baked sweet potato taquitos

One of my favorite snack foods are those frozen taquitos. I bake them and dip them in queso, then stay up late and watch movies. I haven't gotten them in a while and they aren't something I've attempted to make before. When I saw a contest featuring sweet potatoes put on by North Carolina Sweet Potatoes, I thought that a savory sweet potato filling inside a baked toquito would be a unique and healthy alternative.

The filling is simple and cooks in about 25 minutes. All that's required are sweet potatoes, onions, garlic, seasonings, and cheese.

The festive Mexican flavor is from the oregano, cumin, and a packet of Goya seasoning. I like this seasoning because it gives foods a different taste. My favorite is the Sazon with Coriander and Annatto. You can locate Goya in the Mexican aisles of grocery stores. Aldi's had their own version so that's what I used here, but it's pretty much the same thing.

Once you add the sweet potatoes and toss them in the seasoned onions, I added a bit of water, covered the skillet, and the potatoes cooked away until very tender and soft. Since I sliced them into small, 1/2 inch pieces it took about 15-17 minutes to cook. It tastes great!

After the mixture cooled down, I processed the sweet potatoes to a smooth consistency. I then transferred it to a mixing bowl and stirred in cheddar cheese.

The number one problem you might encounter when working with corn tortillas is that they'll tear as you try to roll the taquitos up. The solution is one I learned from watching Rick Bayless on his show. He brushes both sides of the corn tortilla with oil (I used cooking spray) and puts them on a baking sheet to soften in a warm oven. This only takes about 5 minutes or so. You can stack them up all at once, though you might need to add on a few minutes. Since the corn tortillas are soft and pliable, they hold the roll without unraveling. Because the corn tortillas were lightly brushed or sprayed with oil they'll cook up to be crispy and a bit browned. Much easier than frying!

To roll these up tightly, press the first roll in on the filling. Continue to roll the tortilla in on itself with each turn. I hadn't been thinking or else I would have taken a video to show you how, but I will advice you to Google "Seinfeld crepe cuban cigar YouTube".

Once you get a tray of tasty taquitos, it's baking time.

Mmm. Crispy and crunchy with a savory sweet potato filling. These were enjoyed by everyone, even my mom (who didn't think she'd enjoy a meatless version).

I tested this recipe out again, but using ground turkey in the filling (which caused me to use about 45-50 corn tortillas). The taste was consistent and was just like before, though the turkey wasn't prominent. I've found that turkey blends with flavors well without giving the dish a meaty taste.

I'm entering this recipe in their kid friendly category. Kids like snack food, and growing up my mom always looked for unique ways to use vegetables in recipes. If your kid is super picky, just tell him there's cheese! Also tell them that they can use their hands (I'm not sure if I cared about this, but who doesn't like playing with their food).

Give them a try the next time you're cooking up Mexican food, or a healthy snack for movie night.

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baked sweet potato taquitos
Recipe by Christina Provo

Serves 4-5

ingredients -

4 1/2 cups sweet potatoes, peeled and chopped into 1/2 inch pieces
1 tablespoon vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 packet Goya Sazon with Coriander and Annatto seasoning
1 teaspoon oregano
1 1/2 teaspoons coarse salt
1/4 teaspoon ground cumin
3/4 cup water
1 1/2 cups shredded cheddar cheese
About 25 corn tortillas
Cooking spray

directions -

1. Preheat oven to 275 degrees. In a large skillet, heat olive oil over medium heat. Add onions and cook for 3-5 minutes, or until beginning to turn translucent. Stir in Goya, oregano, salt, and cumin, followed by the garlic. Add sweet potatoes and stir to coat in onion mixture. Cook for a minute. Add water and bring to a boil; lower heat to medium low, cover skillet, and let cook until sweet potatoes are tender, about 15-20 minutes. Uncover skillet; raise heat to medium and cook for 3-4 minutes, just until most of the liquid has evaporated (you want a bit of a thick liquid remaining). Remove from heat and let cool.


