Recipe from incredibleegg.org. 1 flour tortilla (6-inch) 1 egg 1 tablespoon shredded Mexican cheese blend 1 tablespoon salsa Line a 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla. Microwave on … Continue Reading →
Recipe from “Bite Me” by Julie Albert and Lisa Gnat (Kyle Books, 2010) 6 boneless, skinless chicken-breast halves 11/2 cups sour cream 2 tablespoons packed brown sugar 2 teaspoons chili powder 1 teaspoon chopped fresh thyme 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 21/2 cups panko (Japanese breadcrumbs) … Continue Reading →
Time: 1 hour 2 fresh chilies, preferably pasilla 1 1/2 pounds tomatoes, each cut in half 2 tablespoons neutral oil, such as grapeseed or corn 3 cloves garlic, sliced 1 large onion, sliced Salt and freshly ground pepper Pinch dried oregano 4 cups any stock or water 1 to 2 cups tortilla chips 1 cup … Continue Reading →
These enchiladas are good enough for company. For the sauce: 1 pound tomatillos, husks and stems removed 2 cloves garlic 1 to 2 serrano chilies (depending on desired spiciness) 1/4 white onion, coarsely chopped 1 cup fresh cilantro … Continue Reading →