Posts Tagged ‘tortillas’
Bacon, Egg and Avocado Taco
May 19, 2013 | 
Author Today I commence a little project I came up with called Single Serving Sunday, where I will share recipes that serve just one. Being a grad student, living alone and being a food blogger is an interesting mix sometimes when it comes to cooking and baking. I don’t have a very large budget, I prefer to not eat the same thing for an entire week, and yet I like to make things that the general public can relate to on my blog. As a result of this combination, I scale a lot of recipes from their original sources in half when I make and post them on my blog. But sometimes I need a recipe that just serves one, and certainly there are other people out there just like me.
Sometimes I will share recipes that make two servings for those of us that like leftovers for lunch or dinner the next day. The plan is to keep these recipes simple for one and occasionally two servings. The biggest challenge is going to be tackling the problem with single servings, which is the inevitability of having leftover ingredients. In those situations I will offer suggestions on what to do with what remains, or offer a post the following Sunday using the leftovers. If any other bloggers feel like joining me in this adventure feel free to do so!
Today’s breakfast taco does have some leftover ingredients, and I can already hear you asking “But what am I supposed to do with the remaining 3/4 avocado and corn tortillas?” For the avocado you could whip up a simple guacamole, or you could make these for breakfast another day. I actually did make these two days in a row because I enjoyed them so much and then used the remaining 1/2 in a pasta dish that I will share next Sunday. As for the corn tortillas, they keep in the fridge for a long time but you could also make baked tortilla chips to go with that guacamole 
. Or have friends over for a taco night dinner!
Do you have any single serving ideas, suggestions or requests? Please share! I may even get a fancy button if this project is a hit.
Two years ago: Penne with Eggplant and Pine Nut Crunch
BACON, EGG AND AVOCADO TACO
Serves 1
Ingredients:
2 slices turkey bacon
1 egg
1/4 avocado, sliced
1 6-inch white corn tortilla, warmed
Directions:
- In a frying pan over medium heat, fry the bacon to desired doneness. Drain on paper towel, and crumble.
- In the same frying pan, fry the egg until the yolk is set. Season with salt and pepper if desired.
- Assemble the taco by layering egg and avocado slices on the warm tortilla, and top with crumbled bacon. Fold and enjoy!
Source: Adapted slightly from Fitness, January 2013.
Cheesy Chicken Quesadilla Pie
I thoroughly enjoy cooking with others, but I don’t do it much living by myself. Thankfully my friend Maggie has gotten more into cooking lately and we’ve had a few dinner-made-at-home dates. Most recently we made this quesadilla pie and while making it I showed her a trick for her to use with her new Kitchenaid standmixer (she has the green 6 quart one and I’m jealous – don’t tell my 5 quart). After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your standmixer, fitted with the paddle, and stir on low. Proceed to watch as it magically shreds it, perfectly!
With that little trick, this recipe becomes super easy prepare. Everything gets mixed together, with a little cheese reserved for the topping, and then goes on its merry way into the oven. I thought it was perfection, but at the same time might add a little jalapeno next time to add a little spice. Maggie’s boyfriend Will thought it was a bit heavy on the cilantro but I didn’t mind. However, some people are more sensitive to it’s flavors so adjust accordingly.
One year ago: Chicken Caesar Salad Pizza
Two years ago: Apple Harvest Oatmeal
CHEESY CHICKEN QUESADILLA PIE
Serves 6
Ingredients:
4 (10-inch) flour tortillas, white or wheat
Nonstick cooking spray
3 cups cooked, shredded chicken
8 oz. (2 cups) sharp cheddar cheese, shredded
1/3 cup minced fresh cilantro
Salt and pepper
2 eggs
1 cup milk
1 cup all-purpose flour
1 tsp baking powder
Sour cream, optional
Directions:
- Preheat the oven to 425 degrees, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the four tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
- In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving, topped with a dollop of sour cream.
Source: Adapted slightly from Mel’s Kitchen Cafe
Posted in Chicken, Cinco de Mayo, Entree, Holidays | 
Tags: cheddar, chicken, cilantro, Mexican, tortillas | 
4 Comments »
California Quesadillas with Honey-Balsamic Dipping Sauce
Tonight marks the end college football until fall. The BCS National Championship Game is my version of the Superbowl, since I don’t have a pro team that I am completely faithful to (I tend to lean towards the Buffalo Bills and the Dallas Cowboys). Although both are great reasons to bust out a lot of great food, which I definitely am faithful to.
Unfortunately, my Ohio State Buckeyes were ineligible for any BCS bowl game this year. If this were not the case, the 12-0 season would’ve lined up Ohio State to battle for the title against Notre Dame instead of Alabama. Boo hiss. Hopefully they will continue to play well next season when the ban is lifted. Until then… down with the SEC tyranny!
For those of you looking for a less glutinous choice while watching football tonight, try these quesadillas. The whole wheat tortillas are packed with chicken, artichokes, sun-dried tomatoes, avocado and mozzarella cheese. Then dip to your hearts content into the honey-balsamic sauce and be prepared to not want to share.