2. Meanwhile, line a baking sheet with corn tortillas. Spray both sides lightly with cooking spray. Continue process, stacking corn tortillas on top of each other and place sheet in the oven. Warm for 5-7 minutes, or until tortillas are soft and pliable. Remove from oven and place tortillas in a covered dish to keep soft.


3. When mixture has cooled, transfer to the bowl of a food processor. Puree just until smooth. Remove to a mixing bowl and stir in cheddar cheese. Set aside.


4. Increase oven temperature to 450 degrees. Working with one corn tortilla at a time, spread a bit less than two tablespoons sweet potato mixture along the bottom edge. Tightly roll up and place, seam side down, on a baking sheet. Repeat with remaining potato mixture and tortillas. When all the tortillas have been rolled, bake the taquitos in the oven for 15 minutes, until crispy and browned. Let cool slightly, then serve with your favorite salsa.

lentil sprout spring rolls with shrimp

In thinking of creative, unique applications for lentils, I thought of using lentil sprouts in some form. As I was walking through Martin's I was debating between purchasing egg roll wrappers, though finally I settled on spring roll wrappers because I've never made them before, and I figured it would showcase the lentil sprouts the best.

The lentil sprouts obviously have to be made ahead of time. I used the method here, though I used just 1 cup of lentils. The stuff really expands, so make sure your jar is large enough. To reach maximum sproutage, I let mine sit for 4 days. They tasted pretty amazing raw, somewhat nutty and sweet, but I decided to give them a quick steam for this recipe.

Martin's had a great deal for fresh, wild caught shrimp, and since shrimp is my most favorite crustacean in the world there was no way I was passing it up.

The flavoring for the majority of the springs rolls came from the jalapeno and garlic salsa. Finely chopped jalapeno, garlic, a bit of red onion, cilantro, and olive oil are mixed together for a most delicious and quick salsa. You use part of it for the shrimp marinade and as a topping for the lentil sprout and Napa cabbage salad, along with a squeeze of fresh lime juice. The rest is used for a dipping sauce along with an avocado-yogurt dip.

Working with spring roll wrappers was easier than I had thought, much like my experience making sushi, though a bit more challenging. You need to briefly wet the wrappers in water and let them stand for at least thirty seconds for it to be pliable enough to roll. What makes it a challenge is if you wet it too much, it's more difficult to roll since the wrapper is floppy. I found that brushing the wrappers lightly on either side with a pastry brush dipped briefly in water was even simpler, and less of a chance of dipping the wrappers in water for too long. I used spring roll wrappers with both tapioca and rice starches. The tapioca is supposed to keep it from tearing as much.

For a step-by-step guide, click here. I followed their "tuck and roll" method, which will take me a bit more practice time to perfect. I was told by a friend to give the rolls one roll before folding the sides over, so I'll do that next time, too. It would give the moistened wrappers something to stick to, which I think is why I had trouble getting the sides to stay folded.

I was very pleased with the flavors, which remained light and summery. The lentil sprout salad was incredible, and since there will be extra you can serve it with the spring rolls along with the salsa and avocado dip.

There are a few steps involved for this recipe, but it would make the perfect dinner party solution if you assemble all the ingredients and let your guests roll their own spring rolls. You can give awards for the most perfectly formed rolls if you wanted to make it a contest, even!

Kidding.

Recipe after the jump.

This recipe was created as part of my involvement with the USA Dried Peas & Lentils Recipe Rivalry. I'll be blogging about lentil recipes over the next two weeks.

