Chicken Fajita Quesadillas…

Moist, flavorful chicken, sautéed peppers and onions, and pepperjack cheese get cozy and melty inside toasty flour tortillas to make the ultimate quesadilla. Another weeknight winner!

Chicken Fajita Quesadillas

I wish I had some funny, quirky story to share about something that happened to us recently, but in all honesty, NOTHING has happened to us lately (except sickness, and that’s anything but fun). In fact, the most exciting thing I’ve done this week is walk to the mailbox. And you can only do that once a day.

Yes, we’ve been confined to our house for like, a month (ok not quite that long), and I’ve HAD it. I need out. I need air. That’s why, this weekend, come hell or high water, we’re busting out. The kids are going to their grandparents’ house and Joel and I are going on a date. I don’t care if it’s 50 below outside. I’m going. Wish me luck.

Chicken Fajita Quesadillas 2

Anyway, these quesadillas. These are soooo good. So cheesy and full of flavor. There’s really not much else to say about them. Other than they’re perfect for busy weeknights or quick lunches. I use a liquid fajita marinade/seasoning called La Fabulosa that’s easily found in my local grocery stores here in Texas, but if you don’t have access to something like that, you can use any other kind of fajita seasoning or marinade. Easy, quick, super delicious. Boom.

Chicken Fajita Quesadillas

2 chicken breasts, cut into 1 inch chunks
2 bell peppers, cut into strips
1 onion, sliced into thin rings
1 tablespoon butter
1/4 cup water
1 teaspoon liquid fajita marinade/seasoning
salt and pepper
1 teaspoon brown sugar

flour tortillas
pepper jack cheese, shredded

Preheat the oven to 400 degrees. Melt butter in a large pan over medium-high heat. Cook the onions and peppers until beginning to soften; about 5-7 minutes. Transfer to a plate. Add the water to deglaze the pan and scrape up all the brown bits.

Add chicken and season with salt, pepper, liquid seasoning, and brown sugar. Cook until no longer pink, about 5 minutes.

Place the cheese, veggies, and chicken between 2 tortillas and bake for about 5 minutes, just to melt the cheese. Makes approximately 4 large quesadillas.

Sing For Your Supper original recipe

 

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Baked Tacos…

Oven Baked Tacos

I don’t know about you (actually, I’m pretty sure I do), but I get most of my meal planning ideas from Pinterest. On the days I go grocery shopping, I’ll sit down and peruse my ‘Food’ board for ideas as I make my shopping list. I think I have 2 or 3 different versions of this recipe pinned. As much as we love tacos in this house, I’m shocked I haven’t made these before now. I love the idea of refried beans mixed in with the meat filling, and I love that this recipe doesn’t call for the cardboard-like, boxed pre-made taco shells. You make your own crisp shells right on the oven rack! Genius! These were soooo good topped with a little salsa and sour cream and I can’t wait to make them again!

photo copy

Baked Tacos

2 pounds lean ground beef
1 can refried beans
1/2 cup salsa
1 package taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning
shredded cheese
15-18 corn tortillas

Make the taco shells: Preheat oven to 375. Place tortillas in a damp paper towel and microwave for 30 seconds. Spray each tortilla with cooking spray and carefully drape over two bars of the oven rack. Cook for about 7-10 minutes, until crispy.

Meanwhile, brown ground beef. Drain off any fat and add refried beans, salsa, and seasoning.
Spoon mixture into taco shells and place into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through and cheese is melted. Top with your favorite taco toppings (sour cream, salsa, lettuce, etc.). Serves around 5-6.

Recipe source: slightly adapted from One Good Thing by Jillee

Oven Baked Tacos 2

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Crispy Baked Black Bean Taquitos…

Crispy Baked Black Bean Taquitos

Hi friends! I hope everybody had a great 4th of July weekend! We had the whole family over Thursday, and then Joel took off work Friday through yesterday, so we’ve had a great, loooooong weekend! We ate out, saw the new Star Trek movie (finally), had brunch, slept in, went shopping, and lounged by the pool. I love stay-cations! Unfortunately, that means I’m way behind on my blogging (as if I weren’t already…). So let’s get back to it!

