Recipes

Shrimp Taco Pasta

Dinner, Recipes

Life has been busy! With companies going back to “normal” and work travel picking up, I have had less time to focus on nutrition an new recipes. However, this has also been a blessing because the recipes that I have been creating have been super fast and just as tasty. This has been my go-to for a quick an easy meal or meal prep lately because it doesn’t take a lot of time, it has a great macronutrient ratio for me and it involves one of my favorite flavors…Taco! This recipe creates 3-5 meals depending on how much you want per serving. You can substitute the shrimp with chicken if you prefer. Macros are listed at the bottom!

INGREDIENTS  

  • 1 tbsp Olive Oil
  • 2 Bell Peppers
  • 1 Poblano Pepper
  • 1 White Onion
  • 2 tbsp Taco Seasoning (low sodium)
  • 1 bag of Shrimp (roughly 600-700 grams) – Peeled and Deveined
  • 1.5 cup Cherry Tomatoes
  • 1 box Banza Penne (8 oz)
  • Optional: Jalapenos or Chilies

Instructions

  1.  In a large pot, start water for pasta. Cook pasta until al dente. ~10-11. Don’t overcook because when you mix the pasta in later, it will fall apart since it is made of chickpeas.
  2. Cut onion and peppers Julien style
  3. In a large pot or sauce pan, add olive oil and heat over medium high heat. Once hot, add peppers, onions, and tomatoes.
  4. Cover and let cook for 5 minutes and add Taco Seasoning and Pepper to taste.
  5. Stir every few minutes until veggies are very soft and then add washed, peeled and deveined shrimp and cook until shrimp are fully cooked and have turned pink.
  6. Drain cooked pasta and add pasta to the pot with veggies and shrimp. Stir and serve or save for your lunch tomorrow!

Full Recipe Nutrition:

MacronutrientGrams
Calories1561
Protein137
Net Carbs175
Fat32
1686 Grams Total Recipe
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    Maple Apple Crisp

    Dessert, Recipes

    I hope everyone had a great Thanksgiving! I personally love cooking and hosting for Thanksgiving but if I am not hosting or cooking, I always ask to bring my Apple Crisp or make the Turkey. Most people like Apple Crisp and it’s a pretty traditional dessert for the holidays, but it can be pretty unmemorable if you don’t spice it up! Next time you make Apple Crisp, substitute a fourth of the white sugar with Vermont Maple Syrup and use all different apples instead of just one kind. The different apples will have slightly different textures and flavor, which makes a relatively basic dish a bit more memorable.

    INGREDIENTS  

    Filling

    • 10 Cups Sliced Apples (Select all different types) Peeled
    • ¾ Cup White Sugar
    • ¼ Cup Maple Syrup
    • 1 Tsp Ground Cinnamon
    • ¼ Cup Water
    • 1 Tbsp All-Purpose Flour

    Crisp

    • 1 Cup Old Fashion Cooking Oats (Quick Oats or Half and Half will work as well)
    • 1 Cup All-Purpose Flour
    • 1 Cup Brown Sugar Packed
    • ¼ Tsp Baking Powder
    • ¼ Tsp Baking Soda
    • ½ Cup Melted Butter Salted
    • ⅛ Tsp Ground Cinnamon

    INSTRUCTIONS 

    • Preheat oven to 350°F degrees.
    • In a large bowl, mix all the filling ingredients together: sliced apples, white sugar, flour, cinnamon, maple syrup and water. Once mixed well and sugar is slightly dissolved, pour into a 9×13 inch pan. NOTE: You can use a slightly smaller or larger pan. However, if you use a smaller pan it will be thicker and you may need to cook for an additional 5-10 minutes.
    • Combine crisp ingredients in a bowl and mix using a large fork. Combine until crumble starts to form into small balls.
    • Place in oven on the middle rack, bake at 350°F for 50 minutes

    Bacon Double A Muffin (GF/DF)

    Breakfast, Recipes

    Looking for a Gluten Free and Dairy Free breakfast? Try this Bacon Double A Muffin. For the muffin I prefer to use Katz or Canyon Gluten Free Muffins.

