mexican

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

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Tex Mex Shrimp Salad

Dinner, Recipes

INSTRUCTIONS 

Roasted Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool!

Shrimp

  • Remove tails and skin from the Shrimp, rinse and pat dry. Season with your seasoning of choice. I personally love The Spice Lab Seasoning, Spicy Seafood. You can get this at your local Publix if you are in the Florida area.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth. You can make your own ranch if desired. The Kitchen Girl has a great recipe. However, I find it is easier to do it with premade ranch and the grocery store does have some great healthy options. I choose to add avocado to incorporate a healthy fat and to increase the creaminess of the dressing.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top. If you would like to use Corn Riblets to add some aesthetics, try my recipe here.
  • Garnish with cilantro if desired!

INGREDIENTS  

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

INSTRUCTIONS 

Chickpeas

  • Preheat oven to 425°F.
  • Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
  • Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
  • Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  • Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.
  • In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  • Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  • In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
  • Top with all the veggies and chickpeas and then place shrimp on top.
  • Garnish with cilantro if desired!

Tex Mex Shrimp Salad

Salad and Toppings

  • ¼ cup Bell Peppers, Diced
  • 4 cup Spring Mix
  • ¼ cup Tomato, Diced
  • ¼ cup Black Beans, Rinsed and Drained
  • ¼ cup Red Onion, Diced
  • ¼ cup Corn

Roasted Chickpeas

  • 16 oz Chickpeas, rinsed
  • 1 tbsp Olive Oil
  • 1 tbsp Taco Seasoning

Shrimp

  • 15-20 Shrimp Prawns, no tails
  • 1 tbsp Olive Oil
  • 1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

  • 2-3 tbsp Ranch Dressing
  • 1 tbsp Cilantro
  • ½ Avocado
  • 2 tbsp Water

Chickpeas

  1. Preheat oven to 425°F.

  2. Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.

  3. Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.

  4. Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

  1. Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.

  2. In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

  1. Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

  1. In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.

  2. Top with all the veggies and chickpeas and then place shrimp on top.

  3. Garnish with cilantro if desired!

Main Course

Chicken Fajita Pasta

Dinner, Recipes

I just got back from a trip to Vermont, which was lovely by the way, and the only items I had in the fridge that weren’t bad was peppers, onions and garlic. Instantly I thought of stir-fry or fajitas but I was craving pasta so that is where the Chicken Fajita Pasta was born (at least for me).

INGREDIENTS  

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt for pasta mix
  • 1 tsp Pepper for pasta mix
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste for chicken

Instructions:

  • Bring pot of water to boil and cook pasta until al dente. Don’t overcook because it will fall apart when combining with sauce.
  • Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
  • Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
  • In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about 3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
  • Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
  • In another large pan, drizzle olive oil and heat on high. Once oil is hot, combine peppers and onions and sauté for about 1-2 minutes but do not burn.
  • Reduce heat down to medium add garlic and cook for 30 seconds.
  • Then add cream and stir for 1 minute.
  • Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
  • Feel free to top with extra cheese or some chili flakes!

Chicken Fajita Pasta

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt (for pasta mix)
  • 1 tsp Pepper (for pasta mix)
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste (for chicken)

  1. Bring pot of water to boil and cook pasta until al dente. Don't over cook because it will fall apart when combining with sauce.

  2. Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.

  3. Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.

  4. In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about3-4 minutes per side. Once done, cut into 1 inch strips or cubes.

  5. Slice onion and bell peppers into 1/4 inch pieces and mince garlic.

  6. Reduce heat down to medium add garlic and cook for 30 seconds.

  7. Then add cream and stir for 1 minute.

  8. Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.