Two years ago: Red Velvet Shortbread Cookies
CALIFORNIA QUESADILLAS WITH HONEY-BALSAMIC DIPPING SAUCE
Serves 2 (as a meal)
Ingredients:
QUESADILLAS
4 whole wheat tortillas
1 cup shredded mozzarella cheese
1 cup cooked, shredded chicken breast
1/2 cup chopped artichoke hearts (I omitted because I didn’t have any on hand)
1/4 cup julienned sun dried tomatoes packed in olive oil, drained
1/2 avocado, sliced
DIPPING SAUCE
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1 clove garlic, minced
Salt & pepper
Directions:
- Prepare the honey-balsamic dipping sauce by combining balsamic vinegar, oil, honey, garlic, salt, and pepper in a jar with a tight fitting lid, or bowl. Shake or whisk until combined. Set aside.
- Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.
Source: Adapted from Iowa Girl Eats.
Posted in Appetizers & Snacks, Chicken, Entree | Tags: avocado, balsamic vinegar, honey, mozzarella, sun-dried tomatoes, tortillas, whole wheat | 10 Comments »
Bean and Cheese Taquitos
Hooray it’s Secret Recipe Club reveal day! This month I had the pleasure of discovering Lindsay’s Life and Kitchen. As usual I had a hard time picking just one recipe to showcase for today, but there’s always time to make more later, right??
Remember when the recipe for the creamy baked chicken taquitos was wide-spread across the food blogosphere? Well, Lindsay made her own version with bean and cheese filling and it’s just as yummy! Definitely going to stock-pile these in my freezer along with the chicken ones – so easy to make and freeze well for even easier meals later on.
Taquitos would also make for a great appetizer!
BEAN AND CHEESE TAQUITOS
Makes about 20
Ingredients:
1 can refried beans (I used vegetarian)
1 can black beans, rinsed
2 Tbsp fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 lime
2 cups shredded cheese (such as cheddar, Mexican blend, etc)
~20 6″ corn tortillas
Cooking spray
Sea salt for topping
Directions:
- Preheat the oven to 400 degrees.
- In a bowl, mix the refried beans, black beans, cilantro, and spices. Then add the zest from the lime and the juice from half of the lime and stir. Mix in the cheese.
- Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Put about two tablespoons of filling lengthwise into a tortilla. Spread it out into a strip and roll up the tortilla around it. Place it seam side down on a baking sheet. Repeat with all of the tortillas*.
- Lightly spray the tortillas with cooking spray and immediately sprinkle with sea salt. Bake until the edges are golden brown (it took mine about 10 minutes). Eat warm with sour cream, guacamole, and salsa for dipping.
*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)
Source: Life and Kitchen
Posted in Appetizers & Snacks, Entree, Vegetarian | Tags: black beans, cheddar, cilantro, Mexican, re-fried beans, tortillas | 20 Comments »
Breakfast Quesadillas
I know it says Breakfast, but I totally ate this for dinner last night. I lacked the patience to wait until the morning to make it because it just looked so good! After all, I have been saying that I need to cook more Breakfast-y things to share with you all, but no one ever said that it had to be eaten at a Breakfast hour.
The goat cheese adds a little tang making to jazz up these quesadillas, but not too much to overpower the rest of the ingredients. The hardest part was flipping the quesadilla over (some of the filling fell out but it recovered), and the recipe is easily doubled for a larger number of hungry bellies.
Writing this post makes me wish I had it again for Breakfast this morning – why did I only eat cereal? Guess I still need to work on cooking things for the Breakfast hour.
BREAKFAST QUESADILLAS
Makes 2 quesadillas
Ingredients:
4 large flour tortillas (I used whole wheat)
4 eggs, lightly beaten with a pinch of salt
1 cup raw baby spinach
2 chicken, pork or soy sausage patties, cooked and roughly chopped
1 Tbsp butter, divided
1/4 cup goat cheese crumbles
1/2 cup grated mozzarella cheese
Hot sauce to taste
Directions:
- Scramble the eggs in a small skillet with half of the butter. Once scrambled, scoop eggs into a small bowl and set aside.
- Heat up a large skillet and drop the rest of the butter in. Lay a tortilla flat down then sprinkle with half of the eggs, sausage bits, goat cheese, spinach, mozzarella cheese and a drizzle of hot sauce. Lay other tortilla on top and press down. Cook quesadillas until golden brown on both sides. Repeat with remaining ingredients.
- Slice into quarters and serve.
Source: Eat, Live, Run
Posted in Breakfast, Sandwich | Tags: eggs, goat cheese, mozzarella, sausage, spinach, tortillas | 12 Comments »
Breakfast Burrito
I’ve had glasses since I was about 2 years old. For some reason my brain decided it only wanted to look through my right eye, then my left became weak and developed a strabisthmus (turn in toward my nose). Bring on the sexy glasses!
