Smothered Sweet Pork Burritos

This is another case when Pinterest just WORKS.  It is a crowd pleaser, but I warn you they make a TON!  The original recipe says it will all fit in a 9x13 pan, but in my experience it makes enough for two pans.  I usually make one and then take one to a friend, or make the whole thing if I'm feeding a crowd.  Thus, I've altered the recipe to add a bit more sauce and cheese and tortillas to accommodate 2 pans.   You can compare with the original if you like, but this is about how it works out for me.  I also sometimes just use regular sized tortillas instead of burrito sized if that's what I have on hand, it just makes smaller burritos, which is fine because they are kiddo sized.   I also just use regular rice instead of the cilantro-lime rice in the interest of time and simplicity, but the cilantro-lime rice does add a nice boost of extra flavor if you are so inclined.

Smothered Sweet Pork Burritos

2 1/2 pounds pork roast like pork shoulder or Boston butt roast  (not pork loin)
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke  (ok, I have never used this so I'll place it firmly in the OPTIONAL camp, but I wanted to include it just in case you are a person who likes the flavor of liquid smoke.  I don't.)
1/2 cup water
1/2 cup packed light or dark brown sugar
3 cups green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
12 ounces Monterey Jack or cheddar cheese (or a combination), grated
10-12 whole wheat or white flour tortillas, burrito-size
1 cup rice

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3.  Add the liquid smoke, if using  and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4.  While the pork is cooking, prepare the rice.  (Or the cilantro-lime rice.)
5.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6.  Stir in the beans, rice and cilantro to the pork mixture.
7.  Lightly grease a 9X13-inch baking dish (or TWO) with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
9.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

source:  Mel's Kitchen Cafe

Spicy Avocado Enchiladas

These enchiladas are so very yummy.  I found them on pinterest, but I had had a bad run with mediocre pinterest recipes for a while and was not excited about trying a new one.  As soon as I tasted them I was smitten.  When they were gone I missed them.
This recipe makes a lot!  The original recipe didn't specify, but I made them in two 9x13 pans, though you could probably make them in one and just have 2 layers, or maybe roll your enchiladas really, really skinny.
In any case, I had 2 pans of these with 6 enchiladas each, which was perfect since I had a friend who just had a baby and I could just pop over with our second pan.  Alternately, you could just freeze the second pan before baking for future use.

Spicy Avocado Enchiladas

Sauce:

1 Tbsp. butter
1 Serrano pepper, seeded and minced
2 garlic cloves, minced
1 Tbsp flour
1 c. chicken stock
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. chopped cilantro
1 c. mild salsa verde (you could amp up to medium if you want more heat.)
1/2 c. sour cream

Enchiladas:
3 c. cooked cubed or shredded chicken
2 c. shredded Monterrey Jack cheese
1 sm. onion, chopped
2-3 avocados, peeled and chopped
10-12 flour tortillas

1.  Melt butter in saucepan over medium-high heat. Saute serrano pepper and garlic, for 1 minute. 2.  Add flour, stirring constantly and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. 3.  Whisk in the sour cream, salsa verde and cilantro. Remove from heat.

4.  Combine chicken, 1 c. of cheese, onion, and avocados.  

5.  Spray 9x13 pan(s) with cooking spray.  Pour half of the sauce in bottom of the pan(s). 6.  Spoon enchilada filling into tortillas and fold, placing seam side down in the pan.  
7.  Pour remaining sauce over the top of the enchiladas.  Sprinkle with remaining cheese.  
8.  Bake at 375 for 15-20 minutes.  Garnish with fresh chopped cilantro, if desired.

source:  The Novice Chef via Pinterest

Salsa Black Bean Chicken

Since school has started, I have found more use for recipes that require almost no time whatsoever.
I like this one on top of rice with a little cheese, and sour cream, and maybe avocado.  You could even tuck it into a tortilla if you like.

Salsa Black Bean Chicken

4 boneless, skinless chicken breasts
1 16 oz. jar of salsa
1 15 oz. can of black beans

1.  Place chicken in slow cooker.  top with salsa and black beans.
2.  Cover and cook on low 8 hours.  Serve with rice and other desired toppings.

source:  crockpotgirls.com

Cafe Rio Sweet Pork

There are a number of versions of this recipe going around.  I have probably 3 different ones in my inbox right now.  I'll share the way we made it, and you can tweak as you like.

I like to serve this either on a tortilla with fillings or as salad.  Toppings we like include lettuce, taco rice, black beans, tomatoes, avocado and Creamy Tomatillo dressing.

