Tomato Pie and Crispy Southwest Chicken Wraps

This is one of my favorite recipes to make when we have a bounty of garden fresh tomatoes.  It really only works with fresh seasonal tomatoes, so while they are still in season, try it out!
It's kind of like a caprese salad baked in a pie crust.

Summer Tomato Pie

Prebake a pie crust (from scratch or from the refrigerated Pillsbury pie crust in the red box.)
Layer slices of cheese (gruyere, baby swiss, or mozzarella, depending on your preference) about 2 layers thick into the crust.  Take 2 thin slices of vidalia onion and sprinkle it over the cheese. Layer slices of tomatoes sprinkled with salt and pepper. Sprinkle fresh chopped basil and parmesan cheese. Drizzle a few tablespoons of melted butter on top. Bake at 350 degrees for 20 minutes.


Here is another recipe I made this week that turned out pretty well.

Crispy Southwest Chicken Wraps

*Makes 6 wraps*

INGREDIENTS:

 1 cup cooked rice, warm or at room temperature

 1 cup cooked, shredded chicken (from a rotisserie chicken)

 1 can black beans, rinsed and drained

 1 green onion, finely sliced (white and green parts)

1/4 cup fresh cilantro, chopped

 juice of 1 lime

 1/2 tsp chili powder (optional - I think I would have liked it more without this)

 1 teaspoon ground cumin

 1/2 teaspoon garlic salt

 2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

 Sour cream

6 burrito-sized flour tortillas

DIRECTIONS:

 Mix rice together with chili powder, cumin and garlic salt in a bowl. Add remaining ingredients except for cheese and sour cream.  Dot a few dollops of sour cream on the tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll stuffed tortillas, leaving edges open.

 

Add a bit of olive or vegetable oil to a large non-stick skillet and heat over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with guacamole or salsa.