Cafe Rio-Style Burritos

Have you been to Cafe Rio? It is a Mexican restaurant here in Utah that I absolutely love. Their burritos and salads are both wildly addicting. Since I could pretty much eat it every week for the rest of my life, I figured I better figure out how to make it at home so I don't spend all of my money there. Here is a recipe for a delicious, smothered burrito a la Cafe Rio. You can really do this burrito any way you want to. Don't like green sauce? Use a can of red enchilada sauce instead. Not too crazy about black beans? Use refried. You really can't go wrong here. It's a delicious meal (one that we love having when we have friends over) and everyone seems to love it. The recipes for each of the main ingredients in this recipe have already been posted, so I've included the links below (just click on the name of each component to view the recipe). Enjoy!

Cafe Rio-Style Burritos

Sweet Mexican Rice
Honey Chipotle Black Beans (I only use 1 chipotle pepper in the whole batch and it is plenty spicy for me)
Fajita Chicken
Salsa Verde
Tortillas
Shredded Chedder or Monterey Jack Cheese
Pico de Gallo
Sour Cream

For each burrito, layer about 1/4 cup each of rice, beans, and chicken. Top with 2 Tb. cheese. Roll up burrito-style and place in a baking pan. Cover each burrito with 1/4 cup salsa verde and sprinkle with 1 - 2 Tb. cheese. Bake in 350 degree oven for 5-10 minutes, or until sauce is warm and cheese is melted. Top with pico de gallo and sour cream.

Salsa Verde

This is a recipe I got from my parents' neighbor. Her husband is from Mexico and is a professional chef, so he definitely knows what he is doing when it comes to this stuff! I use it both as a dip for chips, and also as enchilada sauce, or to smother burritos with. This makes a lot, but can be easily halved. It also freezes great, so I would recommend making the full batch and freezing half for the next time you want it. Enjoy!

Salsa Verde (Green Enchilada Sauce)

2 lbs. tomatillos, husks removed
2 cloves garlic
2 jalapenos, halved and seeded
1 medium onion, quartered
3 chicken bullion cubes
3 cups water
1 Tb. sugar (optional)
1/2 tsp. cumin
1/2 cup chopped cilantro
1 (4 oz) can chopped green chilies
salt and pepper to taste

1. Rinse tomatillos to remove the stickiness. Pound each garlic clove to open (don't chop). Place tomatillos, garlic, jalapenos, onion, bullion, and water in large pot. Boil until tomatillos and onion are tender, about 10 minutes. Add sugar, if desired, and stir to dissolve (this cuts down the acidity from the tomatillos).
2. Drain tomatillo mixture (reserving the juices) and place the tomatillo mixture and 1/2 cup of juices in a blender. Add cumin, chilies and cilantro. Blend until smooth, adding more liquid as needed to reach your desired consistency. Season with salt and pepper to taste.

Sweet Mexican Rice

This is a perfect Mexican side dish, or perfect wrapped up in a delicious burrito. I made a big batch of this last week and used it as a side for quesadillas, inside a hugely delicious burrito, and on top of a yummy salad. It's quick and simple, but full of flavor--a nice change from your average white rice.

Sweet Mexican Rice
serves 6 - 8

2 Tb. butter
1/2 medium yellow onion, finely diced
1/2 red bell pepper, finely diced
2 cloves garlic, minced
1 1/2 cups white rice
3 cubes chicken bullion
3 cups water
2 Tb. sugar
juice of 1 lime
2 Tb. cilantro, finely chopped (optional)

1. Melt butter in large pot over medium-high heat. Add onion, pepper, and garlic. Saute until translucent. Add rice and cook until lightly browned. Add chicken bullion and water, cover and simmer over low heat for 25 minutes or until water is completely cooked out. Let stand 5 minutes.
2. Mix lime juice with sugar, pour over rice and fluff with a fork. Top with cilantro if desired.

Pico de Gallo

I love Mexican food. Corey and I probably eat Mexican food more than any other cuisine. Something about the freshness and spiciness just entices me every time. With so many tomatoes, peppers, and even a few onions from our garden, it's the perfect time to make a big batch of Pico de Gallo to go with any of your favorite Mexican foods (I had it with this amazing Bajio Chicken Green Chile Salad, and it is also great with my favorite Enchiladas, Taquitos, Southwestern Beef Wraps, or a delicious Cafe-Rio Style Burrito...I'll be posting that recipe later this week). Enjoy!

