The sour cream adds a cooling effect to the sauce, and the tortilla chips baked into the cheese give another dimension to the lasagna you won’t understand till you take a bite…Read More...
You aren’t eating a taco, but everything tastes so similar. There are layers of texture and flavor that you don’t want to understand, you just want to eat them…Read More...
Yes. Everyone needs to make enchiladas at home. It’s so easy, and so insanely delicious, and just as easy to make for two or twenty. You don’t need an insane amount of ingredients, and not a lot of prep time or cook time is involved. Did I already mention it’s delicious? (Because one time just isn’t enough.)
Here’s what you’ll need:
10 flour tortillas
4 chicken fillets, butterflied to make 8 fillets
2-3 green bell peppers, thinly sliced
1/2 cup heavy cream
1 8-ounce jar of salsa
1 cup shredded cheese
Heat a little oil in a pan and place the chicken fillets in one even layer on a high flame. Sprinkle over taco seasoning and salt on one side then flip the chicken over and sprinkle some more on the other side to taste (I used about 1 heaping tsp of taco seasoning in total for the chicken). Once the chicken is a little charred on both sides take it out of the pan and let it rest for a few minutes before cutting it into thin strips. In the same pan stir fry the sliced bell peppers for a couple of minutes and turn off the heat.
In a small bowl mix the cream, half the salsa, 1/2 tsp taco seasoning and a pinch of salt together. Then take a 13×9 in baking dish and lightly grease it so the tortillas don’t stick.
Now it’s all about making an assembly line. Start filling each tortilla with some chicken, bell peppers and a tsp of salsa, roll it up and place it into the dish. Make sure you evenly split the chicken and bell peppers between each tortilla. Once your dish is full of rolled up tortillas pour over the cream and salsa mixture and sprinkle the shredded cheese on top. Bake in a 380 F oven for about 25 minutes or till the cheese is a light golden color and the sauce is bubbling.
Fajita’s need no introduction. You order them at a restaurant and you need an extra table to fit all the sides, but my motto is simplicity, so here’s a recipe that takes no longer than 30 minutes to make! The only thing that I insist you use while cooking is a griddle pan, because it makes the chicken taste so much better!
Here’s what you need for about 8 fajita’s
8 tortillas (prepare according to package instructions)
1/5 pound chicken fillets, butterflied
1 tsp taco seasoning
salt and pepper to taste
2 bell peppers, thinly sliced
1 onion, thinly sliced
salsa, for serving
oil for cooking
Sprinkle the taco seasoning and salt and pepper to taste over the chicken fillets.
Heat your griddle pan on a medium heat. Once it’s hot add around 2 Tblspn oil and spread the vegetables over evenly. Sprinkle with some salt and pepper. After a few minutes flip the veggies over. Once the veggies begin to char, add the chicken to the pan. I usually just add the chicken on top of the veggies, then once it starts cooking I move the veggies to the side and place the chicken directly on the pan, and it doesn’t stick, but still gets charred. Flip the chicken after 5 minutes and let it cook for another 3-4 minutes before turning off the heat. Then all you have to do is slice the chicken and split charred goodness between tortillas, top with salsa and eat! You can add shredded cheese, lettuce, guacamole and all the extras, but try it with some simple salsa first and you might just skip the rest! And also, there’s a fine line between grilled chicken and veggies and burned chicken and veggies, so if you notice everything turning black very quickly, lower the heat!
…The eggs are just a vessel used to hold a variety of fresh and vibrant flavors, and this burrito version is great…Read More...