Veggie Packed Enchiladas

Just the other day I was counting how long I’ve been vegetarian, and it’s been 10 months! Sometimes it seems like it’s been much longer than that, and other times I’m so impressed with myself for still going strong. When I first made the switch to being a full-on vegetarian (I hadn’t been eating meat often for a year or two prior, but still had it once in awhile), people would often ask “why” and I never really had a good reason. While I still don’t enjoy people asking me “why,” as though I need to validate my choices, I’ve come to realize that it is definitely more of an ethical thing for me than not – I just hate the idea of seeing animals suffer or be hurt. I realize it’s the “circle of life” and how things go, but I’m not going to participate in something if I’m not comfortable with it! And don’t get me wrong, hamburgers are delicious so I understand and have no problem with you eating one, I just won’t eat one myself.

So why the blabbering about my vegetarian lifestyle choices? Well, I’ve found that there are so many dishes that seem to have meat in them “just because.” There are plenty of dishes where meat is the centerpiece and main focus, but there are also a lot of dishes that seem to include meat more as an accessory. I love the versatility of Southwestern food, because even though it can be very meat-centric, there is also plenty of wiggle room for vegetables (and beans)! I love Southwestern food for the flavors, too, but it’s great that it is something I can continue to enjoy as a vegetarian.

So with a hankering for enchiladas, I took a look at the CSA box ingredients I had for the week, and put together a pretty tasty, meat (and fake meat) free enchilada! I suppose you could say I cut corners by not using homemade tortillas or enchilada sauce, but the time and effort required for those two things in addition to the rest of the cooking just isn’t realistic for your average working, marathon training, zonked from the heat wave person. If you have the time, by all means, go for it… but if you don’t, I promise your dish will be just as tasty!

Sweet Potato, Kale, and Black Bean Enchiladas |

Sweet Potato, Kale, and Black Bean Enchiladas
– Serves 4 –

2 Tbsp oil
2 medium sweet potatoes, peeled and diced
1 large yellow onion, diced
3 scallions, diced
1 15 oz. can black beans, drained and rinsed
1/4 cup corn
1/2 bunch of kale, roughly chopped
2 Tbsp chili powder
1 Tbsp cumin
1 tsp Adobo
1/4 tsp paprika
2 Tbsp water
1/2 cup shredded cheese (I used Mexican blend)
6 fajita size flour tortillas
1 10 oz. can enchilada sauce

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil over medium high heat. Add the onions and sauté for 2-3 minutes, or until the begin to become translucent. 
3. Add the cubed sweet potatoes, and sauté for another 3-5 minutes, until they begin to soften. 
4. Add the black beans and corn, followed by all of the spices (chili powder, cumin, adobo, and paprika). 
5. Begin to add the kale, a little bit at a time to allow it to wilt a bit and make room in the pan. As it’s wilting, add the 2 tablespoons of water to help deglaze the pan of the spices and aid in the wilting. Sauté until everything is combined and kale is slightly wilted, about 5 minutes. Remove pan from the heat. 
6. Pour 1/2 cup of the enchilada sauce in the bottom of an 8 x 11 dish. 
7. Take a tortilla and add three spoonfuls of the mixture to the center of the tortilla, and roll. You don’t need to roll it like a burrito (but you can); just roll it more like a taquito – it’s okay if some of the “guts” are coming out of the sides. Place it in the dish. Repeat for the remaining 5 tortillas, layering them next to each other, slightly overlapping. 
8. Top with the remaining sauce, the shredded cheese, and the scallions. 
9. Bake for 18 minutes. Serve with avocado or guacamole, and sour cream or Greek yogurt. 

Southwestern Shepherd’s Pie

When my husband saw that I had “Shepherd’s Pie” on our dinner calendar for the week, he asked me what it was. After I gave him a general description, he immediately replied with, “and WHY haven’t you made this before?!” Of course, I didn’t have a good response, but promised that the dinner would be good… with my fingers crossed behind my back.

Yes, you read that correctly – I have a “dinner calendar.” I use Google Calendars; I have a bunch of my own personal calendars, as well as a few that are shared. Included in the list of shared is a dinner calendar, which allows me to plan out what we’re going to eat for the week based on our schedules, prepare a grocery list, and have a reference so I know what’s coming during the week. In our old apartment, we had a cute little whiteboard that I used to write it down on like a menu, but when we moved two years ago, I never hung it back up – so I switched over to Google instead. It may seem a little over the top, but it works for me. I’m a huge planner and I enjoy seeing everything scheduled and written out, even if I shuffle things around all the time.

