Tag Archives: tortillas

Huevos Rancheros

Huevos Rancheros

Two of my favorite food genres (yes I describe food in genres) are Mexican food and breakfast food, so Mexican breakfast food is pretty much the perfect food combination in my mind.  A few months ago I had a craving for Mexican breakfast food so I looked around the cupboards and my house to see what I could make.  I came up with these super easy huevos rancheros that turned out to be a delicious combination of slightly crispy tortilla chips, tangy salsa, melty cheese, and hot eggs, they’re now a regular on my breakfast menu!

Huevos Rancheros

I started by making some microwave nachos, I used to make these all the time as an after school snack.  Spread some tortilla chips on a plate, top with salsa and shredded cheese, and pop them in the microwave.  You can use any kind of salsa you want, I like to use jarred southwest salsa since it has black beans in and and the jarred salsa tends to have more juice than fresh salsa.

microwave nachos

Then you fry some eggs to your liking, I usually go with over easy to over medium.  Place the eggs on top of the nachos.

nachos with eggs

Top the eggs with more salsa, then shred some cheese on top, cover with a pan lid and let sit until the cheese melts.

huevos rancheros melted

Serve with guacamole as you like.

Huevos Rancheros

Enjoy a delicious breakfast!

Huevos Rancheros bite




Huevos Rancheros

Serves 2


corn tortilla chips  (about 20)

1 cup southwest salsa

1/2 cup shredded cheddar cheese

4 eggs

salt & pepper

guacamole (optional for serving – try this recipe)

– Place a layer of tortilla chips (about 10) on a plate, cover with salsa and shredded cheese, microwave for 30 seconds or until cheese is melted, repeat with another plate

– Fry the eggs with a little salt & pepper according to your preference (I like mine over easy to over medium)

– Place 2 eggs on each plate on top of the nachos, top with more salsa and shredded cheese, cover the plate with a pan lid and let the cheese melt

– Top the eggs with guacamole as desired and serve






Guacamole is one of my all time favorite snacks (although if I’m being honest I could easily eat enough to make it a meal).  If I have guacamole in hand you can bet that I’ll incorporate into just about any food I’m eating, eggs, burgers, sandwiches, salads, most things can be improved with some guac!  I love making homemade guacamole, it’s soooo simple and it tastes about a thousand times better than store bought, try it, I’m sure you’ll agree!

guacamole on plate

Make sure you have ripe avocados (they should be brown and should give a little when you squeeze them) and cut them in half.


Remove the pits (they should come out easily if the avocados are ripe) and cut the flesh into chunks while it’s in the skin.

chunked in skin

Scoop the flesh into a bowl (I use a tupperware container so I don’t have to transfer it for storage) using a spoon and mash with a potato masher (you can use a fork if you don’t have a potato masher).

potato masher

Add some lime zest and juice and mix it all up with the potato masher.

add lime juice and zest

Stir in some fresh salsa (I use store bought but if you’re feeling ambitious knock yourself out and make your own).

fresh salsa

And some grated garlic.

grated garlic

And some spices: fresh cilantro (I’ve used dried cilantro in a pinch, but fresh really is better for this), cumin, and chili powder.  Then stir it all up until it’s well combined.

stir guac

Serve it up with some chips.


So delicious.

Guac on chip

Really, words cannot properly express how much I love guacamole, I guess it’s a good thing a picture is worth a thousand words.

guacamole on plate

And here’s another thousand, that’s how much yummy this is!

chip dipped in guacamole



Serves 6-8


3 ripe Haas avocados

2 limes – zest and juice (if your limes are really large or juicy use the juice from 1 1/2)

1/2 cup fresh salsa

2 cloves garlic – grated

3 tablespoons fresh cilantro – chopped

1/2 teaspoon cumin

1/2 teaspoon chili powder

– Halve the avocados and remove the pits

– Cut into chunks in the skin then scoop the flesh into a bowl using a spoon

– Slightly mash the avocado chunks with a potato masher

– Add the lime zest and juice to the avocado and mash with the potato masher until you reach your desired consistency

– Add the salsa and garlic and stir to combine

– Stir in the spices

– Serve with tortilla chips or assorted vegetables


New Apartment Mates and Chicken Tacos with Black Beans and Corn

New Apartment Mates and Chicken Tacos with Black Beans and Corn

First thing’s first, we now have 2 new apartment mates, meet Bruce and Sunshine (I know the picture isn’t very good, but they weren’t being very cooperative)!  Our friend Andrew is moving to South Carolina and couldn’t take his fish with him, so we volunteered to take care of them, I think they’ll be a great addition to the apartment, so thanks again Andrew!

