This recipe comes to us from "loco_ladi" in the Open Original Shared Link.
Ingredients:
2 tablespoons bacon drippings
2 cups pinto beans (15 ounce can) drained & rinsed
8 corn tostada's (or deep fry corn tortilla's)
2 cups Monterey Jack cheese
3 cups lettuce
1 cup tomato
2 cups cooked turkey (or chicken) shredded
Garnishes options: onion, jalapeno and cilantro
Refried Beans Directions:
Heat bacon dripping until smoking, add half the beans, heat for 1 minute, mash--lower heat, add remaining beans cook and mash over low heat until smooth.
Chalupa Directions:
Preheat oven to 375F. Distribute beans over each tostada evenly and top with cheese and bake until cheese melts. Remove from oven top with lettuce, tomato's, turkey then top with garnishes....
Chilaquiles is one of my all-time favorite Mexican dishes. Typically featured at breakfast or brunch, chilaquiles, like enchiladas, can be made with either red or green sauce, and can be garnished in a variety of ways. Anyone who likes enchiladas will likely take a shine to chilaquiles.
This recipe features chilaquiles in a red sauce. It comes together quickly and will be a big hit with any lovers of Mexican food.
Ingredients:
1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
1½ to 2 cups gluten-free red chile enchilada sauce (I use Hatch brand)
Corn oil
Salt
Garnishes:
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
Chopped red onion
Avocado, sliced or roughly chopped
Directions:
In a large ...
Celiac.com 09/03/2013 - Pretty much any meat, vegetable, or seafood item that can be grilled or cooked in a pan can be trend into a delicious kebab with a bit of ingenuity.
I'm a big fan of chicken fajitas, so when I'm craving fajitas, but don't want to heat up the house, these fajita kebabs are perfect.
They are simple to make, and sure to satisfy any fajita lovers at your next grilling session.
Ingredients:
1 pound fresh chicken breast, cubed
1 cup packed cilantro leaves, plus extra for serving
¼ cup lime juice, about 2 limes
¼ cup gluten-free chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeño, seeded
1 tablespoon honey
1 teaspoon Kosher salt
1 red onion, cut into wedges
2 bell peppers, quartered, seeds removed
1 ripe avocado, halved, s...
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