Pico de Gallo

2 cups diced fresh tomatoes (I like to use seeded Roma tomatoes because they are nice and firm, you'll need about 5 medium)
1/2 cup diced red onion
3 Tb. chopped fresh cilantro
Juice of 1/2 lime
1/2 - 1 jalapeno, seeded and minced (depending on how spicy you like it)
1/4 cup diced green pepper (optional, I throw this is if I have it on hand but it won't make or break the salsa)
garlic salt
fresh ground black pepper

Combine all ingredients and season with garlic salt and pepper to taste. Serve immediately or refrigerate up to 3 days. Eat with chips and dip or serve with your favorite Mexican dish, you really can't go wrong with this stuff, it is delicious!

Sweet & Spicy Vegetarian Quesadillias

I know I promised a Zucchini Parmesan recipe, and that will be coming soon, but I made this for lunch today. And ate the rest for dinner. And I'm seriously contemplating having it for breakfast tomorrow. It is seriously the best thing I've eaten all month. It's hearty and filling. It's sweet, spicy, tangy, crunchy, and amazingly delicious. If you're like us and have a bounty of zucchini from your garden, whip this up. And if not? Find some. Immediately. It really is that good.

Sweet & Spicy Vegetarian Quesadillias
adapted from Prudence Pennywise

Filling:
2 Tb. vegetable oil
1 onion, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, miced
2 medium zucchini, diced
1 cup corn
1 large tomato, seeded and diced
2 Tb. brown sugar
1 lime, juiced
1 handful cilantro, finely chopped
1/2 tsp. chipotle chili powder
salt and pepper to taste

For assembly:
1 1/2 cups shredded sharp cheddar or Monterey Jack cheese
6 tortillas (I definitely recommend the uncooked tortillas that they sell at Costco or Wal-Mart, bake them up fresh and they are a million times better than the regular ones you can buy at the store)

1. Heat oil in large skillet over medium heat. Add onion and bell pepper and cook until translucent, 3-5 minutes.
2. Add garlic, jalapeno, zucchini, corn, and tomato. Cook until zucchini is completely cooked through and tender, about 5 minutes. Add brown sugar, lime, cilantro, chipotle chili powder, and salt and pepper to taste. Cook for 2 more minutes.
3. Assemble quesadillas by layering each tortilla with 1/4 cup cheese. Top with 1/6 of the zucchini mixture (1/3 - 1/2 cup). Heat until cheese is melted and tortillas are crispy. (I also served my quesadillas with extra filling on the side as a dip/relish type thing. YUM.)

Southwestern Beef Wraps

This is a great slow-cooker meal. Theoretically it should be quick and easy, but with a three week old it took me much longer to make than I'd like to admit (what with the fussing, diaper changes, feedings, and everything else interspersed). If you don't have a three week old to worry about, then you can probably get it all ready in about 15 minutes. My husband and I both really enjoyed this meal and it made plenty so we had leftovers to use in salads and quesadillas over the next week.

Southwestern Beef Wraps
Adapted from Our Best Bites

1 beef roast (approx 2 lbs)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
fresh ground black pepper, to taste
smoked paprika, to taste
juice of 1 lime
1 can (14 1/2 oz) diced tomatoes with chipotle chiles, or diced tomates with green chiles
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
tortillas, lettuce, salsa, avocado, cheese, sour cream, etc. for topping

1. Combine spices in small bowl. Rub all over roast, making sure it is completely coated. Place in slow cooker.
2. Top roast with onions, peppers, lime juice, and tomatoes (with juices). Cover and cook on low 7- 8 hours or high 5 - 6 hours or until meat is completely cooked and tender. Remove beef from crock pot, shred or slice, and place back in juices for at least 30 minutes.
3. Serve in flour tortillas topped with your choice of toppings.

Baked Chicken Taquitos

My husband Corey made these for dinner last week. They were absolutely amazing...I ate two that night...and two more for lunch the next day...and two more for the lunch next day. They were so good and made fantastic leftovers. Plus, even Corey can make them, so you probably can too!

Enjoy!

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 12 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts)
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
12 small flour tortillas (6 - 8 inches)
kosher salt
cooking spray

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Mix all ingredients except tortillas, cooking spray, and salt.
3. Warm up tortillas 3 - 4 at a time in the microwave for 30 seconds. Place 2 - 3 tablespoons of chicken mixture in each tortilla, roll up tightly, and place seem side down on the prepared baking sheet. Continue with remaining tortillas and chicken mixture.
4. Spray taquitos with cooking spray and sprinkle with kosher salt.

