Tag Archives: flour tortillas

Burritos with Pork Carnitas

2 Aug

We love a good burrito in my household. I’ve tried lots of different combinations, most of which I have shared on here. Tonight, we did a new combination and here it is!

Burritos with Pork Carnitas

Burritos with Pork Carnitas

– Large, burrito-size flour tortillas
– Cilantro-Lime Rice
– 1 can black beans
– Pork Carnitas (My pork butt wasn’t boneless, I didn’t cut it up, and cooked it in the slow cooker on low for 8 hours. Still did the broiler part, the crispness is the best part!)
– Shredded cheese
– Salsa (I really wanted pico de gallo, but wasn’t up to making it and couldn’t find it at the store I went to today!)

Heat each tortilla for a few seconds on each side in a large skillet over medium-low heat. Remove tortilla, and spoon in some of each of the fillings listed above. Roll the bottom of the tortilla over the fillings, fold in the sides, and continue to roll. I made 8 burritos, although the last 2 were a little skimpy on the black beans.

Finished Burritos with Pork Carnitas

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Quesadilla Chicken Sandwich

22 Jun

When my daughter asked for Cilantro Lime Rice for dinner, I knew that I wanted chicken to go with it. I just wanted to come up with something a little different. I really wanted Fiesta Lime Chicken, but neither of my kids is a big fan of how it looks. So, inspired by the Quesadilla Burger at Applebee’s, which I love as well, I decided it might be interesting to put the grilled chicken breasts in tortillas, along with the sauce and shredded cheese used in the Fiesta Lime Chicken. It was a big hit, and I’m sure I will make it again!

Quesadilla Chicken Sandwich

Quesadilla Chicken Sandwich

What you need:

Marinade for chicken:
1 cup chicken broth
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila, optional

Sauce for quesadillas:
1/2 cup salsa
1/2 cup ranch dressing

4 boneless, skinless chicken breasts, pounded thin
8 8″ flour tortillas
Butter or olive oil
Shredded Mexican blend cheese

How to make it:

In a small bowl, combine all the marinade ingredients. Place chicken in a gallon size zipper bag or large baking dish and pour the marinade over chicken. Fully coat the chicken in the marinade, seal bag or cover the baking dish, and refrigerate for 2-3 hours or overnight.

Remove chicken from marinade, and discard any remaining marinade.  Grill chicken until cooked through juices run clear.

In a small bowl, mix together the salsa and ranch dressing.

Heat a large skillet or griddle over medium heat. Spray with olive oil or butter one side of a tortilla. Place it sprayed/buttered side down on the skillet or griddle. Place shredded cheese on the tortilla, then the grilled chicken breast, then the salsa/ranch sauce, and a little more cheese. Spray with olive oil or butter one side of another tortilla, and place it on top with the sprayed/buttered side up. Cook for a few minutes until the bottom tortilla is browned, then flip to cook the other side. Repeat for the remaining tortillas.

Cut the finished sandwiches into fourths (I used a pizza slicer). Each of us ate 2 of the fourths, they were very filling! So, we had plenty of leftovers to enjoy again the next day for lunch.

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Chicken Enchiladas with Creamy Green Sauce

14 Oct

From time to time, I’ve gotten tomatillos from Bountiful Baskets Mexican packs or when they were on sale at the store.  They had them available through the Sunizona FarmBox program, so I got 1 pound of them.  I usually make Salsa Verde and just use it over chicken rolled in tortillas, but I always felt it was a little lacking.  So, I decided to build on another enchiladas recipe I’ve made to make a creamy salsa verde sauce instead.  It was perfect!  I really enjoyed it, and so did the rest of my family.

Chicken Enchiladas with Creamy Green Sauce

Chicken Enchiladas with Creamy Green Sauce 

What you need:

1 Tbsp butter
1 cup chopped onion
2 cloves garlic, minced
2 cups cooked chicken, chopped or shredded
1/4 cup butter
1/4 cup flour or cornstarch
1 cup Salsa Verde
1 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn or flour tortillas (I used 8″ flour tortillas and used only 10 instead of 12)

How to make it:

Preheat the oven to 350 F.  Spray a 9×13 pan with non-stick cooking spray.

In a medium skillet, melt the 1 Tbsp butter, and cook onions and garlic until softened.  Stir in chicken, cook for a few minutes more.  Remove from heat.