Cafe Rio Sweet Pork


3 lbs. pork roast
1 16 oz. bottle of salsa (or can of red taco sauce)
1 can Coke or Dr. Pepper 
1 c. brown sugar


1. Place pork in crock pot and fill it half-full with water. Cook on high for 5 hours. 
2. Drain off water. Cut pork in thirds. Mix together sauce ingredients and pour into crock pot on top of pork. Cook an additional 3 hours on high. 
3. Shred pork with fork. Leave meat in crock pot on low until ready to serve.

source:  Angie P.

Creamy Chicken Taquitos

I made these breakfast taquitos a few weeks ago, and they were so good that I had to go back to Our Best Bites for more.  I used more of my leftover Cafe Rio Chicken to make these (that recipe makes a ton!) which gave an added depth of flavor.  I also used red salsa instead of the green called for at OBB, because that's what I had around, and it was great.  I paired this with the same Chipotle-Lime Dipping Sauce that I used for the breakfast taquitos which fit perfectly.

Creamy Chicken Taquitos
1 dozen-ish 6 inch tortillas
2 c. shredded chicken
3 oz. cream cheese
1/4 c. salsa
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
1 c. shredded Monterrey Jack and Pepper Jack cheese
kosher salt

1.  Warm cream cheese in the microwave for 20-30 seconds so it's easy to mix.  Add salsa, lime, cumin, chili powder, onion powder, and garlic powder.  Stir to combine.
2. Add cilantro, green onions, chicken and cheese and combine.
3.  Warm tortillas slightly in the microwave so they are easier to work with.  Place 2-3 Tbsp. of chicken mix into each tortilla and roll up.
4.  Place them on a foil lined baking sheet with the seam side down.  Spray with cooking spray and then sprinkle with salt.
5.  Bake at 425 for 15 minutes.
serve with sour cream, salsa, guacamole or dipping sauce.

before rolling. 

source: Our Best Bites

Fajita Melts

My husband takes these to work for lunch and then gets complaints because he doesn't have enough for the whole group.

This recipe comes together really quickly, especially when you use leftover grilled chicken or shredded chicken, like the Cafe Rio Chicken.  In that case it takes less than 10 minutes to prepare.  

The most important step is to toast the bread first, otherwise it gets kind of soggy.  

Mmmmmmm.  Toasty.

Fajita Chicken Melts

1 loaf french bread
2 chicken breasts (or use leftover cooked chicken)
1 pkg. fajita seasoning
1-2 sliced peppers (green, red, yellow)
1 sliced onion
1/4 c. salsa
Monterrey Jack or Pepper Jack cheese

1. Slice bread lengthwise and toast it lightly under the broiler.
2. Season chicken with 1/2 of the fajita seasoning and grill on both side until cooked through.  Let rest a few minutes and then slice into thin strips.
3. Saute peppers and onions until tender and then add remaining fajita seasoning and 1/4 c. water. Stir and cook until water cooks off.  (about 3-5 minutes)
4. Spread salsa on the toasted bread.  Top with chicken, then peppers and onions.  Top with sliced or shredded cheese.
5.  Place under the broiler for a few minutes or until the cheese is melted.

source: 5 dollar dinners

Bean Tostadas

This was another recipe we have made this week in an attempt to beat the heat.  We warmed up the beans in the microwave, and cooked the tortillas on the stovetop, which only took a few minutes.  Loading on all the cool veggie toppings made for a refreshing, but filling dinner.  (It's also good with some of the Creamy Tomatillo Dressing or Chipotle-Lime Dipping Sauce drizzled on it.)

Bean Tostadas

tortillas
vegetable oil
refried beans
toppings:
shredded cheese
shredded lettuce
chopped tomatoes
chopped olives
chopped avocado
sour cream
salsa

1.  Heat about 1/2 c. oil in a large skillet.  Using tongs, place the tortilla in the pan. Use the tongs to hold the tortilla down or it may bubble up in the middle.  Cook for about a minute on each side until browned and crisp.  Drain on a paper towel lined plate.
2.  When cool, spread with refried beans and top with desired toppings.

source: Good Cheap Eats

Creamy Tomatillo Dressing

This is a popular Cafe Rio recipe.  It's a very refreshing, light dressing, and it is great with the Cafe Rio Chicken and Cilantro-Lime Rice, though it would be good on a taco salad too.

