The world is divided into two very
different types of people: those who love cilantro and those who hate it.
Chinese, Thai, and Indonesian cuisines are well known for their use of both
cilantro and coriander. Chopped, the leaves, as well as the more pungent roots,
add zest to most Thai curries, and the ground seeds (called coriander) also
gives depth to the flavors. India curry powders owe a lot of their aromatic,
citrus quality to ground coriander. The Chinese, quite accurately, call cilantro
"fragrant greens," adding it to stir fries and sauces to enliven them and add a
fresh, pungent taste.
Cilantro and coriander are fairly recent arrivals to the American kitchen.
Coriander is the more familiar, used in gingerbread, cookies, yeast breads,
sausages, stews, and chicken dishes. Try adding a dash of coriander to cooked
beets for a zesty treat. When cooking with cilantro, add it at the very end, as
overcooking will muddy the taste.
16 7 - 8 inch flour tortillas
1/2 C. sour cream
1 T. cilantro finely chopped
1 medium onion chopped
1 zucchini julienned
1/2 C. shredded carrot
1 1/2 t. ground cumin
1 T. oil
1 15 oz. can pinto beans rinsed and drained
1 4 oz. can diced green chili peppers drained
1 tomato chopped
3/4 C. shredded cheddar cheese
Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on a
cookie sheet that has been lightly sprayed with oil. Lightly spray the
tortillas. Bake at 350° F. for 10 - 15 minutes until crisp and dry.
In a small mixing bowl, mix together the sour cream and cilantro. Cover and set
aside in the refrigerator.
Add the oil to a large skillet. Cook zucchini, onion, carrot and cumin until
tender crisp, about 4 minutes. Stir in the pinto beans.
Arrange the tortilla chips on a 12 inch ovenproof platter or baking sheet. Spoon
the bean mixture over the chips. Top with tomatoes, green chilies and the
Bake at 350° F. for 5 - 8 minutes, until cheese has melted.
Garnish with fresh cilantro, if desired. Serve with salsa and sour cream.