pouches. As I said, these dishes aren't about authentic -- they're about quick and healthy ways to feed your family on a worknight! Though I will say that I've served the enchiladas for company on many occasions and get real raves about them.