You know those crunchy black bean tacos I love so much? Well, these are their not-so-distant cousins. As much as I love the tacos, I wasn’t in the mood to stand over the frying pan for a long period of time. So I decided to make baked taquitos instead of tacos! The filling is the same, but you could easily add meat and customize it any way you like. These are crunchy, crispy, and oozing with cheesy bean filling- super yummy!

Crispy Baked Black Bean Taquitos

1 can black beans
12 corn tortillas
small handful chopped cilantro
1 1/2 tablespoons salsa
1/4 teaspoon salt
shredded cheddar cheese
vegetable oil

Preheat the oven to 400 degrees. In a small bowl, mash the black beans with the back of a fork; stir in the cilantro, salsa, and salt. Set aside.

In a skillet, heat a few tablespoons of vegetable oil over medium-high heat. Have your bean filling nearby. Place one of the tortillas in the hot oil and cook for 30 seconds or so on each side; remove from oil and place on a work surface. Spread some of the bean filling over the tortilla, then sprinkle with cheese. Roll the tortilla up and place on a baking sheet. Repeat with the rest of the tortillas and filling. Bake for about 10 minutes, until crisp. Serves 3-4.

Serve with guacamole, sour cream, and/or salsa. I like to stir a little salsa into my sour cream to make an easy dip.

Recipe source: Sing For Your Supper original

Crispy Baked Black Bean Taquitos 2

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Crock Pot Green Chile Pork…

green chile pork2

The crock pot is seriously one of my greatest friends in the kitchen. I love having dinner mostly prepared for me at the end of a long day. Especially if it’s juicy, tender green chile pork. Yum. The best part about this recipe is that it can be used for multiple meals. I made tacos with it the first meal, then salads, then sandwiches. It’s the pork that keeps on giving.

green chile pork

Crock Pot Green Chile Pork

boneless pork roast (or loin), about 2 pounds
bunch cilantro (do not chop- just leave it on the stems)
salt and pepper
juice of 2 limes
juice of 1 orange
1 small can diced green chiles
dash liquid smoke

Place all ingredients in a crock pot and cook on low for 8 hours. When done, remove cilantro stems and shred meat to use for tacos, salads, or sandwiches. Serves about 6-8.

Recipe source: Sing For Your Supper original

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Crunchy Bean Tacos…

Crunchy Bean Tacos

Readers, meet my new favorite weeknight meal! I feel like I could eat this once a week for the next year (and Joel concurs!)!

A couple of months ago, we had dinner at our music minister and his wife’s house. She made us their family’s favorite bean tacos and we immediately fell in love. Corn tortillas filled with mashed up beans, then fried until golden and crispy. Super, super yummy. It didn’t take long for me to recreate the recipe in my own kitchen and we were just as enamored with them the second time! This is a great meatless option that requires little effort. Turn your Taco Night on its head this week and give these a try!

Crunchy Bean Tacos 2

Crunchy Bean Tacos

1 can black beans
12 corn tortillas
small handful chopped cilantro
1 1/2 tablespoons salsa
1/4 teaspoon salt
shredded cheddar cheese
vegetable oil

In a small bowl, mash the black beans with the back of a fork; stir in the cilantro, salsa, and salt. Set aside.

Wrap the tortillas in a damp paper towel and microwave for 30 seconds or so, to make them more pliable. Spread a big spoonful of the bean mixture on one side of the tortilla, top with a sprinkle of cheese, then fold over to make a taco. Once all your tacos are assembled, heat a tablespoon or so of oil in a large skillet or griddle over medium-high heat. Place 2 or 3 tacos in the oil and cook for about a minute or two on each side, until crispy and slightly browned (if you undercook them, they’ll be chewy). Repeat with the rest of the tacos (you may need to add more oil in between batches). Serve with guacamole and salsa. Serves 3-4.

