In a skillet put browned ground beef (or brown it!), leftover burrito filling use it up!), corn (frozen), red pepper diced. Using up lots of bits from previous meals.
Add lime juice and cilantro. About a half a lime’s worth and cilantro to taste. (This is from an organic tube of cilantro in olive oil)
Add chopped tomato and refried beans (leftovers in this case).
Thing 1 took this “action” shot of one of my tricks. I’m snipping red pepper strips with my kitchen scissors. Easy peasy!
Since this is “to taste” I added a bit more red pepper and corn.
Turn off heat. Let mixture sit for a few minutes. The flavours will just keep blending beautifully. This is a good time to melt your butter.
Yes. Butter! (About 1/3 cup. Melted. To be brushed on the wrapped Chimichangas.
Gluten free tortillas, Traditional and a single smaller leftover tortilla from Burrito night. Perfect size for Thing 2.
See? Much smaller! Just right for a teeny tummy.
Once they are wrapped and the seem side is down, brush with the melted butter.
It looks so sinful, doesn’t it?
The butter will coat the tortillas and make a nice crispy Chimichanga, without deep frying. A little brush of butter goes a long way! (and as you can clearly see a lot just rolls down to the sheet pan.)
Here is my GF tortilla. It’s pretty stiff. I brushed it a bit first in hopes to soften it, but it didn’t really work.
I managed to fold and roll it up, but you can clearly see where it ripped/
Here are all the Chimichangas. Only mine is buttery at this point. (pre-brushed)
My cracked Chimichanga. Boo hoo!
You can see right inside. I kind of expected to see a big mess.
I baked them at 350 for about 15 minutes, before adding cheese. Then I forgot to take a photo of the cheese, so I pretty much stuck my face, hands and camera into a 350 degree oven to get a shot.
The lengths I will go to for you sweet readers! Ai yi yi!
Melted cheese on a crispy Chimichanga.
I like the lacy cheese crisps.
Comparrison: GF vs. Gluten full.
I want this one soooo bad!
Or this one.
Here is Thing 1’s plate.
Here is Thing 1 digging in.
My Gluten free Chimichanga.
*Bonus! How to fill and fold a Chimichanga for leak-free baking!
**Bonus bonus! “Homemade” Guacamole with Rick Bayless “Frontera” enhancement.
Friday was Mexican Pizza day on the “Tex-Mex Week” menu and it was awesome!
First of all, here is another meal where everyone gets to express their creativity or, depending on personality type, maintain creative control. This ensures everyone eats and everyone likes what they eat or at the very least everyone is responsible for their liking and/or not liking of what they make. Shall I over explain some more?
Secondly, I was extremely pleased to find La Tortilla Factory tortillas at Pete’s Frootique (I *love* Pete’s!) and then blissfully happy to find a gluten free tortilla made by the same company. There may or may not have been happy dancing in the bread aisle. (Who’s to say? It’s a mystery, really. Well maybe that nice lady who smiled as I danced saw, but I can’t be totally sure, but I digress…)
Thirdly, we took our time getting around to making them and it was really relaxing because there wasn’t a whole lot of prep for anything. The crusts were easy (tortillas). The cheese was pre-shredded (nacho cheese blend, fyi). The sauce was from a jar (Mrs. Renfrew’s Medium Salsa). The tomatoes were speedily sliced. Dicing the red pepper is always fun anyway, so it was enjoyable to make that happy little dice of red pepper “confetti”. The most effort came from slicing a jalapeño which was fun to show the Things because I could explain how most of the heat came from the seeds and pith while I removed them. (The seeds and pith, not the Things!) Oh! I did slice the red onion excruciatingly thinly, but that was really more about entertaining myself than anything else. (In other news, I have mad knife skills, yo! You could practically see through the slices!)
Fourthly, (yeah I’m going with that) the pizzas turned out to be some of the yummiest on record at Chez Peady. Here, have a look!
Jalapeños. Cut in two.
Uh oh! Now we’re getting jalapeño business Mr. Jalapeño! Here are all the seeds and pith. You can tell I removed a lot!
Perfect red pepper from Pete’s!
Freshness is always a great pizza topping.
Tomato (vine). Perfect.
Why are red peppers always so happy?
Strips and dice.
Nacho cheese. (It’s mine. Silly!)
Inexplicably happy-making find.
Here’s a La Tortilla Factory Olive Oil tortilla with 12 g of fibre.
Pizza night’s are great nights to use up leftovers. This is burrito filling.
Delicious. Not too hot. Not too chunky. Worked great as sauce for the pizzas.
Trying a different brand.
Not pretty. Not soft. Not perfect. But! Gluten free pizza crust!