  9. Feel free to top with extra cheese or some chili flakes!

Main Course

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One Sheet Shrimp Fajitas

Dinner, Recipes

INGREDIENTS  

  • 1-1½ lb Shrimp Peeled
  • 1 Yellow Baby Bell, Sliced
  • 1 Orange Baby Bell, Sliced
  • 1 Red Baby Bell, Sliced
  • 1 Small Red Onion, Sliced
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ Onion Powder
  • ½ Fajita Seasoning
  • ½ Paprika
  • 2 tbsp Sour Cream
  • 1 tbsp Cilantro
  • Tortillas Warmed
  • 1½ tbsp Olive Oil
  • Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

INSTRUCTIONS 

  • Preheat oven to 450°F
  • Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.
  • Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.
  • Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.
  • In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.
  • Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

One Sheet Shrimp Fajitas

  • 1-1½ lb Shrimp Peeled
  • 1 Yellow Baby Bell, Sliced
  • 1 Orange Baby Bell, Sliced
  • 1 Red Baby Bell, Sliced
  • 1 Small Red Onion, Sliced
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ Onion Powder
  • ½ Fajita Seasoning
  • ½ Paprika
  • 2 tbsp Sour Cream
  • 1 tbsp Cilantro
  • Tortillas Warmed
  • 1½ tbsp Olive Oil
  • Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

  1. Preheat oven to 450°F

  2. Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.

  3. Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.

  4. Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.

  5. In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.

  6. Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

Main Course

Taco Zucchini Boats

Dinner, Recipes

Who doesn’t love tacos?? These are a great healthy and keto alternative to normal tacos. Taco mix served in a zucchini boat cooked to perfection.

Steps for Success:

  • Preheat oven to 400°F
  • Cut Zucchini in half length wise and deseed using a spoon.
  • Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
  • Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
  • In a large skillet, brown the ground beef until cooked and then drain grease.
  • While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
  • Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
  • Bake in the oven at 400° for 10 minutes.
  • Cut fresh cilantro, red onion and lime to garnish with!

INGREDIENTS  

  • 2-3 Large Zucchini
  • ¼ White Onion, diced
  • 1 Baby Bell Pepper (or 1/2 bell pepper), diced
  • 1 Poblano Pepper, diced
  • ½ Ground Beef
  • ½ Canned Diced Tomatoes
  • 1 tbsp Chili Powder
  • 1 tbsp Taco Seasoning or Cumin
  • 1 tsp Paprika
  • Shredded Cheese
  • Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
  • Toppings: Cilantro, Red Onion, Lime Juice

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Cut Zucchini in half length wise and deseed using a spoon.
  • Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
  • Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
  • In a large skillet, brown the ground beef until cooked and then drain grease.
  • While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
  • Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
  • Bake in the oven at 400° for 10 minutes.
  • Cut fresh cilantro, red onion and lime to garnish with!

Taco Zucchini Boats

  • 2-3 Large Zucchini
  • ¼ White Onion, diced
  • 1 Baby Bell Pepper (or 1/2 bell pepper), diced
  • 1 Poblano Pepper, diced
  • ½ Ground Beef
  • ½ Canned Diced Tomatoes
  • 1 tbsp Chili Powder
  • 1 tbsp Taco Seasoning or Cumin
  • 1 tsp Paprika
  • Shredded Cheese
  • Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
  • Toppings: Cilantro, Red Onion, Lime Juice

  1. Preheat oven to 400°F

  2. Cut Zucchini in half length wise and deseed using a spoon.

  3. Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.

  4. Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.

  5. In a large skillet, brown the ground beef until cooked and then drain grease.

  6. While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.

  7. Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.

  8. Bake in the oven at 400° for 10 minutes.

  9. Cut fresh cilantro, red onion and lime to garnish with!

Main Course

Mexican Skillet Lasagna

Dinner, Recipes

This Mexican Skillet Lasagna is an easy recipe packed full of fiber, protein and veggies. You can turn up the heat with some jalapenos and hot sauce or tone it down by changing out some of the ingredients. Top with homemade Pico and a side of sour cream. Enjoy!

Ingredient Recommendations

  • Enchilada Sauce – I like to use Old El Paso Red Enchilada Sauce because it is a medium heat sauce. However, you can substitute with mild or even green enchilada sauce. I prefer the taste of the red sauce because I think it adds additional flavor.
  • Tortillas – My go to tortilla is either the Ole Xtreme Wellness Wraps that are keto friendly, high in fiber and low in net carbs or Mission Carb Balance Tortilla Wraps. You will want to choose a wrap that is slightly larger than the skillet. This will allow the edges to fold up and keep the sauce on each layer. If the wraps are too small then the layers will fall out on the sides.
  • Seasoning – You can use Taco or Mexican seasoning. A few that I like are Old El Paso Taco Seasoning, Ortega Low Sodium Taco Seasoning or if you are going for a low sodium, low carb and allergen friendly seasoning you can order FlavorGod Taco Tuesday Seasoning.

