Cilantro Lime Air Fryer Chicken Tenderloins

 This recipe goes along so well while dipping it with the Jalapeño Herb Sauce. This was a huge hit with every single person in our family. The flavor is so delicious! 

INGREDIENTS

2.5 lbs chicken tenderloins

CILANTRO LIME MARINADE

1/4 C lime juice

1 Tbsp. Olive oil

1 Tbsp. Honey

1/4 C cilantro minced

5 frozen cubes garlic or fresh cloves, minced

2 tsp. Chili powder

2 tsp. Ground cumin

1 tsp. Onion powder

1/2 tsp. Kosher salt

INSTRUCTIONS

Combine the ingredients to make the marinade in a large resealable bag and shake to mix. Trim the tenderloins and place them in the bag with the marinade. Marinate for 30 minutes to 2 hours.

Preheat air fryer to 400 degrees F for 2-3 minutes. Just before cooking, sprinkle the chicken with a good pinch of kosher salt and a few cracks of pepper. Spray the air fryer basket with a mist of olive oil and place the tenderloins into the basket in a single layer. Cook for 10 minutes or until the tenderloins reach an internal temperature of 165 degrees F. You can also grill the chicken at medium-high heat for 2-3 minutes per side.

Remove chicken from air fryer and serve with the linked sauce above. Use leftovers in tacos, salads, wraps, sandwiches, and bowl throughout the week.

Thanks to the original recipe found HERE.

Jalapeños Herb Sauce

 I have been introduced to Lillie Eat and Tells blog recently and I came across this Jalapeños herb sauce that goes so well with the Cilantro Lime Air Fryer Chicken Tenderloins. The flavor is so delicious and vibrant! It was a HUGE hit with everyone in the family.

INGREDIENTS

1 C cilantro

1C lightly packed parsley

1/4 C fresh oregano or 4 tsp. Dried

5 Tbsp red wine vinegar (or balsamic vinegar, which is what I had)

1 jalapeño, seeded

2 cloves garlic minced

1 Tbsp. olive oil

3 Tbsp. Greek yogurt

1/8-1/4 tsp. Kosher salt

Pinch of red pepper flakes

INSTRUCTIONS

Blend it all until smooth. Enjoy!

Thanks to the original recipe found HERE.

Salsa Verde

My friend that lives in North Carolina whose parents are from Mexico makes her own tortillas and made this BOMB salsa. I had to find a recipe to recreate it. It does have a slight heat to it, but it is so delicious! You could just do one jalapeños if you are worried. But the flavor is so delicious!

INGREDIENTS

8-10 Tomatillos

2 jalapeños 

1 white onion

6-7 garlic cloves

2 tsp chicken bouillon 

1 Tbsp dried oregano

Handful of cilantro (I was generous, I love cilantro)

1/2 Tbsp salt

INSTRUCTIONS

Peel and wash tomatillos, cut stems off jalapeños and cut onion in half. Heat avocado oil in a large pan and add tomatillos, onions, jalapeno, and garlic. Cook until both sides are a little charred and blistering. Add oregano, chicken bouillon, and 1 1/2 C water. Simmer until tomatillos turn light green then add everything but the water into a blender. Add salt and cilantro and blend. Cool for an hour or enjoy right away. Delicious with chips or quesadillas, or anything Mexican food really!

Thanks to the original recipe found HERE. 

Baked Chicken Tacos

 Baked Chicken Tacos

Ingredients:

2 Tbsp canola oil

1 rotisserie chicken, cut into bite sized pieces

1 medium sweet onion, sliced thinly and chopped into bit sized pieces

1 red bell pepper, sliced thinly and chopped into bit sized pieces

1 green bell pepper, sliced thinly and chopped into bit sized pieces

1/2 cup 505 green chiles, medium

1 1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp cumin

1/2 cup chopped cilantro

1 Tbsp fresh squeezed lime juice

2 cups shredded Mexican cheese

flour and corn tortillas

For Serving:

sour cream

guacamole

pico de gallo

shredded lettuce

lime wedges

hot sauce

salsa

Instructions:

1.    Preheat oven to 425°F. Spray a baking sheet with nonstick spray.

2.     Heat 1 Tbsp oil in large skillet over medium high heat. Add onions and saute until slightly soft. Add bell peppers and continue to cook for a few minutes longer until tender and starting to brown.