Recipe source: adapted from our friends’ family recipe

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Baked Tex-Mex Pimento Cheese Dip…

Have you ever noticed how almost every single party dish revolves around cheese?? Dips, cheese balls, cheese logs, pinwheels….it seems almost every single holiday recipe starts with an 8 ounce package of cream cheese. Not that I’m complaining! However, since learning of my lactose intolerance (and my mom’s, and possibly my sister’s), I tend to pay more attention to these things nowadays. I try to cut down on the amount of cheese dishes I make when I host parties. Goat cheese doesn’t count, thank the Good Lord (I’m not affected by goat’s milk, just cow’s milk), so there’s ALWAYS plenty of that! :) So, this year, instead of a cheese ball (or two) and a couple of cheesy dips, I chose only one cheesy dish. This Baked Pimento Cheese Dip. Josie debuted it first, then Annie. After drooling over it on both girls’ blogs, I finally decided it was time to make it! Perfect party food, easy to make, and definitely a crowd-pleaser. What more could you ask for?

Baked Tex-Mex Pimiento Cheese

1/4 cup mayonnaise
1/4 cup greek yogurt
8 ounces cream cheese, softened to room temperature (reduced fat is fine)
3/4 cup chopped roasted red bell pepper
1 jalapeno pepper, seeds and ribs removed, chopped finely
8 oz extra sharp cheddar, grated (about 2 cups)
8 oz Pepperjack cheese, grated
1/3 cup minced scallion (2-3 scallions)
1/3 cup minced fresh cilantro
1 tsp Worcestershire sauce
1/4 tsp red pepper flakes (more or less to taste)
salt and pepper to taste
tortilla chips, for serving

Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish.

In a large bowl, combine all the ingredients for the dip, reserving 1 tablespoon of each cheese for topping.  Mix well and spoon mixture into the baking dish.
Top with the reserved cheese and bake 20-25 minutes, until hot and bubbly.  Garnish with additional cilantro, and serve with tortilla chips.

Recipe source: adapted from Pink Parsley; originally from Southern Living

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Mexican Quinoa with Chicken…

How was everyone’s Thanksgiving? Ours was wonderful- Cassidy seemed to really love Thanksgiving food, which made mommy proud. :) We’ve been eating nothing but leftovers lately, which is awesome, but I’m ready for some different flavors now (I think it’s probably a good idea to lay off the pie for awhile, too). ;) When I saw a recipe for Mexican quinoa on Annie’s blog, I immediately added the idea to my short list. So glad I did- this exceeded my expectations big time! I really love quinoa any way I can get it, but the addition of chicken, tomatoes, and Mexican spices just puts it over the top.

If you’re feeling hesitant about this recipe, just go for it! Trust me, you’ll love it! Quinoa might sound intimidating and weird, but it’s really not- it’s easy as can be and super yummy! Give this one a try- you’re Thanksgiving-overloaded taste buds will thank you!

Mexican Quinoa with Chicken

1 cup quinoa, thoroughly rinsed
1 1/2 cups water
1 tablespoon olive oil
half an onion, chopped
1 clove garlic, minced
1 can rotel tomatoes (diced tomatoes with green chiles)
1 can black beans, drained and rinsed
1 boneless, skinless chicken breast, fully cooked and shredded
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cumin
pinch cayenne pepper
juice from half a lime

shredded cheddar cheese and sour cream for garnish

In a large pot, sauté onion in the olive oil until translucent; about 10 minutes. Add garlic and cook for about a minute. Add water, quinoa, salt, and spices and bring to a boil; reduce heat to medium and cook for 20-25 minutes, until water is absorbed. Stir in beans, tomatoes, chicken, and lime juice. Top with cheese and sour cream if desired. Serves 2.

Recipe source: heavily adapted from Annie’s Eats; originally from Peanut Butter Runner

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Mushroom Fajitas…

Happy May, y’all! It’s going to be a good month, I can just feel it! It started off especially awesome since Cassidy slept until 9:30 this morning! Hallelujah! AND, Saturday is Cinco de Mayo, so you know what that means- Mexican food and margaritas all around! Yee haw! Speaking of Mexican food- Joel and I made these amazing mushroom fajitas Saturday and BOY, were they good! I’m kind of obsessed with mushrooms, so the idea of a fajita centered entirely around garlicky grilled portobello mushrooms is fantastic in my book! I marinated the mushrooms in a garlic/lime juice/oil mixture and Joel grilled them; then we topped it with pepper jack cheese and grilled onions and peppers. Served alongside my grilled corn salad (always a favorite!), this was one amazing meal!