While a typical Shepherd’s pie is made with meat, I left it out in my version (though I’m sure some ground beef, chicken, or turkey would go well here). I also decided to put a Southwestern twist on it since I’m obsessed with the flavors. The reason why I even thought of making this was due to the string beans we got in our CSA box. At first I figured I could just serve them as a side, but I wanted to do more with them. After trying to think of dishes they were included in and trying really hard not to just make a giant batch of green bean casserole for dinner, I settled on the Shepherd’s pie. So yes, this “Southwestern” version has green beans in it. I wasn’t sure if it would work for or against me with everything else (corn, black beans, salsa, etc.), but I’m happy to report everything played nice in the casserole dish.

The beauty of a Shepherd’s pie is that you can really throw in it whatever you have on hand, top it with mashed potatoes, and call it a day. Since I used instant mashed potatoes, everything came together in a matter of about 20-30 minutes. This was definitely a winner in my book, and I hope you think so too!

Southwestern Shepherd’s Pie
– Serves 4 –

2 Tbsp oil
1 large onion, diced
2 jalapeños, diced (more or less depending on your heat preference)
1 1/2 cups corn (from about 2 ears)
1 15oz. can black beans, drained and rinsed
2 large tomatoes, diced
1-2 cups green beans/string beans (I used 2, and it was A LOT, so feel free to use less)
2 1/2 tsp chili powder
2 tsp cumin
1 tsp oregano
1 tsp Adobo
1/2 cup chunky salsa
1/2 cup shredded cheese
1 package of instant masshed potatoes (or about 2 cups)

1. Preheat oven to 350 degrees.
2. Meanwhile, heat the oil over medium-high heat. Once heated, add diced onion and jalapeño, and sauté for about 5-10 minutes, until onions begin to become translucent. Add the spices and cook for an additional 2-3 minutes.
3. Once everything is well combined, add the corn, black beans, tomatoes, green beans, and salsa. Lower your heat to medium, and cook for 5-10 minutes, stirring every so often.
4. Meanwhile, prepare your instant mashed potatoes per the package directions (i.e. add 2 cups of water to the flakes, microwave for 2-3 minutes). Once the potatoes are done, add 1/4 cup of the shredded cheese. Set aside.
5. Add the mixture to a greased 8×8 baking dish. Top with the other 1/4 cup of shredded cheese, then spoon the mashed potatoes on top of that. 
6. Bake for 10-15 minutes, until mashed potatoes are set. 

Grilled Burritos

Not that I’ve been thinking about it, but I’d just like to throw it out there that going vegan is something I simply wouldn’t be able to do for one very selfish reason – I love cheese way too much! We buy shredded cheese at the grocery store almost every week, and I get antsy when our stash is low. If we happen to buy a block of cheese for something, you can usually find me sneaking a slice (aka a huge hunk of it) here and there. Hi my name is Danielle and I’m a cheese-aholic.

Anyway, after thinking about a grilled stuffed burrito from Taco Bell and seeing a yummy recipe from Jamie Cooks It Up on Pinterest, I decided it would probably be in the best interest of my waistline to try and make it at home instead. Now, my version is by no means “healthy,” but at least it’s vegetarian and I know exactly what’s in it. This recipe makes A LOT, so depending on how much you fill your burrito with, you may have leftovers that would make a great dip with some tortilla chips, or even over pasta (if you leave out the rice in the recipe).

So as you can guess, this recipe has a serious cheese factor. I’ve used cream cheese in a few Mexican/Southwestern inspired dishes in the past, and every time I’m amazed at how creamy and cheesey it makes things, and my next thought is usually, “duh.” Before that I always associated cream cheese with either dessert, or breakfast – but not anymore!

Cheesey Grilled Burritos
Inspired by Jamie Cooks It Up
– Serves 6-8 –

1 cup vegetable broth
1 14oz. can sliced stewed tomatoes
1 15oz. can black beans, drained and rinsed
1 15oz. can corn, drained and rinsed
1 4oz. can of diced green chiles
1 8oz. package of cream cheese
1/2 cup shredded cheese blend (I use a cheddar/jack mix)
1 Tbsp chipotle chili in adobo
1/4 tsp paprika
1 cup uncooked brown rice*
2-3 Tbsp masa flour to thicken the mixture (*depends on the consistency of your mixture – see #4)
burrito sized tortillas
Cooking Spray

