Tag Archives: Tortillas

Chicken Fajitas

26 Feb

chicken fajitas I remember, growing up, that chicken fajitas were a big deal.  Not only were they a welcome break from the Hamburger Helper lasagna, meatloaf, and grilled chicken (all of which I love, by the way), but when mom made chicken fajitas, we felt like royalty.  Now that I’m (sort of) all grown up, I enjoy this sizzling entree at restaurants from time to time, but every once in a while you gotta MAKE something that just says, “WOW!  We are special.”

Serve with spicy cheesy refried beans and a garden salad.

Ingredients

    • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
    • Salt
    • 2 T canola, safflower, peanut or grapeseed oil (a high smoke point oil)
    • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
    • 3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade

    • 2 T lime juice
    • 3 T olive oil
    • 1 garlic clove, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 jalapeno, seeded and minced
    • 1/4 cup chopped cilantro

Extras

    • 8-12 flour tortillas
    • Taco sauce
    • Sliced avocado
    • Sour cream
    • Shredded cheese
    • Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Combine the marinade ingredients in a Ziploc bag.  Add the chicken, shake well to cover, and let marinate at room temperature for 1 hour.  This can be prepared in advance and marinated in the refrigerator for up to 8 hours, but allow to sit at room temperature for an hour before cooking.

Remove the chicken from the marinade and wipe off excess marinade.  Sprinkle the chicken pieces with salt.

Heat a large cast iron frying pan on high heat for 1 to 2 minutes.  Add a tablespoon of canola oil to the pan and, once the oil begins to smoke, carefully add the chicken breast pieces.  Work in batches, if necessary.  Allow the chicken to sear for 2-3 minutes then turn the pieces over and allow the second side to sear for another 2-3 minutes.

Stack seared chicken on a cutting board and cover with aluminum foil to retain heat and finish cooking as you saute the peppers and onions.

Add another tablespoon of canola oil to the pan and, once the oil begins to smoke, carefully add the onions and peppers to the pan.  Using a metal spatula scrape up the leftover browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits.  Evenly spread the onions and peppers in the pan.  Leave them to sear undisturbed for 2 minutes, allowing them to blacken a bit.  Stir and continue to cook for another 2 minutes.

chicken fajitas02

If chicken is not quite cooked through, place it back in the pan for a minute or two.  Slice the chicken against the grain into strips and serve at once with the peppers and onions, some warm tortillas, and your favorite toppings.  I opt for diced tomatoes or a good pico de gallo, guacamole and shredded cheese.

Recipe inspired by simplyrecipes.com

Photos by me, My Little Food Spot

Ground Turkey Mexican Lasagna

21 Sep

I served this to my husband and my mother and, upon asking them what they thought the ingredients were, they both began with “hamburger.”  The recipe called for ground chicken but I found ground turkey to be quite a bit less expensive and didn’t know if there would be much of a difference.  I still don’t know if there’s any difference, but the turkey was very good.  The texture was almost identical to ground beef and, with all the seasonings, the flavor was indistinguishable as well.  This makes a pretty big pan but I was okay with leftovers on this one.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground turkey
  • 2 1/2-ish tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1/2 sweet onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas
  • 2 1/2 cups shredded Colby Jack cheese

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra virgin olive oil- twice around the pan. Add turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish (I used a porcelain 9×13 pan) with remaining extra-virgin olive oil, about 1 tablespoon oil.

Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with extra Taco Bell medium taco sauce (that stuff is da bomb).

Recipe inspired by Rachael Ray.

Photos by me, My Little Food Spot

SuperSonic Breakfast Burritos

27 Mar

I recently saw this recipe on a friend’s blog and followed the link.  I’ve made it twice since then.  They even work alright as a left over, reheated in the oven the next day.  Trevor likes his tortilla either plain or wrapped with eggs only but I will take it all, please.

Kind of makes me want to try Sonic’s version, but homemade usually can’t be beat.

Ingredients

  • 50 whole Frozen Tater Tots
  • 8 whole Flour Tortillas, Fajita Size
  • 1-1/2 cup Grated Cheddar Cheese
  • 8 whole Eggs Beaten
  • 2 Tablespoons Half-and-half
  • 1 pound Breakfast Sausage
  • Salt And Pepper, to taste
  • 1 whole Medium Onion, Chopped
  • 1/2 cup Jarred Jalapeno Slices
  • 3 whole Roma Tomatoes, Sliced
  • Salsa, On The Side
  • 1 Tablespoon Butter

Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.

