How Sweet Eat's Cheesy Double Bean Quesadillas with Guacamole and Salsa

 

I've talked about my love for beans several times over the years. Beans just hang out in the pantry being all cheap and delicious and healthy. Waiting for you to use them in something delicious, satisfying, and healthy. What's not to love?

Cheesy Double Bean Quesadillas? Yes, please. Made all festive and delicious with some green Guacamole and red Salsa. Double yes!

If you're looking for something easy, economical, and fun to help save time and money this Christmas, then this recipe is it!

All you need are some flour tortillas, 1 can of black beans, 1 can of cannellini beans, pepperjack cheese, sharp white cheese, and butter or oil. Then for the Guacamole I used 2 avocados, cilantro, garlic, lime juice, and salt. I almost always have some sort of salsa on hand. 

This is a meal that can come together for under $10 and less than 30 minutes. You simply grate the cheeses, mash the beans, whip up a fresh guacamole and then cook those quesadillas low and slow until the insides are hot and the tortillas are golden and crisp.

We loved these and will be having them again!

Cheesy Double Bean Quesadillas 

Adapted from How Sweet Eats

by Jessica Merchant

Makes 2/Serves 4-6

1 can black beans

1 can cannellini beans

2 ounces sharp white cheddar cheese, freshly grated

2 ounces pepperjack cheese, freshly grated

4 tortillas, about 10"

butter or olive oil, for frying

Guacamole and salsa, for serving

Guacamole 

Adapted from Homesick Texan

by Lisa Fain

Serves 4

2 ripe Haas avocados, peeled, pitted, and cut in half

2 cloves garlic, minced

1 Serrano chile, seeded and diced

1/2 cup chopped cilantro

1 tablespoon freshly squeezed lime juice

1/2 teaspoon salt

To Make the Guacamole: Mash the avocado with a fork in a bowl or Mexican mortar and pestle (molcajete) until desired consistency. Stir in the garlic, Serrano, cilantro, lime juice, and salt, then taste and add more salt if desired. Serve immediately. 

To Make the Quesadillas: In a large bowl, mash together black and cannellini beans with a fork, spoon or potato masher. Heat an electric griddle or skillet over low heat. Add a bit of butter or olive oil.

Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture (feel free to warm the bean mixture slightly) over top. Place the tortilla on the griddle or skillet, then cover bean mixture with the remaining cheese and the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until beans are warm and tortilla is crispy and golden. You will want to cook the quesadillas low and slow to warm the beans through and melt the cheese. When they tortillas are golden brown and to your liking, take off the heat, cut, and garnish with guacamole and/or salsa.

Red and Green @ IHCC!
 

Bacon-Jalapeno Cheeseball

 

In the eighties and early nineties I ate my fair share of cheeseballs.  They were everywhere.  My Mom made them.  My friend's mother's made them.  They were the "thing" to bring to a party or get together.  Then somewhere along the way the cheeseball became out of favor and fell to the wayside.  I'm not sure who decided to do away with the cheeseball, but I think it should make a comeback.  Heck, the cheeseball deserves to make a comeback.  A modern comeback, pumped up with all kinds of flavor.

 

Imagine cream cheese and cheddar cheese flavored with bacon, jalapeno, garlic, cumin, cayenne, cilantro, and Worcestershire all rolled into a ball and then rolled in toasted pecans, more bacon, and even more jalapeno.  It's creamy, it's crunchy, it's spicy, and it's bursting with flavor.  It's simply addictive.  You might even make a meal out of it!

This is my first cheeseball, but it won't be my last.  I highly recommend this for any occasion or absolutely no occasion at all.

Bacon-Jalapeno Cheeseball

Adapted from The Homesick Texan

Serves 4-6

8 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese (4 ounces)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch of cayenne
1 teaspoon lime juice (I omitted the lime juice)
1/2 teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
Salt to taste
1/4 cup chopped pecans, roasted
Crackers for serving

Method:
Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice (if using), Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.

Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving. Serve with crackers.

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

I attempt to write my menu plan based on the sales in the store, but I always allow myself to pick a few recipes that I simply just want to make.  Lately what I want is pretty much anything from The Homesick Texan cookbook.  It's my go-to cookbook for the moment.    

