Total Time: Prep/Total Time: 25 min. Makes: 4 servings
These easy slow cooker pork fajitas offer loads of taste appeal. Sizzling tenderloin and veggies are tossed with a bold cilantro sauce and tucked into tortillas for a fun take on taco night. —Rachel Hozey, Pensacola, Florida
1/4 cup minced fresh cilantro
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 pork tenderloin (1 pound), thinly sliced
1 tablespoon canola oil
1 small onion, sliced and separated into rings
1 medium green pepper, julienned
4 flour tortillas (8 inches), warmed
Shredded cheddar cheese and sour cream, optional
In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender.
Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.
Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more. With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds! So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs. This is a good thing! It’s practice for school day breakfasts, something that seems to be in our distant past. Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list. That’s why these Grilled Breakfast Burritos have become a big hit at our house!
These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes. I make mine meatless, but you can easily add sausage or bacon if you like. The best thing about these burritos are that they can be made ahead of time and frozen. Just heat them up when you need them. They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!
Of course if you want to be fancy you can plate them and top them with your favorite condiments. I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco. I also use low carb tortillas but you can use whatever flour tortilla you prefer.
Here’s my recipe for Homemade Grilled Breakfast Burritos! Mix up a big batch today!
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Grilled Breakfast Burrito
6 Medium Yukon Gold Potatoes (you can use any type of potato). Scrubbed and cubed, leave skin on.
Add potatoes and cook until tender. Be sure to keep stirring so they don't burn.
When potatoes are almost done add peppers.
Sprinkle in spices and cook until everything is done. Set Aside.
Melt Butter in a skillet and scramble the eggs. Set Aside.
Place one tortilla on a flat surface.
Spoon some potato mixture across the center.
Add scrambled eggs over the potatoes.
Sprinkle cheese over all.
Roll burrito. Repeat until you've used all the fillings.
Spray a pan or griddle with cooking spray and heat up.
Place burritos in the pan and cook until the cheese melts.
Serve with with your favorite toppings.
To Freeze: Place burritos in a large freezer bag. Date and seal bag. It will be fine in the freezer for about a month. When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.
I’m sure today you’ve had your fill of turkey. If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!). But like me you more than likely have lots of leftover turkey. Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.
Don’t toss it! Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving. I make this yummy Turkey Enchilada Bake. It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday. In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!
Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved. Well I need more than casseroles to use up all that seasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.
Chimichangas are my all time favorite Mexican dishes. I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream. I mean seriously what’s not to love? I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas. I’m so glad I did! Everyone loved them, including my 4 year old grandson who’s always a very picky eater!
I serve this with refried beans and Mexican rice for a filling meal. I try to make enough for leftovers because everyone loves them, but that’s not always easy. They’re eaten up in one meal! My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!
You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild. We love the hot!