Meanwhile, in a medium sauce pan, melt the 1/4 cup butter.  Blend in flour and cook for 3-5 minutes.  Whisk in the Salsa Verde and chicken broth, making sure there are no lumps.  Cook, stirring, until sauce boils and thickens.  Remove from heat.  Stir in sour cream and ½ cup cheese.  Then, stir ½ cup of the sauce into the chicken and onion mixture.

Heat a small skillet over medium low heat.  Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll.  Spoon the chicken mixture onto one end of the tortilla and roll up.  Place in 9×13 pan.  Repeat for remaining tortillas.  Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.

Bake uncovered for 20-25 minutes.  Allow to cool and serve.

One of the Chicken Enchiladas with Creamy Green Sauce

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Turkey Quesadillas

29 Nov

We are still working on all the leftover turkey here!  My husband had wanted enchiladas, which I didn’t have enough time to get together, so we had quesadillas instead.  To start, I put 2 cups chopped turkey and 2 cups salsa in a skillet over medium-low heat and cooked about 15 minutes to let the salsa set in to the turkey.  Then, in a different skillet, I put a tortilla (these are the small flour tortillas from Bountiful Baskets), then some of the chicken and salsa mixture, then shredded Mexican blend cheese, and folded the tortilla over.  I cooked for a few minutes on each side until the tortilla browned.  I then served with sour cream and homemade guacamole.  It was a big hit in my house!

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Guacamole Turkey and Roast Beef Wrap

9 Feb

This afternoon, I finally got around to making Guacamole using all the ingredients from my guacamole pack.  The avocados were beautiful, and the guacamole turned out amazing!  I ended up with about 5 cups of guacamole.

So, I needed to find a use for some of the guacamole, besides just eating it.  I ended up not having a lot of time for dinner prep tonight, so I decided to make some wraps.  I had recently gotten some large flour tortillas out of the freezer, so they were thawed and ready to go.  I briefly heated up each side of the tortilla, spread some guacamole at one end, laid down turkey and roast beef deli meat, then some sliced swiss cheese, and some lettuce.  I rolled it up, cut it in half, and had a very delicious dinner that my husband and kids were very pleased with!

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Roasting Hatch Green Chiles

28 Oct

Just before I started this blog, one of the extra offerings for Bountiful Baskets was 30 pounds of Hatch green chiles.  I cooked with some tonight, so I wanted to go back and share the process of preparing the chiles.

I did not order them, but a friend did and was looking to share, so I hopped on the opportunity to get some.  I don’t use green chiles a lot, but the Hatch green chiles are supposedly some of the best, so I wanted to see what it was all about.  First, I had a hard time imagining what 30 pounds of chiles would look like, but apparently they come in a large burlap sack.  The second that sack was opened, wow, the smell of the chiles was amazing.  I got 5 pounds from my friend, as shown in the picture above, plus a few more in my basket that week.

Once I got them home, I washed and dried all of them.  I started up the grill, and put the chiles directly on the grill, in batches.

My backyard smelled amazing!  You want to grill them, turning every so often, until the skins are mostly blackened. The next step is to put them in a zipper bag or sealed container to let them steam for about 20 minutes.  This allows you to be able to get the skin off very easily.

Once you remove them from the container, you remove the blackened skin, and hopefully, it will just flake off easily using your hands.  (NOTE: When handling you chiles, you may want to wear gloves to protect your skin.)  Once the skin is removed, cut off the cap, slit open, and remove the seeds.  Dice, the chiles, then divide in containers for later.  I chose to put 1 cup of diced green chiles into snack size zipper bags.  I was able to get 7 1 cup bags of chiles out of the 5 pounds I started with.

I made a green chile mac & cheese with one bag, enchiladas with another bag, then put the rest in the freezer.  Before I put them in the freezer, I made sure to remove as much air as I could from the bag.  Tonight I pulled out one of the bags to make breakfast burritos, that also had onion, turkey breakfast sausage, scrambled eggs, and shredded Mexican blend cheese.

I used the large tortillas from Bountiful Baskets, and assembled them like I did for the Steak, Egg, & Potato Burritos.  My husband commented that these were the best breakfast burritos I’ve made for him yet, and wanted to know what I did differently.  Must have been those wonderful Hatch chiles!

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Slow Cooker Sour Cream Salsa Chicken

14 Oct

I can’t remember where I first got this recipe, but I used to make it quite often.  I hadn’t made it in quite a while, so my husband suggested it for dinner this week.   It is a short ingredient list, and once you make it, there are a variety of things you can do with it.  I make a package of Spanish rice to mix in with it, then make burritos.  You could make tacos, quesadillas, enchiladas.