5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with dipping sauce, if desired (I had some with ranch and salsa and that was great, but the next day I had them plain and I thought that was even better).

One Pan Taco Dinner

Sorry, no picture today. I'm currently on bed rest (have been for the past week and a half) so I haven't been able to do much cooking lately. This is one of our favorite quick and easy meals. It's fast, flavorful, and we always have the ingredients on hand. I hope you enjoy it as much as we do!

One Pan Taco Dinner

1 lb. ground beef

1 medium onion, chopped

1 pkg. taco seasoning mix

1 cup salsa

2 cups minute white rice, uncooked

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 large tomato, chopped

Optional Toppings

sour cream

avocado

tortilla chips

cilantro

olives

1. Brown meat and onion in large skillet on medium-high heat; drain.

2. Add 2 cups water, seasoning mix, and salsa. Bring to a boil.

3. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes, until rice is completely cooked and soft. Top with lettuce, tomato, and desired optional toppings just before serving.

Spicy Chicken & Pasta Skillet

Two of my favorite foods are pasta & Mexican food. This recipe combines the best of both. It was a quick & easy dinner and was delicious! Enjoy!

Spicy Chicken & Pasta Skillet
Serves 4

1/4 cup finely chopped onion
1/2 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 Tb. olive oil
1 cup small shells or mini bow-ties pasta, uncooked
1 cup salsa (I used pace medium)
1 cup corn, drained and rinsed
3 oz. cream cheese
1/4 tsp. cumin
1/2 cup shredded sharp cheddar or colby-jack cheese (or pepper jack if you want it spicier)
2 Tb. finely chopped cilantro
salt, fresh ground black pepper, garlic powder, and smoked paprika to taste
sour cream, sliced green onions, sliced olives, and cilantro (optional) for garnish

1. Cook pasta according to package directions
2. While pasta is cooking, coat chicken with salt, pepper, garlic powder, and smoked paprika to taste. Cook chicken over medium-high heat about six minutes, or until done (no longer pink in the center). Add salsa, corn, cream cheese, cumin, and cilantro. Simmer for 5 minutes, until cream cheese is melted.
3. Drain pasta. Stir pasta and 1/4 cup cheese into chicken mixture. Simmer for 3 more minutes, until cheese is completely melted.
4. Top with cheese, sour cream, olives, cilantro, and green onions.

Shredded Pork Tacos

I love pork. I love tacos. I love pork tacos. Recipe partially from Everyday Foods.
Shredded Pork Tacos
Serves 4-6

Ingredients-
1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
1/2 teaspoon dried oregano
2 bay leaves
Salt and pepper
3 tablespoons tomato paste
1 3-4 pound pork roast, cut in half lengthwise
1 can (28 oz) whole tomatoes in juice
1-2 large chipotle chiles in adobo, minced (use more if you like it hotter, or less if not)
1 cup water
1-2 tablespoons honey
16 toasted corn tortillas (the small size)
1 cup shredded or crumbled cheese (I'd recommend queso fresco, but use what you like)
1 cup fresh cilantro

Directions-

1- Heat oil in a large pot (5-6 quart)over medium heat. Add onion, garlic, thyme, oregano and bay leaves, put a little salt and pepper on for seasoning. Cook until the onion is softened, but not caramelized, 5 or so minutes.
2- Add the tomato paste, and stir it in until it's mixed with the onions and other ingredients.
3- Add the pork, tomatoes (try to break them up with a spoon when you add them) and the juice from the can, chipotle peppers, water, and honey. Stir together as best you can, bring to boil.
4- Reduce heat to low, cover and simmer until the meat gets nice and tender (2-2.5 hours at least). Remove and discard the bay leaves.
5- Transfer the meat (using tongs fool!) to a large bowl. Shred it with two forks. Get rid of any large pieces of fat or gristle you find.
6- Return the (now shredded) meat to the pan, simmering it until the sauce gets thick (about 30-45 minutes). Taste it! (remember that it's hot!) Add more salt and pepper if you think it needs it.
7- Spoon the pork and sauce into tortillas, using two tortillas for each serving top with cheese and cilantro (and some mango salsa if you've got it). A side of black beans and rice never hurts either. Hot sauce is essential.
8- Eat for nutritional enjoyment.