1. In a medium sized skillet, add the broth, rice, and tomatoes. Heat over medium-high heat for about 10 minutes.
2. Stir in the beans, corn, and spices, and let it cook for an additional 5 minutes until everything is well mixed.
3. Add in the cream cheese and be sure to stir it slowly to help it melt (I broke the 8oz block in half to help). This will take about 10 minutes for it to fully dissolve into creamy goodness.  Stir in the shredded cheese as well. Turn the heat to low and let it simmer for another 5 minutes.
4. The mixture should be creamy but not too liquid-y because you’re going to need to put it in a burrito. So, if it needs to be thickened, add the masa flour one teaspoon at a time.
5. Heat a separate skillet over medium-high heat,  that’s been sprayed with cooking spray.
6. Add 2 generous spoon-fulls to a tortilla, roll it, and add it to the skillet cooking for about 2-3 minutes on each side until golden brown.

*NOTE: The rice retains a little crunch if you cook it this way. If you’d prefer it to be softer, I’d suggest cooking it either half way or fully first, before adding it in to the mix. 

Slow and Steady

Getting a slow-cooker has proved to be a successful meal maker on most Sundays. I love the idea of throwing a whole bunch of stuff into a big pot and letting it just cook for hours, without needing any attention from me. After trying slow-cooker lasagna for the first time a few months ago, I knew I wanted more of it, but I wanted to switch things up. So, I tried a buffalo chicken lasagna a few weeks ago that was amazing (I need to find that recipe so I can share it with you!), and then I made a Southwestern lasagna.

Even though this is the first year I haven’t filled out a March Madness bracket in awhile, I’m still interested in the games. So, throwing this in the slow-cooker and plopping myself on the couch was just what the doctor (aka myself) ordered on Sunday. It also made enough that the hubs and I will be able to enjoy it mid-week as well. I’m a big fan of making something that has leftovers, especially when the meal is a winner. When I was trying to figure out what I wanted in the lasagna, I realized there are so many different variations you could make. Ours was on the spicier side, but you can of course dial down the spices to your liking, or swap them out for something else!

Of course it wouldn’t be complete without some guacamole, so thanks to the wonderful Hormel, I picked up some Spicy Wholly Guacamole. It was the perfect addition to the meal, and they aren’t messing around with the spice! I would definitely try their pico de gallo and guacamole dip they have, too.

Southwestern Lasagna
– Serves 4 –

1 lb. ground beef, ground turkey, or soy crumbles (I used Jennie-O ground turkey)
1 green pepper, diced
1 yellow onion, diced
1 15oz. can black beans, drained and rinsed
1 10oz. can Rotel tomatoes & green chiles
1 10oz. can enchilada sauce
3 tsp chili powder
1/2 tsp cumin
1/2 tsp Adobo
1/4 tsp paprika
8oz. shredded cheese blend
6 burrito sized flour tortillas (I use Chi-Chi’s brand)
guacamole, sour cream, and salsa for garnish 

1. Brown meat until cooked through, and drain any excess fat (if there is any). Mix in spices (chili powder, cumin, Adobo, and paprika) until combined.
2. Combine ground beef, diced onions, diced green pepper, black beans, and tomato and chilies mixture in a medium sized bowl.
3. Layer 1/2 cup of enchilada sauce on the bottom of your slow-cooker. Follow with a tortilla, 1 1/2 cups of the meat/veggie mixture, and a 1/4 cup of cheese.
4. Continue layering, ending with a tortilla at the top. Finish it off with another 1/4 cup of cheese, and pour the rest of the enchilada sauce on top.
5. Cook on low heat for at least 2 hours. Enjoy!

Disclaimer: Hormel Foods sent me a $50 gift card as a member of their Extended Family Food Blogger program in order to create a meal using products from the Hormel family, and to blog about it. The opinions in this post are my own. 

Mexican flavors in Epcot

It’s no secret that I love Mexican food, and it shouldn’t come as a surprise that every time I go to Disney World, I have to eat dinner in Epcot’s Mexico. This has been a tradition my family has followed since the very first time we went to Disney World when I was 5. Whenever I go to make reservations for our trip, the Mexico reservation is the very first one I make. A few years ago they opened a second Mexican restaurant, so I decided this year was finally the year to try it.