1. Lentils with Jalapeno, Cilantro, and Queso Fresco
2. Lentil Olive Salad with Fresh Mozzarella
3. Lentil Enchiladas with Homemade Ancho Chile Sauce

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lentil sprout spring rolls with shrimp
Recipe by Christina Provo

Serves about 6

salsa ingredients ~

1 1/2 cup finely chopped jalapeno (seeded and deveined -- seeds can be added depending on level of heat preference)
1/2 cup finely chopped red onion
7 cloves garlic, finely minced
1/2 cup slightly packed cilantro, finely chopped
1 teaspoon coarse salt
1 cup olive oil

avocado dip ingredients ~

2 avocados
3/4 cup plain yogurt
2 cloves garlic, minced
1 tbsp fresh lime juice
1/2 teaspoon coarse salt

shrimp ingredients ~

1 pound shrimp, peeled (about 3 shrimp per spring roll)
1 tsp chili powder

lentil-cabbage salad ~

9 cups lentil sprouts (sprouted from 1 cup brown lentils)
4 cups thinly sliced napa cabbage
3 tbsp fresh lime juice
1/2 tsp salt

Additional filling ingredients ~

1/2 English cucumber, julienned
1/2 a bell pepper, seeded and cored, julienned into 26-28 thin strips
12-15 spring roll wrappers (the ingredients should include both tapioca and rice starches, preferably)

directions ~

1. Mix salsa ingredients together; set aside.


2. Process avocados, yogurt, and garlic together in the bowl of a food processor until smooth. Scrape into bowl and stir in lime juice and salt. Cover and refrigerate until ready to serve.


3. Mix shrimp with chili powder. Stir in 1/4 cup salsa and marinate for 15-20 minutes. Heat skillet to medium hot. When skillet has heated, reduce heat to medium and add shrimp. Cook, stirring often, for 5 minutes. Remove to bowl to cool. (You won't need to grease the skillet since there's oil in the salsa).


4. While shrimp marinates, heat 2-3 inches of water in a large pot fitted with a steamer tray. When water reaches a rapid simmer, place lentil sprouts on top of tray and cover with a lid. Steam for five minutes. Remove to a bowl and let cool for a few minutes before tossing with the cabbage, 2/3 cup salsa, lime juice, and salt. Set aside.


5. Fill a small bowl with warm water. Assemble ingredients in an assembly line fashion on your work space -- you want everything within reach. Place a large cutting board on the counter for wrapping up spring rolls, and a platter to place them on once rolled.


6. Place a spring roll wrapper on the cutting board. Using a pastry brush, brush both sides lightly with water -- you want to just barely moisten the wrapper. Let sit for 30 seconds to 1 minute to allow the wrapper to soak in the moisture, making it pliable enough to roll.


7. On the bottom 1/3 edge (nearest you), line wrapper with 3 shrimp, no more than 1/4 cup lentil sprout salad, about 5 strips of cucumber and 2 strips of red bell pepper. Fold the bottom up and over filling, tucking it in tightly, then fold the sides over. Continue to roll and tuck until it's completely wrapped. Place on platter and repeat process until the remaining shrimp is used.

Serve with avocado yogurt dip, and remaining salsa and lentil sprout salad.

lentil enchiladas with homemade ancho chile sauce

Next up for the lentil challenge is a really tasty recipe for lentil enchiladas. The premise of this recipe came from when my mom made chimichangas (I don't care what Summer says, I could eat them year round) filled with lentils, cooked similarly to that of refried beans. The taste was light and less heavy than with meat, and it makes a great alternate option in case you happen to be out of the refried beans.

To up the authenticity factor, I decided to go ahead and make up my own ancho chile sauce following the basic technique you will find in many cookbooks. This consists of preparing the dried ancho chiles by removing the stems and seeds, briefly cooking them over a hot, dry cast iron skillet, then soaking them in boiling water until soft.

You then puree the chiles with a portion of the soaking liquid and regular water with some spices, press the mixture through a sieve to finish with a smooth, but still thick sauce, and heat briefly in a pot with a few more ingredients. A bit more intensive than the sauce I last posted about, though the results are worth it. Also, both the sauce and the lentils can be prepared a few days in advance, if needed.

For this recipe I chose to go with the skinless yellow lentil (it almost looked pink to me, but cooked up yellowish), supplied by the USA Dry Pea & Lentil Council for the contest, because they intentionally cook up softer than brown lentils (which you would have to overcook to reach the consistency needed -- you still can do that and it works perfectly, but pink lentils, if available, cook quicker). You don't want a complete mush. Rather, the lentils should be beginning to break down and the consistency overall will resemble refried beans.