I have a favorite recipe for your classic everyday meat loaf, but this recipe for Tex-Mex Meat Loaf with Chipotle-Tomato Glaze has been calling to me ever since I first laid eyes on it.  I blame it all on the chorizo.  The idea of adding chorizo to meat loaf was completely intriguing to me. 

This meat loaf is dense in texture, packed with lots of flavor (chorizo, cilantro, onions, garlic, cumin, and oregano), and topped with a glaze that is spicy from the chipotle and slightly tangy from the lime.  It's not your everyday meat loaf.  It's meat loaf with a punch of flavor.  My husband who loves all these ingredients separately, did not love this meat loaf.  He said he preferred a normal old-fashioned meat loaf to this recipe.  I have to agree with him.  I certainly appreciated and enjoyed all the flavors in this recipe, but I think I prefer a simple old-fashioned meat loaf best.

  

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

Adapted from The Homesick Texan by Lisa Fain

Serves 10-12

For the Chipotle-Tomato Glaze:

1 cup crushed canned tomatoes, preferable fire roasted

1/2 or 1 canned chipotle chile in adobo (depending on how much heat you like)

2 tablespoons lime juice

2 -3 cloves of garlic

salt and pepper, to taste

For the Meat Loaf:

1/2 tablespoon vegetable oil

1/4 medium yellow onion, finely diced

4 cloves of garlic, finely minced

1-1/2 pounds lean ground beef

1/2 pound Mexican chorizo, removed from casing

1/4 cup chopped cilantro

2 large eggs

1 cup finely ground crackers or tortilla chips (or a combo of the two)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon salt

Preheat oven to 350 degrees and line a large baking sheet with foil.  Butter or grease the foil so the meat loaf does not stick.

To make the chipotle-tomato glaze, in a blender, puree until smooth the crushed tomatoes, chipotle chiles, lime juice, and garlic.  Add salt and pepper to taste.

To make the meat loaf, heat the oil in a skillet on medium-low heat, and add the onion.  Cook uncovered for 5 minutes, stirring occasionally.  Add the garlic and cook for 30 more seconds.  

Slide the cooked onions and garlic into a large bowl.  Add to the bowl the ground beef, the chorizo, cilantro, eggs, ground crackers (I used Ritz) or tortilla chips, oregano, cumin, Worcestershire sauce, black pepper, and salt.  With your hands, gently mix all ingredients until well combined.

Take the meat and form it into a loaf.  Place it on the sheet and take half of the chipotle-tomato glaze and spread it on top of the meat loaf.  Place meat loaf in the oven and bake for 50 minutes.  Remove from the oven, spread the remaining chipotle-tomato glaze on top, and place back in the oven for about 10 more minutes.  Let the cooked meat loaf sit for 15 minutes and then slice with a serrated knife and serve.

 

Chorizo Empanadas

For the next several posts I'll be bringing up topics like food budgets, couponing, choosing recipes/menu planning, writing out grocery lists, and going grocery shopping. These things relate to everyone, but are especially time consuming and tedious for the food blogger.  If nothing else, this is my way of confessing for all the somewhat psychotic, obsessive/compulsive, over the top things I do related to food and food shopping.

Let's begin with the food budget.  When I say food budget I mean a ballpark figure spent on food items every week, two weeks, or monthly.  Do you have a food budget?  If so, (and you feel comfortable sharing) how much is it?  Also, how many are you cooking for? And, finally..if you do have a food budget, do you stick with it?  

I'd say my food budget, for a family of four, is about $400 to $600 per month, definitely not over $600.  This includes all the meals (we almost never eat out), lunches packed for my husband and daughter, and special meals for my son who has all kinds of food allergies. 

My husband likes to tease me that I spend more than the average amount on groceries because I'm a food blogger.  When he does that I just call his bluff.  This recipe for chorizo empanadas is a perfect example of how inexpensive it really is to make things at home.  A little flour, a little butter, leftover cheese and some chorizo and you have a plateful of appetizers, an on-the-go breakfast, or you can add some veggies and call it dinner.  Either way, this whole batch of empanadas cost me about five to six dollars.  Making food from scratch is always going to be healthier, tastier, and way more cost effective. Are you with me?

