Tag Archives: Gluten Free tortillas

Chimichanga! As fun to eat, as it is to say!

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.
Mmmm.
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.
*OM*
*Nom*
*NOM*

*Bonus! How to fill and fold a Chimichanga for leak-free baking!

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**Bonus bonus! “Homemade” Guacamole with Rick Bayless “Frontera” enhancement.

Perfectly ripened avocados & Frontera Guacamole mix.
It seems to want to get to know the avocados better.
B’okay! I’ll add avocados! (2)
No preservatives. FYI.
Ingredient list is short. That’s great!
I love a perfect avocado. It always feels like a little win.
Mmmm! You are so perfect. I’m gonna mush you now!
Beautiful mess.
Three avocados (because I’m a rebel) and the mix.
The finished product.
Chimichanga condiments.

***Thing Bonus! The reasons I do the things I do.

Someone had an epic playdate earlier and needed a pre-fiesta siesta. D’awww. BB is such a good body guard. Never shuts her eyes!
Happy Things make me happy.
Thing 1 loved the naturally occurring cheese “crisps”. Yum!
And that’s how we do “Tex-Mex Week” at Chez Peady!

I hope you enjoyed seeing our “Tex-Mex Week” as much as we enjoyed documenting it.

 

Do you ever pick a theme and explore it with your kiddos? What kinds of things does your family do to learn about different cultures, countries or cuisines?

If you decide to have a Tex-Mex week – or another theme week, I’d love to hear all about it!

Here’s to a happy and stress-free week! (What?!? I hear that’s *totally* a thing!)

MYO Pizza: Tex-Mex Week Edition (aka Mexican Pizza)

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!
Sliced jalapeño.
Perfect red pepper from Pete’s!
Vine tomatoes.
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.
Looks good.
Thing testers!
SQUEE!
Interesting.
GLUTEN FREE!
Not pretty. Not soft. Not perfect. But! Gluten free pizza crust!
Size comparison.
Red onions are cool, aren’t they?
I think so.
So purple!
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!
Daddy-O’s.
In they go.
It’s getting hot in here.
The risks I will take for you readers! HOT!
Done!
Mmmmm!
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…
Have mercy!
Thing 2 chose this as his “treat”. Yup.
Hee hee hee hee. Yes. I believe those were his exact words.
Ghost Peppers are HOT!
See? Fire? Hot!
Shock at his mother’s lack of judgement.

 

 

Bonus: All about Pete!