Ultimate Breakfast Burrito

The breakfast burrito. What is not to love about not only the burrito, but a breakfast burrito. To me, they are almost the ultimate breakfast food. Who knows where this was created, whether it be a Mexican idea, or the classic Tex-Mex idea, but wherever the burrito was created, it was a thing of genius. You can stuff a large flour tortilla with whatever you would like, but I think the combination I locked into place really works, plus it was a perfect use of some leftover frijoles charros (Mexican cowboy pinto beans) and Puerto Rican rice I had purchased a couple of days prior.

Ultimate Breakfast Burrito Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1/4 cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • 1/4 cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • 1/2 cup cooked Mexican chorizo
  • 1/2 potato, diced, and cooked until tender
  • 1/2 cup of Mexican pinto beans, cooked
  • 1/2 cup of Puerto Rican Rice
  • 3/4 cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil

Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.

Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.

Ingredients for making the ultimate breakfast burrito

 

Ok, now let’s get this thing rolled up.

Take your warmed tortilla and lay it out on your surface.

Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.

Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.  Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.

The Ultimate Breakfast Burrito

When you are ready to serve, unfold the foil, and dig in.

Talk about awesome flavor and textures. You get everything that is amazing in one bite. The spiciness from the chorizo is balanced by the sweetness for the sausage links, all snugged up by the melted cheese and tenderness of the scrambled eggs. I fell in love with this one, especially because you get that added kick by the jalapeno peppers and hot sauce. This was my brunch item, and yes, I ate every bit of it. IT WAS THAT GOOD. I hope you enjoy!

Question for you is what is your favorite breakfast burrito?

Ultimate Breakfast Burrito
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • ¼ cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • ¼ cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • ½ cup cooked Mexican chorizo
  • ½ potato, diced, and cooked until tender
  • ½ cup of Mexican pinto beans, cooked
  • ½ cup of Puerto Rican Rice
  • ¾ cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • ½ tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil
Instructions
  1. Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.
  2. Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
  3. Ok, now let’s get this thing rolled up.
  4. Take your warmed tortilla and lay it out on your surface.
  5. Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.
  6. Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito. Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.
  7. When you are ready to serve, unfold the foil, and dig in.

 

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Mexican Style Popcorn

There were a couple of things that I started out cooking when I was in middle school, if not sooner than that. One of them was sunny side up eggs, and the other was stove top popcorn. I honestly thought I was a popcorn ninja, making delicious salty and butter popcorn for family members. It was almost a nightly ritual, and now I can see why my kids love making it now as well, in particular my oldest. It was one of the first things I taught him as well. How to manage heat, hot oil, and how to salt and butter popcorn. Now granted he uses an air popper from time to time, but he really loves making stove top popcorn. With that said, I wanted to see if my oldest, or even my other family members would partake in another spin on popcorn, and that was a Mexican style popcorn.

Mexican Style Popcorn Reciep

I always tinker with different seasonings when I make popcorn, and a simple seasoned salt, or couple dashes of grated parmesan and Italian seasoning are some of my favorite, but this time I wanted to put some fresh herbs in it and enhance the popcorn with simple Mexican ingredients.

To say the least, I made a big batch, and who would have thought that my kids would have devoured it? It was that good.

Let’s get started.

Ingredients:

  • 1 cup of your favorite popcorn kernels (I use a blend)
  • 1/4 cup of canola oil
  • salt, to taste
  • 4 tbsp unsalted butter, melted
  • 1 lime, zest only
  • 1/4 cup cotija cheese
  • 2 tbsp chopped cilantro

Start by heating a large pot on medium-high heat. Add the oil, and a few of the popcorn seeds.

Cover, and shake a few times. Once the kernels pop, add the remaining popcorn kernels, cover, and continue to shake the covered pot until all of the kernels have popped.

How to make Mexican style popcorn

Add the lime zest to a large bowl. Uncover, and pour the popcorn into a large bowl.

Pour in the melted butter, salt, and give it a good toss. Toss a few more times until all of the popcorn is nicely coated with butter and salt.

Next add in the cotija cheese and chopped cilantro. Toss a couple of more times, then taste and season accordingly.

What really makes this popcorn standout is the lime zest, and the cotija cheese. If you have never had cotija cheese, think of it like parmesan cheese, or even a feta cheese. The fresh cilantro also freshens this popcorn. It’s a good one, so if you are looking to update a batch of popcorn, give this Mexican style popcorn a try. Hope you enjoy!

Mexican Style Popcorn
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup of your favorite popcorn kernels (I use a blend)
  • ¼ cup of canola oil
  • salt, to taste
  • 4 tbsp unsalted butter, melted
  • 1 lime, zest only
  • ¼ cup cotija cheese
  • 2 tbsp chopped cilantro
Instructions
  1. Start by heating a large pot on medium-high heat. Add the oil, and a few of the popcorn seeds.
  2. Cover, and shake a few times. Once the kernels pop, add the remaining popcorn kernels, cover, and continue to shake the covered pot until all of the kernels have popped.
  3. Add the lime zest to a large bowl. Uncover, and pour the popcorn into a large bowl.
  4. Pour in the melted butter, salt, and give it a good toss. Toss a few more times until all of the popcorn is nicely coated with butter and salt.
  5. Next add in the cotija cheese and chopped cilantro. Toss a couple of more times, then taste and season accordingly.