Chorizo Empanadas

Adapted from The Homesick Texan by Lisa Fain

Makes about 16

For the Crust

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature (1 stick)

1-1/2 cups all-purpose flour

1/2 teaspoon salt

For the Filling

1 teaspoon vegetable oil

1 pound Mexican chorizo, removed from it's casing

1/2 cup grated Monterey Jack cheese (2 ounces)

1/4 cup pitted black olives, sliced

1 clove garlic, minced

1 jalapeno chile, seeds and stems removed, diced

2 tablespoons chopped cilantro

1/4 teaspoon ground cumin

salt and black pepper, to taste

For the Empanada

1 large egg

2 tablespoons milk

sesame seeds for sprinkling (I omitted these)

salsa, for dipping

To make the crust: Mix together the cream cheese and butter until smooth. Stir in the flour and salt until a smooth dough is formed.  Wrap in plastic wrap and refrigerate for 30 minutes.

To make the filling: Meanwhile, heat the vegetable oil in a large skillet, preferably a cast-iron skillet, on medium-low heat.  Crumble the chorizo into the skillet.  While occasionally stirring, cook the chorizo until it's done, about 7 to 10 minutes. Drain the excess fat and in a bowl mix the cooked chorizo with the grated Monterey Jack cheese, black olives, garlic, diced jalapeno, cilantro, and cumin.  Taste and add salt and black pepper.

To make the empanadas:  Preheat the oven to 375 degrees and lightly grease a baking sheet.  Take the dough out of the refrigerator and roll it out on a floured surface until it's 1/8 inch thick.  Cut into 5-inch rounds and then gather the scraps, roll out again and cut more 5-inch rounds until all the dough has been used.

To assemble: Place 2 teaspoons of the filling in the center of each dough circle and fold the dough to the other side so it forms a half-moon shape.  Crimp the edges with a fork to seal.

For the topping:  Whisk together the egg and milk.  Brush this on top of the empanadas and then sprinkle the empanadas with sesame seeds (if desired).  Bake for 25 minutes or until top is browned.  Serve with salsa on the side for dipping. 

Notes:  These chorizo empanadas are perfect in every way.  We loved the spicy chorizo filling and found the crust to be perfectly golden and crisp.  The dough is really easy to work with and can be mixed in mere minutes with only your hands or a spoon (no getting out a mixer).  I didn't have a 5-inch dough cutter so I used a small cereal bowl to cut out the circles and it worked perfectly.  If you have leftover filling go ahead and add it to your eggs in the morning.  I'll definitely make this recipe again!

The Homesick Texan's Strawberry Sheetcake & The Eggland's Best Giveaway Winner!!

This Strawberry Sheetcake is so rich, thick, dense, and satisfying that one little piece is all you need to satisfy your sweet tooth.  The strawberry flavor is perfectly balanced.  It's neither too sweet or too subtle, but just right.  The cake itself has a wonderful thick texture with a lot of body to it.  And, let's not forget the frosting on the cake....a creamy pink strawberry cream cheese frosting.  As far as I'm concerned it really doesn't get any better than cream cheese frosting, especially if that cream cream frosting is pink with little chunks of strawberries running through it and just a hint of lime to wake things up a bit.

I made this cake for my Eggland's Best Pink Party in honor of Susan G. Komen for the cure.  While this cake would be great for any pink party, it would also be great for a little girl's party, or any other party where you need to serve a large number of guests.   I imagine it would be even better at the height of strawberry season.

 

Strawberry Sheetcake

Borrowed from Lisa Fain/Homesick Texan

Serves 16 (at least)

12 oz fresh strawberries, stems removed and chopped (about 3 cups)
2 cups of sugar plus 2 teaspoons
2 cups of flour
2 sticks of butter (1 cup)
2 eggs lightly beaten
1/2 cup of buttermilk
1 teaspoon of baking soda
1 teaspoon of vanilla

Method:
Over the chopped strawberries, sprinkle 2 teaspoons of sugar and 1/4 cup of water. Let them sit for an hour at room temperature so they can release some of their juices. The berries should reduce to about 1 1/2 cups. In a blender of food processor, crush the berries on a low speed for a few seconds—you want them juicy but still with some texture. Take 1/2 cup of the strawberry mixture for the frosting and leave the remaining crushed strawberries for the cake.

