Tag Archives: Mexican

Green Chili Chicken Tacos

How people don’t eat tacos everyday is beyond me.  These tacos especially.  Everytime I have them, I think that I need to make them more often.  They’re lightly fried, which accounts for a large part of its amazingness, so consider this step essential.  These tacos are amazing, and  you need to make them and understand what I’m talking about.

To make the chicken filling, chop up some boneless, skinless chicken breast and season with cumin, chili powder and salt or taco seasoning.  Let it sit for a few hours before using, if possible.  Crack a can of green chilies and chop some garlic to throw into the pan with the chicken.

Green Chili Chicken Ingredients

Fry everything up!  Soooooo tasty.

Green Chili Chicken Mixture

Then load the mixture onto some tortillas.  I’ve used both corn and flour tortillas for this, and both have been amazing.

Loaded Tortillas

The next step is to fry them.  I used about 1/2 cup of vegetable oil for the whole lot.  I really didn’t feel like they were too greasy, but just the right amount of crispy.  Fried won in the battle of fried vs. non-fried tortillas, hands down.

Fried Tacos

Line them up so you can load them up with some tasty toppings, like Monteray Jack Cheese.

Green Chili Tacos with Shredded Montery Jack Cheese

For me, the next step has to be a bit of sour cream and a few dashes of hot sauce.

Tacos with Sour Cream and Hot Sauce

Then I needed a bit of Pico de Galo and some Creamy Guacamole. TACO PERFECTION.

Green Chili Chicken Tacos

Green Chili Chicken Tacos Recipe

1 lb boneless skinless chicken breasts, cut into chunks
3 tbsp olive oil
1 can green chilies (127 ml)
4 cloves garlic, minced
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt
½ tsp taco seasoning (optional)
Tortillas (Flour or Corn)
Vegetable oil for cooking

Topping Options
Monteray Jack Cheese
Pico de Galo
Guacamole
Chopped Lettuce
Sour Cream
Hot Sauce
Cilantro

1.    Add 1 tbsp olive oil, cumin, chili powder, salt and/or taco seasoning to chicken breasts and stir to mix.  Let mixture sit in fridge for a few hours, if possible.
2.    Add 2 tbsp olive oil to a medium-hot frying pan, and allow to heat for a few moments, then add garlic.  Cook for 2-3 minutes until garlic becomes aromatic.  Add chicken and green chilies, stirring occasionally until chicken is cooked through. Remove from heat.
3.    Add vegetable oil to medium-hot frying pan, until it pools slightly in the bottom and allow a few minutes for it to warm up.  Line up tortillas and add a few spoonfuls of the chicken mixture. Fold tortilla in half and place in frying pan for a few minutes until golden brown, then flip and cook other side until golden brown. Remove to a paper towel lined plate.
4.    Top with toppings of choice, like monteray jack cheese, sour cream, hot sauce, pico de galo and guacamole.

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Pico de Gallo

Pico de Gallo is a really simple salsa that will improve so many different dishes.  Add to tacos, burritos, nachos, omelettes, pasta, guacamole, bruschetta etc. etc. etc.  It works because all the ingredients are fresh, and there isn’t a lot of dressing to hide the delicious natural flavours.

Pico de Gallo

Pico de Gallo Recipe

Diced Tomatoes (about 2 -3 Cups, depending on how much you want to make)
1 Diced Green Pepper
½ cup Diced White Onion
1 Diced Jalapeno (make sure you clean the seeds out unless you want it to be super spicy!!!)
Juice from one Lime
Kosher Salt (or any coarse grained salt) to taste

1. Mix everything together, and the longer it sits, the more the flavours will mingle!

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BBQ’d Burritos

BBQ’d Burritos?  I figured that since most things on the BBQ are highly delicious, why not wrap burritos up in tin foil and see what happens when you grill them for a bit.  Turns out they get toasty warm, the cheese gets nice and melty, and it makes for a fresh, wonderful meal.  Especially at the cottage where the BBQ seems to be running most of the time anyways.  I didn’t put the burritos themselves directly on the grill, but I bet if you secured them with a couple of toothpicks and put them on, you could add crispy to the list of adjectives!