Southwestern Cobb Salad

This was a nice, light summery meal that was both healthy and delicious. Enjoy!

Southwestern Cobb Salad

4 cups lettuce, chopped
1 cup shredded cheese, such as pepper jack or colby jack
1 can black beans, rinsed and drained
1 can sweet baby corn, rinsed and drained; or 2 cobs fresh corn, removed from cob
1 avocado, diced
2 Roma tomatoes, diced; or 1 cup cherry or grape tomatoes, halved
1 small can sliced olives
1 - 1 1/2 cups chicken, cooked and cubed
1/2 cup chopped red or green pepper (optional)
1/2 cup chopped red or green onion (optional)
1 handful fresh cilantro
1/4 cup salsa verde
1/2 cup ranch dressing
Tortilla chips or fresh cooked tortillas

1. Arrange lettuce along the bottom of 4 plates or bowls. Arrange cheese, black beans, corn, avocado, tomatoes, olives, chicken (and peppers and onions if desired) along the top of the lettuce.
2. Combine cilantro, salsa verde, and ranch dressing in a food processor or blender until well combined. Drizzle over top of salads. Top with additional cilantro, if desired. Serve with tortilla chips or freshly cooked tortillas.

Sweet & Spicy Creamy Chicken Enchiladas

I made these a couple of weeks ago and Corey said that they are one of the best things I've ever made. He's been begging me to make them again, so I obliged and whipped up another batch tonight. They're the perfect balance between sweet, spicy, and creamy. Unfortunately this time I didn't have any fresh cilantro, so I had to use dried. I definitely recommend buying it fresh, it takes this meal over the top. I apologize that I couldn't get a better picture...but Corey was ready to eat and it's hard to keep a hungry husband at bay at 7:20 at night.


Sweet & Spicy Creamy Chicken Enchiladas

1 pound chicken, cooked and cubed
1/4 cup honey
2 medium limes, juiced
1 1/2 tsp. chipotle chili powder
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1 medium sweet onion, thinly sliced
1 Tb. vegetable oil
8 flour tortillas
1 (10 oz) can green enchilada sauce
1/2 cup heavy whipping cream (or substitute half and half or fat free half and half)
1/4 cup salsa verde
3 cups shredded pepper jack or monterey jack cheese, or a combination of both\
1/2 cup chopped fresh cilantro
1 avocado, sliced

1. Preheat oven to 350 degrees. Spray 9 x 13 inch glass pan with cooking spray.
2. Combine honey, lime juice, chili powder, garlic powder, and paprika. Add cooked & cubed chicken and stir well to coat. Set aside.
3. In large skillet, heat vegetable oil over medium-high heat. Add sliced onion. Cook, stirring frequently, until onions soften and brown, about 10 minutes.
4. Pour about 1/2 cup enchilada sauce into glass pan, spread to coat evenly.
5. Heat tortillas for 1 minute in the microwave. Fill each tortilla with 1/8 of the chicken (about 1/4 cup), 1/8 of the onions (about 2 Tb.) and a small handful of cheese. Roll up and place seam side down in the baking pan. Repeat with remaining tortillas.
6. Combine remaining enchilada sauce, cream, salsa verde, and remaining sauce from the chicken. Mix well and pour over the top of the enchiladas.
7. Cover and bake for 25 minutes. Remove cover and top with remaining cheese. Cook for 5 - 10 more minutes or until cheese is melted as edges are slightly crispy. Top with chopped fresh cilantro and avocado slices.

Barbecue Chicken & Caramelized Onion Quesadillas

This is one of my favorite ways to eat a quesadilla...and I eat a lot of quesadillas, so I should know! This is not your traditional quesadilla, I don't even eat it topped with salsa & guacamole, just plain is great with me. If you really wanted to top it with something I'm sure it would be great with ranch or quacamole, but I think it's perfect just as is.

