Poblano Corn Quesadillas

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We officially have a crawling baby! Which means, my life is about to get a little more hectic. As of yesterday, Landon is on the move and ever since then he does not want to be confined in any way, not in the bouncer, not in the playpen. Just wants to be able to move freely. No more setting him down on the play mat to run to the restroom, or turning my back to do dishes while he sits in one spot playing. Nope.
How do moms of toddlers get anything done? Serious question. Already today I feel like I haven’t been able to accomplish a single thing until he went down for a nap. I think this is just a phase as he gets used to his new skills but hopefully he will go back to liking the playpen and bouncer, at least for small amounts of time.

Here is a little update to your plain old cheese quesadilla, with sweet corn, onion and Poblano peppers, these take a basic dish and turn things up a notch. I made these for dinner and they were plenty filling, but if you wanted a bit more substance, you can easily add some cooked chicken as well.

Poblano Corn Quesadillas
1 tsp vegetable oil, plus more as needed
2 fresh Poblano peppers, thinly sliced
1/2 yellow onion, thinly sliced
2 corn on the cob, kernels removed
1 lime, halved
salt and black pepper
3 cups shredded Monterey jack cheese
4 6-in tortillas

To garnish (your choice):
Salsa, Guacamole, Cilantro, Sour Cream

1. Heat the oil in a large cast iron skillet over medium-high heat. Add the Poblano and onion to the skillet and cook, stirring frequently, until soft and lightly browned, about 5 minutes. Season with salt & pepper and add the corn. Stir to combine, remove from heat and squeeze half a lime over the mixture.
2. Transfer to a plate and wipe the skillet clean.
3. Heat 1/2 tsp of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, and a quarter of the Poblano mixture. When the tortilla turns just golden brown in spots, in about 2 minutes, fold it in half, pressing it with a spatula to flatten. Transfer to a baking sheet in the oven to keep warm. Repeat with remaining ingredients to make three more quesadillas. Serve with garnish of your choice.

* Original recipe from What’s Gaby Cooking

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Sheet Pan Shrimp Fajitas

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I feel like I’m a bit obsessed with sheet pan cooking these days. Anything I can throw on one pan, toss in the oven and POOF! dinner is done!?!? Count me in!

Store this one under SUPER fast and easy weeknight meals that taste delicious!! I mean, it’s pretty hard to mess up tacos and fajitas, right? But this is ready in less than 20 minutes and most recipes like that have no flavor, but this…SO not the case…tons of flavor from the spices and fresh squeezed lime juice. Plus, it’s Cinco de Mayo and I know you haven’t seen enough Mexican food and drink in your feed yet today 🙂

Sheet Pan Shrimp Fajitas
1 1/2 lbs of shrimp, peeled and deveined – you can remove tails, I left mine on for the photo and removed before serving 🙂
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 Tbsp olive oil
1 tsp kosher salt
several turns of fresh ground pepper
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
lime
2 Tbsp fresh cilantro, chopped, for garnish
tortillas, warmed – once I take the shrimp out of the oven, I toss the tortillas in so they get a little char from the broiler. Keep an eye on them though because they will burn quickly. Only need about 1 minute.

1. Preheat oven to 450°F.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt, pepper & spices. Toss to combine.
3. Spray a baking sheet with cooking spray. Spread shrimp mixture on baking sheet in a single layer.
4. Cook for 8 minutes. Then turn the oven to broil and cook for an additional 2 minutes or until shrimp is cooked through.
5. Squeeze juice from lime over fajita mixture and top with fresh cilantro. Serve in warm tortillas with your choice of topping. We like ours with sour cream.

Enjoy! 🙂

Shrimp Ceviche

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Lately, I have been dreaming about getting away on vacation. Work is so crazy right now that its not going to happen anytime soon, but a girl can dream. Some of our favorite vacations were in Mexico and my absolute favorite thing to eat down there is fresh shrimp ceviche. After our last trip to Cancun, I was craving it everyday, so…I decided to find a ceviche recipe I liked. This one is killer!! Just the right amount of spice and sweetness from the Serrano chilies and fresh squeezed citrus juices.

Play around with the ingredients to get it just right for your taste, you could leave out the shrimp, or like I do, leave out the avocado for my husband’s allergy. You could also add mango for a tropical twist.

Shrimp Ceviche
Poaching Liquid
2 quarts water
1/4 cup kosher salt
Ceviche
1 lb raw shrimp, peeled and deveined
juice of 2 lemons
juice of 2 limes
juice of 2 oranges
1 cup diced cucumber
1/2 cup finely chopped red onion
2 Serrano chilies, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2″ pieces
1 Tbsp roughly chopped cilantro leaves, plus more for garnish
1/4 cup extra virgin olive oil
1/4 tsp kosher salt

1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
2. Chop the shrimp into 1/2″ pieces and place in a medium non-reactive bowl (nothing aluminum or cast iron as it can react with the food and acidic citric juices and impart an off color or flavor to the food). Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 hour.
3. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired. Serve with tortilla chips.

Original recipe from Eating Well.

Mexican Corn-on-the-cob

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A tasty alternative to simple buttered corn-on-the-cob, Mexican corn (a.k.a. Mexican street corn, or elotes) is taken to a savory level with the addition of a few simple ingredients. You can make the cheese spread ahead of time store it in the refrigerator for up to 3 days before use.

1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese
1/2 tsp chili powder
1 clove garlic minced (approx 1 tsp)
1/4 cup chopped cilantro
4 ears of corn, shucked
1 lime, cut into wedges

1. Light a grill and allow to preheat for 5 minutes, clean and oil grate before grilling corn
2. While grill preheats, combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl.
3. When grill is hot, place corn directly over heat to cook, turning occasionally, until cooked through and charred in spots on all side, about 10 minutes.
4. Once corn is cooked, transfer to a plate, coat each ear of corn evenly on all sides with cheese mixture. Sprinkle each ear with extra cheese and chili powder, drizzle with lime juice and serve.

Enjoy!

Chicken Enchiladas

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So this isn’t the healthiest thing I make for dinner…but it is tasty! And one of my husbands regularly requested meals. It is also a relatively easy recipe with minimal ingredients, and can be made ahead of time and popped in the oven when you’re ready to eat.

2 boneless, skinless chicken breasts
1 can cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups shredded cheddar cheese
1 can black beans (optional)
6 whole wheat tortillas
chopped tomato and green onion for garnish (optional)

1. Preheat oven to 350°
2. Cook the chicken breasts. In order to keep the chicken juicy and keep from drying out when it goes in the oven, I like to boil the chicken breasts. Bring a pot of water to a boil, add chicken and boil for 15 minutes. Once chicken is cooked, use 2 forks to shred for enchilada filling.
3. While the chicken cooks, make the enchilada sauce. Combine cream of chicken soup, sour cream, salsa and chili powder in a bowl and set aside.
4. Combine shredded chicken, 1 cup enchilada sauce, black beans and 1 cup shredded cheddar cheese in a large bowl.
5. Divide the chicken mixture among the tortillas, roll and place seam side down in an 11 x 8.5″ baking dish. Pour the remaining sauce over the filled tortillas, sprinkle remaining cheese on top and cover with foil.
6. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato, green onion, sour cream & salsa for garnish (optional).