    INGREDIENTS  

    • 1 English Muffin, Toasted
    • 2 Slices Bacon, Cooked
    • 1 Egg
    • ½ Avocado
    • Arugula
    • 1 Slice Red Onion
    • 2-3 Cherry Tomatoes, sliced
    • 1 Tbsp Balsamic Glaze
    • Salt & Pepper to Taste

    INSTRUCTIONS 

    • Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion. Slice cherry tomatoes into small pieces and rinse/dry arugula. Cook Bacon if not cooked already.
    • Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)
    • Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!

    Bacon Double A Muffin

    • 1 English Muffin, Toasted
    • 2 Slices Bacon, Cooked
    • 1 Egg
    • ½ Avocado
    • Arugula
    • 1 Slice Red Onion
    • 2-3 Cherry Tomatoes, sliced
    • 1 Tbsp Balsamic Glaze
    • Salt & Pepper to Taste

    1. Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion.

      Slice cherry tomatoes into small pieces and rinse/dry arugula.

      Cook Bacon if not cooked already.

    2. Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)

    3. Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!

    Breakfast

    Pumpkin Pie Bread

    Dessert, Recipes

    It’s fall y’all and I am ready to do all the basic fall things like eat and drink everything pumpkin! #PSL4Life This recipe takes a semi traditional pumpkin bread and spices it up by adding two layers of a creamy pumpkin spice filling. I am guilty of eating the entire batch in one day, that’s how good it is.

    INGREDIENTS  

    • 1 cup All-Purpose Flour
    • ½ tsp Salt
    • ½ tsp Baking Soda
    • ½ tsp Baking Powder
    • 1¼ tsp Pumpkin Pie Spice
    • ½ tsp Cinnamon
    • 1 tsp vanilla
    • ½ cup Butter (unsalted) softened
    • ⅓ cup Honey
    • ½ cup Light Brown Sugar
    • 1 Large Egg
    • ½ cup Organic Pumpkin Puree

    “Pumpkin Pie” Swirl

    • 5 oz Cream Cheese
    • 5 tbsp Powdered Sugar
    • 1 tbsp Almond Milk
    • 1 Egg Yolk
    • ½ tsp Pumpkin Pie Spice

    INSTRUCTIONS 

    • Pre-heat oven to 325°F and place rack in the middle of oven.
    • Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
    • In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.
    • In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.
    • Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
    • Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
    • Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.
    • Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread. I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
    • Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.

    INGREDIENTS  

    • 1 Cup Flour
    • ½ tsp Salt
    • ½ tsp Baking Soda
    • ½ tsp Baking Powder
    • 1¼ tsp Pumpkin Pie Spice
    • ½ tsp Cinnamon
    • 1 tsp vanilla
    • ½ cup Butter (unsalted) softened
    • ⅓ cup Honey
    • ½ cup Light Brown Sugar
    • 1 Large Egg
    • ½ cup Pumpkin Puree

    “Pumpkin Pie” Swirl

    • 6 oz Cream Cheese
    • 6 tbsp Powdered Sugar
    • 1 tbsp Almond Milk
    • 1 Egg Yolk
    • ½ tsp Pumpkin Pie Spice

    INSTRUCTIONS 

    • Pre-heat oven to 325°F and place rack in the middle of oven.
    • Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
    • In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.
    • In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.
    • Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
    • Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
    • Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.
    • Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread.I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
    • Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.
    • Enjoy!

    Pumpkin Pie Bread

    • 1 Cup Flour
    • ½ tsp Salt
    • ½ tsp Baking Soda
    • ½ tsp Baking Powder
    • 1¼ tsp Pumpkin Pie Spice
    • ½ tsp Cinnamon
    • 1 tsp vanilla
    • ½ cup Butter (unsalted) (softened )
    • ⅓ cup Honey
    • ½ cup Light Brown Sugar
    • 1 Large Egg
    • ½ cup Pumpkin Puree

    "Pumpkin Pie" Swirl

    • 6 oz Cream Cheese
    • 6 tbsp Powdered Sugar
    • 1 tbsp Almond Milk
    • 1 Egg Yolk
    • ½ tsp Pumpkin Pie Spice

    1. Pre-heat oven to 325°F and place rack in the middle of oven.

    2. Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.

    3. In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.

    4. In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.

    5. Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.

    6. Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.

    7. Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.

    8. Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread.

      I recommend 20 minutes if you don't plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.

    9. Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.