3.    Add chicken to onions and peppers and toss to combine. Add green chilies, chili powder, paprika, oregano, and cumin and cook until fragrant, about 1-2 minutes.

4.     Remove from heat. Stir in cilantro and lime juice. Stir in cheese until well combined.

5.    Spread chicken mixture on half of the tortilla and fold in half. Repeat to make remaining tacos. You can heat the tortillas in the microwave for 30 seconds to make them easier to fold without breaking/cracking.

6.    Place tacos in a single layer on the greased baking sheet. Brush tops with remaining 1 Tbsp oil.

7.    Place in oven and bake until toasted and crispy, about 12-15 minutes.

8.    Serve immediately.

Chicken Chimichangas with Mole Sauce

 2  10.5 oz cans cream of chicken soup

2  4 oz. cans diced green chiles

5 pitted green olives

1 jalapeno pepper, seeded and chopped 

2 Tbsp fresh lime juice

1  8 oz pkg cream cheese

1  8 oz pkg Monterey Jack Cheese, shredded

1/2 a packet of taco seasoning

1 lb chicken, cooked and shredded

8  10 inch flour tortillas

1/2 C vegetable oil

1   8 oz pkg. sharp cheddar cheese, shredded

1 C green onion, chopped

1 C sour cream

Pour the cream of chicken soup in blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth. Pour into a saucepan and warm over medium-low heat. In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown. Drain on paper towels. Ladle warm sauce over each serving. Sprinkle with cheddar and green onions. Finish with a dollop of sour cream. 

Oven Option: Wrap the tortillas and put in the oven approximately 10 minutes or until middle is warm. Then spread the sauce over the chimichanga.

Quinoa Burrito Bowl

 This originally had chicken in it, so you could add it if you like.

1 C Quinoa

2 C Chicken Broth

Taco Seasoning

1 Can of Black or Pinto Beans

1 Can Corn or Frozen Corn

Cilantro

2 Roma Tomatoes

1/2 C Greek Yogurt

2 Tbsp Chipotle in Adobe Sauce

1 Lime

In a pan add chicken broth (or water) and quinoa. I sprinkled in some taco seasoning as well. Cook accordingly and fluff with a fork. While cooking prepare everything else. Dice the tomatoes, chop up the cilantro, and open the can of bean and corn. Mix the greek yogurt, 2 Tbsp Chipotle in Adobe Sauce and 1/2-1 lime squeezed. 

When quinoa is done combine quinoa, corn, beans, cilantro, tomatoes, and the sauce. Eat. 

Don't forget the sauce! It is really good! Also it is a little spicy.

Mexican Street Corn Pasta Salad

This one is for you Jen! This is the salad I brought to Dad's birthday.

2 C Mini Bowtie Pasta, uncooked (I used regular Bow Tie)
2 (15 oz cans) corn OR 3-4 Corn Cobs
1 Avocado
3 Green Onions
1/2 Bunch Cilantro
1 Tbsp Finely Chopped Jalapeno
6-8 Pieces Bacon, crumbled
1/2 C Cotija Cheese or Queso Fresco

Dressing
1/2 C Mayo (I used a little less than this)
3 Tbsp Fresh Lime Juice
1/8 tsp ground Cumin
1/4 tsp Paprika
1/2 tsp Chili Powder
1 tsp Sriracha or Hot Sauce
Salt and Pepper to taste

Cook the pasta according to package. Drain and rinse in cold water. Dry the pasta.