Mushroom Fajitas

2 portobello mushrooms; stems removed and sliced into thick slices
1 red onion, sliced into thin rings
1 red bell pepper, thinly sliced
2 cloves garlic, roughly chopped
1/4 cup vegetable oil
juice of 2 limes
salt
cilantro
shredded pepper jack cheese
4 corn tortillas

Combine the garlic, oil and lime juice in a small bowl and toss with the mushrooms to coat. Allow to marinate in the refrigerator for at least 15 minutes. Sprinkle with salt and grill mushrooms over medium-high heat until soft, about 2-3 minutes on each side. Grill onions and peppers about 10 minutes until soft. Top the corn tortillas with the mushrooms, vegetables, cheese and cilantro. Squeeze over additional lime juice if desired. Serves 2.

Recipe source: Sing For Your Supper original

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I can easily say this is hands down, the BEST meal we’ve had in a long time! In fact, there are leftovers in the fridge and I can’t stop thinking about them! I dreamed up these tacos when I discovered chicken breasts and a couple of chiles in adobo stashed in my freezer. I had no idea they’d turn out this good. All it took was a brief description to my mom and she was off to the store to get all the ingredients! Spicy, moist chicken topped with a cool, creamy, smoky yogurt sauce…oh man, I’m getting so excited just thinking about it! You MUST make these tacos. You MUST.

Crockpot Chicken Tacos with Chipotle Cream

2 boneless, skinless chicken breasts
2 chiles in adobo, whole
1/2 teaspoon salt
juice of 1 lime
1/2 onion, chopped
1/2 red bell pepper, chopped
handful cilantro, stems and all (don’t chop it)
1/2 cup water
flour tortillas
avocado for serving

Throw everything in the crockpot and cook on low for 6-8 hours. Remove chiles and set aside (you’ll need them for the chipotle cream). Remove the stems of cilantro and discard. Using two forks, shred the chicken. Spoon into flour tortillas and top with chipotle cream and avocado. Serves 4.

Chipotle Cream

3/4 cup reduced fat Greek yogurt
reserved chipotle chiles from the chicken mixture, seeds removed and finely diced (at this point, they’ll almost be mush after cooking for so long; all you’ll need to do is mash them up a little)
2 tablespoons chopped cilantro
juice of 1 lime
salt

Mix all ingredients in a small bowl until combined.

*If you don’t want your sauce too spicy (those chiles are hot!), you don’t have to use the chiles at all- you can just spoon in a little of the adobo sauce from the can instead. You’ll still get that awesome smoky flavor without all the heat.

Recipe source: Sing For Your Supper original

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Mexican Pizzas…

This is one of those last minute, throw together meals that just happened to turn out to be a huge success (even if it doesn’t look all that appetizing). I had a can of black beans, a jar of salsa, some flour tortillas and cheese just sitting around waiting to be used, so I whipped up these super quick Mexican pizzas. They were excellent as is, but some shredded chicken or ground beef, cilantro, green onions and fresh tomatoes would have really made it awesome! I’m definitely going to play around with these again and see what yummy versions I can come up with!

Mexican Pizzas

1 can black beans, drained and rinsed
4 flour tortillas
approximately 1/2 cup shredded cheddar cheese (or as much as you’d like)
1 cup salsa
salt and pepper
sour cream

Preheat the oven to 350 degrees. Spray the tortillas with butter or olive oil spray and bake for about 3-5 minutes on each side until golden and crisp.

In a small saucepan, mash the black beans with the back of a fork or a potato masher (it doesn’t have to be perfectly smooth- some lumps are just fine. In fact, I prefer it that way!). Spoon in approximately 1/4 cup of the salsa, salt and pepper and cook over medium heat until heated through.

To assemble: Spread some of the beans on a tortilla. Top with salsa and cheese. Top with a second tortilla and repeat (ending with the cheese). Repeat with the remaining two tortillas (so you’ll end up with 2 pizzas). Bake for about 5 minutes, until cheese is melted. Top with sour cream. Serves 2.

Recipe source: Sing For Your Supper original

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