Tag archive for "Tortilla"

Meatless Monday Vegan Quesadillas

kosher appetizer recipes, kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Meatless Monday Vegan Quesadillas

No Comments 21 December 2012


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If you’re in need of new dinner menu idea, look no further than a classic quesadilla! Perfect for entertaining or a weeknight kid- friendly dinnner!

I used corn tortillas, replaced the typical ground beef with fat free refried beans, and featured creamy avocados instead of cheese and sour cream, so this party pleaser is healthy, light (less than 80 calories per quarter!), kosher parve, vegan, and gluten free. Not to mention, the triangle shape makes for easy snacking, as well as a festive touch for any  get together.

What you’ll need for a dozen quesadilla wedges:
* If you’re vegan, be sure to check your refried beans. Some have added sugar.

– 6  organic corn tortillas
– 3/4 cups fat free refried beans
– 1 tablespoon hot sauce or ground chiles
– 1/2 fresh avocado, diced
– 1/2 large tomato, seeds removed, diced
– 1/4 white onion, diced finely
– 3 tablespoons fresh lime juice

In a small bowl, combine beans and hot sauce or chiles.

On half the corn tortillas, spread 1/4 cup refried beans on each. Place a second tortilla on top of each and press down slightly. You can always use more if 1/4 cup is too scant for your taste. There’s no such thing as too much deliciousness.

You’ll have three whole quesadillas now. In a large skillet, panfry each quesadilla over medium-high heat. You don’t need to use oil, but a bit of nonstick spray will help to make the edges nice and crisp.

When the quesadillas are golden and crispy, cut each into quarters and set aside. You’ll have 12 wedges.

In a medium bowl, toss together your tomato, avocado, onion, and lime juice. Spoon over the top of your warm quesadilla wedges and serve immediately!

You can always add shredded purple cabbage for more color, or a bit of greek yogurt if you don’t mind dairy, or plain soy yogurt to keep them parve.

Enjoy, and happy eating!



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Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

kosher fish recipes, kosher main dish recipes, kosher recipes, Sukkot Recipes

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

No Comments 23 August 2012

I had my first delectable fish taco experience at  the kosher Fish Grill in LA., and ever since, then I have been wanting to  add  fish tacos to my dinner menu. There are many fish taco recipes out there, and I have modified this one by adding whole wheat Panko crumbs and the Ezekiel Tortilla wraps. Fun to serve at dinnertime allowing the family to slop on all of their ingredients, or wrap them up prettily and slide on a tooth pick for dinner guests.

Either way- its a sure fire winner recipe! Enjoy!

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

  • 1 cup reduced-fat mayonnaise or Hellman’s olive oil mayonnaise
  • 3 tbsp fresh lime juice
  • 1 jalapeno, seeded and diced (1 tsp)
  • 2 tsp Dijon mustard
  • 4 eggs beaten
  • 2-3 cups panko breadcrumbs
  • 2 lb white fish fillets, cut into thin strips
  • 1/4 cup vegetable oil
  • 1 package flour tortillas Ezekial Brand
  • 1 cup shredded cabbage
  • 1 avocado chopped

1. For the sauce, combine mayonnaise, lime juice,jalapeno and Dijon; refrigerate until serving.

2. Beat egg with a fork in a  shallow dish. Pour whole wheat panko on another plate and season with salt, pepper and garlic salt. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.

3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.

4. Warm tortillas in oven for one minute. Place sauce and then sautéed fish atop tortilla. Top with shredded cabbage (coleslaw mix in a bag), avocado and salsa, if desired. Watch the video above to see how the pros wrap their tortillas!


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Jeanette’s Chicken and Veggie Tacos

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher recipes, kosher salad recipes, purim recipes, baskets, and decor

Jeanette’s Chicken and Veggie Tacos

1 Comment 28 February 2012

Looking for a great healthy recipe for tacos?

My sister Jeanette makes a great chicken taco recipe that her brood of hoodlums can down in a minute. (just joking- she has all boys B’H’ and when they come over all h— breaks loose!-Jeanette- I  really do love your kids with all my heart!).

When I invited her to my Purim party I silently panicked. You know that inner fear you get when you are not sure if you are cooking enough food? So, when she offered to bring a dish, I felt relief. I just told her to bring something that all of her kids will love. And she did!

When I texted her that my Jewish Hostess readers requested her healthy tacos  recipe as seen on my

Purim Party Post,

she replied,:

“Ooh how exciting!!

  1. Ok: heat an 8inch skillet wth a teaspoon of oil.
  2. Add 1 pound of organic chicken chop meat continuously breaking with a fork, until no longer pink.
  3. add 1/2 cup water and the seasoning packet that comes in the Ortega box.
  4. Shred lettuce, fresh corn off the cob and place in a t0asted taco shell with chicken on bottom.
  5. Its delicious and so easy. I serve wth mazza friday night!-

Shabbat Shalom!


P.S. Jeanette sells all top brands of activewear. Whether you are an exercise guru, or just need comfy cool leggings and tops to hang out in, Jeanette has it all. Even if  you live in Australia, California, Florida, or Israel, (which many of The Jewish Hostess readers do) just contact Jeanette (a NY girl) and she will size you up  and make you a custom order  while  still on the phone with you. Orders (and gifts) will be shipped the next day. Contact Jeanette at jeanette(at)stretchactivewear.com.


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Aduki Bean Spread Served with Corn Tortilla Chips

kosher appetizer recipes, kosher pareve recipes, kosher recipes

Aduki Bean Spread Served with Corn Tortilla Chips

No Comments 15 June 2010

by Renee Safdiah- check out  Renee’s hand knit baby hats at Saturday Knit Fever . To order  great baby gifts all year round, email Renee at saturdayknitfever@yahoo.com

This chip and dip recipe is a new twist on the traditional salsa or guacamole. These chips are much tastier than the supermarket variety!

Add to any barbeque or dairy meal.

Homemade Baked Corn Tortilla Chips:

  • 1 Package Soft Corn Tortillas
  • Cooking Spray, such as Pam
  • Sea Salt

Preheat oven to 400 degrees.

Remove Tortillas from their package in a stack, using a sharp knife, cut into quarters or desired size.

Spread out tortilla pieces in a single layer on parchment lined baking sheet and spray with cooking spray and a small amount of sea salt.

Bake for 8 – 12 minutes, until golden.

Aduki Bean Spread:

The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavor. Aduki beans are rich in dietary fiber,a good source of iron, protein, and magnesium, and they are also fat free.

  • 1/2 Hass Avocado, cubed
  • Juice and Zest of 1 Lime
  • Extra Virgin Olive OIl
  • Dash of Sriracha, or Hot Sauce
  • Extra Virgin Olive Oil
  • Salt
  • Cilantro, finely chopped, as garnish


In food processor fitted with metal blade, place the Aduki Beans. Process till smooth. Next, add the Avocado and pulse till smooth and somewhat fluffy. Then, add the

Lime Juice, Lime Zest, Sriracha, and Salt. Process, while adding a small amount of Extra Virgin Olive Oil in a steady stream until the desired consistency is reached.

To Serve:

Spread Aduki Bean Spread on cooled  Corn Tortilla Chips. Sprinkle with chopped Cilantro.

Serve alongside Wild Arugula Salad with Papaya and Avocado or on its own.

Can also be served as a dip with tortilla chips, vegetables or bread on the side.

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