 

 

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Avocado Egg Rolls

Are you a fan of the avocado? I know my wife and I are big fans, and we typically buy a handful of them on a weekly basis. Some times however those darn, and delicious avocados tend to get a bit too soft, and if you are like me, I am just not a fan of really soft avocados. I was not going to let those avocados get soft on me this time around, and that when I decided to make an attempt at stuffing them inside of egg roll wrappers and see if they would turnout. Whoa! I love me some egg rolls, but now I really, really love them, especially avocado egg rolls!

Avocado Egg Rolls Recipe

It doesn’t get any simpler to make as well. Think of making a great guacamole and stuffing them inside of an egg roll wrapper.

Let’s get started.

Ingredients:

  • 2 whole avocados, sliced, peeled and seed removed
  • 1 whole roma tomato, pulp removed, diced
  • 1 whole shallot, minced
  • 1 clove of garlic, minced
  • 1 whole jalapeno pepper, seeded and diced
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • salt, to taste
  • 3/4 cup of shredded cheese
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Salsa, optional
  • Sour cream, optional
  • 2 cups of canola oil

Start by adding the avocado to a mixing bowl, along with the tomato, jalapeno pepper, cilantro, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.

Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.

Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.

How to make avocado egg rolls

When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.

If you have any more mixture, dip with a chip and enjoy.

Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.

When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.

How to make Avocado Egg Rolls

Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.

My wife was blown away by these things. Love guacamole? Well, your world will change when you try these avocado egg rolls. Hope you enjoy!

Avocado Egg Rolls
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 2 whole avocados, sliced, peeled and seed removed
  • 1 whole roma tomato, pulp removed, diced
  • 1 whole shallot, minced
  • 1 clove of garlic, minced
  • 1 whole jalapeno pepper, seeded and diced
  • ½ lime, juiced
  • ¼ cup fresh cilantro, chopped
  • salt, to taste
  • ¾ cup of shredded cheese
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Salsa, optional
  • Sour cream, optional
  • 2 cups of canola oil
Instructions
  1. Start by adding the avocado to a mixing bowl, along with the tomato, cilantro, jalapeno, lime juice, shallot, garlic, and salt. Mix well, however I like to keep mine on the chunkier side.
  2. Next, add the oil to a saute pan. Heat to medium heat. While the oil heats up, lets make the egg rolls.
  3. Divide your guacamole into three parts. Take your egg roll wrapper and add one part of the guacamole to the bottom center of the wrapper. Then top with some of the shredded cheese. I like to keep one of the points of the wrapper facing me like a diamond pattern. See the link for how to fold an egg roll.
  4. When you are about done rolling an egg roll, take the beaten egg and add to the top point of the wrapper, then finish rolling. Take another wrapper, add the egg roll in the middle, top with a bit more cheese, and repeat the rolling process. Yes, it is a double wrap. I find that if you do not double wrap that there is a big risk of the egg roll to burst. You do not want that. Repeat with the other two egg rolls.
  5. If you have any more mixture, dip with a chip and enjoy.
  6. Add the egg rolls to the oil, and cook until all sides are crisp. This should take about 5 minutes. Turn the egg rolls along the way.
  7. When the avocado egg rolls are nice and golden crisp, remove and place in a paper lined strainer to remove any excess oil.
  8. Get your serving plate out and add some sour cream, salsa, and any lime wedges should you desire. Dig in.

 

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Mexican Style Layered Dip Recipe

My wife fell ill to the good ‘ol flu bug this past holiday season. It was not happy times by any means, and she was laid up in bed for days. As I had planned out a great meal, days in advance of her falling ill, I continued with my plan and had family over. The meal turned out well, and I felt bad as my wife was not able to join in on the festivities. When she began to perk up, I decided to make a few comforting appetizers for her, which I thought she would love, and boy did she (and I) ever! Once I decided to make was a spin on a Mexican style layered dip. I’ve been craving Mexican food of any kind, and Tex-Mex in particular, and so I wanted to come up with something that incorporated all of the awesomeness on a plate of standard Mexican fare. Welcome the Mexican style layered dip.

Mexican Style Layered Dip

Let’s get started.

Ingredients:

  • 14 oz can red enchilada sauce
  • 14 oz can green enchilada sauce
  • 15 oz  can of refried beans
  • 4 oz can of green chilies
  • 5 oz box of La Preferida Spanish rice, cooked by directions
  • 2 boneless, skinless chicken breasts, cubed
  • 3 cups of cheddar jack cheese, shredded
  • 1 tbsp canola oil
  • salt and pepper to taste
  • Tortilla chips

Start by heating up a couple of pots, and a skillet on medium heat. To one pot, add the green enchilada sauce, to another pot add the red enchilada sauce, and to the skillet add the canola oil.

Warm the sauces through, just until they bubble, then reduce the heat to low.

Season your cut up chicken breasts with salt and pepper, then add to the skillet. Cook until cooked through, then remove from the heat.

Heat your refried beans in the microwave, or to another pot on the stove, until fully cooked.

How to make a Mexican layered dip recipe

Now for the assembly.

To a microwave safe bowl, large enough to hold all of this, or use a baking dish and cook in the oven, your call.

Add the layer of refried beans, top with the cooked Spanish rice, layer the green enchilada sauce, the green chiles, then the a layer of cheddar jack cheese, the cooked chicken, then the red enchilada sauce, and finally another layer of cheese.

Trust me.

Heat in the microwave, or oven until the top layer of cheese is nice and bubbly, allowing the rest to cook through, again.

Get your chips ready and dive in.

TRUST ME.

This dip was a mega hit. Everything you wanted in a scoop or spoonful of Mexican food and perfectly balanced with just the right spice and textures.

If you are looking for a crowd pleaser, give this Mexican layered dip a try. I’m certain you will love it!

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