Fish tank

Now, onto the matter of the delicious and easy recipe I have for you.  I love love love love love Mexican food.  It is by far my favorite genre of food (can you describe food in genres???).  I could absolutely eat it every day and never get sick of it.  We’ve had Mexican food at least once a week since we moved into the apartment and these chicken tacos have made several appearances, they’re one of my favorites.  This week I decided to jazz them up a bit by adding black beans and corn, they were pretty delicious if I do say so myself.

chicken tacos

First sprinkle some spices (cumin, paprika, chili powder, garlic powder, salt & pepper) on the chicken.  Then bake it in the oven.

raw chicken for tacos

While the chicken bakes make the beans and corn.  Drain and rinse the beans and combine them in a pan with some frozen corn.  Add some lime zest, lime juice, cumin, garlic powder, and salt & pepper.  Let them cook for a few minutes, then stir in some fresh copped cilantro.

black beans and corn

When the chicken is done let it cool for a few minutes and shred it, add some lime zest and the squeeze some fresh lime juice over top and stir it around.

lime and chicken

Serve the chicken and beans and corn on warmed tortillas topped with salsa, cheese, sour cream, and fresh cilantro as desired.

finished chicken tacos

Leftovers also make delicious salads for lunch the next day.  I layer lettuce, red belle peppers, chicken, black beans and corn, salsa, and shredded cheese in a container, and bring along tortilla chips and of course, sour cream.

chicken taco salad


Chicken Tacos  with Black Beans and Corn

Serves 4


For the chicken:

     2 boneless, skinless chicken breasts

     2 teaspoons ground cumin

     1 teaspoon paprika

     1 teaspoon chili powder

     1 teaspoon garlic powder

     salt & pepper to taste

     1 lime – juice and zest

For the black beans and corn:

     1-15 oz can black beans

     8 oz frozen corn

     1 lime – juice and zest

     2 teaspoons cumin

     1 teaspoon garlic powder

     salt & pepper to taste

     3 tablespoons fresh cilantro

8-12 tortillas

salsa (for serving)

sour cream (for serving)

shredded cheese (for serving)

cilantro (for serving)


For the chicken: 

     – Preheat the oven to 400 ºF

     – Sprinkle each side of the chicken breasts with the spices

     – Bake for 25-30 minutes

     – Allow the chicken to cool for a few minutes, then shred it

     – Zest the lime and squeeze the juice over top of the chicken and stir


For the black beans and corn:

     – Drain and rinse the black beans and combine them with the corn in a pot

     – Add the spices and lime, and stir

     – Cook for a few minutes until the corn and beans are cooked

     Then stir in the cilantro and cook for a few more minutes


Serve the chicken with the black beans and corn on tortillas, topping with salsa, sour cream, cheese, and cilantro as desired




Chicken Tortilla Soup

Chicken Tortilla Soup

Because it’s freezing outside and according to the weatherman it will continue to be freezing for the foreseeable future I have another soup recipe for you. This time I bring you a recipe that I just came up with and made for the first time yesterday: chicken tortilla soup.  I’ve always loved chicken tortilla soup (I mean, what’s not to love, chicken, veggies, spices, fried tortillas, sour cream, and avocado, yum!) but I had never made it until yesterday.  This recipe is so easy and delicious that I’ll definitely be making it again soon!

chicken tortilla soup

You’ll need the following ingredients: chicken, olive oil, onion, garlic, peppers, salt & pepper cumin, paprika, chili powder, ancho chili powder, chipotle chile powder, black beans, frozen corn, diced tomatoes (which aren’t in the picture because I’m a dork and I forgot about them), chicken stock, lime, cilantro, tortillas, avocado, sour cream, and shredded cheese.

cts ingredients

First you’ll need to roast your chicken, then shred it once it’s cool.  Then put some olive oil in a big pot, add the onion, peppers, and garlic, and cook until tender.

onion, pepper, garlic

Add the dried spices: cumin, paprika, chili powder, ancho chili powder, chipotle chili powder, and salt & pepper.

pog with spices

Next add black beans, corn, diced tomatoes, chicken, and the broth, followed by lime juice, zest, and cilantro.

soup in pot

lime into soup

Bring everything to a boil and let simmer for 10-20 minutes.

cts soup in pot

While your soup is cooking fill the bottom of a pan with some canola oil and  fry up some tortilla slices.

slicing tortillas

tortillas frying

fried tortillas

Finally, serve everything up in a bowl, and garnish with tortilla strips, avocado, sour cream, and cheese, delicious!

soup in bowl

bite of cts soup


Chicken Tortilla Soup

Serves 8 – 10


2 lbs. chicken (you can use all white meat or a combination of breast and thigh meat)

extra virgin olive oil

3 cloves garlic – minced

1 medium sweet onion – chopped

5 sweet peppers or 2 bell peppers – chopped

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon chili powder

1/2 teaspoon ancho chili powder

1/2 teaspoon chipotle chili powder

12 cups chicken stock (I used 4 cups from the roasted chicken and 8 cups store bought)

31 oz canned black beans, drained

16 oz frozen corn

14 oz can diced tomatoes

10 oz can diced tomatoes with green chiles

3 tablespoons fresh cilantro – chopped

1 lime, juice and zest

3 flour tortillas – cut into thin strips

canola oil for frying

avocado (optional for serving)

sour cream (optional for serving)

shredded cheese (optional for serving)

Place chicken in roasting plan, season with salt & pepper, fill with water to approximately half way up the chicken, roast at 350 °F for about 2 hours

Cook garlic, onion, and peppers in olive oil over medium-high heat until tender (about 7 minutes)

– Add the dried spices to the pan and stir

– Add black beans, corn, tomatoes, chicken, and stock, stir, cover pot and  bring to a boil, stirring occasionally

– Add the cilantro, lime juice, and lime zest

– Simmer for about 10 – 20 minutes, stirring occasionally

– While soup simmers put 1 inch of canola oil in a pan, fry tortilla strips in batches until crisp, remove to plate (if you don’t want to fry the tortillas you can just serve the soup with regular non-fried tortillas, but I like the crunch from the fried tortillas)

Serve soup, garnishing with tortilla strips, avocado, sour cream, and shredded cheese as desired