Barbecue Chicken and Carmelized Onion Quesadillas

1/2 large sweet (Walla Walla or similar) onion, thinly sliced
2 chicken breasts, cooked and diced
1 Tb. canola oil
1 Tb. honey
1/4 tsp. chipotle chili powder
1 cup shredded colby jack cheese
4 tortillas
1/2 cup barbecue sauce (I recommend Bulls-eye)
Chopped fresh cilantro (optional)

1. In medium saucepan heat oil over medium heat. Add onions. Cook, stirring constantly, for 5-10 minutes or until onions are brown and caramelized. Stir in honey, barbecue sauce, and chili powder. Stir until well combined. Add diced chicken.
2. Place one tortilla in large saucepan over medium heat. Sprinkle with 1/4 cup cheese. Top half of quesadilla with a quarter of the chicken/onion mixture, and a sprinkle of cilantro, if desired. Fold in half. Cook for 3 - 5 minutes on each side, until golden brown. Repeat with remaining 3 tortillas. Cut each tortilla in quarters. Serve with fresh veggies or green salad.

Southwestern Pasta Salad

This week we had a potluck at work and the night before I was trying to figure out something to take that didn't involve me running to the store and wasn't too labor intensive. The guidelines for the potluck were pretty specific, too, so I was stumped. It had to be healthy, green, and tasty. I figured everyone would be bringing green salads, since that would be an easy thing, so I was trying to think of something else. I ended up throwing this together and it was a hit, everyone loved it! This is a great side dish or main dish. If you want to jazz it up just a little more for a main dish, go ahead and throw in some diced cooked chicken and corn.


Southwestern Pasta Salad

1 pkg. (12 - 16 oz) whole grain rotini, cooked and cooled
1 can (15 oz) low sodium black beans, rinsed and drained
1/2 cup red onion, diced
1 bell pepper, diced (color of your choice, I used orange)
1 can olives, sliced (use a small can or a large can, depending on how much you like olives)
5-6 tomatoes, seeded and chopped
8 oz pepper jack cheese, diced
2 avocados, diced
handful chopped cilantro
1 lime, juiced
1 cup ranch dressing
2 Tb. taco seasoning mix

1. In small bowl, combine ranch dressing, taco seasoning, cilantro, and lime juice. Mix well.
2. In large bowl, combine all other ingredients. Pour dressing over pasta mixture and mix until everything is evenly coated. Serve immediately.

*If you are not going to be serving right away (I made mine the night before to take to work) you can still mix everything together except the avocado. Refrigerate up to 24 hours and add the avocado right before serving. It's just as delicious as it is when you first make it!

Homemade Salsa

In the middle of the winter I crave more fruits and vegetables more than any other time of the year, and there's not a whole lot that is in season. That's why I'm glad I discovered this salsa. I got the idea on The Sister's Dish, but wildly adapted it to my own tastes. It uses canned tomatoes, which seems a little strange for delicious salsa, but I promise you won't be disappointed. It's even more delicious than my favorite Jack's Salsa from Costco.

Homemade Salsa

1 - 2 Tb. lime juice
1 tsp. garlic powder
1/2 yellow onion
1/2 bunch fresh cilantro
1 can (14.5 oz) diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes with chipotle chiles
Salt & pepper to taste
cayenne pepper to taste, if desired

Put all ingredients in a food processor and blend until salsa reaches desired consistency. Enjoy!

Taco Soup

This is a perfect, filling, and delicious dinner on a cold snowy night, and we've had a lot of those lately! One of my favorite parts of this is that you can put it in the crockpot before work and come home to a nice warm dinner with no preparation after!

Taco Soup

Soup
1 lb. hamburger
1/2 large onion or one small onion, chopped
1 1/2 pkg. taco seasoning mix
1 can corn, undrained
1 can black beans, undrained
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) diced tomatoes with chipotle chiles, undrained
1 can (8 oz) tomato sauce

Garnish
sour cream
cheese
tortilla chips
avocado (optional)

1. Brown hamburger and onion in medium saucepan. Drain.
2. Combine all soup ingredients in medium to large crockpot. Mix well. Cook on low for 8 - 10 hours or on high for 4 - 5 hours.
3. Serve with sour cream, cheese, tortilla chips, and avocado. Enjoy!

Honey Chipotle Black Beans

This is a recipe I've been fiddling around with for a while. I think I've pretty much got it down now.