CORN: If you are using the cobs, Pull back the husks and clean the corn, then fold the husks back over the cob. Put corn in water with 1 Tbsp of salt for 10 minutes. Shake the corn cobs and then grill. Grill for 15-20 minutes turning the corn every 5 minutes.
OR canned corn. Drain the corn. In a cast iron skillet, heat a little oil on medium high heat. Pour corn in a single layer and cook for about 5 minutes stirring only once. This should brown the corn. Keep doing this until all corn is blackened.
Chop the avocado into small pieces, chop the green onion and cilantro. Finely chop the jalapeno. Cook and crumble the bacon. Crumble the cheese. In a large bowl combine the cooled, dry pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon and cheese. Wait to add the avocado, cheese, and bacon until ready to eat. Toss the salad.
In a small bowl, combine all the dressing ingredients and whisk together until combined. Toss over salad.

Red Sauce (Enchilada Sauce for burritos)

I made smothered burritos the other day with leftover pork. I do not like red enchilada sauce from the can. I found this recipe to make my own and it was delicious! Like Mexican restaurant delicious! (Probably best to half it)

1/2  C Vegetable Shortening
3/4 C Flour
4 C Beef Broth
2 Tbsp Chili Powder
1 1/2 tsp Cumin
1/2 tsp Oregano
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/4-1/2 tsp Red Pepper Flakes (I just left this out for my kids)
1/2 C Milk
16 oz Tomato Sauce
6 oz Tomato Paste (I did not have paste so I substituted tomato chunks and really liked it)
2 C Water

Melt the shortening in large pan on medium heat. Sprinkle in the flour and whisk while the flour and shortening mix together. Add the beef broth and whisk until smooth. Add the rest of the spices and mix again. Whisk in the milk. Pour in the tomato sauce, tomato paste (or diced tomatoes, drained) and water. Whisk the sauce until completely smooth. Cover the pot and let simmer for about an hour (don't know if I did it that long) Make sure to stir the sauce every 10-15 minutes so it doesn't burn the bottom.

Chilaquiles

I made these 10th or 11th grade in Spanish Club. I just found the recipe and made it again! I love the homemade salsa verde! So don't just go and buy a green salsa. It is worth making!
It is basically tortilla strips with a green chicken sauce.
Also I usually just cook the chicken however I want. I usually just boil it quickly and don't follow the actual recipe because I don't have all the stuff for it. It still good.


Chicken:
1 Chicken Breast
2-2 1/2 C Water
1/4 Small Onion
1 Bay Leaf
Salt
4 Peppercorns

Salsa Verde:
1 lb. tomatillos (You can use canned tomatillos just 1 3/4 C canned and make sure to drain)
1 Jalapeno or other chili of choice
Water
1 Small onion, chopped
1 Garlic Clove
1/4 C Cilantro
1/2 tsp Salt

Tortillas: (Honestly I just usually bake them. Less of a mess)
Corn Tortillas
Salt
Cooking Spray

Toppings:
1/2 C Sour Cream, room temperature
4 oz Shredded Monterey Jack cheese
Cilantro Sprigs

Chicken: Place the chicken in a medium saucepan. Add the water, onion, bay leaf, salt, and peppercorns. Bring to a boil and then reduce heat. Cover and simmer until chicken is tender, about 45 minutes. Cool chicken, drain and reserve the broth. Shred chicken and set aside.

Salsa: Husk and wash the tomatillos. Remove the seeds from the jalapeno. Put tomatillos and jalapeno in a medium saucepan and cover with water. Bring to a boil, reduce heat. Cover and let simmer for 10 minutes, drain. (Do not cook tomatillos if you used canned ones) Put tomatillos, jalapeno, onion, garlic, cilantro, and salt in a blender or food processor and puree. Pour into a saucepan. Add 2 C reserved chicken broth and 1/2 tsp salt.  Bring to a boil and lower and let simmer for about 30 minutes uncovered. (I don't usually do this because I don't usually have yummy broth).

Tortillas: Turn on oven to 400 degrees. Cut up the corn tortillas into strips. Put in a cookie sheet and spray the tortillas with cooking spray. Then sprinkle with salt. Put in oven and bake until crispy.

Assembly: Put tortillas strips in shallow baking dish. Add the shredded chicken. Pour the sauce over the chicken and tortillas. Place sour cream in a flat mound in center of mixture. Cover with shredded cheese. Place baking dish under broiler until cheese is melted and bubbly and food is hot. Garnish with cilantro sprigs. Serve immediately.

