Tortilla Soup Ingredients

• 6 6" corn tortillas, preferably a little old and dried out
• 2 cloves garlic, finely chopped
• 1 lime, cut into wedges
• 1 ripe medium avocado
• 1 small onion, chopped (½ cup)
• 1 medium Anaheim, poblano, or jalapeño chile, seeded, veins removed, chopped (depending on the hotness and flavor desired. You can also mix 1 Anaheim and ½ a jalapeño)
• 1 14.5-oz. can diced tomatoes, undrained
• 4 cups chicken broth
• 1½ cups shredded cooked chicken
• ½ cup shredded cheese (2 oz.)
• ¼ cup grape seed oil, peanut cooking oil, other high smoke-point oil
• ½ tsp. coarse salt (kosher or sea salt)
• Chopped fresh cilantro

Process If the tortillas are fresh, bake them for 10 - 15 minutes at 200ºF to dry them out. Cut the tortillas into half and then cut them further into ¼-inch strips. Heat oil in a 3-quart saucepan. Fry the tortillas ⅓ at a time until crisp and brown. Once brown, remove and drain on paper towels. Keep aside. Heat the remaining oil and cook the onion for about 2 minutes, stirring frequently. Now add in the chile and garlic. Cook for about 3 minutes, stirring until the ingredients are crisp-tender. Add in the broth, salt, and tomatoes and heat the mixture until it boils. Reduce the heat, cover it, and just let it simmer for another 15 minutes. Add in chicken and heat until hot. While serving, peel the avocado and cut into 1-inch slices. Divide half the tortilla strips in 4 serving bowls. Pour the soup and top with cheese and avocado. Garnish with the remaining tortilla strips and cilantro. You can also serve with lime wedges to make it more decorative. Veg Quesadillas Ingredients

• 4 8" soft taco-size flour tortillas
• 1 large clove, finely chopped fresh garlic
• 1 cup Mexican cheese, divided
• 1 cup sliced fresh mushrooms
• 1 cup red bell pepper strips
• ¼ cup thick and chunky salsa
• 1 tbsp. vegetable oil
• 2 tsp. margarine or butter

Process Heat vegetable oil over medium heat in a large skillet. When heated, put mushrooms, garlic, and bell pepper. Cook for about 1 - 2 minutes, stirring constantly. Next add spinach and cook until it becomes tender. Spread half of this mixture on a tortilla and sprinkle half of the cheese on top of it. Place the second tortilla over it. Take a large pan and melt margarine in it over medium-high heat. Place the quesadilla in the skillet and cook for about 2 minutes on both the sides. Let the cheese melt. Repeat the same with all the others. Empanadas Ingredients

• 2 hard-boiled eggs, peeled and chopped
• ½ cup shortening
• 1 small onion, chopped
• 1 qt oil for frying, or as needed
• 1½ lb ground beef
• 1¼ cups water, or as needed
• ½ cup raisins
• 2 tbsp. olive oil
• 1 tbsp. white vinegar
• 1 tbsp. cumin
• ½ tsp. ground black pepper
• 1 pinch salt

Process Stir flour and salt together in a bowl. Make crumbs out of shortening in a pastry blender. Using a fork, stir in water, just a few tbsp at a time, until it forms a ball. Once a ball is formed, flatten it slightly, wrap it in plastic, and refrigerate for about an hour. Now heat oil in a pan over medium heat. Fry onions until tender, add in beef, sprinkle paprika, salt, black pepper, and cumin. Cook until beef becomes brownish and then stir frequently. Once cooked, drain the excess oil and then add vinegar along with raisins. Refrigerate for chilling. When chilled, add in the eggs. Take the prepared dough and form small balls out of it, about 2 inches in size. Roll out each ball and spoon in the meat mixture in the center and fold one part to make half-moon shapes. Do not forget to seal the edges with your fingers. Now take a deep fryer and heat oil to 365ºF. At a time, place only one or two pieces in the fryer. Fry from both the sides, turning once, for about 5 minutes. Drain on paper towels and serve.