Have you tasted a chicken salad only to find the chicken apart from the salad dressing has no taste. Here’s a simple way to remedy that! This recipe is large enough for several meals. Use this for tacos, quesadillas, enchiladas, salads or any recipe calling for cooked chicken.
Loving this vegetarian (or meaty if you like) burrito. Just happened upon this technique and find it so easy and fast. Perfect for a crowd. Nadiya, winner of a BBC Bake off, calls her recipe an egg role. Adding the tortilla as the eggs are cooking is a perfectly great way to put this together in minutes. Personalize it as you’re cooking. Spicy is my thing. So, green chilies or jalapeños go right into the eggs along with cheeses. If you’re into meaty burritos add crumbled cooked chorizo or linguica. These can be served cold, and preparing a day ahead works. Just tightly wrap individually after cooling and refrigerate
Try this excellent Salsa to go with.
Deliciously simple scrambled eggs. Quick and easy with minimal ingredients. No meat or cheese but lots of flavor.
Chorizo and Eggs
Migas
Something a bit more? Try these!
Changing up from the traditional stuffed bells to poblanos. Less bitter than green bells, full of flavor, especially when roasted, poblanos are a great choice for stuffed peppers. Use your own recipe and substitute roasted poblanos or my vegetarian stuffing (easy to make vegan). I have a meat stuffed bell here or another vegetarian version here … one is bound to strike your fancy.
Just made these amazing Vegetarian Burritos. Yes, they go Vegan easily! With all these veggies in my garden I was thinking Vegetarian at least for the summer. The burritos can hold their own without this spread but it’s a great option. Why call it a spread? Well, I added a bit of vegenaise, and more spice than the usual guacamole (another recipe here). Leave off the vegenaise, or substitute sour cream or mayonnaise instead. Anyway you try this, you will be hooked. It’s just plain good!
Garden vegetables and the perfect spice combination make this a great meal. A warm flour tortilla slathered with Guacamole Spread and filled with al dente veggies is just a delicious summertime or anytime meal. I’m thinking next time no carrots, maybe add chayote, and fresh roasted poblano & a little fresh diced jalapeño in place of canned green chilies … but this has enough heat as is for most. Not a heavy meal but guaranteed to satisfy the most avid carnivore. And can go totally vegan too!
Last week by chance I came across an Instagram post of fried potatoes and roasted poblanos. And then while speaking to my manicurist she mentions her love for fried potato & onion sandwiches. It was easy to wrap my head around fried potatoes, my Granny’s speciality. But in a sandwich? I tried the sandwich and it was pretty darn good … maybe needed a little mustard. Anyway, this got me thinking about a street taco filling. Yep! “That’s the ticket,” Granny would say.
You can use Ortega Fire Roasted Green Chiles instead of the poblanos. If you are thinking the roasting process might be a hassle it’s really not. I just use my electric burner on medium. Set the peppers right on the burner with the stem toward the outer rim of the burner to grab and move about easily, and roast all sides. It goes quickly and is safe as long as you are right there attending. Not for the accident prone. View here at my Eggplant Appetizer roasted the same way. If you wish to use the oven method follow the instructions in this post for roasting peppers, Burritos, Enchiladas and Tomatillo Sauce.
If you’re a fan of Estrada’s Kitchen cuisine you know the family has not published their recipes even after closing their doors in Fresno and Visalia. What I’m trying to say … the Estrada’s recipes I’ve posted are the closest I can get to the authentic without the actual recipe. I’m working off my taste memory, my brother’s and others’ too who had experienced this great food. This pepper recipe is no different. It was recently shared by an Estrada’s fan on my blog. Thank you Mort. Simply scroll down for the full quick & easy recipe.
I have a few suggestions but this recipe is great just as it is. I found the texture is more reminiscent of the original if you make ahead remove from ramekins and then reheat just before serving. Think food safety if you decide to try this. If you do reheat, 500 degrees F for just a few minutes. I used thickly shredded Mexican cheeses, about 1/4 cup per serving. One 4 ounce can of whole fire roasted Ortega peppers will be more than enough, splitting each in half lengthwise. I do remember the bottom of the original peppers being a bit greasy in the day. If this isn’t to your liking grease each ramekin over entire inside surface sparingly with crisco or lard. I used creme brûlée dishes for baking. They are the perfect size and shape. After cooling I was able to simply peel the contents out in one piece.
Try these other delicious Estrada’s Style dishes under Our Family Tradition.
A pasta salad to please … packed with delicious ingredients. This is the perfect main dish. It’s a salad I just can’t stop eating. Yikes! A great side to add to my Smoker Brisket.
If like me, you have a hard time following a recipe exactly this is a recipe for you. It takes to change-ups easily. The campanelle pasta is a great touch but you can substitute.
I happened upon this recipe quite by accident. I love the blogger site but I’m not sure it remains active. I’ll be trying some of the authentic Portuguese recipes. Hope you enjoy the site and this recipe.