• Instant Pot Chipotle Tortilla Soup

    Recipe adapted from Half Baked Harvest

    Ingredients:

    • 2 TBSP olive oil
    • 1 medium yellow onion, chopped
    • 4 cloves garlic, minced or grated
    • 2 poblano peppers, seeded and chopped
    • 1 TBSP smoked paprika
    • 2 tsp. ground cumin
    • salt and pepper, to taste
    • 1-2 lb. boneless skinless, chicken breast
    • 2 (14 oz.) cans fire roasted diced tomatoes
    • 4 c. chicken broth
    • juice of 2 limes
    • 1/2 c. fresh cilantro, chopped, plus more for serving
    • Serve with: sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips

    Directions:

    1.  Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
    2. Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
    3. Ladle the soup into bowls. Top, as desired, with sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips.

    Instant Pot Chipotle Tortilla Soup:

  • Cheesy Green Chili Smothered Chicken Burritos

    Recipe adapted from Carlsbad Cravings.

    Burrito Ingredients:

    • I recipe of Mexican Chicken.
    • 4-6 large flour tortillas
    • 1 c. shredded cheddar cheese

    Cheesy Green Chili Sauce Ingredients:

    • 2 TBSP olive oil
    • 1 TBSP butter
    • 3 TBSP flour
    • 2 c. chicken broth, warmed
    • 1/2 tsp. cumin
    • 1/4-1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 c. sour cream
    • 1/2 4 oz. can mild chopped green chilies, or more to taste
    • 1 1/2 c. shredded sharp cheddar cheese

    Directions:

    1. Prepare Mexican chicken per recipe and drain the excess liquid.
    2. For each tortilla add 1/2 c. (or more) of the Mexican chicken and desired amount of cheese, and roll the tortillas up.
    3. Toast the burritos on a skillet.
    4. Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.
    5. Top burritos with sauce.

    Cheesy Green Chili Smothered Chicken Burritos:


  • Mexican Chicken (For Burritos)

    This chicken is so flavorful. It’s definitely the go to for burrito and enchilada filling.

    Recipe from Carlsbad Cravings.

    Ingredienst:

    • 2 lb. chicken breasts
    • 1 TBSP olive oil
    • 1/2 c. medium salsa 
    • 3-4 TBSP brown sugar
    • 1 4 oz. can mild diced green chilies
    • 1 14.5 oz. can fire roasted diced tomatoes, drained 
    • 1 TBSP chili powder
    • 1 1/2 tsp. salt
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2 tsp. ground chipotle chili powder 
    • 1 tsp. liquid smoke

    Directions:

    1. Mix salsa through liquid smoke in crockpot. Rub chicken with olive oil and add to crockpot, and spoon some of the sauce over the breasts.
    2. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
    3. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid.

    Chicken Burrito Filling:

  • Taco Salad with Baja Lime Dressing

    Adapted from Half Baked Harvest.

    Salad Ingredients:

    • 2 TBSP olive oil
    • 1 lb. ground chicken
    • 2-3 tsp. chipotle chili powder
    • 1 TBSP smoked paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. garlic powder
    • Salt and pepper, to taste
    • 1/2 c. water
    • 1/3 c. cilantro, chopped
    • 6 c. mixed leafy greens or Romaine lettuce
    • 1 c. grape tomatoes, halved
    • Roasted corn
    • 1 can black beans, drained and rinsed
    • 1 avocado, sliced
    • 1 mango, diced
    • crushed tortilla chips or strips

    Baja Lime Dressing Ingredients:

    • 1 c. plain Greek yogurt
    • 1/4 – 1/2 c. mayo, optional
    • juice of 2 limes
    • 1 TBSP apple cider vinegar
    • 2 tsp. honey
    • 1 jalapeño, seeded if desired
    • 1 TBSP pickled jalapenos with juice, to taste
    • 1/4 c. fresh cilantro
    • Salt, to taste
    • 1 TBSP chopped fresh chives, optional

    Directions:

    1. Heat the olive oil in a large skillet over medium high heat. Add the ground chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
    2. To make the dressing. Combine all ingredients except the chives in a blender and pulse or food processor until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
    3. In a large salad bowl, combine the greens, black beans, tomatoes, roasted corn, avocado, and mango. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy! 

    Taco Salad with Baja Lime Dressing:

  • Black Bean and Spinach Smothered Burritos

    Adapted from the Garden Grazer.

    Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/4 c. tomato paste
    • 1/4 c. flour
    • 2 tsp. cumin
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. chili powder
    • 1/4 tsp. smoked paprika
    • 3 c. water
    • Salt and pepper to taste

    Burrito Ingredients:

    • 15 oz. can black beans, rinsed and drained
    • 15 oz. can corn, rinsed and drained
    • 6 oz. fresh baby spinach
    • 6 green onions, thinly sliced
    • 1/3 c. cilantro, chopped
    • 2 tsp. cumin
    • 8 oz. pepper jack cheese, shredded
    • 4 large flour tortillas 

    Sauce Directions:

    1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, chili powder, and smoked paprika. Cook 1 minute, whisking.
    2. Whisk in water, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt and pepper to taste and set aside.

    Burrito Directions:

    1. Preheat oven to 375.
    2. Saute the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
    3. In a large bowl, combine black beans, 1/2 of the cheese, wilted spinach, corn, green onions, 2 tsp. cumin, and cilantro.
    4. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
    5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
    6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining cheese on top.
    7. Bake about 20 minutes.

    Black Bean and Spinach Smothered Burritos:

  • Mexican Street Corn with Lime Crema

    Mexican Street Corn with Lime Crema is delicious and such a crowd pleaser!

    Most Mexican street corn recipes use mayonnaise, and I’ve seen some with yogurt, but this one has sour cream, which I love!

    Recipe from All The Healthy Things.

    Ingredients:

    • 1 tsp. chipotle powder or chili powder
    • 1 tsp. paprika or smoked paprika
    • 1/4 – 1/2 tsp. cayenne pepper (optional if you like a little heat)
    • 1 tsp. salt

    For the Lime Crema:

    • 1/4 c. sour cream
    • 2 TBSP fresh lime juice
    • 1/2 tsp. finely minced garlic
    • 1/2 tsp. salt

    Additional Toppings: cilantro, finely diced red onion, crumbled feta or cotija cheese, and lime wedges

    Directions:

    1. Preheat an oven to 425 degrees.
    2. Brush the corn with oil and then wrap each ear of corn individually in foil. Place in the oven to roast for 25-30 minutes or until tender. (Alternatively, you can grill the corn on an outdoor gas or charcoal grill)
    3. While the corn cooks, make the lime crema by combining the sour cream, lime juice, minced garlic, and salt.
    4. When the corn is tender remove it from the oven and unwrap. At this point, if you have an indoor grill plan, you can cook the corn on high heat for a few minutes on each side to get a little extra color and char on the corn.
    5. When the corn is finished cooking. Sprinkle on the chipotle powder, paprika, cayenne pepper, and salt. Next spread the lime crema in a thin layer over the corn until well coated. Finish the corn with crumbled cheese, red onion, cilantro, and a generous squeeze of fresh lime juice. Serve immediately and enjoy!

    Mexican Style Street Corn with Lime Crema:

  • Mexican Breakfast Casserole

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    This picture stinks…will update the photo when we make again.   This casserole is so good and feeds a crowd.  We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.

    Definitely making this again and especially when we have guests over.

    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 16 eggs or 32 oz. carton of egg beaters
    • 1 red pepper, diced
    • 4-6 green onions, chopped
    • 4 quality corn tortillas cut into ½ x 1 inch slices
    • 1 ¾ c. shredded Mexican cheese blend
    • 1 tsp. salt or 1 tsp. of taco seasoning
    • Pepper
    • 1 bag of frozen hash browns – about 6 c. hash browns, defrosted
    • ¼ c. + 2 TBSP taco seasoning (1.5 packet)
    • 6 TBSP melted butter

    Serve with salsa, green onions, cilantro, sour cream, etc.

    Directions:

    1. Preheat oven to 325*
    2. Spray a 9×13 pan with cooking spray
    3. In a large bowl combine eggs through pepper and pour egg mixture into pan
    4. In another bowl combine the hash browns, taco seasoning and melted butter, and toss to coat.  Evenly place hash browns over egg mixture.
    5. Bake at 325 for 50-60 minutes until the center is set and hash browns are crisp.  You may want to put it under the broiler at the end to crisp up the hash browns.

    Mexican Breakfast Casserole:
    5star

     

     

  • Chicken Carnitas Tacos

    DSC_0938

    My new favorite chicken tacos!!!!!!!!! These tacos have a slight kick, so if you don’t like spice reduce the chili powder.

    I prefer to cook boneless chicken in a crockpot on HIGH for 2 hours, but you can always lengthen the cooking time and cook on low (the usual cooking time conversion is when you cook on low you double the high cooking time, so in this case it would be low for 4 hours).  The original recipe call for cooking on low for 6-8 hours.

    Recipe adapted from Closet Cooking.

