1 teaspoon chipotle chili powder more or less to your taste
1 teaspoon smoked paprika
4 inch flour tortillas 6-8
1 ripe but firm mango, peeled + diced
1 cup cooked rice or quinoa
2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
2 cup cherry tomatoes
1 jalapeno seeded + chopped
1/4 cup fresh basil chopped
1/4 cup fresh cilantro chopped
Juice from 1/2 a lime
Salt to taste
Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
Serve with the tomato salsa and sliced avocado.
Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.
1 lb. boneless skinless chicken breasts, sliced into strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 medium flour tortillas
2 c. Shredded Monterey jack
2 c. shredded Cheddar
1 avocado, sliced
2 green onions, thinly sliced
Sour cream, for serving
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
Heat remaining tablespoon oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas.
In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13×9-in. baking dish.
Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Mix together all the ingredients with a spoon, or in a food processor. When they start to form a ball, knead together lightly then roll out the dough onto a lightly floured surface. You want to make it about 3 mm thick.
Using a small cutter or shot glass, cut out the biscuits. Poke some holes into the biscuits using a fork. Try to keep your hands cool whilst handling the dough to prevent the cheese from melting and the dough becoming sticky. You can always refrigerate the dough for 30 minutes to bring it back down to cool.
Lay the biscuits on a silicon mat or parchment paper onto a flat baking tray. Bake for 15 minutes.
Leave to cool on the tray then remove the biscuits. Store in a dry place for up to 3 days.