The recipe makes about a quart, which is a bit too much for us, so I usually put some in a pretty jar and pass it on to a friend or neighbor.  

A couple of helpful tips:  1.  If you don't have buttermilk, you can use 1 c. milk and 1 Tbsp. white vinegar or lemon juice and let it sit for 5-10 minutes.  2.  If you don't have mayo, you can substitute sour cream or greek yogurt.  Do NOT use Miracle Whip.

Creamy Tomatillo Dressing

2 tomatillos

1 buttermilk ranch dressing packet

1 c. buttermilk

1 c. mayo

1/2 bunch cilantro

1 clove garlic

1 jalapeño, seeded

juice of 1 lime

1.  Use food processor or blender to blend all ingredients.

Keep refrigerated in an airtight container.

source:  Kate M.

Cilantro-Lime Rice

I like this rice with my Cafe Rio Chicken.  You can eat it as a side dish, but I like it piled on with the chicken as a burrito.

Cilantro-Lime Rice

1 c. uncooked rice
1 tsp. butter
2 cloves minced garlic
3 tsp. lime juice, divided
2 c. chicken broth or water
1 tsp. sugar
3 Tbsp. chopped cilantro

1.  Combine rice, butter, garlic, 1 tsp. lime juice and chicken broth in a saucepan.  Bring to a boil, then reduce heat and simmer on low for about 20 minutes or until liquid is absorbed.
2.  Meanwhile, combine sugar and 2 tsp. lime juice and cilantro.  Stir in to cooked rice and fluff with a fork.  (If you used water instead of chicken broth, or used low sodium broth, you may need to add some salt to taste.)

source:  Kate M.

Cafe Rio Chicken

I'll start by informing you that I've never been to Cafe Rio, but I have so many friends from out west that the legend looms large, and several of it's recipes have made their way to the midwest and into my crock pot.
I first had this recipe when I threw my back out and my friend Kate surprised me and brought dinner over.  I've always been hesitant to ask for food during illness or childbirth because what you get can be really hit or miss.  This one was a big hit.
I decided to make it this week since we are in the middle of a heat wave and using the crock pot beats the oven any day.  The Creamy Tomatillo Dressing is also light and refreshing and good for any number of summertime salads.
I've been told that this is often made as a salad, but I always eat it as a burrito with some black beans and Cilantro-Lime Rice, shredded lettuce and drizzled with the Creamy Tomatillo Dressing.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. boneless skinless chicken breasts

1.  Place all ingredients in crock pot and cook on low 4 hours.
2.  Shred chicken by pulling apart with forks and cook for another hour.
Serve with Cilantro-Lime Rice and Creamy Tomatillo Dressing

source: Kate M.

Baked Egg Taquitos with Chipotle-Lime Dipping Sauce

While on vacation I was able to visit my old supper club and visit with some very cool ladies.  The theme that night was breakfast and this was one of my favorite items on my plate.
I made them as directed for my family, and they were delicious, though next time I will customize them for my brood.  I have a kid or two who will not even think of touching anything green, so I may just top them with diced ham and cheddar cheese for her and leave the cilantro and green onions for me and the hubby.  It makes a ton, and my hubs and I were filled up by only eating two.  I also love that they can be frozen ahead and made for an easy breakfast on the go.
The dip is also delicious, but not necessary.  Plain sour cream is just fine.  (The chipotle chili powder was a little expensive!)

Baked Egg Taquitos

2 tsp. olive oil or butter
12 eggs
1/2 c. light sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 c. shredded pepper jack cheese
1/4 c. chopped roasted red bell pepper
1/4 c. chopped cilantro
1/4 c. sliced green onions
1-2 shakes hot sauce (optional)
20 6" flour tortillas
cooking spray

Chipotle-Lime Dipping Sauce
1 1/2 c. light sour cream
1 Tbsp. fresh lime juice
1/4 tsp. chipotle chili powder
1/2 tsp. salt

