Best Santa Fe Peach And Mango Cobbler Recipes

Santa Fe Enchiladas image

Provided by Dave Lieberman

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for eggs
1 medium onion, sliced
3 to 4 cloves garlic, chopped
1 to 2 small jalapenos, minced
1 teaspoon ground cumin
1 teaspoon ground dried oregano
Salt
1 (28-ounce) can chopped tomatoes
9 corn tortillas
2 cups Monterey Jack (about 8 ounces)
4 to 6 large eggs

Steps:

Preheat over to 350 degrees F.
Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
Scoop out the enchiladas and serve with a fried egg on top.

Peach-Mango Smoothie image

Provided by Sandra Lee

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/2 cup mango nectar (recommended: Kerns)
1 (6-ounce) container nonfat peach yogurt
1/2 cup frozen mango chunks (recommended: Dole)
1/2 cup frozen peaches (recommended: Dole)
1/4 block soft silken tofu (recommended: Mori-Nu)
1 cup ice
Vanilla vodka, optional

Steps:

Pour nectar into blender. Add all remaining ingredients. Blend on high for 30 seconds to 1 minute or until smooth.
To make a smoothie cocktail, add 3 ounces vanilla vodka, if desired.