Archive for the 'mexican' Category

Cinco de Mayo

In honor of our neighbor to the south’s Independence, I decided to make a little Mexican meal for dinner.  I was really craving some burritos, so I came up with these.  They were super good.  Ole!

Chicken and Black Bean Burritos

4 chicken breasts sliced into strips
1 1/2 tsp. garlic salt
1 tsp. ground black pepper
1 medium onion sliced
1/2 cup salsa
2 tbs. cilantro chopped
1 recipe salsa rice and beans (recipe follows)

-heat a non-stick skillet with cooking spray over medium-high
-season the chicken with the garlic salt and pepper and add to hot skillet
-saute the chicken, adding the salsa halfway through cooking time (after about 4 minutes)
-continue sauteing chicken until cooked through
-Add chicken to prepared rice and beans and mix
-Add cilantro and stir to combine
-spoon mixture into bottom third of burrito wrap.  Fold the bottom up and the sides in and roll up to close.  Serve with salsa, sour cream and or guacamole.

Salsa Rice and Beans

1 cup quick cooking brown rice
2 cups chicken broth (low sodium)
1 (15 oz) can black beans, rinsed and drained
1/2 tsp. ground cumin
1/2 cup salsa

-in a saucepan over high heat, stir together the rice and cumin
-add the chicken broth and salsa – bring to a boil
-reduce heat to low/medium-low and simmer for 10-12 minutes
-after 5 minutes, add in the black beans and stir to heat through


This is a quick and easy recipe to throw together on a busy night. The recipe can be found on Amber’s Delectable Delights, which is where I found it. I adjusted the recipe a little bit.

Chicken Quesadillas
(recipe adapted from Amber’s Delectable Delights)

4 large whole wheat tortillas (burrito size)
4 boneless skinless chicken breasts, marinated, cooked and cubed
1 3/4 cups Mexican cheese blend

-Preheat grill pan to medium heat
-Lay one tortilla out flat and place an thin even layer cheese on one half of the tortilla. Arrange 1 sliced chicken breast on top of the cheese and then place desired amount of cheese on top of the chicken and fold in half. Repeat with remaining tortillas.
– Spray grill pan with oil and place 2 quesadillas at a time on there. Pressing down to ensure even cooking. Cook for about 2-3 minutes then spray top with oil and flip over to cook for another 2-3 minutes or until cheese is melted.

Chipotle’s Chicken Marinade
(Source: PoliticsChick)

2 ounces green chiles
1 teaspoon black pepper
2 teaspoons cumin powder
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts cubed

  • Add all ingredients except meat in food processor. Puree until smooth.
  • Add mixture and cubed chicken to ziplock bag. Massage marinade into chicken. Marinade for up to 24 hours, but at least 1 hour.
  • Heat a nonstick skillet over high heat. Add chicken and marinade to the skillet and saute for 6 -8 minutes until browned.
  • Set aside to add to quesadillas.

Mexican Rice II
(adapted from

1 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1 teaspoon onion powder
1/2 cup tomato sauce
2 cups chicken broth


  • Heat oil in a large saucepan over medium heat and add rice.
  • Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt, onion powder and cumin.
  • Stir in tomato sauce and chicken broth; bring to a boil.
  • Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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