Mexican – Page 2 – Fun Foodie Family

Squash Explosion Quesadilla

Farmer's Market Finds, Mexican, Vegetarian

Summer squash is all over the farmers market. I LOVE every squash, but there is just something about the squash in the summer. It is just so perfect. This week my favorite stand these cute little guys…

Anyways, I am always finding new ways to add them to my food. The other night the family went to a local Mexican restaurant where I ordered the Chili Rellenos; 2 deep fried cheese stuffed poblano peppers, refried beans, and rice. So good, but too much! I brought the leftover poblano home in hopes to do something with it. Here is my creation…

I diced 1 green and 1 yellow squash, 3 baby portabella mushrooms, and my leftover poblano chopped and added it to a skillet. I cooked them all in olive oil with a little salt, pepper, and chili powder for a little kick. I also had a bit of rice leftover that I threw in. The whole cook time was about 8 minutes on medium high heat, stirring occasionally.

I like to treat my quesadillas just like grilled cheese, so I buttered one side of 2 small tortillas. I sprayed cooking oil to a non-stick skillet and heated the pan on medium high. Then I added the veggie mixture to the first tortilla and placed it buttered side down. Then I added a nice handful of shredded Mexican cheese blend. I added the top hat tortilla butter side up. I peeked at the bottom with my spatula and when it was brown and crispy, 3-4 minutes, I carefully flipped it. Same time on the other side, plus all that glorious cheese will be melting. Nothing better that this…

Maybe a side of sour cream and guac 😉

Smoked Flank Steak Fajitas

Beef, Mexican

Tonight we made some delicious fajitas by smoking a flank steak on our Komodo Joe smoker. I made a simple rub with salt, pepper, onion powder, galic powder, cumin, smoked chile powder, and smoked paprika. Really no measurements- just played it by ear. Smoked until the internal temp was 130, then pulled it off and let it rest until 135.

In the meantime, I cooked a half pound of bacon. Then I took it off and cooked down onions, mushrooms, and peppers. The peppers were smoked on the coals first, then sliced and added to the veggies.

Here is the steak resting. Pretty baby!

Let it rest for about 10 minutes or so. So juicy and cooked perfectly medium rare.

Fajita bar! You can have loaded your totillas with steak, beans, rice, veggies, cheese, sour cream, avocado. Unlimited choices. I added all 😉

Mexican Pizza

Mexican

Apparently Taco Bell is getting rid of this famous dish. I am a secret Taco Bell fan from when I used to be a vegan. Bean Burrito, no cheese, no onion was my order. My husband loves this dish, so he wanted me to make it so he would never lose it. DUH.

He had the idea to steam the shells with the refried beans, taco meat, cheese, and tomatoes on top to melt everything together. 2 layers of whatever you want. I had one with beef and beans. I had one with just beef and cheese. You can do it Double Decker or just one layer. Top with more tomatoes, lettuce, sour cream, sour cream, salsa, hot sauce, etc.

Steak Fajitas

Mexican, One pot meal

I made these a few nights ago. Everyone was super hungry and attacked the pan and gobbled up everything before I could get a picture. I used cut up sirloin from the prepackaged meat section. I also used pre-packaged chopped up veggies in a bag from the produce section. It was a blend with every color of peppers, mushrooms, and onions. I LOVE this marinade, but if you have a packet of pre-made seasoning in the cabinet, use that! You can mix it with a bit of olive oil or water to make a marinade. During this time, you get what you get and you don’t pitch a fit 😉

I also cooked everything in my cast iron skillet, so one it is also a one pan plan! Happy cooking!