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Taco Bowl with Sedona Cheese Crisp

Freezer grab time beans, rice, taco meat … time for a taco bowl. With a Sedona special twist. You don’t find this many places outside of southern Arizona, but you should find them in your kitchen! Think a crispy open face quesadilla. Perfect little side to a beautiful taco bowl.

Breakfast was Bacon & Egg Muffin

Lunch was Ditalini & Italian Flatbread

Clean and chop a pepper, the white and light parts of a green onion, and slice a radish.
Line a baking sheet large enough to hold a flour tortilla. Butter the tortilla edge to edge on both sides. This will make the tortilla crisp when baked.
Add 1/2 cup frozen corn to the chopped peppers & green onion. They should all be the same size. Melt a bit of butter in a small pan over medium-high heat.
Drain and rinse thawed beans, place in the bottom of a bowl.
Sauté the corn and veggies in just to heat and get a bit of color.
Put the baking sheet with the buttered tortilla into a hot 400 oven – see it bubble and brown!
Heat the beans a minute in the micro and top with grated cheese.
Flip the cheese crisp and top with cheese. Crisp up the other side and melt the cheese.
Heat rice and taco meat and place on top of the beans.
Once the cheese is melty remove the crisp from the oven, cut into wedges.
Dress the taco bowl with the corn relish, salsa, black olives, yogurt (for sour cream), pickled jalapenos, green parts of green onions, and sliced radishes.
How pretty!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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