I cooked the lentils simply with chopped onion and garlic, then added a packet of Goya seasoning (which you can find in the Mexican section of the "ethnic foods" aisle of the grocery store) and a bit of salt. The lentils lose their pinkness when cooked, so the Goya helps to bring out the yellow color.

To prepare the enchiladas, warmed flour tortillas are dolloped with the lentils and some Mexican blend shredded cheese, then warmed up tightly (think Cuban cigar-crepe episode of Seinfeld, but back off a bit).

The sauce is ladled on top of the enchiladas as well as cheese to bake in as the dish cooks. After a bit, I took it out and dolloped yogurt on top along with extra chopped onion and chopped cilantro. Bake for a few minutes longer, then remove from the oven to rest a bit before serving.

This was a really wonderful dish. The lentils were great and added a light, neutral flavor to the enchiladas, and the chile sauce tasted like what you'd expect at an authentic Mexican restaurant. The amount of sauce made ensures that there's some that doesn't completely soak into the tortillas, perfect for lading on top of rice. The cilantro and onions gave the dish a nice flavor contrast, and the yogurt helped cool the sauce (which was a bit spicy, but not so much once it baked) down a little. So if you're looking for a vegetarian enchilada recipe, or just a different variation, try using lentils as the filling. You might even fool tricky eaters since the filling resembles gooey cheddar cheese!

Recipe after the jump

This recipe was created as part of my involvement with the USA Dried Peas & Lentils Recipe Rivalry. I'll be blogging about lentil recipes over the next two weeks.

1. Lentils with Jalapeno, Cilantro, and Queso Fresco
2. Lentil Olive Salad with Fresh Mozzarella

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lentil enchiladas with homemade ancho chile sauce
Recipe by Christina Provo

Serves 6

For lentil filling ~

2 cups pink lentils, rinsed and picked over
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 packet Goya Sazón with Coriander and Annatto seasoning
1/2 teaspoon coarse salt

For ancho chile sauce ~

6 dried ancho chiles
1 medium onion, chopped, divided
2 garlic cloves, coarsely chopped
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cumin
2 teaspoons coarse salt
1 tablespoon white vinegar
1/2 tablespoon cocoa powder
1 teaspoon granulated sugar

For enchilada assembly ~

12 8-inch flour tortillas
2 cups shredded Mexican blend (unseasoned) cheese
Plain yogurt
1/2 cup chopped cilantro
Cooked white rice, for serving

directions ~

1. Place lentils, onions, garlic, and oregano in a medium sized saucepan with 3 1/4 cup water. Bring just to a boil, then lower heat to maintain a constant simmer. Skim any foam that rises to top. Stirring occasionally, partially cover with a lid, and cook for about 20 minutes or until lentils have broken down, but not to a complete mush. There shouldn't be much water left -- you're looking for the lentils to resemble the consistency of refried beans. Remove from heat. Stir in Goya and salt; set aside.


2. Prepare ancho chiles by carefully slitting them open and removing the stems and seeds. Flatten chiles as much as you can.


3. Heat a dry 10-inch cast iron skillet to medium-high. Once heated, carefully press each chile down in the skillet, pressing to keep the chiles down against the bottom. Cook for 5 seconds, then flip over and cook for another 5 seconds; repeat with remaining chiles. Place in a bowl and cover with 4 cups boiling water. Cover bowl and let stand for 15 minutes, to soften chiles.


4. Reserve 1 1/4 cup soaking liquid. Place chiles in a blender with half of the chopped onion, all the garlic, oregano, cumin, salt, soaking liquid, and 3/4 cup water. Cover blender and puree until smooth. Working with half the sauce, strain chile sauce through a fine mesh sieve placed over a large bowl. Press and stir the liquid with the back of a large spoon, pressing to remove as much liquid as you can and push the chile sauce through the sieve. You will end up with a really thick, paste-like substance of chile residue. Ladle sauce into a large liquid measuring cup. Repeat with remaining sauce; you should end up with 2 to 2 1/4 cup sauce, and it should be somewhat thick.