INGREDIENTS  

  • 2 Chicken Breast
  • ½ Red Bell Pepper
  • ½ Green Bell Pepper
  • ½ White Onion
  • 1 10oz Can Red Enchilada Sauce
  • 1½ Cup Mixed Cheese, Mozzarella or Mexican
  • 2 tbsp Taco Seasoning
  • 1 Jalapeno
  • 1 8oz Can Black Beans
  • Salt and Pepper
  • 4 Tortillas
  • 2 tbsp Olive Oil

Pico

  • ¼ Red Onion diced
  • 2 tbsp Cilantro roughly chopped
  • ½ Lime juiced

Optional

  • Sour Cream

INSTRUCTIONS 

Preparation

  • Heat oven to 400°F
  • Rinse black beans and set aside.
  • Cut chicken breast in half so that you have 4 pieces, bring a pot of water to a boil and place chicken breast in boiling water until cooked through.
  • While chicken is cooking, thinly slice the peppers and onions and season with salt and pepper.
  • Heat 1 tbsp of olive oil in a large non-stick pan over medium high heat. Once hot, place sliced peppers and onions in pan and saute for 5-7 minutes until slightly softened. Set aside and let cool.
  • Once peppers and onions are cool, take ¼ of the peppers and onions and roughly chop them and place in a large mixing bowl. Save the rest of the peppers and onions for assembly.
  • Once chicken is cooked, remove chicken from hot water, carefully, and place in the mixing bowl with roughly chopped peppers and onions and add 1 tbsp of taco seasoning. Shred by using a mixer or if you don’t have a mixer, you can shred chicken using forks by pulling the forks in the opposite direction.

Assembly

  • In a medium to large skillet, drizzle one tbsp of olive oil and spread around to ensure that the lasagna doesn’t stick.
  • Add tortilla to oiled skillet and then put half of the chicken mixture on tortilla with 1/4 cup of cheese and 1/4 can of enchilada sauce.
  • Top with tortilla.
  • On second tortilla, spread the entire can of black beans on the tortilla and add about 1 cup of peppers and onions, 1/4 cup cheese
  • Top with tortilla.
  • On third layer, add remaining chicken mixture with 1/4 cup of cheese and top with final tortilla.
  • Cut a few holes in the top of the final tortilla, cover with remaining enchilada sauce, 1tbsp taco seasoning and remaining cheese. Add sliced Jalapenos for heat and aesthetics and place in oven for 30-40 minutes until cheese is melted and browned.

Pico

  • Dice red onion, cilantro and half lime.
  • Mix onion, cilantro and lime juice in a small bowl and let sit for 5-10 minutes.

Mexican Skillet Lasagna

Chicken Mexican Lasagna with peppers, onions, cheese, jalapenos and chicken!

  • 2 Chicken Breast
  • ½ Red Bell Pepper
  • ½ Green Bell Pepper
  • ½ White Onion
  • 1 10oz Can Red Enchilada Sauce
  • 1½ Cup Mixed Cheese, Mozzarella or Mexican
  • 2 tbsp Taco Seasoning
  • 1 Jalapeno
  • 1 8oz Can Black Beans
  • Salt and Pepper
  • 4 Tortillas
  • 2 tbsp Olive Oil

Pico

  • ¼ Red Onion (diced)
  • 2 tbsp Cilantro (roughly chopped)
  • ½ Lime (juiced)

Optional

  • Sour Cream

Preparation

  1. Heat oven to 400°F

  2. Rinse black beans and set aside.

  3. Cut chicken breast in half so that you have 4 pieces, bring a pot of water to a boil and place chicken breast in boiling water until cooked through.

  4. While chicken is cooking, thinly slice the peppers and onions and season with salt and pepper.

  5. Heat 1 tbsp of olive oil in a large non-stick pan over medium high heat. Once hot, place sliced peppers and onions in pan and saute for 5-7 minutes until slightly softened. Set aside and let cool.

  6. Once peppers and onions are cool, take ¼ of the peppers and onions and roughly chop them and place in a large mixing bowl. Save the rest of the peppers and onions for assembly.