Red onions are cool, aren’t they?
I think so.
Can you see me through that?!
Big ol’ mess of onions!
You know it’s been a choppily chop chop kind of meal when…
Frozen corn. Always on hand for moments such as these.
Thing 1’s pizza. See the jalapeños?
Nice job, Thing 1!
Thing 2’s pizza is smiling. On purpose.
Even happier when done!
Thing 1 is very specific about his pizza eating.
Thing 2 loved hers.
MINE!! Mine all mine and I’m not sharing!
In they go.
It’s getting hot in here.
The risks I will take for you readers! HOT!
Can’t you almost taste it?
I try to make my food pretty. Also, even. Don’t judge.
Ba ba ba ba… ba ba baa…
Thing 2 chose this as his “treat”. Yup.
Hee hee hee hee. Yes. I believe those were his exact words.
It’s “Tex-Mex Week” at Chez Peady and so far, it’s been muy perfecto.
We started our week with Cinco de Mayo (Isn’t that timely?) on Monday.
It was “Fajitas ‘n’ Fixin’s” night. Always a hit!
Here’s a little peek at our dinner!
Everything begins with a Spanish onion and green pepper sautéed in some EVOO. This immediately starts the “mmm”s and “What’s on the menu?”s from Thing 1 & Thing 2.
Time to make some “Shreddar Cheese”. That’s a nice medium Cheddar. Sometimes we use a Marble Cheddar (Thing 2’s favourite!).
Yummy! Shredded cheese. At this point little hands start arriving to “test” the goods.
Can you blame them? Mmmm. Cheeeesey!
Chicken thighs, lime juice & Tex-Mex seasoning. Cover with foil. Baked at 400 degrees until done (about 30 minutes, give or take.)
Shred the chicken slightly and add back to the sautéed veggies to get everything all yummy.
Note, I keep them together, but separate. This is so those with green pepper aversions can avoid them if need be. At this point a little sprinkle of seasoning is a great idea. Epicure Fajita is great, but you can make your own!
This is my tortilla-less fajita.
These are some of our favourite toppings. Guacamole (Yucatan), Sour Cream, Salsa (Sabra makes a great “Southwest” version), “Shreddar” cheese.
Here are Daddy-O’s fajitas before being dressed.
Here is my meal. I did add a bit of “Shreddar”, too! Scrumptious!
If you take a closer look at my photos, they will reveal last night’s recipe.
Over the next week, I plan on sharing our “Tex-Mex Week” meals and the recipes I use. If you have any questions, please don’t hesitate to ask. I’m all about the sharing!
Did you celebrate Cinco de Mayo? Do you enjoy flavours inspired by Mexico? What is your favourite meal? What is your favourite cuisine?
Today is Cinco de Mayo and at Chez Peady, this celebration of Mexican heritage, originating with The Battle of Puebla*, also kicks off “Tex-Mex Week”.
It is a favourite tradition of Thing 1 and Thing 2 and we look forward to it all year long.
We have a fairly varied diet and, since I regularly meal plan, there’s a lot of opportunity to try new food and taste yummy things from a variety of cultures.
Hands down? Mexican food and Tex-Mex win!
You already know we have Taco Tuesday in regular rotation (read: every single week until the end of time), but you might be interested to know that we also throw lots of different Mexican (or Tex-Mex) meals into the mix every now and then, too.
Right now, my main concern is that *you* might not celebrate Cinco de Mayo (or even know what it is!) and worse, that you might not have dinner plans for today!
I simply can’t have that! (Controlling, wot?)
So, though I will elaborate later tonight and throughout the week, my mission is clear.
YOU need a “Tex-Mex Week” menu.
I have a “Tex-Mex Week” menu**. Convenient, eh?
There’s no better day to share it than on Cinco de Mayo!
Fajitas are on the menu and you can totally wing it. Chicken or beef or veggie. The choice is yours.
It’s Monday! It’s Cinco de Mayo! There’s no time like the present.
I hope you are having a lovely Monday and that, no matter what the weather is outside, you have found a bit of sunshine in your day. I think that Margarita Monday**** should be a thing – especially when it is also Cinco de Mayo! What do you think?
Do you celebrate Cinco de Mayo? Do you meal plan? What’s for dinner? Do you enjoy frozen concoctions?
If you make any version of the meals on this menu, please come back and share what you made and how it turned out.
*You didn’t think it was Mexican Independence Day, did you? Oh dear! Nope. “Diez y Seis de Septiembre” is September 16 and is a beautiful celebration!
**Full disclosure: This is last year’s “Tex-Mex Week” menu. The Things voted to keep the same one. I took the photo today after I taped it up in my kitchen.