DO NOT mix the chicken and tortilla strips in advance or the tortilla strips will become soggy.

Pork Arepas with Sweet Potato Chips

You guys!! This was so good. And if nothing else then just make the sweet potato chips because those were yummy by themselves. It looks like a lot of work, but it is worth it!
Also this is pork carnitas. I have a recipe up for pork carnitas, but used a different one for the arepas. I like this one for the arepas and the other one for street tacos. But you can try it for yourself and see what you like.

There are 4-5 things you have to make. Sounds like a lot but totally worth it. They are 1. The Arepa 2. The Pork 3. The Avocado Sauce 4. Sweet Potato Chips 5. Pickled Onions

Done early in the day.

Pork: Slow Cooker  (This is a lot of meat so you could probably half the recipe and be good)
4-5 lbs pork shoulder
4 garlic cloves, minced
1/2 Tbsp Salt
1 tsp Cumin
1 tsp Chili Powder
1 tsp Black Pepper
1 tsp Oregano
1/4 tsp Cinnamon
1/2 tsp Cayenne Pepper
2 limes, juiced
1/2 C Orange Juice
1 C Chicken Broth
1/2 C Salsa

Combine the salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub the seasonings onto the pork. Put pork in slow cooker. Sprinkle the garlic on top. Add the lime juice, orange juice, chicken broth, and salsa. Cover and cook for 8 hours on low. Shred meat with fork. You can broil the pork after it is shredded to get the crispy pieces, but I always forget.

Pickled Onions  (We ate these without the onions and they were still good, but would have been awesome with them)
1 medium red onion, thinly sliced (I used a mandolin and it was awesome!)
1/2 cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 1/2 teaspoons Kosher salt

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a jar or bowl. Pour vinegar mixture over onions and let them sit. The longer they sit the better. Best if they sit for a day before eating them.

Make the arepas and prepare the sweet potatoes because you can fry them together. Then make the sauces as everything cooks.
Arepas
3 C white corn flour (Masa Harina or any brand of corn flour really)
3 1/4 C warm water
1 tsp salt
Oil

Pour warm water in a bowl and stir in the salt. Mix till dissolved. Add the flour. Knead the mixture. It will be very soft. Make sure there are not any lumps. Let the dough sit for 3-5 minutes. Add oil about 1/4 inch to a skillet and heat. Divide the dough into 8-12 pieces. Roll the piece into a ball and then pat them down into discs with your hand. Press your thumbs around the outside of the disc to form an edge. Put arepas in the oil to cook. Let them get golden brown on each side so it is basically cooked through. Pull them out when they have a dry fried exterior.

Sweet Potato Chips
2 Sweet Potatoes, Thinly sliced
Salt
Oil

Peel the sweet potatoes. Chop off the little ends and then thinly slice the potato. Fry the sweet potatoes in the oil. Let them get crispy. Add some salt when you pull them out of the oil.

Avocado Sauce 
1 avocado
1 C packed Cilantro leaves
1 jalapeno, ribs and seeds moved (I only used part of one)
2 cloves garlic, minced
1 lime, juiced
1/2 C water
1/2 C Olive oil
1 tsp Salt
1/2 C pistachios

Pulse all ingredients except the pistachios in the food processor until incorporated. Then add the pistachios and blend until smooth or little small chunks.

Assembly:

Cut the arepas in half and open. Add the pork, sweet potato chips, and onions. Spread the avocado sauce on the top half of the arepa. Put the two halves together and eat! So yummy!!

White Chicken Enchiladas

2 C cooked, shredded chicken
half an onion, chopped
2 C shredded Monterey Jack Cheese
1 clove minced garlic
3 Tbsp. butter
2 Tbsp. corn starch
2 C chicken broth
3/4 tsp salt
1/2 tsp pepper
1 C sour cream
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 (4 oz) can green chilies
1 tsp lime juice

Preheat oven to 350 degrees. In a medium size bowl mix chicken, onion, 1 C cheese, and garlic. Spoon some chicken mixture into each tortilla and roll the tortillas and place in the pan. In a sauce pan, melt butter and stir in the corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chilies, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil. Pour the sour cream mixture over the enchiladas and top with the last cup of cheese. Bake for 25 minutes.