La Hacienda de San Angel is located right on the World Showcase lagoon, and is a perfect spot to watch their nightly fireworks, Illuminations. I didn’t think of it when I made the reservations, but seeing the sun set over the water was a nice consolation prize. We started our meal with tortilla chips and salsa (a spicy chipotle sauce and a green tomatillo sauce) as we perused the menu. Since we were on the Dining Plan, we were able to select an entreé and dessert. They have a tequila bar on-site, so naturally my husband and I started off with a margarita. I had the avocado margarita (super creamy and flavorful), and he had the blueberry pomegranate (nice and refreshing). My sister settled for an iced tea since she’s only 19.

When it came to making our dinner selection, we were all stumped. Everything sounded delicious, and we wanted to try everything. Eventually my husband and sister settled on the Puerco en Salsa de Mole Negro, which is roasted pork tenderloin with mole negro sauce, served with esquites (roasted corn), sweet potato mash, beans and vegetables. For myself, I went with the Arrachera, which is top sirloin served with spring onions, tamal with rajas, cactus leaves, and beans. Our table also had two big bowls of rice and beans, as well as some corn tortillas to make our own little tacos. The flavors of everything tasted truly authentic, and my favorite may have been the black beans and tamal that came with mine.

So much food!

You may be thinking to yourself, “Danielle, you said no meat in January! You’re a cheater!.” Why yes, yes I am. I knew going into the Disney trip finding vegetarian options at every turn would be difficult – and it was. There wasn’t one vegetarian option on La Hacienda’s menu, and while I know I could have gone out of my way to request something, because I’m not truly a vegetarian, I ordered off the menu. Disney does have plenty of veggie friendly options and I took advantage of them whenever possible, but I didn’t limit myself – I mean, it was vacation after all. I’ve found the main reason why I haven’t become a full-time vegetarian is the sometimes hassle of eating out, or eating at a friend’s – I especially don’t like to make a fuss when someone else is preparing a meal for me. That may seem like a cop-out, but it’s how I approach the situation. I’m planning to go an extra week into February to make it a truly vegetarian month.

But I digress – back to La Hacienda. We can’t forget about dessert! I decided to go with an apple empanada with caramel ice cream even though I was stuffed and couldn’t bare the thought of eating more. My sister had the same, and my husband ordered a fresh fruit tamale. Even though I only had a few bites, it was delicious and reminded me of an apple turn-over. The ice cream was the star, though, with ribbons of caramel throughout the rich ice cream. Yum.

The atmosphere is warm and inviting, and they certainly don’t rush you. At every restaurant we had a reservation for we arrived a few minutes early, and they were always ready to seat us. It was such a nice change of pace from restaurants around here where despite a reservation, you still wind up waiting. I’m definitely glad we decided to take a bit of a risk and book our traditional Mexico dinner at their new restaurant – it was a delicious change of pace.

Taco Tuesday

There have been quite a few taco recipes in my queue lately, so I decided to make some this week. First up was my variation of a recipe I saw posted on SeriousEats a few weeks ago, for roasted corn and zucchini tacos. I found the combination of just corn and zucchini interesting, so I decided to give it a whirl.

I did things a little differently, though, and I roased the zucchini and corn kernels on a baking sheet in the oven, along with some red onion. Before putting them in the oven, though, I tossed them in some seasoning to give them exta flavor. I also topped the tacos with some cheese, salsa verde, and avocado. It was quick and easy, which was just what we needed, since we recently aquired a new kitten!

Trying to get a new kitten acclimated to our house, while also conditioning our cat to be tolerant of the kitten, training for a marathon, and finishing up wedding planning and getting married should leave us quite busy this summer. At least I have some ideas for quick and easy dinners to fall back on!

Roasted Zucchini, Corn, and Onion Tacos inspired by this SeriousEats recipe
– Makes 6 tacos –

6 corn or flour tortillas (I used flour)
1 1/2 cups frozen corn kernels

1 zucchini, sliced into quarter moons
1/2 red onion, cut into chunks
1 Tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp Adobo
1/4 tsp taco seasoning (I used chipotle flavored)
1/2 avocado, diced
2 Tbsp salsa of your choice (I used verde)
1/4 cup shredded cheese

1. Preheat oven to 425 degrees
2. In a medium bowl, combine zucchini, corn, and onion. Drizzle olive oil and spices over vegetables, and use a spoon to mix, making sure everything is evenly coated
3. Spread the vegetables onto a greased baking sheet, and roast for about 25 minutes
4. Top each tortilla with about a spoonful of the veggie mixture, followed by some cheese, salsa, and avocado

Moles and Molé

On Tuesday, I was thrilled that the projected high temperature was 80 degrees with sun. I couldn’t wait to get in a run after work, and heat up the grill for dinner.