Super Easy Honey Chipotle Black Beans:

Ingredients-
3 cans black beans (yes, canned beans- this is where the easy part comes in)
1 TB vegetable oil
1 medium onion- diced
1 green pepper- diced
1/2 can chipotle peppers in adobo sauce- peppers removed and minced
(this will make it about medium heat- adjust the amount to your desired heat)
2 cloves garlic- minced
Honey
Salt
Pepper
Cumin
1 lime- juiced
Cilantro- finely chopped

Directions-
1- Open one can of black beans, dump into a bowl and mash them. You're trying to make a paste that thickens the beans. I usually just use the back of a large spoon to crush it. Once this can is mashed combine it with the other two cans.
2- On medium, heat the vegetable oil in a large pot (a 6 quart or so Dutch oven works great).
3- Add the onion, green pepper, chipotle peppers and garlic to the heated oil to make a sofrito. Sautee over medium heat until onions and peppers are soft and tender.
4- Add the beans and turn the heat down to low. Let it simmer, stirring occasionally, for 15-20 minutes or so. Just look to see when it gets to the thickness you want. The longer it cooks, the thicker it will get.
5- Add salt, pepper and cumin to taste (I like a lot of cumin). Add in the honey. (Really the amount depends on how sweet you like it. I would say I do around a tablespoon or so, which is fairly moderate sweetness.) Simmer for a few more minutes, stirring more frequently.
6- Take off the heat. Add the lime juice and cilantro, mixing them in with everything else. Let cool just a little before serving.

I think that you'll find that these are some very tasty beans. Much better than just opening a can. This is a vegetarian recipe, but if you wanted to add a little meat, bacon is mighty tasty in it. It's also possible to omit the chipotle peppers, making it much milder, but I'd recommend increasing the cumin and decreasing the honey then. Serve this with rice and your favorite Latin dish (be it Mexican, Cuban or what have you).

Chicken Enchilada Soup

This is one of my all-time favorite soups. I adapted it slightly from a recipe my sister-in-law Rana gave me. It makes a lot, so I'll warn you that you might want to half the recipe if you don't want to be eating it for the next two weeks.

Also...I notice that this blog is turning into the Aubrie hour...so for the rest of you out there, start posting your recipes!

Chicken Enchilada Soup
1 medium onion, chopped
1/4 cup butter
1/2 tsp. salt
1 tsp. cumin
1/2 tsp. white pepper
1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1 handful fresh cilantro, chopped
3 chicken boullion cubes
1 can black beans (drained and rinsed)
1 can diced tomatoes (undrained)
1 can corn (undrained)
1 28 oz. can green enchilada sauce (or 2 small cans)
4 cups water
3 chicken breasts, cooked and cubed

1. Saute onions in butter in an 8 quart pot. When onion is tender, add spices, boullion, and cilantro and mix well.
2. Add beans, tomatoes, corn, enchilada sauce, and water and heat to boiling.
3. Add chicken and simmer for 10 minutes.
4. Serve with grated cheese, sour cream, avocado slices, and Fritos.

Chili's Fajitas

Marinade:
1/2 cup fresh lime juice
2/3 cup water
1/4 cup canola oil
2 cloves garlic, pressed
2 Tb. vinegar
1 Tb. + 1 tsp. soy sauce
1 tsp. liquid smoke
2 tsp. salt
1 tsp. chili powder (I like to use half regular and half chipotle)
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/4 tsp. onion powder

1 - 2 pounds boneless, skinless chicken breasts
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 sweet yellow onion, thinly sliced
1 Tb. canola oil
1 tsp. soy sauce
2 Tb. water
1/2 tsp. lime juice
dash salt
dash black pepper

1. Combine marinade ingredients in a gallon size ziploc bag. Add chicken. Marinade for at least 2 hours, but preferably overnight.
2. Grill meat until juice run through. Let sit for 5 minutes and slice in 1/4 inch strips.
3. Heat 1 Tb. canola oil in large pan over medium heat. Add onion and peppers and cook for 5 minutes, until lightly browned and translucent.
4. Add 1 tsp. soy sauce, 2 Tb. water, 1/2 tsp lime juice, and a dash each of salt and pepper. Cook until crisp-tender. Add grilled chicken and cook until heated through.
5. Serve with salsa, cheese, sour cream, and guacamole on tortillas.

Tres Leches

Corey had this at work and got the recipe for me because it was so good. I've made it several times already and it is absolutely delicious!

Tres Leches

INGREDIENTS
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and 1 cup of the sugar together until fluffy.
4. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
5. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended.
6. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes.
7. Pierce cake several times with a fork.
8. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
9. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake.

Be sure and keep cake refrigerated. Enjoy, and don't think about how much it will certainly kill you with all that sugar and milk!