    10. Enjoy!

    Dessert

    Sundried Tomato & Spinach Scampi (GF, DF)

    Dinner, Recipes

    INGREDIENTS  

    • 8 oz Fettuccini (Gluten Free)
    • 2-3 tbsp Butter (Plant Based Sub)
    • ¼ cup Sundried Tomatoes (Julien Style)
    • 1 cup Vegetable Broth
    • 2 Garlic Cloves (minced or pressed)
    • 2 cup Spinach
    • 1 lb. Shrimp (Peeled and Tail Off)
    • 1 tsp Pepper
    • Salt (To Taste)
    • Parmesan Cheese (Optional – Vegan options sub)
    • Red Pepper Flakes (To Taste)

    INSTRUCTIONS 

    • Bring pot of water to a boil and cook pasta until al dente.
    • In a small bowl, combine vegetable broth with sundried tomatoes and let sit for about 5 minutes.
    • While sundried tomatoes are soaking, heat a large non-stick pan over medium heat and add butter and garlic. Sauté garlic until fragrant, about one minute.
    • Add pepper and shrimp to pan and cook over medium heat until shrimp start to turn pink. Add sundried tomatoes, broth, red pepper flakes and spinach.
    • Increase heat to medium high and simmer until shrimp are cooked and sauce reduces by 1/2.
    • Once pasta is done, drain and lightly salt. Add cooked pasta and mix in sauce. Serve immediately and top with cheese (optional)

    Sundried Tomato & Spinach Scampi

    • 8 oz Fettuccini ((Gluten Free))
    • 2-3 tbsp Butter ((Plant Based Sub))
    • ¼ cup Sundried Tomatoes ( (Julien Style) )
    • 1 cup Vegetable Broth
    • 2 Garlic Cloves ( (minced or pressed))
    • 2 cup Spinach
    • 1 lb. Shrimp ((Peeled and Tail Off) )
    • 1 tsp Pepper
    • Salt ((To Taste))
    • Parmesan Cheese ((Optional – Vegan options sub))
    • Red Pepper Flakes ((To Taste))

    1. Bring pot of water to a boil and cook pasta until al dente.

    2. In a small bowl, combine vegetable broth with sundried tomatoes and let sit for about 5 minutes.

    3. While sundried tomatoes are soaking, heat a large non-stick pan over medium heat and add butter and garlic. Sauté garlic until fragrant, about one minute.

    4. Add pepper and shrimp to pan and cook over medium heat until shrimp start to turn pink. Add sundried tomatoes, broth, red pepper flakes and spinach.

    5. Increase heat to medium high and simmer until shrimp are cooked and sauce reduces by 1/2.

    6. Once pasta is done, drain and lightly salt. Add cooked pasta and mix in sauce. Serve immediately and top with cheese (optional)

    Pineapple Mango Habanero Sauce

    Recipes, Sauce

    Turn up the heat this weekend with this sweet and spicy sauce. It’s the perfect combination of tropical flavor with southern heat.

    What To Use The Sauce On?

    • Turkey Meatballs – Make some Turkey Meatballs with Panko, Egg, Ginger and Soy for a sweet and spicy Asian influenced meal.
    • Wings – Toss some wings in your fancy new air fryer and then toss in the sauce.
    • Fried Rice – Mix a few spoonful of this sauce into a chicken fried rice for a unique dish.

    INGREDIENTS  

    • 2 Cup Pineapple
    • 1 Habanero
    • 1 Cup Water
    • 4 tbsp Soy Sauce
    • 6 Tbsp Honey
    • ½ Mango

    INSTRUCTIONS 

    • Dice the Habanero, Mango and half the Pineapple.
    • In a blender, puree the remaining Pineapple and then mix all ingredients in a small pot and bring to a boil on medium heat. Once it is boiling, reduce heat to simmer and simmer, stirring occasionally, until thickened.

    NOTES

    Wear gloves while cutting pepper. The juices can burn your skin or eyes if you touch your face after. 

    Pineapple Mango Habanero Sauce

    Turn up the heat with this sweet and SPICY sauce. Prefect for wings, chicken and meatballs.

    • 2 Cup Pineapple
    • 1 Habanero
    • 1 Cup Water
    • 4 tbsp Soy Sauce
    • 6 Tbsp Honey
    • ½ Mango

    1. Dice the Habanero, Mango and half the Pineapple.

    2. In a blender, puree the remaining Pineapple and then mix all ingredients in a small pot and bring to a boil on medium heat. Once it is boiling, reduce heat to simmer and simmer, stirring occasionally, until thickened.