There have been some seriously warm days the past few weeks, sandwiched between days of serious rainfall. I was able to take advantage of the warm weather for my run on Sunday, which actually resulted in a sunburn. I’m now on mole watch, which is something I’m sure any of my fair skinned readers know all too well – when we inspect and make note of all freckles and moles to make sure they don’t change and look “abnormal.” This usually means I find something, freak out, and then am told I’m insane. But you can never be too safe! I’m definitely going to be slathering on the sunscreen before my runs now.

Tuesday’s run was after work, so the sun wasn’t too much of an issue. The heat, though, was a killer. Both my fiancé and I just couldn’t power through our 4 mile run – it was brutal. Neither of us had any energy and our legs felt like lead balloons. I didn’t feel like I was struggling aerobically, but I just couldn’t hang energy wise; I don’t know if it was the heat, going to bed late the night before (boo end of the semester), or a combination. I just have to remind myself that for every not so great run, there will be a great one to follow.

Once I was done whining about our run, I marinated some chicken in Dona Maria molé sauce. I was lucky enough to have this sent to me to sample in preparation for Cinco de Mayo, and I thought it’d be great with grilled chicken. The chicken only sat in the molé sauce for about 30 minutes before going onto the grill, and it was plenty of time for it to really absorb the flavor. Since it’s a thicker sauce, it didn’t require an overnight/few hour soak. Having a sauce already made that will really jazz up an otherwise boring meal (sorry, but just plain grilled chicken is boring) was great – perfect for a weeknight dinner. I also received a can of diced pickled jalapenos, so I threw those on top of the chicken for a little kick.

I decided to keep it simple and just have brown rice with sauteed onion, pepper, black eyed peas, and corn. The rice we used was from our Half Marathon (or 9.55mile race) goody bag. I think it’s so random to get a mini bag of Carolina brown rice, no? But I’m certainly not complaining!

The meal was super simple, and really flavorful. Plus, I really only did half the work. I forgot how much I like cooking in the summer, because it means getting my fiancé in the kitchen (or in this case, manning the grill)!

Grilled Chicken Mole
– Serves 4 –

4 thin chicken cutlets
1 cup Dona Maria Molé sauce

1. Heat grill to medium-high heat
2. Fill tupperware container with 1/2 cup of molé sauce. Add chicken, then cover with remaining sauce. Make sure to coat chicken completely (don’t be afraid to get in there!).
3. Once grill is heated, cook chicken breasts, about 5 minutes on each side (depending on thickness), until done [no pink!] 

Tortellini Twist

As I’ve mentioned before, my fiancé and I have tortellini once a week, almost every week. We originally started the tradition because of the Wednesday night radio show that he did, which required a quick dinner. There’s no more show these days, so we have some more free time in the kitchen, but there are plenty of times we just want something quick and easy. Sometimes if we have leftovers (like this yummy pumpkin turkey chili), I’ll throw it on top instead of sauce just to snazz it up.

After using up most of the Philadelphia Creme, I still had a little bit left. So, I decided to make our usual tortellini with a southwestern/santa fe twist. When I realized I still had enough left to make another meal with it, it immediately made me think of the story of Strega Nona and her magical pasta pot that was never ending. This was one of my favorite books in elementary school, and I remember making my parents read it to me all the time – my dad was always so animated when reading it, too. It was a Caldecott Honor book!

At any rate, it was a nice twist on something different. Even though our meals are planned a week in advance (so I can grocery shop accordingly), and I was planning on pairing the tortellini (or as we call it on our house, torts) with regular tomato sauce, there’s always a little wiggle room with the menu. Plus, since my 10 mile run on Sunday was successful(ish), I’m all about the carbo-loading this week for the half marathon this coming Sunday! I have a feeling I’m going to wind up clocking about the same time, give or take, for this half as well. Which, considering the lack of training I’ve been afforded, I can’t complain! I’m just hoping I’ll eventually be back to feeling 100% so I can actually get a new PR!

Santa Fe Tortellini
– Serves 2 –

3  cups of uncooked tortellini (I used Barilla’s ricotta & spinach style)
1 medium yellow onion, sliced
1 medium green pepper, sliced
2 Tbsp cooking oil
1 Tbsp chili powder
1/4 cup chunky salsa
1/4 cup shredded cheese
1/4 cup Santa Fe style Philadelphia Cooking Creme

1. Cook tortellini according to package (bring water to a rolling boil, cook for 11 minutes until tenter)
2. Meanwhile, heat oil in skillet, and add onion and pepper, sautéing for  about 5 minutes over medium heat until it begins to soften.
4. Add chili powder and salsa, cooking an additional 2 minutes.
5. Remove from heat, and add in  cooking creme and shredded cheese, making sure to combine well. Top with additional shredded cheese.

