Chicken Quesadilla

Mexican flavors, chicken, and Jack cheese. You will love this combination of flavors.

I hope you give this a try. It’s very economical for a growing family and takes less than 30 minutes to make.

Chicken Quesadilla
Makes 4 servings
Here are the Ingredients:
  • 1 large chicken breast, cut into medallions
  • 1 1/2 cups Jack cheese, shredded and divided into 4 servings
  • 8 medium size flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon pepper
  • salsa, see separate recipe
  • sour cream, optional
Combine spices and toss with chicken until well coated. Heat oil on medium high in a non stick skillet. Carefully add chicken and cook for 6 minutes on each side. Remove and allow to rest covered for 5 minutes. Chop chicken into smaller pieces. In a clean non stick skillet on medium heat add a flour tortilla, 1 serving of cheese, chicken, and top with second tortilla. Press together so that cheese sticks to both tortillas. Cook for 3 minutes on one side and carefully flip and cook for another 3 minutes. Repeat with remaining 3 servings. Cut into quarters and serve with salsa and sour cream.

Guacamole Dip

Mexican food is my all time favorite food and avocados are always such a fresh ingredient for salads and dips.


Mix in some fresh veggies and some homemade tortilla chips and you have a great anytime snack.

Guacamole Dip
Here are the Ingredients:
  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Cut the avocados in half, remove pit, and spoon out fruit. Pour half the lime juice into avocado and mash until creamy. Add the remaining ingredients stir and chill before serving.
Here are the Ingredients:
  • corn tortillas, cut into 2 inch long strips
  • 3/4 cup vegetable oil
  • kosher salt, to taste
  • lime fiesta salt free seasoning
Heat vegetable oil in a skillet on medium high heat. Carefully place in a few corn tortilla strips, don’t over crowd, flip with tongs until both sides are lightly browned and crispy. Drain on a paper towel lined plate. Immediately sprinkle with salt and seasoning.

Homemade Chips and Salsa

One of my favorite snacks is fresh homemade chips and salsa. The chips are still warm when you eat them.

There is always a little Mexican flavor in my home.

Homemade Chips and Salsa
Here are the Ingredients:
  • corn tortillas, cut into 2 inch long strips
  • 3/4 cup vegetable oil
  • kosher salt, to taste
  • lime fiesta salt free seasoning
Heat vegetable oil in a skillet on medium high heat. Carefully place in a few corn tortilla strips, don’t over crowd, flip with tongs until both sides are lightly browned and crispy. Drain on a paper towel lined plate. Immediately sprinkle with salt and seasoning.
Here are the Ingredients:
  • 3 medium vine ripened tomatoes diced
  • 1 medium onion chopped fine
  • 3 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 medium sized jalapeno, seed and chopped
  • 1/2 can diced tomatoes
  • salt and pepper to taste
Mix all ingredients and allow to chill for 1 hour before serving
For spicier Salsa leave in jalapeno seeds.

Chicken Tostadas

My freezer is always loaded with chicken tenders in individual portions. I cook for one most days so chicken tostadas are perfect when you don’t necessarily want leftovers. This can always adjust easily to the size of your family.
Homemade salsa is another staple in my refrigerator. It’s excellent on this dish not to mention on quite a few other foods you may eat daily.
Chicken Tostadas
 Here are the Ingredients:
1 serving – 2 tostadas
  • 3 oz boneless, skinless chicken tenders
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup lettuce, shredded
  • 1/4 cup cheddar cheese, shredded
  • sour cream, optional
  • salsa, see recipe
  • avocado, optional
  • olives, optional
  • corn tortillas
  • 1 tablespoon avocado oil, or olive oil
  • 1/2 cup vegetable oil
Toss chicken tenders with spices until well coated. Heat oil in a skillet on medium high heat. Place in chicken and cook turning until browned and cooked through, around 10 minutes, depending on thickness of chicken. Pull chicken apart with a fork in shreds. Meanwhile heat vegetable oil in another skillet on medium high. Carefully place in corn tortilla and leave in flat position. Cook on both sides until crispy. Top with chicken, lettuce, cheese, sour cream, and salsa. Garnish with avocado slices and olives. Oh so good.

Chicken Tacos

Chicken tacos on steamed tortillas are a nice change from crunchy or fried shells. Give this a try. I promise you’re going to love the simple flavors.

I make my own salsa with super ripe tomatoes and fresh cilantro. Try my salsa recipe as well.

Chicken Tacos
Here are the Ingredients:
Makes 2 servings – 2 tacos per serving
  • 6 oz boneless, skinless chicken, cut into small pieces
  • 1/4 cup sweet onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 teaspoons taco seasoning
  • 1 teaspoon salt
  • 8 small corn tortillas, steamed
  • salsa, see recipe
  • 1 tablespoon vegetable oil
Heat vegetable oil in nonstick skillet on medium high. Place in chicken and saute until halfway cooked. Add salt and taco seasoning and cook until done. Approximately 12 minutes. Heat the tortillas between dampened paper towels in the microwave for 30 seconds. Take two shells together and top with chicken, onion, cilantro, and salsa. You’re going to enjoy it.