5. Pour sauce into a medium saucepan and whisk in vinegar, cocoa powder, and sugar. Bring to a rapid simmer, then reduce heat and let cook for five minutes.


6. Preheat oven to 375 degrees. wrap tortillas in foil and warm in oven for 10 minutes.


7. Lightly grease a 13x9-inch casserole dish with cooking spray. Ladle 1/4 cup sauce on the bottom of the dish. Assemble tortillas by spooning about 3 tablespoons (use a 1/4 cup measuring cup, but don't fill it completely) lentils along the bottom thirds of a tortilla and sprinkle with 1-2 tablespoons cheese. Roll up tightly and place in casserole dish. Repeat until all tortillas are rolled. Pour sauce on top, spreading to cover the tops of the tortillas. Sprinkle evenly with remaining cheese and bake for 15 minutes. Remove dish from oven. Dollop enchiladas with yogurt and sprinkle with remaining onion and 1/4 cup cilantro. Bake an additional 5 minutes, then remove from oven and let sit for 10 minutes before serving.

Serve with rice and additional cilantro.

easy enchiladas

Every have those evenings where you'd rather eat Ramen than cook a meal? I do. So I'm trying to build up a repertoire of easy, tasty, go-to meals that are still worthy of applause, and one of those is enchiladas with a very simple and delicious red sauce.

There was actually another recipe I was following, but after trying the recipe I found on Knitter in the Kitchen I wanted to see how the sauce on the Everyday Food recipe would differ. The premise is the same, oil, flour, chili powder, water and chicken broth, but it differed by the addition of an chipotle chili with a bit of the adobo sauce that added an extra punch. However, the other recipe has a few spices mixed in with the chili powder that I felt gave it a bit more depth of flavor, but I was lazy so all I added was a minced garlic clove, some dried oregano, and a tablespoon of apple cider vinegar (which really enhances red sauces).

In this recipe, you make a roux with oil and flour, similar to the first recipe I tried except that you blend the chili powder plus spices with the flour before adding the liquid. Since chili powder is oil soluble, much of the flavor is released when added to oil, thus I feel it's better to add it with the flour instead of later with the liquid. Although the flavor was still pretty punchy, it probably had more to do with the chipotle chili and adobo sauce than from the chili powder alone.

As the sauce simmers away for a brief 10 minutes, you can prep the filling and get the pan ready.

Otherwise, I mostly followed the recipe as written, except for the filling I used preshredded chicken (from chicken cooked earlier) and seasoned the onion-garlic-chicken mixture with oregano, salt, and Goya seasoning. I love Goya. I also had more flour tortillas so I used those. For corn tortillas, though, Rick Bayless has a quick method to soften them: Brush either side with oil or spray with oil, then place flat on a baking sheet and stick in the oven for at least 5 minutes, until soft and pliable.

In the oven, the sauce bakes into the tortillas and the finished dish is completely delicious and satisfies any craving you might have for Mexican food. The top is a bit crispy with the cheese and the cilantro sprinkled on top adds another element of flavor. A squeeze of lime would also be great. No, it's probably not completely traditional, but not everything needs to be. An added bonus, this can also be frozen in advance for later. Since I used 10 flour tortillas, you could probably use more corn tortillas as well, though it might not be as saucy (mine wasn't -- next time).

Recipe after the jump

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Tex-Mex Beef Enchiladas
Recipe from Everyday Food with my mods in italics

Serves 5

ingredients ~

2 tablespoons olive oil
1/4 cup all-purpose flour (spooned and leveled)
1 1/2 tablespoons chili powder
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon coarse salt
1 can (14 1/2 ounces) reduced sodium chicken broth
1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
1 tablespoon apple cider vinegar
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
1/2 a packet Goya seasoning
1 teaspoon oregano
Coarse salt and ground pepper
10 flour tortillas
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup chopped cilantro

directions ~

1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour, chili powder, oregano, garlic, and salt and cook, whisking occasionally, 1 minute. Add broth, chipotle and adobo sauce, and 3/4 cup water, and vinegar; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.