    Wear gloves while cutting pepper. The juices can burn your skin or eyes if you touch your face after. 

     

    Peanut Butter CC Protein Balls

    Appetizers, Snacks & Sides, Recipes

    These taste like a combination of Cookie Dough and Peanut Butter Cookies. YUM!

    Lets talk about how to cook with protein powder! The key to using protein in your recipes is picking a protein that is 1) high quality and 2) that you enjoy the taste of. No matter what anyone says, if you don’t like the taste of the protein in a shake, you probably won’t like it in a recipe. Not all protein is created the same either, some are more chalky, some have less flavor etc. In order for these to taste the best, choose the protein you enjoy the most.

    This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

    INGREDIENTS  

    • ¾ Cup Almond Flour
    • ½ Cup Quick Oats
    • 1 Cup Natural Peanut Butter
    • 3-4 Tbsp Maple Syrup or Honey
    • ¼ Cup Mini Chocolate Chips
    • 2 Scoop Protein Powder (Vanilla)
    • ¼ Tsp Salt
    • Water (only if batter is too dry to stick together)

    INSTRUCTIONS 

    • Combine all ingredients in a mixer until dough is sticky and bunching together.
    • Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

    Peanut Butter CC Protein Balls

    This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

    • ¾ Cup Almond Flour
    • ½ Cup Quick Oats
    • 1 Cup Natural Peanut Butter
    • 3-4 Tbsp Maple Syrup or Honey
    • ¼ Cup Mini Chocolate Chips
    • 2 Scoop Protein Powder (Vanilla)
    • ¼ Tsp Salt
    • Water (only if batter is too dry to stick together)

    1. Combine all ingredients in a mixer until dough is sticky and bunching together.

    2. Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

    Snack

    Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

    Breakfast, Dessert, Recipes

    INGREDIENTS  

    • 1 Scoop Vanilla Protein (Plant Based)
    • ¼-½ Cup Oats
    • 1 Banana (Small-Medium)
    • ½ Tsp Baking Powder
    • ¼ Cup Egg Whites
    • ¼ Cup Almond Milk (Vanilla Unsweetened)
    • 2 Tbsp Chocolate Chips
    • 2 Tbsp Walnuts Optional

    INSTRUCTIONS 

    • Preheat oven to 350°F.
    • Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.
    • Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

    NOTES

    485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

    You can reduce the sugar/carbs by using sugarfree chocolate chips. 

    Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

    Gluten free and Dairy free baked protein oats, perfect for a post workout meal or a guilt free dessert. No added sugar.

    • 1 Scoop Vanilla Protein (Plant Based)
    • ¼-½ Cup Oats
    • 1 Banana (Small-Medium)
    • ½ Tsp Baking Powder
    • ¼ Cup Egg Whites
    • ¼ Cup Almond Milk (Vanilla Unsweetened)
    • 2 Tbsp Chocolate Chips
    • 2 Tbsp Walnuts (Optional)

    1. Preheat oven to 350°F.

    2. Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.

    3. Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

    485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

    You can reduce the sugar/carbs by using sugarfree chocolate chips. 

    Breakfast, Dessert

    Air Fried Pineapple Rings

    Dessert, Recipes

    INGREDIENTS  

    • 1 Pineapple (or Canned Pineapple Rings)
    • 1 tsp Cinnamon
    • 2 tbsp Brown or White Sugar

    Batter

    • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
    • ½ tsp Vanilla
    • ½ tsp Baking Powder
    • ⅛ tsp Nutmeg Powder
    • 1 tsp Cinnamon
    • 1 Egg
    • ⅙ Cup Milk or Almond Milk

    INSTRUCTIONS 

    • Mix all batter ingredients in a bowl.
    • Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.
    • Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don’t dry the pineapple, the batter won’t stick when transferring to air fryer.
    • Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.
    • Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

    Gluten Free Air Fried Pineapple Rings

    • 1 Pineapple (or Canned Pineapple Rings)
    • 1 tsp Cinnamon
    • 2 tbsp Brown or White Sugar

    Batter

    • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
    • ½ tsp Vanilla
    • ½ tsp Baking Powder
    • ⅛ tsp Nutmeg Powder
    • 1 tsp Cinnamon
    • 1 Egg
    • ⅙ Cup Milk or Almond Milk

    1. Mix all batter ingredients in a bowl.

    2. Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.