Chili Verde-Nate’s recipe

Chile Verde

3 pounds boneless pork butt roast, trimmer and cut into 1-inch pieces
1/2 cup water
1/2 teaspoon salt
2 pounds tomatillos, husked
1 pound Anaheim chiles, stemmed, halved lengthwise and seeded
3 jalapeño chiles
1 (14.5 ounce) can diced tomoates
1 Tablespoon canola oil
2 onions, finely chopped
8 garlic cloves, minced
1 Tablespoon cumin
1/4 cup flour
4 cups chicken broth

In a 5 quart Dutch oven combine pork, water and salt. Cover and cook over medium heat for 20 minutes, stirring occasionally. Uncover, increase to medium-high heat and continue cooking, stirring frequently, until all the liquid evaporates and the pork starts to brown. Tranfer pork to a bowl and set aside. Do not clean out Dutch oven. It will be used later.

While pork is cooking, line 2 cooking sheets with foil and spray with cooking oil. Arrange jalapeños and Anaheim peppers, cut side down, on one sheet. (They fit best if placed head to toe.) Place husked tomatillos on the other cooking sheet. Adjust top oven rack to 6 inches below broiler and bottom rack to the lowest position. Broil peppers on the top rack until the skin blackens and are soft, 15 to 20 mins. Rotate the sheet and flip over jalapeños half way through cooking. Put the Anaheim peppers in a ziplock bag and seal. Let them cool for 5 minutes. Broil tomatillos on the top rack until they blacken a little and become soft and begin to burst, about 15 mins. Watch chiles and tomatillos closely so you don’t burn them.

Heat oven to 325 degrees.

Remove the skins of the Anaheim peppers. Chop half of the peppers into 1/2-inch pieces and put in a large bowl. In a food processor, process remaining Anaheim peppers and all of the tomatillos u til smooth. Add those to your bowl of chopped peppers. Add tomatoes and their juice to the food processor and pulse 4 times until coarsely ground.

Heat oil in Dutch oven over medium heat. Cook onions until lightly browned, 6 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly add broth, bowl of peppers, tomatoes and pork into the Dutch oven. Make sure to scrape up any browned bit from the bottom of the pan. Bring to a simmer. Cover Dutch oven and place in oven, on lower rack. Cook for 1 to 1 1/4 hours until pork is tender.

Once chili is done cooking, stem and seed jalapeños. (You can reserve the seeds if you want more heat.) Finely chop jalapeños and stir into chili. Season with salt and cayenne pepper to taste.

We like to serve the chili burrito style with rice and black beans on a flour tortilla.

**The chiles can be roasted and refrigerated up to 24 hours in advance**

Venezuelan Arepas With Chicken Avocado

I made papusas the other day  and bought Masa Harina. This is what you use to make tamales and other Latin dishes. Masa Harina comes in a bigger bag so I needed another recipe to use the flour. I found this recipe and it was delicious! Seriously just give it a try!


2 Chicken Breasts, Cooked and Shredded (1 lb)

Arepas
3 C white corn flour (Masa Harina or any brand of it, Masarepa)
3 1/4 C warm water
1 tsp salt
oil

Avocado Filling
2 Avocados
1 Tbs Mayo (I need to make this again and decide if I will actually add this at all)
1 Tbs + 1 tsp fresh lime juice
1/2 red bell pepper, chopped
3 Tbs white onion, chopped
3 Tbs cilantro, chopped
1/2 jalapeno pepper, chopped (optional)
2 tsp minced garlic
1/2 tsp salt (to taste)
pepper (to taste)