    Ingredients:

    • 1 1/2 lbs. chicken breasts
    • 3/4 c. orange juice (~2 oranges)
    • 1/4 c. lime juice (~2 limes)
    • 4 cloves garlic, chopped
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1 tsp. oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 cup cilantro, torn
    • Toppings: Salsa, tomatoes, sour cream, cheese, etc.
    • Limes, cut into wedges

    Directions:

    1. Place the chicken in the crockpot.
    2. In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
    3. Cook on HIGH for 2 hours or until tender.
    4. Remove chicken from crockpot and shred. Reserve the juices.
    5. Spread the chicken out in a single layer on a baking sheet and add 1/4 c. of juices and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 c. of the juices, mix everything up and broil for another 5 minutes. Remove from oven and mix in another 1/4 c. of the juices.
    6. Assemble the tacos on the tortillas with the chicken carnitas along with the  cilantro salsa and whatever toppings you like and serve with the lime wedges.

    Chicken Carnitas Tacos:

    5star

     

  • Mexican Quinoa Salad

    DSC_0590

     

    Don’t be scared of quinoa if you’ve never had it.  Quinoa is very healthy for you and has lots of fiber and protein, and it’s actually very tasty.  There are a couple of varieties: red and white.  I personally prefer the red just because it visually looks more appealing and looks more gourmet.  The red quinoa is harder to find and is generally more expensive than the white, but use what you like.

    This salad is very flavorful and makes for an excellent side dish.  It’s also great for a picnic or potluck because it doesn’t need to be kept cold.

    Recipe adapted from Jeanette’s Healthy Living.

    Ingredients:

    • 1 c. uncooked quinoa (whatever color you prefer)
    • 2 c. water
    • 2 tsp. olive oil
    • 3 c. corn
    • 2 cloves garlic, minced
    • 2 1/2 cups cherry tomatoes, halved
    • 1 1/2 c. cooked black beans
    • 1 c. cojita or feta cheese, crumbled
    • 3 TBSP fresh cilantro, minced
    • 3 TBSP scallions, minced
    • 2 limes, juiced
    • 1 1/2 tsp. chili powder
    • a few dashes of cayenne pepper (can omit)
    • 2 TBSP extra virgin olive oil
    • sea salt, to taste
    • fresh ground pepper, to taste

    Directions:

    1. Rinse and drain quinoa thoroughly in cold water before cooking.  Place quinoa and water in a saucepan and bring to a boil.  Reduce to a simmer, cover and cook until all water is absorbed, about 15 minutes. Fluff with a fork.
    2. Meanwhile, heat olive oil in a large skillet. Saute corn and garlic until corn has some brown spots (that’s the caramelization that makes the corn even sweeter). Transfer to a large bowl and toss in the quinoa and the rest of the ingredients. Season to your liking with additional chili powder, cayenne pepper, salt and pepper.

    Mexican Quinoa Salad:

    5star

  • Chicken Posole

    DSC_0539

    This Posole is so easy to make and so good.  Ellie, the pickiest of pickiest eaters ate this dish and she proclaimed it delicious and 5 star worthy!  Wow!!  She did ask “what is that mushy vegetable?”  I told her corn because she “tried” hominy a few days ago and said she didn’t like it, but she liked the “corn” in the Posole.  So in our house we had chicken and corn soup. 😉

    Prepared once again in October, 2018 and this soup was loved by all!

    Recipe adapted from Cooking Light, April 2014

    Ingredients:

    • 10 canned tomatillos or 1.5 lb fresh dark green tomatillos (about 14 +/-)
    • 1 bunch of cilantro
    • 2 tsp. ground cumin
    • 2 tsp. dried oregano
    • 1 tsp. black pepper
    • 1 TBSP olive oil
    • 1 c. chopped onion
    • 2 garlic cloves, chopped
    • 3 chicken breast halves, cut up in bite size pieces
    • 6-7 c. chicken broth
    • 2 cans hominy, drained
    • Limes, quartered
    • Serve with roasted poblanos and cilantro, optional

    Directions:

    1. If using fresh tomatillos, boil them until they turn color (dark green to army green) and soften; combine tomatillos through black pepper in food processor, and process until almost smooth.
    2. Heat a soup pot oven over medium high heat.  Add oil to pan; swirl to coat.  Add onion and cook for 4 minutes; then add garlic and saute for 30 seconds.
    3. Add the chicken and saute until the outside of the chicken is no longer pink.
    4. Add the tomatillo mixture, broth, and hominy and bring to a boil. Reduce heat and simmer until chicken is cooked through.
    5. Serve with limes.

    Chicken Posole:

    5star