Preheat oven to 400 degrees.

Sift the sugar and flour together in a bowl.

Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries.

Pour batter into greased 9x13 inch pan and bake for 20-25 minutes. Cake is done when a knife comes out clean from the center. Let it cool and then frost with the strawberry cream cheese frosting (recipe below).

Note: The cake will be a little brown. This, I hear, is because of the alkaline reaction of the ingredients. Do not be alarmed!

Strawberry Cream Cheese Frosting
1/4 pound of butter (1 stick) at room temperature
8 ounces of cream cheese at room temperature
3 cups of powdered sugar
1/2 cup crushed strawberries
2 teaspoons of lime juice (about half a lime)
1/4 teaspoon lime zest
1 teaspoon vanilla extract

Method:
Whip together the cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries, lime juice, lime zest and vanilla. Spread over cooled cake.

Note: Depending on how juicy your berries are, your icing may be runnier than usual. If this is the case, I'd add more cream cheese to thicken it up.

Note: The strawberry cream cheese frosting makes quite a bit and could easily be cut in half depending on how thick you like your frosting.  While I did love the frosting I found that I only needed to use about half  to frost the cake. 
 

The winner of the Eggland's Best Giveaway is Mimi of Mimi's Kitchen!  Congratulations Mimi!
I will contact Eggland's Best and have them send out your prize package.  

Cookbook Review: The Homesick Texan

I'm not going to do a traditional cookbook review for The Homesick Texan.  Instead, I'm going to just come out and say that this book is my absolute favorite right now.  I'd even go as far to say that it's my absolute favorite cookbook so far this year!  I would highly recommend this book to anyone who loves down home country cooking and/or Tex Mex favorites.  It is wonderful.

I literally cannot quit cooking from this cookbook. I'm obsessed with it!  Every new recipe we try is so wonderful that I find myself wanting to cook another, and another, and another.

My family doesn't pay much attention to my cookbook collection, but when they see this book out on the counter they do cheers.  They know that whatever I'm going to make is going to be wonderful.

I'd cook my way through the entire book if I could, but for now some of the recipes I'd like to try 
are:  Chorizo Empanadas; Queso Cookies; Queso Flameado; Green Chile Chowder; Carne Guisada; Cheese Enchiladas with Chile Con Carne; Soft Cheese Tacos; Tamales with Rajas; Pasilla Tomatillo Braised Short Ribs; Tex-Mex Meat Loaf with a Chipotle-Tomato Glaze; Pasilla Garlic Shrimp with Tomatillo Cheese Grits; Tex-Mex Squash Casserole; and Chorizo Asadero Bread.  


Below is a quick roundup of all The Homesick Texan recipes I've made so far.

Pork Tacos, Dallas Gas Station Style

Austin-Style Black Beans

Poblano Macaroni and Cheese

Carnitas

Jalapeno Pinto Beans

Red Chile Rice

Mexican Fried Potatoes w/ Chorizo and Eggs

Breakfast Tacos

The Most Amazing Refried Beans Ever

Chorizo-Stuffed Jalapenos

Chipotle Pimento Cheese

Tomato Cobbler

Last night we made Lisa's Tomato Cobbler, using fresh tomatoes and jalapeno from our garden and as was expected it was absolutely wonderful. 

Words really cannot express how much I love this cookbook.  I've made twelve recipes and each recipe has been a huge hit. 

If you would like to see my posts for each of the recipes above, please click HERE.

Thank you to Lisa Fain for such a wonderful cookbook.  Thank you to Heather of girlichef for asking me to be a part of such a wonderful cookbook spotlight and cook-off, and thank you to Hyperion for sponsoring such a wonderful event. 

Chipotle Pimento Cheese

Pimento cheese, of any kind, is one of my favorite things to eat so when I saw this recipe for Chipotle Pimento Cheese in Lisa Fain's new cookbook, The Homesick Texan, I simply had to try it.

