Best Southwest Skillet Bread Recipes

SOUTHWEST CHICKEN SKILLET

Southwest Chicken Skillet image

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 cup Old El Paso™ Thick 'n Chunky salsa
1 Old El Paso™ flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)

Steps:

In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 540, Carbohydrate 43 g, Cholesterol 115 mg, Fat 3, Fiber 12 g, Protein 49 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1/2 g

SOUTH BY SOUTHWEST

South by Southwest image

The following 4 recipes are meant to be served together as a complete meal, but of course, each can be prepared and served individually. If you plan to make them together as a meal, the Scallion Butter should be prepared first, as it needs to refrigerate. Then move on to the Skillet Corn Bread and Red Bean, Squash and Okra Stew, which can both cook while you are preparing the Garlicky Greens.

Provided by Food Network

Categories side-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 43

Ingredients

6 scallions, top 2 inches of green removed
2 tablespoons umeboshi paste (Japanese pickled plum paste, available in natural foods stores or Japanese food shops)
6 tablespoons chopped fresh parsley leaves
6 tablespoons toasted sesame butter or tahini
3 tablespoons lemon juice
1 teaspoon minced fresh ginger
2 cups cornmeal
1 cup whole wheat pastry flour
1 cup unbleached white flour
3 tablespoons baking powder
2 cups soy milk
1/2 cup canola oil
1/2 teaspoon sea salt
1/3 cup maple syrup
3 tablespoons olive oil
3 cups dried red beans, soaked overnight
3 bay leaves
2 tablespoons sea salt
3 tablespoons olive oil
1 large onion, diced 1/2-inch
2 large carrots, diced 1/2-inch
4 stalks celery, diced 1/2-inch
2 small butternut squash, skinned and diced 3/4 inch
1 small red bell pepper, diced 1/2-inch
1 small green bell pepper, diced 1/2-inch
1/4 jalapeno pepper, minced (about 1 teaspoon)
1/4 cup minced garlic
4 cups diced okra or zucchini, 1/2-inch cubes
1 tablespoon chili powder
3 tablespoons dried sage
1 teaspoon crushed red pepper flakes
1 small (6-ounce) can tomato paste
2 cups canned whole tomatoes with juice
2 cups water or vegetable stock
1/4 cup tamari
1 cup minced cilantro leaves
1 bunch kale, trimmed, sliced diagonally into 1/4-inch strips (about 10 cups)
1 bunch collard greens, trimmed, sliced diagonally into 1/4-inch strips, (about 10 cups)
2 tablespoons olive oil
1/2 cup minced garlic
1 large onion, sliced thin (about 2 cups)
1/2 tablespoon sea salt
2 tablespoons tamari

Steps:

Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
Preheat oven to 400 degrees F.
Sift cornmeal, flours and baking powder into a large bowl. Mix well.
In a separate bowl, whisk together the soy milk, oil, salt, and syrup. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
Oil an 11-inch round cast iron skillet with the olive oil. Over high heat, heat the oil until it starts to smoke. Pour the batter into the heating skillet. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean. Let cool before slicing.
Drain and rinse the beans. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes. Add 1 teaspoon of salt in the last 5 minutes of cooking. Beans will still be tough. They will complete their cooking in the stew. Reserve both the beans and the cooking juices while completing the preparation of the stew.
Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more. Add the okra, spices, remaining salt, and the tomato paste.
In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency. Stir the tomato mixture into the vegetables. Add the beans, the bean cooking juice, and the water or vegetable stock. Cover and simmer until beans are tender, about 20 minutes. Add the tamari and cilantro. Serve hot.
Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
Heat the oil and garlic in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes. Sprinkle with the tamari and serve hot.

SOUTHWEST SKILLET SCRAMBLE

Southwest Skillet Scramble image

Ready, Set, Cook! Special Edition Contest Entry: This Southwest Skillet Scramble is great for breakfast, brunch, lunch, or dinner. It's a quick, easy, one pot meal that comes together in a flash! Using the Simply Potatoes Diced Potatoes with Onions makes this so easy and simplifies the prep work. If you wanted to spice this dish up, you could use pepper jack cheese. You can serve it with sour cream and/or salsa if you wish.

Provided by pulverc

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 ounces mexican chorizo sausage, casings removed (about 2 links)
1/2 cup red bell pepper, chopped (1/2 of a pepper)
1/2 cup green bell pepper, chopped (1/2 of a pepper)
2 cups Simply Potatoes Diced Potatoes with Onion
3 ounces Baby Spinach
8 eggs
2 tablespoons milk
1 cup black beans, rinsed
2 scallions, chopped, divided
2 tablespoons cilantro, chopped, divided
1 cup monterey jack cheese, shredded, divided
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Beat eggs with milk until incorporated. Set aside.
In a large nonstick skillet, heat one tablespoon of extra virgin olive oil over medium high heat. Add the chorizo to the skillet, breaking it up as it cooks. Cook for about 5 minutes, or until done, and then remove to a plate lined with paper towels. Wipe out the skillet with a couple of paper towels.
In the same skillet, heat remaining 2 tablespoons of olive oil over medium high heat. Add the red and green pepper and cook 3-4 minutes, until peppers begin to soften.
Add Simply Potatoes diced potatoes with onion and cook 5-7 minutes, until potatoes begin to brown.
Stir in spinach and cook about one minute to wilt it.
Stir in the egg mixture, the black beans, half of the scallions, half of the cilantro, and half of the cheese. Season with salt and pepper and stir everything to mix. Cook 3-4 minutes, stirring occasionally, until eggs are solid.
Top with remaining cheese, scallions, and cilantro.