Cook the chicken however you may like and shred. Make the arepas. Preheat the oven to 350. Pour warm water into a large bowl. Stir in salt to dissolve. Pour the corn flour/Masa Harina in and start kneading (It is very soft if you have never used this type of flour before) Squeeze out any lumps with your hands. Allow the dough to sit for 3-5 minutes. Divide dough into 8-12 pieces depending on how big you want the arepas. Roll the piece into a ball and then pat them down into discs with your hand. Press your thumbs around the outside of the disc to form an edge. Discs should be about 4 inches in diameter. Set discs on a baking sheet as you form them.
Add oil to a skillet and heat. Put the arepas in the skillet to brown. About 4 minutes per side or until they have brown spots on each side. Set them back on the baking sheet. Sear each arepa. Put them in the oven on the baking sheet or directly on the racks. Cook for 15-20 minutes or until they are cooked through. Take them out and let cool. In the meantime make the avocado filling.
Filling: In a medium bowl smash the avocados. Then add the mayo and lime juice. Add the chopped bell pepper, onion, cilantro, jalepeno, garlic, and shredded chicken. Salt and pepper to taste.

Cut open the arepas and fill them with the avocado mixture and eat!

Pork Carnitas

The longer this cooks the more tender the meat gets. It is delicious! We love eating street taco pork carnitas.


2 1/2 lbs pork shoulder (or pork butt)
1 Tbs lime juice
2 tsp coarse sea salt
2 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp oregano
1 tsp onion powder
1/2 tsp black pepper
garlic salt

Cut the pork into smaller chunks and remove any excess fat. Place pork in the crock pot. Add the rest of the ingredients minus garlic salt together in a bowl then coat the meat with the spices. Cover and cook on high for 4 hours. When tender, shred the meat. Salt the pork with garlic salt as desired. Serve pork carnitas on corn tortillas with any toppings. We eat it with onions, cilantro, lime juice, and guacamole.

"Huevos Rancheros" Tostadas

So this isn't technically huevos rancheros, because it doesn't have the huevos rancheros sauce. I heard it called this and now I don't know what else to call it. But it is good. We eat it for dinner.

Tostadas

1 Can of Refried Beans

Cheddar Cheese

Fried Eggs (One egg for as many tostadas as you want.)

Cilantro

Tomatoes Diced

Lettuce Shredded

Avocado Salsa

2 Medium tomatillos, husked 

1/2 jalapeno sliced and seeded (If you like some heat.)

1 Avacado

1/4 C Cilantro

1/2 of a lime juice

salt

For the salsa, combine all ingredients in a food processor and blend together until it is mostly combined. You can leave chunks or you can blend it till it is nice and smooth.

Fry eggs in a pan. We usually cook them over easy or over medium, so the yolk is still runny. While the eggs are cooking pull out your tostadas. Warm up the refried beans in the microwave. You can make each tostada on everyone's individual plates. Spread a layer of refried bean on the tostada. Sprinkle some cheese on top of the beans. Place a small amount of lettuce on top. Then place the fried egg on top. You can add diced tomatoes and cilantro. Don't forget to add the avocado salsa. It is so good!

Crunch Wrap Supreme

This is a pretty simple dinner, but so delicious!

Big flour tortillas (Burrito style are best)
1 lb Ground Beef
1 Packet Taco Seasoning
Sour Cream
Nacho Cheese (You can buy or make your own. I've done both and they are both delicious!)
Tostadas (If you don't have this, you can use tortilla chips.)
Tomatoes Diced
Lettuce Shredded

Salsa or Hot Sauce Optional for spreading on it while you eat.

First cook your beef. Then add the taco seasoning. While the beef is cooking, dice the tomato and lettuce. Get all the rest of your ingredients out on the table. Once the beef is cooked you will assemble the wrap. Lay a tortilla flat. In the middle of the tortilla spread some sour cream around, leaving about 1-2 inches around the tortilla without anything on it. Then spread nacho cheese sauce. Next add the meat on top of the sour cream and queso. Add tomatoes and lettuce as desired. Lastly put the tostada on top of all the other ingredients. (I put the tostada last so that it hopefully hold the other ingredients in as you fold and flip. Now fold the sides of the tortilla to the middle. Do this all the way around the tortilla. Even with burrito tortillas, the burrito will not cover it completely. You can cook it as it is, OR we double wrap ours. So we lay another tortilla down, flip the wrap onto the tortilla so the open side is down on the new tortilla. Then fold the sides of the tortilla to the middle.

