2111 East Palm Valley Boulevard Round Rock, TX.
One of my favorite past times other than thrift store shopping is trying out new eateries. Since I past by this one often finally last month stopped in for lunch. I am on a strict carbohydrates counting diet so this was definitely a treat. Plus for the record I start each cafe meal by tasting each item.
I give their beans and rice a try and enjoyed them. Then I took a bite of the enchilada and was not impressed. No, I am not a food critic by trade but a native Texan so I know great Mexican food.
Rosa’s homemade tortillas were okay. Taco Cabana makes some of the best tortillas I have ever eaten. I must give their interior decorating a A-plus due to the colorful paintings, hanging birds, reasonable prices, and colorful chairs. The cafe was clean and the staff were friendly and accommodating.
Overall out of *** 5 stars being High Praise this ole gal will pass on another visit.
I grade Rosa’s a ***3 Stars rating meaning Okay. To be fair this rating is strictly on the flavor of their food. It is right up there with Taco Bell but higher prices yet Rosa’s does serve alcohol if your so inclined.
Please let me a comment it is nice hearing from my readers.
Greek Style Quesadillas
Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.
Credit: Recipe is from http://www.recipe.com.
CHILI BEAN TACOS
•2 (16-ounce) cans Bush’s Best Chili Beans
•8 taco shells
Heat the oven to 350°F (180°C) degrees.
Drain off ONE can of chili beans. Put all the beans in a medium bowl. Use a masher or hand blender to blend the beans to smooth, semi-chunky consistency.
Chop the avocado and tomato. Grate as much cheese as you like to use.
Fill each taco shell with beans, avocado, tomato, and cheese. Place on a baking sheet.
Bake for 5 to 8 minutes, until tacos are hot. Allow to cool a minute or two before serving.