2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, Goya, oregano, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.


3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture (and this was for 6-inch corn tortillas, which I don't even think I did for 10-inch flour tortillas, so do whatever works for you) and 2 tablespoons cheese; tightly roll up.


4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. (I sprinkled the cilantro on top a few minutes before end of cooking time) Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

To freeze: make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don't become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.

Foodbuzz Family Bites: Mexican Tortilla Quiche

Near the end of December Foodbuzz offered some of their featured publishers the opportunity to create recipes around Newman's Own products. I was able to participate, though I wondered what I had gotten myself into since I've never really created recipes other than throwing ingredients together for a quick meal. We also were under a bit of a time crunch, but thanks to my family pulling through at the last minute they gave me some ideas to work with when my brain was fried.

The very first recipe I created was the Mexican Tortilla Quiche. Most quiches either have the traditional pastry crust or are just the eggy filling, though I chose to use corn tortillas with cheese as the base, keeping with the Mexican cuisine theme. The filling consists of a ground turkey flavored with herbs and vegetable. This definitely was a hit, and we all liked the crunchy corn tortillas that were at the edge.

Throughout the week I'll highlight some of the more interesting recipes (interesting in terms of the process leading up to the creation).

Recipe after jump

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Mexican Tortilla Quiche
recipe by Christina Provo

A savory, Mexican-flavor quiche with a quick and unique corn tortilla crust.

Prep time: 30 minutes
Cook time: 40 minutes
Yield: 4-8

Ingredients ~

10 ounces corn tortillas, stacked and sliced into 8 wedges
2 tablespoons olive oil
1 1/2 cups shredded cheddar cheese, divided
1 small, finely diced onion
1 green bell pepper, diced
2 garlic cloves, minced
2 cups slightly packed baby spinach, chopped finely
1/2 pound ground turkey
1 tablespoon oil
1 1/2 teaspoon cumin seeds, crushed
1/2 teaspoon red pepper flakes
1 tablespoon dried oregano
1 1/2 teaspoon coarse salt
1/4 teaspoon pepper
4 large eggs, room temperature
2/3 cup milk
2 tablespoons flour
1/2 cup Newman's Own All Natural Chunky Salsa, plus more for serving
1/2 cup sliced green onion, plus more for garnish
Sour cream

Directions ~

1. Heat a skillet on medium heat with 2 tablespoons oil. when heated, add corn tortilla wedges and stir for 2 minutes or until softened. spray a 9-inch pie pan with cooking spray. place corn tortilla wedges in pie pan and spread around bottom and up the sides to form a crust. using 3/4 cup cheese, sprinkle over bottom and edges of corn tortillas and press slightly.


2. Cook ground turkey in a large skillet over medium heat until just brown, breaking any large pieces (drain excess liquid if necessary). Add oil, onion, bell pepper, and garlic to the skillet along with cumin seeds, red pepper flakes, oregano, salt, and pepper; saute for 5 minutes or until onions are translucent and bell peppers have softened. Remove from heat; stir in spinach.


3. Preheat oven to 375° degrees; make sure oven rack is in the center. In a large bowl, add eggs and whisk to break yolks. Stir in milk and flour until combined. add turkey mixture along with salsa and cheese and stir to mix.


4. Pour egg and turkey mixture into pie shell and sprinkle with 1/2 cup green onion. Place in oven and bake for 35-40 minutes, until top of quiche is golden brown. A skewer inserted in the center should come out fairly clean. Remove quiche from oven and place on a cooling rack to cool for 15 minutes prior to serving. Garnish slices with additional Newman's salsa, sour cream, and green onions.