Breakfast Enchiladas

We used Mexican Blend cheese and forgot the cilantro.  The kids liked this a lot.

2 tablespoons (1 oz.) unsalted butter

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion

12 large eggs

1/2 teaspoon table salt

1/4 teaspoon black pepper

2 tablespoons water

1 (16-oz.) jar salsa verde

12 (6-in.) flour tortillas

2 1/2 cups (10 oz.) shredded Colby Jack cheese

2 tablespoons chopped fresh cilantro

Cheese Sauce

Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)

Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.

Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.

Classic Basil Pesto

From Epicurious.  I just used one pack of fresh basil from the store, and then made a half recipe.

4 cups fresh basil leaves (from about 3 large bunches)

1/2 cup olive oil

1/3 cup pine nuts

2 garlic cloves

1/4 cup freshly grated Parmesan cheese

1/4 cup freshly grated pecorino Sardo or Parmesan cheese

1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Chicken, Tortellini, And Chicken Soup With Pesto

Our store was out of pesto, so I had to make some.  Please see next recipe.

I also forgot the salt.  If you are using a lot of pesto, you won't need it.  If it's just a tiny amount, you might want a little salt.

2 teaspoons canola oil

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

4 garlic cloves, minced

4 cups unsalted chicken stock (such as Swanson)

1 (9-ounce) package whole-wheat cheese tortellini

1 (5-ounce) package spinach

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup diced seeded tomato

1/4 cup refrigerated pesto (such as Buitoni)

1. Heat a Dutch oven over high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes, browning on all sides. Add garlic; cook 30 seconds. Add stock; bring to a boil. Add tortellini; reduce heat to medium, and simmer 6 minutes or until tortellini are done. Stir in spinach, salt, and pepper. Divide soup among 6 bowls; top evenly with tomato and pesto.

From Cooking Light.