Better Mexican

Wedding, work, work, work, wedding, stuff, improv, work, wedding...

Nick and I finally reconnected with Ali and Jason a few Sundays ago at La Fonda. I've been to La Fonda before, but have only had their pork chops (which are quite tasty). This time I ordered chicken tacos on corn tortillas. I was expecting a typical taco involving meat, veggies, salsa. This one came out with some sort of chipotle mayo. It really didn't do it for me. While the drinks (margaritas and mojitos) were quite good, my heart longed for a better Mexican food experience.

Monday I got to work on a quesadilla that would ease pain of bad Mexican. I turned to the staples or my refrigerator. They turned out quite well- crispy on the outside and gooey on the inside.

Spinach Quesadillas & Corn Salad Using Fridge Staples
* Bag of shredded reduced fat Mexican blend cheese
* Corn tortillas
* Bag of spinach (or whatever you have left over)
* Chicken breast, cut into thin strips or squares
* 1 clove of garlic, crushed
* Can of corn
* Can or diced tomatoes
* 1 jalapenos, diced, seeding optional
* 3 tablespoons EVOO
* reduced fat sour (optional)

Preheat the broiler while you are preparing the remaining items.

Heat 1 tablespoon of the EVOO in a skillet over medium heat. Add the chicken, and cook until cooked through, about 5 minutes. While the chicken is cooking, make the corn salad.

When the chicken has cooked through, set aside. Drain any remaining juices. Add 1 tablespoon EVOO. Add the garlic, crushed, and cook for 1 minute. Add the spinach and cook, turning it every so often with a spoon, until it is wilted.

Meanwhile, lightly brush each side of the corn tortilla with some of the EVOO, and place half of them on a baking sheet. Set aside the other half to use as the tops. Spoon the cooked spinach onto each of the quesadillas. Add the shredded cheese onto the tortilla to taste. Top the quesadillas off with the remaining tortillas.

Place the baking sheet in the broiler for 1 minute. Flip the quesadilla and cook for 1 more minute, or until both sides are crispy. Enjoy, seasoned with the corn salad or a salsa of your choice.

Corn Salad
Open the 2 cans. Drain the juice out of the corn, and drain the majority of the juice out of the tomatoes. Combine in a bowl with the jalapeno. Season with salt and pepper to taste. Adding cilantro is a bonus.

Fajita Tacos

Boring week at work? Too broke to go out? Not to worry! Here is a cheap meal that will spice up any evening and keep a few dollars in your pocket. I used the leftover ingredients on tortilla chips the next night with some leftover spinach I had from the previous night's meal.

Fajita Tacos
1 Red bell pepper
1 Green bell pepper
1 Can Annie's Black Bean Chili
1 Avocado
EVOO (extra virgin olive oil)
Cheese- goat or Mexican mix shredded
Sour cream or plain yogurt (optional)
GF Salsa (optional)
Corn Tortillas

1. Heat EVOO over medium-high heat. Add the peppers and saute them until they are soft, about 8 minutes.

2. Meanwhile, heat the can of chili in a small saucepan. Slice the avocado. Heat the corn tortillas on a separate skillet. This will allow them to be pliable.

3. When the peppers are done, start assembling the fajita tacos. Enjoy!

Nacho Nacho Nacho!

Some days indicate fast- but delicious- meals. Right now, I am in a place in my life where I need lots of those. Hopefully, by the end of the summer things will simmer down. Until then, here is a last-minute creation I made. It's customizable to everyone at the tables' tastes, and lots of fun.

Yumolicious Nachos 1 lb (+ or -) low-fat ground beef
1 teaspoon corriander
1 teaspoon cumin
salt and pepper
1 jalepeno pepper, deseeded and minced
1 clove or garlic
1 teaspoon EVOO
salsa
shredded lettuce
diced onion
black olives, cut into fourths
package of Mexican 4 cheeses, finely shredded (it melts faster)
tortilla chips

1. Warm the EVOO in a large skillet. Add the jalepeno and garlic, cooking for about 3 minutes. Place the meat, cumin, corriander, salt, and pepper, in a large skillet and begin to brown the meat.

2. While the meat is cooking, spread the tortilla chips over a plate, and put together an assembly line for your nachos.

3. When the meat is done, pout some of it over your nachos. Add the cheese to taste. If it doesn't melt to your desired specifications, cook for about 30 seconds in the microwave. Garnish your nachos with the above "fixins" for an amaing creation.

Taco Tuesday

I needed a quick dinner, with leftovers for the next two days at work. It was Monday night. What better than Taco Tuesday on Monday Night?

Taco Tuesday for Any Night 1 package ground beef
red pepper flakes to taste
cumin to taste
1 clove garlic
leftover green bell pepper (about 1/2 of a pepper)
leftover onion (about 1/2 an onion)
1 jar Whole Foods 365 brand salsa
1 package Whole Foods 365 brand taco shells
Goat cheese crumbles (or whatever you cheese your heart desires)
olive oil

Brown the meat in a large skillet, with the garlic, red pepper flakes, and cumin. Set aside. Using a teaspoon of olive oil, cook the veggies.

Make a taco with the meat, pepper/onion mixture, salsa, and cheese. Enjoy the fiesta in your mouth!