Usually pimento cheese is made with sharp cheddar cheese, mayo, and pimentos.  Lisa's version is different in that it contains both cheddar and monterey jack cheese, which makes for a great combination.  The pimento cheese is brought to life with onion, garlic, cumin, chipotle, cilantro, and brightened with a squeeze of lime juice.  It's the perfect appetizer for the weekend coming up and it would be absolutely terrific on top of a burger.  We loved it!

 Chipotle Pimento Cheese

Adapted from The Homesick Texan

Makes 2 cups

1 cup freshly grated Cheddar cheese (4oz.)

1 cup freshly grated Monterey Jack cheese (4 oz.)

1 teaspoon grated yellow onion

1 garlic clove, minced

1/2 cup mayonnaise

1/4 cup jarred sweet pimentos, diced

1 canned chipotle chile in adobo, diced

1/2 cup chopped cilantro
1/4 teaspoon ground cumin
1 teaspoon lime juice
salt and black pepper, to taste

In a large bowl, mix together the cheddar cheese and the Monterey Jack cheese, onion, garlic, mayonnaise, pimentos, chipotle, cilantro, cumin, and lime juice.  Taste and add salt and black pepper as needed.

Chill for one hour before serving.  Serve with tortilla chips, crackers or celery sticks.  Also makes a fine filling for a whole-hollowed out jalapeno.  Will last a week in the refrigerator.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Chorizo-Stuffed Jalapenos

Do you wear gloves when you work with peppers?  I don't.  Never have, probably never will.  I guess I'm willing to pay the price.

Twelve jalapenos sat before me, begging to be halved and deseeded.  It crossed my mind to wear some gloves and then in true "Kim" fashion I totally dismissed the idea.  I'm not one to be hassled.

I should have noticed the jalapenos were hot when the fumes from slicing them had me choking, but I chugged right along, stopping for a brief moment to apply my chapstick with my fingertips (whoops)!  By the time those twelve peppers were halved and deseeded both my hands and my lips were on fire. My hands felt as though I had actually grabbed the handle of a hot pan and held on for a second or two. 

I'd like to say my husband and I loved these stuffed jalapenos, but the truth is the jalapenos from my garden were so hot we really couldn't eat them.  We choked down 4 jalapenos each and then started chugging milk.  It was somewhat strange and we were really surprised.  My husband and I love spicy food and usually we can't make it spicy enough.  I have no idea why my jalapenos were so hot, but I do know I'm not eating anymore straight up like that.  Whew!

I would give these jalapenos another chance because the filling was delicious.  Next time I'll be testing my jalapenos first to make sure they're not little atomic bombs.  Also, I may even broil/roast the jalapenos first before adding the filling.  As the recipe was written the jalapenos were still fairly raw/uncooked and had a bit of a crunch to them.  This is just a matter of personal preference, but I would like them a little more on the softer side.

Chorizo-Stuffed Jalapenos

Adapted from The Homesick Texan

Serves 4-8

12 medium jalapeno chiles (check their heat first by tasting a sliver)

1/4 pound chorizo, cooked and drained of excess fat

8 ounces cream cheese, room temp

2 ounces goat cheese, room temp

1 tablespoon chopped cilantro

1 teaspoon dried oregano

1 teaspoon ground cumin

2 cloves garlic, minced

1/4 teaspoon cayenne (be careful if your peppers are hot)

1 teaspoon lime zest

salt, to taste

Preheat the broiler and line a baking sheet with foil.  

Take each jalapeno and cut in half, lengthwise.  With a knife or small spoon scoop out the seeds and white pith and discard.  (Wear gloves if you don't want to hurt yourself.  Don't wear gloves if your name is Kim and you're stubborn).

Mix together the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne, and lime zest.  Adjust seasonings and add salt to taste.

Fill each of the jalapeno halves with about 2 teaspoons of the cheese filling.  Place stuffed jalapenos on the sheet and place under the broiler for 8-10 minutes or until brown and bubbling.