1.  To roast the red bell pepper, slice in half and remove seeds and ribs.  Place face down on a foil lined baking sheet.  Spray with cooking spray.  Roast under broiler for a few minutes until the outside starts to char and turn black.  Remove from oven and place peppers in ziploc bag and seal or wrap with aluminum foil.  Leave for 15 minutes.  Remove them from bag and allow to cool enough to be handled.  Skins should slide off easily.  Then chop as desired.
2.  Prepare skillet by heating oil/butter over med. heat.  Crack eggs into large bowl.  Stir in sour cream, salt, pepper, and garlic powder.  Beat lightly.  Add to pan and cook until lightly scrambled. (They can be a bit underdone)
3.  Add in cheese, green onions, red pepper, cilantro and optional hot sauce.  Gently fold to combine.
4.  Warm tortillas for a few seconds in the microwave.  Add a scant 1/4 c. egg mixture slightly off center to each tortilla and roll up.  Place seam side down on foil-lined baking sheet.  Spray lightly with cooking spray.
5.  Bake for 12-15 min at 425 degrees or until edges are lightly browned.    Serve with dipping sauce.
6.  Prepare dipping sauce by combining sour cream, chipotle chili powder, lime juice, and salt.
To make ahead, prepare taquitos and freeze before baking.  To prepare frozen taquitos, place (un-thawed) on a lightly greased cooking sheet and bake about 20 minutes at 425.

source:  Kathy A. via Our Best Bites

Mexican Tortilla Skillet

As a variation of taco night, this one may be my favorite as far as ease of preparation.  It was made even easier this time since last time I bought ground beef I cooked and seasoned it and then portioned it into the freezer right away.  I like to serve this with a little sour cream and a side of lime flavored tortilla chips

Mexican Tortilla Skillet

1 lb. ground beef
1 clove minced garlic
1 pkg. taco seasoning
6 tortillas
1 can diced tomatoes with green chilies
1/2 c. salsa
1/2 c. shredded cheddar cheese
1 chopped green pepper (optional)

1.  Brown ground beef.  Add garlic and taco seasoning and stir.
2.  Using a pizza cutter, cut the tortillas into 1 in. squares.
3.  Add tomatoes, salsa and tortillas to skillet.  Cook about 5 minutes, adding water if it seems to dry.  Once heated through, sprinkle cheese on top, turn off heat, and cover until cheese is melted.  Sprinkle with green pepper, if using.

source:  Family Feasts for $75 a Week

White Chicken Enchiladas

This is a fairly standard recipe in our house.  I also like to take it as a meal to friends who are ill or having babies.  It freezes and transports pretty well, and is different than the standard chicken/broccoli/rice monstrosoties that so often end up being delivered.  It is really simple, and the green chilies are small enough to almost get past my non-green eating 6 year old.  Almost.


White Chicken Enchiladas

1 1/2 c. cooked, cut up chicken
1 can cream of chicken soup
1 c. sour cream
1 can diced green chilies
6-8 tortillas
1 c. grated cheddar cheese

1. Combine soup, sour cream, chicken and green chilies.  Set aside some of the mix (1/4 c.?).
2. On a dry non-stick pan, cook tortillas over a med. heat, turning once, until both sides are lightly browned.
3.  Place  some of the mix into each tortilla, fold, and place in a greased 9x13 pan.
4.  Cover tortillas with remaining mix that has been set aside. Sprinkle with cheese.
5.  Cook for 20 minutes at 375.
Serve with taco rice and black beans.

source: Erin P.

Dorito Salad

Traditional Mexican food it is not, but it's on our plates for Cinco de Mayo.
Note that this is a very large salad.  It can be the main course for a family dinner, or makes a great potluck item. 

Dorito Salad

1 lb. ground beef
1 can dark red kidney beans or black beans, drained
1 head lettuce, chopped
4 med. tomatoes, chopped
1/2 purple onion chopped
1 sliced avocado
1 bag crushed Doritos (about 10 oz.)
3/4-1 c. Catalina dressing

1.  Brown the ground beef until completely cooked.  Drain excess grease.  Add the can of beans and simmer a few minutes until warmed through.
2.  Toss the remaining ingredients together. 
Serve immediately.

 source:  Jill P.

Chicken Lime Fajitas

This recipe is a new, but permanent, addition to our family's meal rotation.  It comes from my good friend whose food blog, a new nothing with a speckled handle, is a new source of inspiration for me.  I have a feeling more good recipes from her site will be making their way to Not Leftovers Again! very soon.

I happen to have a grill pan, but if you don't, this recipe could be done on the grill or broiler.  You could also vary the vegetables to put anything you like on the fajitas.  I had green pepper and onion, so that's what I used. The original recipe called for corn tortillas, which most of my family doesn't care for, so we used flour tortillas instead.  

Chicken Lime Fajitas

6 - 8 chicken tenders (could also use breasts)
1/4 c. sugar
1/2 c. water
1 Tbsp. chili powder
1 Tbsp. cumin
juice and pulp of one lime
a few pinches of salt
1 Tbsp. olive oil
1 bell pepper, (any color) sliced
1 sweet onion, sliced
2 Tbsp. butter
tortillas
Monterrey Jack cheese (or cheddar, or both!)
toppings:  sour cream, avacado/guacamole, fresh salsa, etc.