Veggieful Enchiladas

Since I didn’t use all of the Philadelphia Creme when I made the Baked Southwestern Pasta Skillet, I needed to figure out what to do with it. I decided to make enchiladas, since we hadn’t had them in awhile. I’ve made them with eggplant, poblano peppers, and some with your typical veggies (onions and peppers). So, this time I decided to combine it all! Since the creme takes the place of enchilada sauce, it’s super quick and easy.

After reading up on tons of wedding blogs, I’ve realized that I should try and tone my arms so they look fab in my wedding dress. Since I used to swim, I have pretty defined arm muscles as it is, without doing any extra work; it’s leftover residual muscle definition. But, I realized I want to make sure I don’t look bulky (something easily accomplished through swimming), and I’ve been noticing that my arms are looking nice and toned simply from yoga. So, in addition to some yoga, I decided to add in some free-weight exercises also. Conveniently, FitSugar recently posted “How to Tone Your Arms Picture-Perfect For the Big Day,” which offered up tons of exercise suggestions I can add to my repertoire. So, that was on my to-do list before getting to work on dinner.

After getting my arms nice and tired, I threw together these veggie packed enchiladas. Now I just need to figure out what to do with the rest of the eggplant and green pepper I have from this recipe!

Veggieful Enchiladas
– Serves 4 –

2 Tbsp cooking oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp Adobo
1/2 eggplant, peeled and diced
1 medium yellow onion, sliced
1/2 large green pepper, sliced
1 hot pepper, diced (optional – I used a habanero)
1/4 cup Santa Fe styled Philadelphia Creme + 1/4 cup
1/4 cup shredded cheese + 1/4 cup
6 burrito-sized tortillas

1. Preheat oven to 375 degrees.
2. Heat oil in skillet, and add onions and pepper, and cook for 5 minutes. Add eggplant, and spices, and cook for an additional 5-10 minutes until onions, peppers, and eggplant are soft.
3. Stir in 1/4 cup of cooking creme, cooking until headed through, about 3 minutes. Add 1/4 cup of cheese, and remove from heat.
4. Evenly fill tortillas with filling, and place in a greased 8 x 11 baking dish.
5. Top with remaining cooking creme and cheese, and bake for 15 minutes.

Breakfast for dinner: Huevos Rancheros

I finally got around to making the huevos rancheros I had planned for last week, on Monday. It was yet another edition of breakfast for dinner. We still had a bunch of corn tortillas left from when I made fish tacos, so I thought this would be the perfect opportunity to try and finally use them up. For whatever reason, ShopRite doesn’t sell ripe, or almost ripe avocados (at least at the one near me). So, if you want a ripe avocado you need to buy it at least 2 weeks in advance. Unfortunately this meant no avocado on our huevos rancheros, but at least I’ll be able to use them in two weeks… So frustrating!

This is a quick and easy dinner, but can definitely be made any time of the day. I don’t really know much about “traditional” huevos rancheros, so I kind of just did my own thing, based on the flavors I tend to enjoy most in burritos, tacos, etc. I really like the idea of being able to customize the meal depending on what you’ve got in your pantry, and how you feel that day. These would be great for brunch, with a whole bunch of toppings laid out like a finxin’s bar so everyone can pick and choose. I should have a brunch party soon!

Huevos Rancheros
– Makes 4 –

4 small corn tortillas
4 eggs
1/2 cup shredded blended cheese
1/4 cup chunky salsa
1 Tbsp cooking oil
1 small yellow onion, diced
1/2 green pepper, diced
1 chipotle in adobo, diced
1 serrano chile, sliced

1. Preheat oven to 350 degrees
2. Meanwhile,  preheat oil in skillet. Add onion and sauté for 5 minutes. Add green pepper, serrano, and chipotle chile, cooking for an additional 5-10 minutes. Set aside.
3. Once oven is heated, place tortillas directly on the highest oven rack; warm for 3 minutes.
4. Using the same greased skillet, cook each egg over-easy, leaving on either side just until it begins to crisp.
5. Remove tortillas from oven, and spread salsa evenly between four tortillas. As each egg is cooked, add to each tortilla, top with onion and pepper mixture, and finish off with a sprinkle of cheese.
6. Once all tortillas have been topped, put back in the oven for 5 minutes.