Note:  I drained my chorizo, but when I mixed the chorizo with the cheeses the filling turned orange.  I knew it was bound to happen.  If you want your jalapenos to look pretty, like the picture in the book, you'd have to keep your cheese and chorizo separate.  Fill the jalapeno with cheese and then top with the chorizo.

 

As for me, it's two days later and my hands are still burning.  You would think I would learn from my lesson, but I can guarantee you that I won't.  When it comes time for slicing and dicing hot peppers you can be sure to find me in my kitchen using my bare hands and applying chapstick with my fingers.  Yes, even having swollen red hands for two days is not enough to convince me to take the two seconds to put on a pair of gloves. What can I say? I'm a real hardheaded like that. 

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Breakfast Tacos and The Very Best Refried Beans

 So, once you start cooking from The Homesick Texan you realize that one beautiful meal turns into another and so on and really, that's just part of the genius of this book. These breakfast tacos were born with leftover carnitas and leftover jalapeno pinto beans. Oh the joy of it!

I was able to use my leftover jalapeno pinto beans to make Lisa's refried beans and let me just tell you now....these refried beans are without a doubt the very best refried beans I've ever tasted.  And, not to brag, but I do consider myself a bean connoisseur (okay, don't laugh at me). 

To make the breakfast tacos you need to have some refried beans, flour tortillas (Lisa says always use flour tortillas), meat of your choice (in this case I used leftover carnitas), eggs, cheese, and salsa for serving.

I began by converting Lisa's Jalapeno Pinto Beans into refried beans.  After pureeing the beans in the blender I cooked them down in a cast iron skillet with a tablespoon of canola oil, diced onion, and 2 huge cloves of garlic.  I can't believe how very different they tasted from the original Jalapeno Pinto Bean recipe.  These beans are phenomenal.  I couldn't keep my spoon out of the skillet.

 Refried Beans

Adapted from The Homesick Texan

Serves 8

4 cups cooked Jalapeno Pinto Beans

1/4 cup lard, bacon grease, or canola oil (I reduced this to 1 tbsp.)

1/4 medium yellow onion, diced

2 cloves garlic, minced (don't be shy)

Salt, to taste

In a blender, place the beans along with 1/4 cup of their cooking liquid (I forgot save the liquid and used water).

In a large cast-iron skillet, on medium-low heat melt the lard (or grease/oil).  Add the onions and cook until translucent, stirring occasionally, about 5 minutes.  Add the garlic and cook for 30 more seconds.  Pour in the bean puree and while stirring cook the beans until the oil is well incorporated and the refried beans are a little darker in color, about 5 minutes.  Taste and add salt.

 There are many versions of breakfast tacos out there, but with these homemade beans and the succulent leftover carnitas this was truly the ultimate breakfast taco.

Breakfast Tacos

Adapted from The Homesick Texan

Serves 4 (4 tacos)

1 tablespoon butter

4 large eggs, beaten

4 pieces of bacon, cooked and sliced or any other meat desired

salt and black pepper, to taste

4 flour tortillas

1 cup refried beans, heated

1 cup grated cheddar cheese

Salsa, for serving

Heat a large skillet, preferably cast-iron, on medium high, and melt the tablespoon unsalted butter.  When butter is melted, add the eggs and cooked bacon (or meat of your choice) to the skillet and gently scramble for about 3 minutes or until done to your liking.  Taste and add salt and black pepper.

Heat up the flour tortillas either in a skillet or by laying them on top of a gas burner turned on to a low flame.  When a tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds. 

Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla.  Add a quarter of the scrambled egg and top with 1/4 cup of cheese and salsa.  Fold in the bottom 1 inch of the tortilla and then roll from left to right until self-contained.

Note: This is a basic recipe, which you can experiment with and change to your heart's desire.  The variations on breakfast tacos are endless- you can also add breakfast sausage, chorizo, Mexican fried potatoes (see Monday's post), or leftover brisket.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Carnitas, Jalapeno Pinto Beans, and Red Chile Rice

Crispy, succulent, flavorful little chunks of pork that you simply can't quit popping in your mouth, creamy smooth pinto beans with the zippy flavor of jalapeno, and spicy red hot chile rice with a hint of lime...this is a meal made in heaven.

