Migas

From: This is Pioneer Woman's breakfast recipe for Migas, though we have only ever had it for dinner.

Ingredients:

4 whole Corn Tortillas
1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
4 whole Plum Tomatoes, Roughly Chopped
1 whole Green Pepper, Roughly Chopped
1 whole Red Bell Pepper, Roughly Chopped
1 whole Medium Onion, Chopped
12 whole Large Eggs
1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
1/3 cup Cilantro, Chopped
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/4 cup half-and-half

How to:  

Just click here. 

taco seasoning mix

From: For the longest time, I was looking for a substitute for the Taco Bell brand taco seasoning that costs an arm and a leg and has all the same spices as the ones that are already in my kitchen.  FINALLY, I found one, with the help of some friends of mine.  This is the one I found.

Ingredients:

1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 tablespoon dried onion flakes
1 teaspoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated sugar

How to:  

Brown the meat in the skillet, then add seasoning and water and simmer until liquid reduces (approximately 10 minutes).

Chicken Quesadillas

From: My husband whipped this up one evening and surprised me by setting this plate full of the best chicken quesadillas I've ever had right on my desk as I was working.

Ingredients:

flour tortillas
chicken
oregano
salt
pepper
parsley
basil
cheddar cheese
avocado
sour cream
butter
olive oil

How to:  Start by tossing some olive oil in a pan.  Heat it up and spread it around.  Then tossed in the chicken and the spices (to your liking).  Cook it through, allowing it to get nice and golden brown on the outside.  Then shred or dice it up.

Now load up a tortilla with cheddar cheese.  Add chicken, avocado and sour cream.  Close the tortilla and butter the outside.  Heat a clean pan.  Saute the quesadilla until the outside is golden brown and the cheddar cheese is melted.  Then flip it over and do the other side.

Now serve it up and eat it!

Chicken Tortilla Soup

From: My good friend, Melissa.

Ingredients:

As it happens with all good recipes, they get tweaked as they are passed around.  Here are the ingredients Melissa uses.  And here are the ones that I use:

to be cooked together first: 

1 medium onion, chopped
1 Tbsp olive oil
1 lb of chicken diced

then add: 

1 tsp chili powder
1 tsp oregano
1 tsp cumin
1 28 oz can diced tomatoes
1 can chicken broth (15 oz)
1 1/4 cups water
1 can corn, drained
2 cans of garbanzo beans, drained
1/4 cup of diced flame roasted green chile OR jalapeños

toppings:

1/4 cup fresh finely chopped cilantro
crushed tortilla chips
diced avocado
shredded cheese

How to:  Well, here you can read Melissa's excellent post on how she does it, complete with all the way cool pictures.

What I do:  I put the 1st three ingredients in the bottom of a large pot and sear until the chicken is cooked through.  Then I throw in the rest of the ingredients (not including the toppings) and simmer until it's hot and all the flavor has mixed together nicely or until we're ready to eat, whichever takes longer.  Last I serve the toppings at the table for all to use as desired.

Enchiladas

Came from:  My friend Annie shared it with me and now I'm sharing it with you!

Ingredients:

1 lb of boneless skinless chicken
1 box of cream cheese
¼ cup diced green peppers canned with juice and all
6-8 tortillas
Shredded cheddar cheese
1 can of green chile enchilada sauce

How to: 

In a skillet cook the chicken with any spices you like. I usually shake salt, pepper, oregano, cumin and garlic salt over mine. Shred the chicken right in the pan if you have cheap pans like we do or do it on a cutting board and throw the chicken right back into the pan. Add cream cheese and diced green peppers. Cook until the ingredients are all melted and fully mixed together. Remove from heat.

In an 11x9 baking dish, pour in a small amount of the enchilada sauce, to cover the bottom of the dish. Pampered chef stoneware is the best for this, but any old baking dish will do.  Then spoon into each tortilla the chicken mix and a small handful of cheddar cheese. Fold and close/roll the tortillas. Lay them face down in the pan so they won’t roll open. Pour on top of the enchiladas the rest of the enchilada sauce. Top with more cheddar cheese.

Bake at 350°F for 15 minutes or until the cheese melts. Serve.

Side Notes:  This meal is mildly spicy.  I wouldn't hesitate to serve to any adults, but we held off from serving it to our son till he's got a little more tolerance for spice.