Tag Archives: tortilla

Huevos Rancheros and 7 Layer Mexican Dip

I always make a corned beef and cabbage for a St Patrick’s Day dinner, come May I always make something to celebrate Cinco De Mayo and 4th of July requires something red white and blue for dessert. You get the picture, I’m pretty sure I just enjoy making something a little different and I know we like to eat everything so we’ll just about celebrate every holiday no matter who’s it is.

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I have been trying to come up with a few things to make for this year’s Cinco De Mayo. It being on a Tuesday it needs to be a few things I can either prepare ahead of time or something I can throw together fairly quickly. You might even have the ingredients on hand.

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A couple of months ago I made some Huevos Rancheros for breakfast, the version I made went together pretty fast and tasted delicious, you could definitely throw this together and have it on the table within 15-20 minutes max. Maybe not for everyone but I am all over this for this Tuesday.

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Huevos Rancheros

Flour or Corn tortilla

Refried Beans

Eggs

Sour Cream

Fresh Cilantro

Chives or Green Onions (opt)

Salsa

Cheddar Cheese

Olive oil

Heat up the refried beans in a small sauce pan and set aside.

In a small fry pan add the oil and fry the tortilla till crispy on both sides, remove to a plate. If needed add a little oil or butter to the same fry pan, pan fry your eggs, we like over easy, and you can make them anyway you like them.

Layer tortilla, beans, cheese, egg, salsa, sour cream, chives or onions = Enjoy!!!!

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Mexican 7 Layer Dip

Here is a bonus that you must make if you are having or going to a party. I will confess I made this just for us, it took us a few days to eat it but it was damn good!!!

Refried beans

Sour cream

Taco seasoning mix

Prepared salsa

Lettuce shredded

Shredded cheddar cheese

Chopped tomatoes – seeded will help with how wet the dip gets – I always seed mine

Green onions

Mix the taco seasoning into the sour cream, set aside.

Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions

Happy Cinco De Mayo!!!!!

Soup Season is here – Chicken Tortilla Soup

I am a huge lover of soup; it surprises me when I hear some people are not. I think of soup/chowder and stew as a warm hug in a bowl. There are endless possibilities you can combine to make a yummy pot of soup, you can add milk and/or cream for chowder, clear broth to make a light soup or combine cream and broth to make your light soup a little creamy like creamy tomato soup. I think I will make that today with the tomatoes from my garden.

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After a long day of Christmas shopping on Friday – Yup I said it; it was only for the “typical” PJ’s, socks etc. (I am going to try and spread out the money pain over a few months) items for the fam. While eating my grilled chicken sandwich I overheard the person sitting next to me ordering Chicken Tortilla Soup – So for the rest of the day all I wanted was a bowl Chicken Tortilla Soup.

Guess what I did when I got home; of course after hiding all the loot! It was a huge hit; my guys and I thoroughly enjoyed it. It comes together pretty quick and tastes great straight away; you know how some things taste better the next day; this one is d’lish now and if you happen to have some leftover for the next day I am sure it tastes just a great; we wouldn’t know!

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2 Tbs olive oil

1 medium onion diced

2 Tbs minced garlic

2-4 Jalapeno’s (depending on how spicy you want it) seeded and finely diced

6 cups chicken broth (homemade if you have it)

1 28 oz. can San Marzano peeled tomatoes–while pouring out the tomatoes squeeze them into the pot to help break them up.

1-2 cans black beans – rinsed and drained

2-3 boneless skinless chicken breasts

2 limes juiced

Kosher salt and fresh cracked black pepper

Cilantro leaves

1 flour tortilla grilled and cut into strips or use tortilla chips crumbled

1 avocado, pitted, sliced

1 cup shredded cheddar cheese

Dollop of sour cream

In a large saucepan heat the oil till warm, add the onions until they softened; about 3 minutes. Add garlic and jalapenos cook for another minute. Add broth, tomatoes and beans and bring to a boil. Lower heat to a simmer and add the chicken breast. Cook the chicken for about 20-25 minutes. Once chicken is cooked remove from the pot. When cool enough to handle; shred it and set aside. Add lime juice and the cilantro to the pot.  In a bowl add a mound of chicken. Ladle soup over chicken and with tortilla strips, avocado slices, cheese and sour cream. YUP hug in a bowl!!!