4-year-old me
Although glasses straightened it out most of the way, junior year of highschool I had surgery to completely straighten it out. That also meant I could finally wear contacts for the first time in my life! It was such a strange transition. I had phantom glasses syndrome, where I’d try to push them up on my nose even thought they weren’t there anymore. I got used to the contact world quickly, but my vision was still unfabulous even with them.
You know your vision gets worse as you grow older? Well my younger self asked my dad once, since my vision was already terrible could it get better instead? He told me he didn’t see why that couldn’t possibly happen so I kept my hopes up… Then I went to my eye doctor yesterday, and he reduced my prescription for the second time in the past to years – I can now see 20/25 with my contacts! Even he was even impressed – “Not bad for a blind lady, right?”. I know that sounds sad to most of you with perfect (I hate you) vision, but I feel like I am slowly seeing more of the world that we live in and it makes me happy.
(This is the first picture of me I have shared. Savor it!)
Since I woke up still happy about my eyes this morning, I decided to make myself a bigger-than-usual weekday Breakfast. I promise it still only took me 30 minutes to cook this, eat it, get dressed and get out of the door (granted I do shower at night). And it was so good! I love my various food magazine subscriptions but Women’s Health rocks for this one.
Ingredients:
2 Tbsp salsa
1/4 C shredded low-fat cheddar cheese
1/4 C fresh cilantro
1 large egg plus 4 large egg whites, beaten
1/2 C diced lean ham
1 large (8”) whole-wheat tortilla
Directions:
- In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown. Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro. Add the eggs to the tortilla, top with the cheese and salsa, and fold.
Source: Women’s Health Magazine
Chicken Parmesan Quesadillas
Ever since I heard about the Philadelphia Cooking Cream, I’ve wanted to try it out. )I love cooking with cream cheese, in case you hadn’t noticed.) Since I had a coupon for it during my last trip to the grocery, I decided to pick it up finally. But then I had to figure out what to make with it. I decided to start small so I could use it in more than one dish. After seeing the original recipe by Tanya at Sunday Baker I knew the cooking cream had to go in there. After all, what’s better than Italian or Mexican food? Fusing them together to create Chicken Parmesan in a tortilla! It’s so easy to make and incredibly satisfying.
Ingredients:
4-8″ whole wheat tortillas
1 clove minced garlic
2 Tbsp Philadelphia Cooking Cream, Italian Cheese & Herb
1 cup cooked, shredded chicken breast
2 Tbsp finely chopped frozen spinach, thawed (or fresh)
1/4 cup shredded Mozzeralla
1/8 cup shredded Parmesan
1 Tbsp olive oil
1/2 cup marinara sauce
Directions:
- Preheat oven to 400 degrees. Spread 1/2 Tbsp of the cooking cream on the top of two tortillas. Sprinkle each with the minced garlic. Top with the chicken, spinach and cheese. Spread the remaining cooking cream on the bottom of the other two tortillas and sandwich together with the topped tortillas.
- Place quesadillas on a large ungreased baking sheet. Brush olive oil and sprinkle Parmesan cheese on top for extra taste.
- Bake for 10-12 minutes, or until the tortilla is crispy golden and the cheese is melted. Serve with a side of warm marinara dipping sauce.
Source: Adapted from Sunday Baker
Posted in Appetizers & Snacks, Chicken, Entree | Tags: chicken, cream cheese, garlic, Italian, mozzarella, Parmesan, spinach, tortillas | 11 Comments »
Creamy Baked Chicken Taquitos
Sleep has not come easy for me the past two nights. No matter how exhausted, I lay in bed tossing and turning for most of the night. Last night I thought for sure I’d get decent rest after taking a beating at spin class. No such luck. But at least I still have the energy to cook dinner. Especially when it’s something as tasty as these. I could’ve eaten the entire lot! I should make a huge batch a freeze them as previous bloggers of this recipe have suggested.
Although the recipe called for corn tortillas, I decided to experiment with both corn and flour tortillas. The flour tortillas had a different flavor, but I preferred the corn tortillas – they were more crunchy than the flour ones. Guess that’s why these are taquitos and not flautas (made with flour tortillas).
Served with Creamy Lime-Cilantro Dressing from Our Best Bites.
Ingredients:
2 boneless, skinless chicken breasts
3 oz cream cheese, softened
1/3 cup salsa verde
Juice from half a lime (1 Tbsp)
1 tsp Ancho chile pepper powder
1/2 tsp ground cumin
Pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 (6-inch) corn tortillas
Salt and pepper
Directions:
- Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a “packet.” Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through. Allow to cool, then shred using a fork, pulling against the grain.
- Preheat the oven to 425 degrees and spray another baking sheet with cooking spray.
- In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
- Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly*. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
- Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, guacamole, and/or Creamy Lime-Cilantro Dressing.
*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)
Source: Pink Parsley adapted from Pennies on a Platter, originally from Our Best Bites
Posted in Chicken, Entree | Tags: cheddar, chicken, cilantro, cream cheese, Mexican, pepperjack, tortillas | 11 Comments »