Chicken Fajitas

I love hearing that sizzle when it hits the frying pan.

That sound instantly gives me a craving for a margarita! I guarantee this will be a hit at your dinner table.
  • 8 0z chicken breasts, thinly sliced
  • 1 cup red bell pepper, thinly sliced strips
  • 1 cup green bell pepper, thinly sliced strips
  • 1 cup yellow onion, thinly sliced strips
  • 2 green onions, diced
  • 1 avocado sliced, or guacamole (see recipe)
  • 1 cup cheddar cheese, grated
  • 1/2 cup cilantro, chopped
  • salsa (see recipe)
  • sour cream
  • 3 tablespoons fajita seasoning
  • 3 tablespoons canola oil
  • tortillas
Combine peppers, onions, chicken, seasoning, and oil together in a both. Mix until coated. Meanwhile heat a large skillet on high and toss in ingredients. Cook until meat is cooked around 20 minutes. Heat tortillas on an iron skillet or a frying pan until heated through. Serve with cilantro, salsa, sour cream, and cheese.

Chicken Hardshell Tacos

Hardshell chicken tacos are a favorite in just about every home. Easily made in 10 minutes.

  • 3 oz chicken breast, diced
  • 2 whole grain corn taco shells, hard (Old El Paso)
  • 1/2 cup lettuce, shredded
  • 1/4 cup tomatoes, diced
  • 1/4 cup medium cheddar cheese, shredded
  • 2 tablespoons salsa (see recipe) or Tostito’s salsa
  • 2 tablespoons sour cream
  • 2 teaspoons taco seasoning, McCormick’s original
Cook chicken in nonstick skillet on medium high and brown a little. Add seasoning and 1/4 cup water. Cook for 5 minutes on simmer. Heat shells in microwave and assemble. Enjoy.
461 Cal, 22 g Fat, 25 g Carbs, 38 g Prot

Pork Tamales

It’s a Christmas and New Year tradition to make and eat tamales. Great as gifts too. Yields 25 tamales

Pork Tamales
Here are the Ingredients:
  • 1 3/4 lbs pork shoulder or 1 3/4 lbs pork butt, trimmed of fat and cut up
  • 5 cups water
  • 1/2 medium onion, quartered
  • 1 1/2 garlic cloves, minced
  • 1 3/4 teaspoons salt
  • 2 cups red chili sauce, see below
  • 1/2 cup shortening
  • 3 cups masa harina
  • 3/4 teaspoon baking powder
  • 25 dried corn husks (about 8 inches long)
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. over and steam 40 minutes, adding water when necessary. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
Red Chili Sauce
Here are the Ingredients:
  • 4 -5 garlic cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 teaspoons all purpose flour
  • 2 teaspoons olive oil or 2 teaspoons melted shortening
Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool. Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water). Add garlic, cumin and salt. Cover and blend until smooth. In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned. Carefully stir in blended chili mixture. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Beef Tacos

Soft shell tacos are a nice change from the store bought crispy taco shells. They may take a little more time, but well worth it.

So delicious.
  • 1 pound ground beef, cooked and drained
  • 2 cups lettuce, thinly sliced
  • 1 cup cheddar cheese, shredded
  • 1 large tomato, diced
  • 12 corn tortillas
  • 1/2 cup vegetable oil
  • 1 packet taco seasoning
  • salsa (see recipe under salsa) 🙂
Brown meat in a skillet, drain, and follow taco seasoning directions. Heat oil in a separate skillet on medium high. Add one corn tortilla at a time fry on each side for 30 seconds and bend in half. Remove and drain on a paper towel. Assemble with your favorite toppings.

Beef Enchiladas

My grandmother always made two dozen of these at a time. We devoured them instantly. I’m sure your family will do the same.

Beef Enchiladas
Here are the Ingredients:
Enchilada Sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons self-rising flour
  • 1/4 cup chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • salt
Heat oil in a skillet on medium high then stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt until smooth, and continue cooking over medium heat for 10 minutes, or until thickened slightly. Add salt to taste.
  • 1  pound lean ground beef
  • 1 large onion chopped
  • 12 corn tortillas heated in oil
  • 2 cups shredded cheddar cheese
  • vegetable oil for frying
Prepare a work area for assembly with shredded cheese, chopped onion, browned meat, sauce and non stick baking pan.
Heat a tablespoon of oil in a large skillet. Add ground beef and break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Remove and drain cooked meat and place in a bowl.
Heat oil in another skillet and fry tortillas for a minute and place in sauce one at a time and follow assembly directions.
Assemble the enchiladas:
Place sauced tortilla on a plate and spoon 1/4 to 1/3 cup of the meat down the middle. Sprinkle 1 tablespoons of onion and 2 tablespoons of cheese on top of the meat saving some cheese for the top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan.
Pour the remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top return to the oven and let the cheese melt (about 5 minutes).
Serve with your favorite condiments such as sour cream, chopped lettuce, black olives, sliced tomatoes, and radishes.

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