Brown breakfast sausage in a large skillet, breaking it up as you go along.

Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.

To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.

Serve with salsa on the side.

Recipe taken from http://thepioneerwoman.com/cooking/2010/08/supersonic-breakfast-burrito/

Photo by mylittlefoodspot

Chicken-Mushroom Quesadillas

7 Mar

My typical version of quesadilla is shredded cheese microwaved between two tortillas.  Good for an easy snack, but not five star quality.  Now this recipe on the other hand…great flavor, great crunchy, lightly fried texture, cheesy and chewy center.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces white button mushrooms, coarsely chopped (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked chopped skinless, boneless chicken breast(1 breast half)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, sliced into ribbons
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 6 (10-inch) flour tortillas
  • 1 cup shredded Mexican cheese mix or Cheddar

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with a drizzle of olive oil over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with any desired toppings.

recipe by Ellie Krieger

photo by mylittlefoodspot

White and Green Enchiladas

30 Dec

white and green enchiladas06My brother raved over these.  He literally scraped out the empty pan with his fork to get the last of the gooey, cheesy goodness.  I generally use canned chicken in this recipe to save the hassle of cooking up a breast, but shredded rotisserie or any minimally seasoned leftover chicken would be great.  The recipe originally calls for monterey jack cheese but I made it on Tuesday with Kraft’s new blend of shredded queso quesadilla and cream cheeses and it was, as Trevor would say, a masterpiece.  It melts super creamy without the oily or rubbery residue left by some traditional cheeses.

Ingredients

  • 24 oz canned or fresh cooked chicken, cubed
  • 4 oz can chopped green chilies
  • 7 oz can prepared green chile salsa
  • 1/2 tsp salt
  • 1 cup whipping cream
  • 12 corn tortillas
  • 1 1/2 cup shredded queso quesadilla blend

Preheat oven to 350 F. In a bowl, mix together chicken, chilies and salsa.

white and green enchiladas01

In a wide shallow dish stir together salt and whipping cream.

white and green enchiladas02

Heat oil in a heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.

white and green enchiladas03

Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish.

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Pour remaining cream over tortillas and sprinkle with cheese.

white and green enchiladas05

Bake, uncovered, until cheese has melted, about 15 – 20 minutes.

Photos by me, My Little Food Spot

Tex-Mex Beef Tacos

14 Apr

Derek has been wanting to add more muscle-building protein into his diet so I’ve been looking for recipes that contain both meat(s) and beans.  We topped these with sour cream and tomatoes and they were very tasty.

Ingredients

  • Cooking spray
  • 1  cup  chopped onion
  • 2  garlic cloves, minced
  • 1  pound  ground sirloin
  • 1  cup  frozen whole-kernel corn
  • 1/2  cup  water
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  (15-ounce) can black beans, rinsed and drained
  • 1  (8-ounce) can tomato sauce
  • 1  to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10  (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Recipe from Southern Living

Tortilla de Godzilla

14 Apr

Ay chiwawa!  I can normally handle dishes with jalapenos but we must have gotten
some HOT ones.  I always say spicy foods keep me hydrated…I must have gone
through three glasses of milk.  They were very good, though, and really you
can’t go wrong with something that has Godzilla in its name.

Ingredients:

  • 1/2 pound extra-lean ground beef or ground turkey
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup canned kidney beans, rinsed and mashed
  • 2 green chile peppers, seeded and diced
  • 2 teaspoons chili powder
  • 4 large whole-wheat tortillas
  • 2/3 cup shredded lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup grated low-fat Monterey Jack cheese

Directions:

1. In a large nonstick skillet over medium-high heat, cook the beef, onion, and garlic until the beef is browned. Drain the fat.

2. Stir in the beans, chile pepper, and chili powder, and cook until hot. Remove from the heat.

3. Warm the tortillas in the microwave for 20 seconds, then fill each tortilla with half the mixture. Top with lettuce, tomatoes, and cheese, and roll each tortilla tightly into a tube.

Recipe from MensHealth.com