Slow Cooker Sour Cream Salsa Chicken

1.5-2 lbs boneless, skinless, chicken breasts
1 packet taco seasoning mix
1 16 oz jar salsa
2 Tbsp. cornstarch
1 8 oz package sour cream

Spray slow cooker with cooking spray. Add chicken breasts. Sprinkle chicken with taco seasoning, top with salsa. Cook on low for 6-8 hours, or on high for 3-4 hours. When ready to serve, remove chicken and shred. Put the cornstarch into the salsa mix in the slow cooker and stir well. Stir in sour cream and mix well. Place chicken back in slow cooker and blend in with salsa mixture.  Serve as desired.

How I use this:

Prepare 1 package of Spanish rice according to package directions.  Stir in with chicken.  Heat a large skillet over medium-low heat.  Add a large tortilla (I use the 12 in flour tortillas from Bountiful Baskets).   Place about 1 cup of the chicken/rice mixture toward one side of the tortilla.  Sprinkle Mexican blend shredded cheese over the mixture.

Fold the side, top and bottom over the mixture, then fold it all over on the remaining flap. Cook for a few minutes, then flip and cook for a few more minutes, until both sides are golden brown.

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Fish Tacos with Avocado Cream Sauce

26 Sep

This is a great recipe I got from Lori over at My Kinda Rain.  Since I get tortillas and the Mexican themed veggie pack regularly from Bountiful Baskets, this has become a regular in our house when avocados are available and cheap.  I have played around with this recipe a bit, I don’t think I’ve made it the same way twice, but every time it has turned out great.  So, I will go through the recipe and talk about some of the alternatives I have done.

First, you make an avocado cream sauce.  For this you need:

1 avocado
1/2 cup sour cream
Lime juice
Onion (I’ve used yellow, red, or green, I think my favorite is red onion)

I now also on occasion add:

Garlic, minced or garlic salt, usually 1/4 to 1/2 tsp
Cilantro
Tomato, diced

This time, I used all of the above when making the sauce because I had cilantro and tomato on hand that needed to be used before it went bad.

Next, you cook the fish.  You need 1 lb of white fish, I use either cod or tilapia, depending on what I can get on sale.  You add 1-2 Tbsp of oil, I use olive oil, to a skillet.  Season the fish with lemon pepper seasoning and pan fry fish.

Cook until fish is no longer translucent and easily flakes with a fork.  Flake fish apart with a fork.

Next, you put together the tacos.  I usually use small flour tortillas, but have used small corn tortillas as well.  I add a tortilla to a small skillet, then put the fish, avocado cream sauce, and cabbage or lettuce.

I fold the tortilla over the topping, cook it for a few minutes, then flip and cook for a few minutes, until both sides are just starting to brown.

I usually serve this with Spanish rice and black beans.  I was worried that my girls wouldn’t eat these because it has fish, but they both eat these up!

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Steak, Egg, & Potato Burritos

9 Sep

For last night’s dinner, I decided that I would make burritos.  I had large flour tortillas in my freezer from 8/27 Bountiful Baskets.  I also had steak leftover from a couple of nights ago, plus the roasted corn salsa I made.  I had roasted Poblano peppers on the grill last week that had been in my 8/27 Bountiful Baskets Mexican pack.  And, we need to work through the 15 pounds of potatoes we still have.

First, my brother-in-law helped by washing, peeling, and dicing the potatoes, about 2 pounds of russets.  I put some olive oil in a large skillet and started cooking half of the potatoes.  After cooking for a few minutes, I added some diced onion and the Poblano pepper.  I cooked until the potatoes started to soften and brown, then added in the cut pieces of steak.  Meanwhile, in a separate skillet, I scrambled 6 eggs.  I mixed this all together in a bowl and started the process again to use up the other half of the potatoes.  I had to do it in 2 parts because my pans weren’t big enough for all of it at once.

Once the filling was complete, I cleaned the large skillet and added it to medium-low heat.  I placed a tortilla in the pan, added some of the filling toward one side of the tortilla, and sprinkled on Mexican blend cheese.

Fold over the side of the tortilla closest to the filling over the filling.

Next, fold over the top and bottom of the tortilla.

Finally, fold the section with the filling over to complete the burrito.

Brown on that side for a few minutes, then flip the burrito over and brown on the other side for a few minutes.  Remove from pan and serve.  I served mine with roasted corn salsa over it.

Yum!  Since I get 3 dozen of the large tortillas in the tortilla pack from Bountiful Baskets, I’m always playing around with fillings for burritos.

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