Southwest Tortilla Sliders

Ingredients:

1 lb. ground beef (85% lean)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon pepper

3 to 4 (10-inch) flour tortillas

1/4 cup shredded pepper Jack cheese

1/4 cup shredded sharp cheddar cheese

Sauce:

2 tablespoons ranch salad dressing

2 tablespoons salsa

Toppings:

1/2 cup shredded lettuce

1/2 cup finely chopped plum tomatoes

1/4 cup finely chopped onion

Step-by-step:

Gently combine all burger ingredients except tortillas and cheese in large bowl. Shape into 8 (3-inch) burgers 1/2 inch thick. Press thumb 1/4 inch into center of burger to keep from shrinking. 

Heat grill. With 3 inch cookie cutter, cut 16 rounds from tortillas. Combine pepper jack and cheddar cheeses in small bowl. Combine all sauce ingredients in small serving bowl. 

Grill burgers, covered, 8 to 9 minutes over medium heat or coals until thoroughly cooked and no longer pink in center, turning once and topping with cheese during last 1 minute of cooking. Grill tortilla rounds 30 to 60 seconds or until warm and lightly charred, turning once. Spread tortillas with sauce or serve sauce separately. Serve burgers in tortillas accompanied by toppings. 

Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Chicken-Eggplant Burgers

Onion Relish
1/4 Cup Olive Oil
3 Spanish (red) onion, thinly sliced
1 teaspoon sugar
2 tablespoons Balsamic Vinegar

Burgers
1/3 cup Extra-virgin olive oil
1 Eggplant, very thinly sliced, crosswise
4 boneless skinless chicken breast halves
Salt
Cayenne
Lettuce leaves
4 sandwich rolls, split

Step-By-Step

1. For the relish, heat the oil in a heavy-based pan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 7-10 minutes. Add the sugar and vinegar and simmer for 10 minutes. The relish will keep for 3 days, covered, in the refrigerator. Return to room temperature or reheat before use.
2. Prepare a fire in the charcoal or gas grill
3. Heat 4 tablespoons of the olive oil in a large, heavy-based frying pan over medium-high heat. Add the eggplant slices and cook until golden, 5-7 minutes. Drain on paper towels.
4. Lightly brush the chicken with olive oil and season with salt and cayenne. Grill until cooked through, with no pink remaining in the center, about 10 minutes, turning once. Lightly toast the cut sides of the sandwich rolls on the grill, then brush lightly with the remaining oil.
5.  To serve, place a lettuce leaf on the bottom half of each roll. Top with chicken, eggplant and relish. Cover with the top half and serve immediately.