    3. Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don't dry the pineapple, the batter won't stick when transferring to air fryer.

    4. Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.

    5. Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

    Dessert

    Quesadilla Burger

    Dinner, Recipes

    I can’t wait for you to try this. This burger is so flavorful and different from your typical burger and fries. All seasoning used was from Badia Spices and can usually be found at your local grocery store.

    INGREDIENTS  

    • 8 Corn Tortillas
    • ½-1 cup Shredded Cheese
    • ½ Bell Pepper, Diced
    • ½ White Onion, Diced
    • 4 tbsp Pico De Gallo
    • 2 tsp Fajita Seasoning
    • ½ tsp Salt
    • ½ tsp Pepper
    • ½ tsp Garlic Power
    • ½-1 LB Ground Beef or 2 premade patties
    • olive oil

    INSTRUCTIONS 

    • In a small bowl, combine fajita seasoning, salt, pepper and garlic powder.
    • If using pre-made patties, season both sides well. If using ground beef, mix seasoning in with the ground beef and form two patties. Set aside.
    • Heat a griddle or pan over medium-high heat and place burgers in pan once hot. Place the burger patties in the hot pan, leaving a little space between each one and cook for 3 to 5 minutes each side. Move on to next step while burgers are cooking.
    • In a separate pan, using a flat top frying pan or square griddle, spray with non-stick spray or lightly grease.
    • Heat pan over medium heat. One hot, add a drizzle of olive oil on one corner and add peppers and onions. Sauté for 2 minutes until peppers and onions begin to soften and then on the other side of pan, lay out 2-4 corn tortillas (depending on size) and top with cheese. NOTE: you need 4 tortillas per burger. in this step, you need to lay out half of the tortillas you plan on using. For example, if you have one burger you need to lay out 2 tortillas at this step. 2 burgers = 4 tortillas etc.
    • Cook tortillas for about 2 minutes and then top with peppers, onions, more cheese and the top tortilla. Flip the mini quesadilla and cook for 2-4 minutes on the other side. Each side should be golden brown and crispy.
    • Once done, remove from heat. At this time, the burgers should also be done cooking.
    • Assemble by placing one quesadilla on a plate, adding a burger, topping with 2 tbsp. of fresh Pico and finishing with another quesadilla. Enjoy! PS. don’t burn yourself on the cheese

    20 Min Quesadilla Burger

    • 8 Corn Tortillas
    • ½-1 cup Shredded Cheese
    • ½ Bell Pepper, Diced
    • ½ White Onion, Diced
    • 4 tbsp Pico De Gallo
    • 2 tsp Fajita Seasoning
    • ½ tsp Salt
    • ½ tsp Pepper
    • ½ tsp Garlic Power
    • ½-1 LB Ground Beef or 2 premade patties
    • olive oil

    1. In a small bowl, combine fajita seasoning, salt, pepper and garlic powder.

    2. If using pre-made patties, season both sides well. If using ground beef, mix seasoning in with the ground beef and form two patties. Set aside.

    3. Heat a griddle or pan over medium-high heat and place burgers in pan once hot. Place the burger patties in the hot pan, leaving a little space between each one and cook for 3 to 5 minutes each side. Move on to next step while burgers are cooking.

    4. In a separate pan, using a flat top frying pan or square griddle, spray with non-stick spray or lightly grease.

    5. Heat pan over medium heat. One hot, add a drizzle of olive oil on one corner and add peppers and onions. Sauté for 2 minutes until peppers and onions begin to soften and then on the other side of pan, lay out 2-4 corn tortillas (depending on size) and top with cheese. NOTE: you need 4 tortillas per burger. in this step, you need to lay out half of the tortillas you plan on using. For example, if you have one burger you need to lay out 2 tortillas at this step. 2 burgers = 4 tortillas etc.

    6. Cook tortillas for about 2 minutes and then top with peppers, onions, more cheese and the top tortilla. Flip the mini quesadilla and cook for 2-4 minutes on the other side. Each side should be golden brown and crispy.

    7. Once done, remove from heat. At this time, the burgers should also be done cooking.

    8. Assemble by placing one quesadilla on a plate, adding a burger, topping with 2 tbsp. of fresh Pico and finishing with another quesadilla. Enjoy! PS. don't burn yourself on the cheese