Come Over To The Foodie Side

Posts tagged ‘Tortilla’

Cheesy Turkey Enchiladas

I know something is a hit when I have the three men at the table plotting ways to have more and fighting with one another as to if they should split it or just have a whole or maybe nothing at all. This went on for about 5 minutes. Inner food fighting is the surest sign that the food was a hit. Of course when I looked at all three of them (my brother, roommate and boyfriend) they were all practically laying on top of the table shoveling the food into their mouths.

These are relatively easy and give you the option to add or take out ingredients.For example I would have loved to add beans but someone didn’t like them so I skipped it. Also you can taste as you go so you can make it as spicy or sweet as you like.




  • 1 lb. Ground Turkey
  • 1 Chopped Red Pepper
  • 4 Cloves of Garlic Chopped
  • 1 Tbsp. Garlic Powder
  • 1 tsp. Cumin
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1tsp. Paprika
  • 1 tsp. Cocoa Powder
  • 1 tsp. Oregano
  • Salt & Pepper to Taste
  • 1 Can of Corn
  • 1 Bag of Cheddar cheese
  • ½ of a container of salsa
  • 1 large glass baking dish or throw away aluminum tray
  • 1 package of flour tortillas

*All the dry spices are a guestimate in terms of measurements – so taste as you go and add more of something as you see fit.

*PREPARE THE RICE FIRST – the timing will be perfect for when the meat is done.

*The onions should be done the same time as you are making the meat. They don’t have to be constantly stirred so don’t feel like this is overwhelming to have three burners going at once. If anything open a window because it will get hot.

Sprinkle a medium sized sauté pan with some olive oil to prevent sticking and put the flame on a high heat. Once the pan is hot, add the chopped peppers and fresh garlic. Sauté for 5-7 minutes then remove from the pan and set aside. Using the same pan add the ground turkey and lower to medium heat. Using a wooden spoon, break up the meat. Keep breaking it up and stirring until the meat is no longer pink. Once the meat is done, use a strainer to strain the meat from the pan. This removes the excess water created by cooking the meat. Put the “dried” meat back in the pan and add all the dried ingredients and corn. Combine well (keeping the temp at medium to medium low heat) and taste as you go. Once the meat is at your desired taste, turn the heat off.

Pickled Red Onion

  • 1 Red Onion – chopped
  • ½ tsp. Red Wine Vinegar
  • 1 packet Splenda or Equal

Using a small sauté pan, heat up a little olive oil – enough to lightly spread across the pan, once the pan is hot add the onions. Stir on and off so they don’t burn and once they become “see-through” add the red wine vinegar as well as the sweetener and stir well. Continue to stir until they become caramelized – a darker shade but not burnt!

Pre-heat your oven to 350 degrees.

Arrange the meat and rice in your flour tortilla and sprinkle with the onions and a little cheddar cheese.

Roll the tortilla tightly closed and place seam side down on either your glass baking dish or aluminum tray. Arrange all your other tortillas the same way. Once the tortillas are all rolled spread a light layer of salsa on top of each one and heavily cover them with cheddar cheese.

Place in the oven for 15 minutes or until heated through and cheese is melted.

Makes 8 small Tortillas


Steak Fajitas

Most people use a thinner steak when making fajitas, like skirt steak or a flank steak.  But I like using a thicker meat because I like bigger pieces. I went to a butcher at the farmers market at the Grove, and let me tell you that was the best decision ever. Buying steak at your normal supermarket never turns out great for me.  The meat always tastes rubbery and not tender. This meat on the other hand was AMAZINGLY delicious, despite the great marinade I used.

What I love about fajitas is that you decide on what kind of sides to serve with them. You can go clean edged and serve salsa guac and cheese or you can go a little edgy and make some fun salsas as well to spice up everyone’s plates, which is what I did.

I made my homemade Pico De Gallo (also called Salsa Fresca) which might be a hassle to make but homemade is much better than store-bought.  Plus the leftovers are a great snack to have all week long. This recipe will be coming shortly, don’t you worry 😉
Accompanying the pico de gallo I made:
corn and black bean salsa

Sautéed Red Peppers, Red Onion & Sweet Onion
Mango Salsa

During this meal I also realized I am not a huge fan of corn tortillas, I think they taste like edible cardboard.

Steak Fajita Marinade:

1.5 – 2 lbs. Steak of your preference
1/4 Cup Cilantro
1 Lime – juiced
2 Tbsps. Veg oil
1 Tsp. Cumin
2 Tbsps. Chopped Garlic
1/2 of a Jalapeno seeded and chopped
Salt & Pepper to taste

Combine all the ingredients into a separate bowl (besides the steak). Once the marinade is combined taste it and decide if you rather it be stronger in any of the areas of seasoning, whether it be more salt, cumin, or cilantro. Once it is at your desired flavor level pour over steak and marinate for at least an hour in the fridge. Remove the steak from the fridge and let it sit for 10 minutes. You NEVER want to cook steak straight from the fridge. It will make it taste like rubber.
Turn your grill on to let it heat up. Once hot, move the heat to medium.

Grill the steak for 7-9 minutes per side depending on how you like it. We like it medium rare to rare, but the fun part about cooking at home is that you get to decide what works for you.
Once removed from the grill let it stand at room temp for 5 minutes before slicing, this allows it to cook a little more.

Slice the meat thinly, plate and serve.
P.S.  This is when you tell everyone that dinner is ready, yet everyone seems to have forgotten how hungry they were because no one moves off the couch. Wait about one minute and repeat in a much louder tone 🙂

Tag Cloud