Tag Archives: tomato

Chipotle Nachos with Beans


chipotle nachos

Perfect football game food

I really like Chipotle (the restaurant).  I know, I know, the burritos ain’t good for ya.  Over 1,000 calories, lots of sodium, fat and cholesterol, and I never feel good after eating a whole one.  But I feel great while I’m eating it.  Delicious.

As a restaurant chain, they also get brownie points for being conscious of dietary restrictions.  Everything but the meat and pinto beans are vegetarian (no rennet used in the cheese), everything but the taco shells are gluten free and they do a good job of buying local and from sustainable farmers.  They claim to buy a larger percentage of naturally raised meat than any other restaurant chain in the county, and I don’t doubt that.

Don’t listen to those who say it’s far worse than a Big Mac.  As they say, haters gonna hate.

But until a few weeks ago, I never really thought about what an actual chipotle chile is.  Turns out, it’s a jalapeno.

Apparently (and this is from Wikipedia, so if I’m wrong, it’s not my fault), jalapeno farmers pick and sell unripe green peppers early in the season and we buy those at grocery stores and produce stands and pickled in jars.  Then, later in the season, the peppers turn bright red and are picked and sold as fresh peppers in the US and Mexico.  At the end of the season, the peppers that are left usually begin to turn brown and shrivel.

Those are the chipotle peppers.  They are picked and then smoked, and you can buy them dry or canned.

chipotle pepper

Dried and smoked chipotle pepper | Photo from Wikipedia

I’ve cooked with ’em twice.  Once for this recipe and another time, where I famously (to my wife, at least) misread “add one canned chipotle pepper” for “add one can chipotle peppers.”  I added the whole can to a soup.  The whole can.  Tasted like lava.

But it’s an easy mistake to make.  It was a can of chipotle peppers in adobo sauce, which smells sort of barbeque-y, not spicy.  So keep that in mind if you try out this recipe.  You need one PEPPER, not one CAN.

Here’s what you need:

  • Tortilla chips
  • 1 cup shredded cheese (your call on the type)
  • 1 can of pinto beans, drained and rinsed
  • 1 red bell pepper
  • 1 small onion
  • 1 chipotle pepper in adobo sauce
  • 7 oz (or half a 14 oz can) diced tomatoes with basil and garlic
  • 1 tomato (diced)
  • Shredded lettuce (optional)
  • Sour cream (optional)
  • Guacamole (bought or homemade)

Here’s what to do:

Step 1) Add diced onion and red peppers to a pan with a little olive oil.  Simmer until the onions become translucent (about 5 minutes).

Preppin' the onions

Step 2) Add in one finely diced chipotle pepper in adobo sauce, plus another spoonful or two of the adobo sauce.  Add in the drained/rinsed pinto beans.  Add in the diced tomatoes.  Let it mingle for a few minutes, until everything is blended and hot and the mixture has reduced.

Step 3) Preheat oven to 350 degrees.

Step 4) Spread chips on a cookie sheet and top first with cheese and then with the onion/pepper/bean/chipotle mixture.

Step 5) Bake for 5-10 minutes, or until cheese is melted.

Step 6) Remove and top with diced tomato and lettuce, sour cream and guacamole.


Cheesy Basil Pizza


Cheesy Basil Pizza

Cheesy Basil Pizza | Photo by Healthyandlazy

Pizza is, has always been and will always be my favorite weekend food.  Homemade.  Delivery.  Doesn’t matter.

I came across this post on Hungry Birdie, and the two pizzas looked so delicious, I couldn’t decide which one to make.

I went with the “Cheesy Basil Pizza” because I happened to have all the ingredients handy, but I’m definitely making the other one soon as well.

The pizza was super easy (like my spinach and artichoke pizza), perfectly rich and extremely flavorful.

It was a late night pizza (aren’t they always?) and in my cave of an apartment, that makes for some dark pictures that don’t do the pizza justice.  I strongly recommend checking out Hungry Birdie’s post, where the pics put mine to shame.

The color, though, is true, and isn’t a byproduct of my late night, cheesy flash photography.  This pizza has an awesome, basil-y green color that you don’t see too often.

Here’s the recipe, borrowed appreciatively from HB – click here to see the original.

“Cheesy” basil pizza
Makes one large pizza

1/2 this homemade dough recipe
1/2 cup vegan cream cheese (I used Tofutti)
2 cups vegan mozzarella (I used Daiya)
1 cup fresh basil
2 cloves garlic
1 plum tomato, sliced
olive oil, for drizzling
salt and pepper to taste

Preheat oven to 475 degrees. In food processor, combine both types of cheese, basil, garlic, salt and pepper until well blended. Lightly drizzle dough with olive oil, evenly spread cheese and basil mixture, leaving one inch border. Top with tomato slices and bake for about 15 minutes (I broiled it for an additional minute to ensure bubbly yumminess). Wow all your vegan and non-vegan friends alike with these phenomenal pizzas- do try.

Pizza Slices

Green pizza is better than other colors | Photo by Healthyandlazy

I made a few changes, but none of them fundamentally changed the pizza.  I used my own dough, regular dairy cheeses and one extra clove of garlic (if the scientists ever decide that garlic is bad for you, I’m doomed).

And, although I’ve never said it before on here, thanks for those of you who have subscribed and leave comments.  It makes me feel all warm and gooey inside.


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