I can’t remember when I first tried Chilaquiles. I feel like maybe it’s always been a part of soul. I am part chilaquiles. Kyndlequiles. ANYWHO. It’s a pretty simple concept: crispy tortilla, flavorful sauce, and a protein. The real variation comes with what sauce or salsa is used. I make a quick, simple but crazy delicious warm salsa. But you can also do a mole, verde or store bought enchilada sauce! Leggo.
- 2 cups water
- 2 serrano peppers
- 1 jalapeno (seeded or unseeded. You’re spice call)
- 2 big tomatoes
- 1/2 onion
- 5 cloves of garlic
- 1/4 cup cilantro
- 1 lb ground beef
- 2 eggs
- 2 cups corn tortilla chips
- 1.5 cups mozzarella cheese
Preheat the oven to 375.
Salsa! Turn the broiler on high. Chop tomatoes into large chunks, separate onion layers, and if they’re unseeded poke each pepper with a knife (or they will explode). Spread on a sheet tray and broil until the begin to get some color – watch them!!! Get a sauce pan on the stove – add the water, broiled veg, garlic, and cilantro. Bring mix to a boil until everything in the party softens. You can then use an emersion blender or legit blender to blitz it down. Return to the sauce pan and simmer until it has reduced by 25%. You want a pretty thick salsa. Add a pinch of salt!
Whip two eggs in the bowl – toss in the chips! Gently fold so that every chip is coated in egg.
Brown off the beef! Pour of excess grease.
ASSEMBLE! In an oven safe dish begin to pile: chips, meat, salsa, cheese. I like to do two layers which turns this into a casseroleish deal. Bake for 20 mins until the cheese melts. Top with sour cream, avocado and cilantro.
Let’s face it- eating out at lunch time is fab. It requires zero planning and it’s always yummy. BUT it also gets spendy and you can’t control the calories. Here’s my go quick lunch. Be sure to use a small avocado! There is such thing as a too much of a good thing….
Avocado Tuna Salad
- 1 pack or can of tuna
- 1 small ripe avocado
- 1 T chopped cilantro
- 1 teaspoon diced jalapeño
- Dash of red wine vinegar
- Juice of one half of a lime
- 1 good pinch of course salt
- Pepper to taste
Dice the avocado like normal but try to leave a small rim of avocado still intact along the entire peel. Mix all ingredients including your diced avocado together -the avocado will act as your binding fat- giving it that mayo feel! Serve back in the avocado! Yummmmmm
Chipotle Chili Powder is no joke. That has been my take away point from today. This is my take on a few pintrest recipes meshed into one. It’s creamy, fresh and healthy. Oh, and really spicy. It only takes about 20 minutes start to finish.
Creamy Avocado Zoodles with Chipotle Lime Shrimp
- 1lb shrimp (I like to leave the tails on)
- 2 ripe avocados
- 1/2 cup greek yogurt
- 6-8 basil leaves
- 4 Tablespoons fresh lime juice
- 2 teaspoon chipotle chili powder
- 2 cloves of garlic, minced
- 2-3 zucchini, spiralized into zoodles
- salt and pep
Step 1: Marinate the shrimp! Toss them with 1 T lime juice, chipotles chili powder, salt and pep. Set them aside while you make the sauce.
Step 2: Sauce time! In a food process or blender add: avocado meat, yogurt, remaining lime juice, basil, garlic, salt and pep. Blitz this until smooth.
Step 3: Cook! Cook the shrimp in a hot pan for 2-3 minutes per side. They should be pink and slight squishy. Keep and eye on them and use this time to make the zoodles.
Step 4: Combine! Toss the zoodles in your sauce. Top with shrimp – garnish with basil, parmesan cheese and lime juice!
YUM! Truly the shrimp alone are almost too spicy BUT when paired with the cool, creamy sauce it balances beautifully!
I pretend I’m not but I am such a basic white girl. I love fall, boots, Starbucks, selfies, pumpkin, and yoga pants. Pumpkin gets a bad wrap because of the PSL but it’s really an amazing ingredient. I love to use it in soups! Here is a quick and yummy pumpkin chipotle soup!
Chipotle PUMPKIN SOUP
- 2 Tbsp EVOO
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1-2 chipotle peppers chopped (canned in adobo)
- 8 cups chopped, cooked pumpkin
- 4 to 6 cups chicken stock
- 1/2 half & half
- 1 teaspoon dried oregano
- 1 teaspoons salt, more to taste
- 2 Tbsp lime juice
- Bacon, sour cream and avocado for topping!
In a large dutch oven, add the EVOO and onion. Cook the onion for around 2 minutes over medium high heat then add the garlic. Add the cumin, peppers, pumpkin, stock, and oregano. Bring to a simmer and cook for 20 minutes.
Using an immersion blender or working in batches, blend the soup until its smooth and creamy. Add half & half, lime, and salt and pep to taste.
Top it off with sour cream, toasted pumpkin seeds, bacon – whatever you like! But be aware, the chipotle peps can be really spicy! So don’t go too crazy – you can always add more but can take any out.
Go on and be basic.
Poblano peppers are perfect. They have flavor and a subtle heat. They come alive when roasted and you can truly stuff them with anything. I’ve been trying to ease off the carb train (which is funny because I also have begun to bake bread) so I didn’t want to stuff them with rice. Clearly jicama is the next choice… said no one ever….
jicama and andouille stuffed poblano peppers
- 2 cups jicama diced
- 3 poblano peppers
- 2 andouille sausages diced
- 1/2 red onion diced
- 1 avocado diced
- 1/2 teaspoon cumin
- 1/2 dried cilantro (or 1T fresh)
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon smoked paprika
- Big pinch of salt and pep
Roast the peppers in a 400 degree oven for about 20 minutes. Allow them to cool before handling them! Slice in half and remove the seeds and pulp. Set aside.
In a large mixing bowl mix jicama, sausage, onion, avocado and spices. Fill the peppers with your mixture and pop back into the hot oven. Cook covered for 20-30 minutes.
The jicama doesn’t completely soften but the texture is similar to the classic rice filling! Top with cheese, sour cream, salsa or cilantro!
today is nation guacamole day!!!
Jared claimed today that national guac day seems to happen 5 times a year (or monthly in my world) but I’m convinced today is the real one. So in solidarity with my favorite fruit – we celebrated. Avocados are perfect. I’ve yet to find a dish that avocado doesn’t improve. This single seeded berry is perfect in dips, salads, soups, cakes, ice cream, smoothies… the list goes on and on. But it’s famous for guacamole (I know guac is extra). Guac is not complicated and yet people love to complicate it. I keep it simple and let the avocado shine. Here’s a basic guac for you avocado purists like myself.
- 3 ripe avocados
- 1/2 fresh jalapeño diced (more or less on your spice tolerance!)
- Juice of 1/2 lime
- 1 teaspoon coarse salt
- 1 clove minced garlic
- 1 teaspoon dired cilantro (or 1 Tablespoon fresh!)
Halve your avocados and use a knife to score them into cubes. Scoop those green nuggets of love into a big ‘ol bowl. Add in lime juice, salt, garlic, cilantro and jalapeño and GENTLY stir together. If you squish all the cubes or blend it you’ve killed all the magic.
Boom. Unadulterated, pure, unplugged avocado.
Long live fake holidays in honor of my favorite foods. When is National Ranch Dressing Day?