Posts Tagged ‘Refried beans’

My friend at work the other day mentioned Chile Rellenos to me and I have not been able to get it out of my head!  This recipe is a take off from a recipe by Roseann Wilson of Albuquerque, NM, with one change.  Her recipe uses stewed tomatoes.  I chose to use diced tomatoes with basil, garlic and oregano.  I just cannot handle bell peppers!  Eat one bite of those dogs and I will be burping bell peppers the rest of the day.  The chiles in this recipe do not affect me that way!

2 – 4 oz. cans of whole green chiles
1/2 lb. each of shredded cheddar and jack cheese
14 oz. can diced tomatoes with basil, garlic and oregano (or stewed tomatoes if you prefer)
4 eggs
2 TBS flour
3/4 cup of evaporated milk

Spray the inside of your crock pot with a non-fat cooking spray to keep the dish from sticking. Take the chiles drain them.

Drain the cans of whole green chiles

Then cut them into strips.

Cut down the side of the chile and open

Layer the chiles and cheese in the crock pot.

First layer - the chiles

Add a layer of jack cheese

Then cheddar

Repeat the layers.

Then start the layers over again

Finish with the cheddar. Then pour the tomatoes over this.

Add the tomatoes

Next, in a bowl, take the eggs and combine them with the flour and milk. Pour this into the crock pot.

Add the milk, egg and flour mixture

Cover and cook on high for 2-3 hours.

I like this dish as it not only tastes wonderful, but it is all done in one pot! When done, serve this up with some rice and refried beans!

Dinner is served!

Dinner is served, quick and easy! Enjoy!

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Have a hankering for a really good burrito? How about one with carne asada? Here is a recipe that takes a bit of work, but the effort is definitely worth it!

Thin sliced skirt steak
Crushed chili peppers
Black pepper
Cooked rice
Jalapeno refried beans
Grated cheddar cheese

In a non reactive pan lay out the slices of meat. Sprinkle with crushed chili’s and black pepper. Then squeeze the lime so that the meat gets covered by the juice.

Prepping the meat

Turn the meat and repeat. Let the meat sit out for about an hour.
While the meat is marinating, cook up your rice and to the water add a couple of hefty spoonfuls of salsa. When the rice is done, set aside. Heat up the refried beans and set aside. For the guacamole, you can use pre-made or take an avacado and mash it. Then add a bit of lemon juice and add a couple spoonfuls of salsa and blend.

Now, preheat your grill. Some recipes for carne asada recommend that you pan fry the meat, but there is nothing like the flavor of grilled meat. Cook the meat until just lightly browned.

Grilled carne asada

Let the meat cool down and then cut into small cubes.

Preheat your oven to 350 degrees. Next prepare a couple of sheets of aluminum foil to wrap your burrito in.

Gather together the ingredients

Lay the flour tortilla on the foil. Layer in the center a couple of spoonfuls of rice, followed by a couple of spoonfuls of refried beans. Next place a good handful of meat over the beans, followed by a couple of spoonfuls of guacamole and then salsa. Top with a handful of cheese.

Before you fold...

Now fold the tortilla by taking the sides of the tortilla and fold to the center so the edges meet. Then fold one side of tortilla to the center where the two sides meet. Next roll the tortilla pulling in the edges so you have neat package. Wrap in the aluminum foil.

I don’t have one of those fancy steamers, so I bake the burrito to heat it up in the oven. Bake the burrito for 20 minutes and then turn and bake for another 20 minutes. When this is done, remove the foil and serve.

Es fin! Muy bueno!

Enjoy this with a really good ice cold beer!

P.S. Use the leftovers for a breakfast burrito!

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