I always like meals that you can “build” yourself, like pizzas or tacos.  I get the feeling this might be a kid friendly meal for that reason too….everyone likes to be able to pick their own toppings!

One of many potential toppings…..some nice chicken seasoned and grilled on the BBQ.

Grilled Chicken

Assemble a variety of your favourite burrito toppings and set it up buffet style.  This time around we went with grilled chicken, mexican rice, refried & black beans, grated cheese, sour cream, 2 kinds of salsa (homemade pico de gallo and from a jar) and homemade guacamole.  (Those are veggie versions of BBQ Stuffed Jalapenos in the front!)

Burrito Toppings

Throw your toppings of choice on a tortilla….

Fully Loaded Burrito

Wrap it up in tinfoil, and put it on the BBQ.  Don’t forget to add your name so they don’t get mixed up!

Post BBQ Burritos

Now, grab a beer and take a bite 🙂

BBQ'd Burrito

Serving option #2:  On the deck at the cottage with Stuffed Jalapenos and a big glass of Sangria.  Heaven.

BBQ'd Burritos - cottage style 🙂

BBQ’d Burritos Recipe

Possible Ingredients:

Grilled chicken
Mexican Rice
Refried Beans
Black Beans
Grated Cheese
Sour Cream
Guacamole
Pico de Gallo/Salsa
Sautéed onions and peppers
Grilled veggies
Tortillas (either flour or corn)

1.  Add whatever toppings you like to a tortilla.  Wrap in tinfoil and heat on BBQ for 5 minutes or until gently warmed through.

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Sour Cream Enchiladas

Fresh, crispy, golden, melty, saucy, cheesy, spicy.  These are all words that come to mind (some less made up then others) when I think of Mexican cuisine.  Glorious Mexican cuisine!  I crave every incarnation of mexican ingredients – tacos, burritos, enchiladas, quesedillas, flautas, nachos etc. etc. etc.  I really love cooking it too….the ingredients are so adaptable.  You can throw in a little of this, little of that, pretty much whatever spices you have lying around, and it will turn out great.  The huge variety of flavours all work really well together.

This is a savoury and cheesy  enchilada recipe that would be amazing on the side of a fresh green salad.  Dunking the tortillas really adds a layer of flavour and sauciness, and who doesn’t want more flavour and sauciness in their life.

Bring some Enchilada sauce to a slow simmer…

Simmering Enchilada Sauce

Next, mix up the ingredients for the highly delicious vegetarian filling.

Filling!

Grab some corn tortillas, and lightly pan fry them until they are just golden brown.

Tortilla Toasting

Dunk the tortilla in the enchilada sauce.

Tortilla Dunking

Load it up with the filling mixture, some spicy rice, and beans.  Whatever you have in the pantry will work fine, but I usually go for black beans when making mexican.  (I’m aware those are kidney beans in the photo.)

Load 'em up

Place the rolled up enchiladas (folded part facing down) in a row in a baking dish, and top with lots and lots of cheese.  Pop the whole thing in the oven @ 375 degrees  for 15 – 20 minutes.

Roll them up and top with generous amounts of cheese 🙂

After some time in the oven it will look like this:

Post oven close-up

Serve with a dollop of guacamole and go for it.

Sour Cream Enchiladas

Sour Cream Enchiladas Recipe

12 whole Corn Tortillas
Canola Oil, For Frying
2-3 Cups Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
½ teaspoons Ground Cumin
¼ teaspoons Cayenne Pepper
1 Can Black Beans, rinsed
2 Cups Mexican Spiced Rice

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Top with spiced rice and black beans.  Roll tortilla, then place face down in a baking dish. Repeat with remaining tortillas and sour cream mixture.

(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly

From:  The Pioneer Woman

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Filed under Main Courses, Vegetarian