  7. Once chicken is cooked, remove chicken from hot water, carefully, and place in the mixing bowl with roughly chopped peppers and onions and add 1 tbsp of taco seasoning. Shred by using a mixer or if you don't have a mixer, you can shred chicken using forks by pulling the forks in the opposite direction.

Assembly

  1. In a medium to large skillet, drizzle one tbsp of olive oil and spread around to ensure that the lasagna doesn't stick.

  2. Add tortilla to oiled skillet and then put half of the chicken mixture on tortilla with 1/4 cup of cheese and 1/4 can of enchilada sauce.

  3. Top with tortilla.

  4. On second tortilla, spread the entire can of black beans on the tortilla and add about 1 cup of peppers and onions, 1/4 cup cheese

  5. Top with tortilla.

  6. On third layer, add remaining chicken mixture with 1/4 cup of cheese and top with final tortilla.

  7. Cut a few holes in the top of the final tortilla, cover with remaining enchilada sauce, 1tbsp taco seasoning and remaining cheese. Add sliced Jalapenos for heat and aesthetics and place in oven for 30-40 minutes until cheese is melted and browned.

Pico

  1. Dice red onion, cilantro and half lime.

  2. Mix onion, cilantro and lime juice in a small bowl and let sit for 5-10 minutes.

Main Course
Mexican

Mexican Egg Breakfast Cups

Breakfast, Recipes

Quick and easy Mexican influenced breakfast. This breakfast can be done in less than 20 minutes, is low carb and packed with nutrients. Using Missions low carb tortillas, you will have a fiber packed breakfast that will keep you full longer. Each cup consists of a tortilla, egg, peppers, onions, cheese and seasoning.

INGREDIENTS  

  • 2 Tortillas
  • 2 Eggs
  • 1 tbsp Poblano Pepper or Green Bell Pepper diced
  • 1 tbsp Red Onion diced
  • 1 tbsp Red Bell Pepper diced
  • ¼ cup Mexican or Cheddar Cheese Shredded
  • Salt, Pepper and Taco Seasoning to taste

INSTRUCTIONS 

  • Preheat oven to 400°F and spray muffin tin with non-stick spray.
  • Dice onion and peppers
  • Place one tortilla in each muffin tin. You may have to slightly fold the edges in three places to prevent the tortilla from ripping and to ensure it fits snuggly in the muffin tin.
  • Crack one egg in each cup, sprinkle with salt, pepper and taco seasoning. If you don’t have taco seasoning you can use paprika or chili seasoning.
  • Divide diced veggies into two and top the egg.
  • Divide cheese and sprinkle the cheese on each egg cup.
  • Put in oven for 10-15 minutes on the bottom rack. 10 minutes will be a soft egg, 12 minutes will give you a medium egg and 15 will give you a well done egg.
  • Enjoy! Feel free to serve with Salsa, Picante Sauce and/or Sour Cream

Mexican Egg Breakfast Cups

Quick and easy Mexican inspired breakfast with eggs, peppers, onions and Mexican cheese.

  • 2 Tortillas
  • 2 Eggs
  • 1 tbsp Poblano Pepper or Green Bell Pepper (diced)
  • 1 tbsp Red Onion (diced)
  • 1 tbsp Red Bell Pepper (diced)
  • ¼ cup Mexican or Cheddar Cheese (Shredded)
  • Salt, Pepper and Taco Seasoning (to taste)

  1. Preheat oven to 400°F and spray muffin tin with non-stick spray.



  2. Dice onion and peppers

  3. Place one tortilla in each muffin tin. You may have to slightly fold the edges in three places to prevent the tortilla from ripping and to ensure it fits snuggly in the muffin tin.



  4. Crack one egg in each cup, sprinkle with salt, pepper and taco seasoning. If you don't have taco seasoning you can use paprika or chili seasoning.



  5. Divide diced veggies into two and top the egg.



  6. Divide cheese and sprinkle the cheese on each egg cup.



  7. Put in oven for 10-15 minutes on the bottom rack. 10 minutes will be a soft egg, 12 minutes will give you a medium egg and 15 will give you a well done egg.



  8. Enjoy! Feel free to serve with Salsa, Picante Sauce and/or Sour Cream

Breakfast
Mexican