On the day that I made this meal I had all the windows open downstairs and the aroma was so intoxicating the neighbor stopped by to see what I was making. No joke. I can't even tell you how good this whole meal was.  This meal made me fall in love with the Homesick Texan cookbook.  It is simply one of the best things I've made this year.  If I had to cook a meal to impress, this would be it.

 Carnitas

Adapted from The Homesick Texan

Makes 4-8 servings

3 pounds boneless pork shoulder, cut into 2-inch cubes

1/2 cup orange juice

1/4 cup lime juice

4 cloves garlic

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more to taste

Houston-Style Green Salsa, optional

Tortillas, avocado slices and chopped cilantro for serving

Place the pork in a large Dutch oven or pot; add the orange juice, lime juice, garlic, cumin, salt, and enough water to barely cover the meat.  Bring the pot to a boil and then turn the heat down to low and simmer uncovered for 2 hours.  Do not touch the meat.

After 2 hours, turn the heat up to medium-high, and while occasionally stirring, continue to cook uncovered for about 45 minutes or until all the liquid has evaporated and the pork fat has been rendered.

NOTE: At this point I transferred my pork to a nonstick skillet to brown because it was sticking to my stockpot and causing the pork to shred up.  You may wish to do the same.  Or, I'm sure you could add some additional canola oil to keep it from sticking.

When pork has browned on both sides, it's ready.  (There will still be liquid fat in the pan.)  Taste and add salt.  Serve either cubed or shredded with Houston-Style Green Salsa, tortillas, avocado slices, and chopped cilantro.

 Jalapeno Pinto Beans

Adapted from The Homesick Texan

Serves 8-12

1 pound pinto beans

1 medium yellow onion, cut in half

4 cloves garlic

2 jalapeno chiles, seeds and stems removed, cut in half lengthwise

1/4 cup white vinegar or jalapeno pickle juice (a wonderful secret ingredient)

salt to taste

Rinse and sort through the beans, removing any stones and shriveled beans.  Place the beans in a large pot and cover with 1 inch of water.  Bring to a boil and then cook for 15 minutes.

Drain and rinse the beans and then return them to the pot.  Cover the beans with 2 inches of clean water.

Add to the pot the onion, garlic, and jalapenos.  Bring pot to a boil and then turn the heat down to low.  Simmer covered for anywhere from 4-6 hours or until beans are tender.  (The time needed to cook will depend on the freshness of the beans).  Once beans are tender, stir in the vinegar or jalapeno juice and salt to taste and cook for 10 more minutes.

NOTE: Don't skip the jalapeno pickle juice, it really takes these beans to the next level. Additionally, I had to strain a little bit of the water/bean liquid at the end of the cooking process.  I wish I would have remembered to save it so that I could use the bean liquid in the refried beans.  If you wish to make refried beans, remember to save some of the bean liquid.

 

 Red Chile Rice

Adapted from The Homesick Texan

Serves 4-6

3/4 cup canned crushed tomatoes, drained

1/4 medium yellow onion

2 cloves garlic

1 canned chipotle chile in adobo (or 1/2 if you don't like much heat)

1/2 teaspoon ground cumin

1 tablespoon lime juice

1 tablespoon canola oil

1 cup uncooked rice

2 cups chicken broth

salt, to taste

Add to a blender the tomatoes, onion, garlic, chipotle chile, cumin, cloves, and lime juice.  Puree until a thick paste forms.  Remove tomato puree from blender and measure.  You should have about 1/2 cup.

Note:  I had quite a bit of the tomato puree leftover.  Enough to make another batch of rice.  Be careful not to use all the liquid and measure out only the 1/2 cup called for.

Heat up the canola oil in a heavy-bottomed pot (I use a nonstick skillet so the rice didn't stick or burn).  Set the heat on medium-low.  Add the rice and saute for 30 seconds.  Add the tomato puree and while stirring, cook for 1 more minute.

Pour in the chicken broth, bring to a boil, and then cover the pot, turn the heat down to low, and simmer for 20 minutes.  Turn off the heat and let it sit for 10 more minutes.  Stir the rice to incorporate any tomato puree that's accumulated on top and then salt to taste.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef