I have made refried beans before, see Spicy Mexican Refried Beans, but this recipe contributed by Kay Chun of New York Times Cooking, uses canned pinto beans (could use black beans). It’s one of the best, if not the best, refried bean recipe I can recall. Fresh ingredients such as onions, green peppers (could add … Continue reading
I am continously amazed at how good kimchi recipes are and how easy this condiment is to use. These kimchi quesadillas are exceptional and really hit the tastebuds in a very good way. Crusty tortilla with a layer of kimchi sandwiched in between two layers of a great melting cheese, Oaxaca. A creamy sour cream … Continue reading
What a wonderful way to make chicken that will be good in tacos, burrito bowls, enchiladas, quesadillas, tostados or even on a sandwich. Because it is made in a slow cooker it is a perfect dish to make during the warmer months. I often will plug it in on my deck! There are many versions … Continue reading
I love to make these tortilla or flatbread pizzas on my grill using pizza stones. Recently I made these crispy tortillas with golden caramelized onions, pesto and more cheese. I love all kinds of flatbread but for these quick appetizers (or a light lunch) thin tortillas are the way to go. So easy – just … Continue reading
This is another recipe from last year as I continue to decide what to do about my picture editing source. The changes they have made are not agreeing with me – too complicated or maybe I just don’t have the patience. Anyways, I am still working on this issue – any suggestions for picture editing? … Continue reading
The cauliflower shawarma was originally served as a side dish but chef Gaby added it to a “bowl”, or salad, with lots of great ingredients. Think Halloumi cheese fries, hummus, lemon tahini dressing, mixed greens, toasted bread chips… Lemon tahini dressing… Chickpeas minus the skins… Left to right: Naan, mini pita and tortilla
I have always enjoyed Mexican food; I just have not made it very often. Gene liked Chiles Rellenos and that was about it. This dish is worth about 6 points per tortilla. If you add some meat you need to add an additional point or two.
Fajitas always make a good sandwich any time during the year. Three main ingredients make up this tasty wrap; meat, onions and peppers. The big difference is the type of meat, what you marinate the meat and vegetables in, for how long and the toppings you serve with it. Also see my recipe Rajas Con Crema for a … Continue reading
I have a few recipes to share of a very simple appetizer and something you can get ready the night before. Two are using ham slices, one uses beef or corned beef and six use tortillas. Five of the roll-ups have no meat. These recipes are just some guidelines as you can be very creative with the … Continue reading