Now you can use a panini press to cook the wrap. Before we had a panini press I would just heat up two pans. I would put the wrap in one pan and place the other hot pan on the top of the wrap. Let it cook until the tortilla is a little crispy.

Hopefully this makes sense and you enjoy!

Black Bean Avocado Salsa

Black Bean Avocado Salsa

 6 roma tomatoes, diced
3 avocados, diced
1 can white sweet corn (Save drained juice and set aside)
1 (16 oz) can black beans, drained and rinsed
3 green onions, chopped

Mix all of the above together. Save the juice from the corn for the dressing.

Dressing:
1 dry package Good Seasonings Italian salad dressing mix
2 Tbsp. oil
1/4 c. white vinegar
1/4 c. saved corn juice, add water if  there isn't enough juice

Mix dressing ingredients together and pour over first mixture. Refrigerate until ready to serve. Serve with tortilla chips.

Mexican Quiche

I remember I found this in the Friend magazine and tried it. I just recently made it again. It was a nice alternative to tacos. It was delicious and easy.

1 1/2 lbs. ground beef
1/2 C water
1 package taco seasoning
1 can (15oz) black beans, drained
4 eggs
3/4 C milk
1 1/4 C biscuit mix
1 C sour cream
(These next ingredients you can have as much or as little as you want for the topping.)
2 1/2 C chopped lettuce
2/3 C chopped tomato
1/4 C chopped green pepper
1/2 C sliced olives, drained
2 C grated cheese

Brown the beef, drain off the grease. Stir in the water, taco seasoning and black beans. (I often do not add water with my taco seasoning.) Simmer for 5 minutes, stirring occasionally. Spread meat mix evenly in a greased 9x13 pan. In a medium bowl, beat eggs and milk together. Blend in the biscuit mix. Then slowly pour the biscuit mixture over the meat mixture. Bake at 400 for 20-25 minutes or until golden. Cool for 5 minutes. Spread the sour cream over the top. Layer the lettuce, tomato, peppers, and cheese on top.

Cream Cheese Crockpot Chicken (w/ Rotel)

Quick, easy dinner. Bo loved it. You can serve over rice or in a tortilla, or eat it as is.

INGREDIENTS

1 bag of frozen chicken breast tenderloins (2.5-3 lb. bag, you can use breasts too)

8 oz block of cream cheese (don't use fat free! 1/3 less fat or regular is best)

1 can of black beans, drained and rinsed

2 C of frozen corn

1 can of Rotel: Diced tomatoes and green Chilies

INSTRUCTIONS

Put frozen chicken in the crock pot. Put cream cheese on top of chicken. Dump in black beans, corn, and can of Rotel. Cover and cook in your crock pot on low 6-8 hours. 

Shred the chicken or just leave it as tenderloins when done. (We shredded) Delicious on top of rice or used as taco meat. 

Makes 6-8 servings.

Thanks to the original recipe found HERE.

Southwest Chicken Chop Salad

I made this recipe a while back and then forgot about it until yesterday when Kristin called and asked me if I had a good Mexican salad for Cinco de Mayo. It was really good and I need to make it again. So I am adding it here so I can see it when I look for dinner ideas. I found the original recipe on Lauren's Latest. I made a few modifications to the recipe because I can.

Southwest Chicken Chop Salad

2 cups diced chicken (I used grilled chicken but you could also use rotisserie)
1 green pepper, diced
1 red pepper, diced
1 can black beans
1 cup sweet yellow corn (canned or frozen. if you use canned, just throw the whole can in)
2 roma tomatoes, diced
4 green onions, sliced, white and green parts
1 head romaine lettuce
1/2 bunch cliantro, chopped
2 avocados, diced
2 cups crushed tortilla chips

Dressing:
1/2 cup mayo
1/2 cup sour cream
1 Tablespoon ranch seasoning, (or more if desired)
1 Tablespoon taco seasoning, (or more if desired)
1/2 Tablespoon lime juice
salt & pepper to taste

In a small bowl, combine dressing ingredients and whisk together.

In a large bowl, combine all salad ingredients, except for chips and avocados. Add dressing, chips, and avocados and toss gently. Serve immediately.