1.  Add all ingredients to resealable plastic bag, or tupperware container. Shake to coat all chicken. Marinate for several hours, preferably overnight.
2. Preheat grill pan over medium to high heat. drizzle pan with olive oil. place chicken in hot pan.  Do not flip or move until the chicken looks cooked at least halfway through. (this allows for carmelization, that's where you get your grill marks and your flavor!) Turn over and cook through entirely until juices run clear or chicken reaches 170 - 180 degrees.  Set aside to rest for a few minutes before slicing.
3. In a med. skilliet, melt butter over med-high heat.  Add veggies to the pan. Cook until tender and lightly carmelized.

4.  To assemble fajitas, heat a tortilla over a dry pan for a few seconds.  Sprinkle a little cheese on the tortilla and let it melt.  Top with sliced chicken and vegetables, and whatever toppings you like.  (We used sour cream and sliced avocado.)

source:  aspeckledhandle.blogspot.com

Taco Casserole

This is a nice variation to the traditional "taco night."  It's meant to be eaten in a bowl, though you can certainly try wrapping it up in the tortilla of your choice if you wish.

Taco Casserole

1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 8 oz. can tomato sauce
1/2 c. tomato juice or water
2 T. chili powder
1/4 tsp. dried oregano, crushed
1 can chili beans in sauce
8 oz. corn chips

garnish options:
chopped onion, lettuce, tomato, shredded cheese, black olives, sour cream

1.  Brown ground beef.  Add onion and garlic, and drain excess fat.
2.  Stir in tomato sauce, oregano, tomato juice or water, and chili powder.  Simmer a few minutes to let flavors combine.
3.  In a greased 2 qt. casserole dish, layer meat mixture, chili beans, and corn chips.
4. Cover and bake at 350 for 450 minutes.
5.  Serve topped with garnishes of your choice.

source:  Erin P.

Fresh Salsa

My dear friend makes this salsa and gives it out at Christmastime.  It has become quite legendary.  One Christmas she delivered it while I was home alone.  Within half an hour I had devoured the whole jar.  It's that good.  

Fresh Salsa 

6 Roma tomatoes (about 1 lb.), juiced and drained 

2 cans Rotel tomatoes, drained (I use the kind with green chilies) 

½ c. sweet onion 

1 bunch cilantro 

1 jalapeno pepper, or to taste (seeds removed for less heat)

2-3 garlic cloves 

1 tsp. salt 

1 lime juiced 

1.  In a food processor, chop together the onion, cilantro, jalapeno pepper and garlic.  Empty mixture into a bowl. 

2.  Coarsely chop the Roma tomatoes in the food processor.  Add to the onion mixture in the bowl. 

3.  Coarsely chop the canned tomatoes in the food processor.  Add to the onion and tomato mixture in the bowl.  Stir in salt and lime juice.  Serve with tortilla chips. 

* This recipe can be made in the blender, but the resulting salsa will be more pureed. 

** To easily juice and seed the Roma, I cut them in half and squeeze the insides into the trash

source:  Cari C.

Mexican Chili Lasagna

This is my favorite way to use up leftover chili. Anything with lots of monterrey jack cheese is good in my book.  

Be sure not to skip the step about cooking the tortillas.  Otherwise they will become very mushy.

Mexican Chili Lasagna

5 8-in. flour tortillas
1 1/2 c. frozen corn, defrosted
1 c. black beans, drained and rinsed
2 c. leftover chili
2-3 c. shredded white cheddar or Monterrey Jack cheese
1/2 c. cilantro leaves, chopped 

 

1.  In a small skillet, toast each tortilla over med-high heat until slightly scorched on one side, then flip and do the second side.

2.  Combine black beans and corn in a small bowl.
3.  In a 8x8 baking dish or 2 qt casserole dish, place 2 of the toasted tortillas in the bottom.  Then layer with 1/3 of the corn/bean mixture, 1/3 of the chili, and sprinkle with cheese. Continue layering, this time with 1 tortilla followed by the corn/beans, chili and cheese 2 more times until you top with a single tortilla.  Sprinkle with remaining cheese.
4.  Bake at 350 degrees for 20 minutes or until hot and bubbly.
5.  Garnish with chopped cilantro and serve.

source:  Rachel Ray