FDF – Grilled Fajita Chicken Stuffed Burritos

It’s Fire Day Friday on Memorial Day Weekend so I hope everybody is breaking out their grills!

Fire Day Friday

Want to do something easy but different on your grill? Try taking your favorite burrito recipe and finish it on the grill. It’s way better than Taco Bell’s grilled stuffed burritos, I can promise you that. It’s also flexible because you can put whatever you want in yours.

The one I made last night was simply some grilled fajita chicken, rice, onions, cheese, and smashed kidney beans. Here’s the easy fajita chicken recipe if you want to try it. I only used two of the breasts for a total of 5 burritos.

Grilled Fajita Chicken
Serves 4

4 ea chicken breasts, boneless, skin on
1 cup beer
1 cup Herdez Salsa Casera (you can substitute Rotel)
1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, minced
1/4 tsp black pepper
1/4 tsp cumin

Mix all of the ingredients (except chicken) for your marinade.

Marinate the chicken in a gallon zip bag for 4 – 6 hours.

Grill over a 350f fire, flipping every 5 minutes until the breast hit an internal temp of 160f. For me, this takes right at 20 minutes.


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Slice and serve.

Like I said, use whatever fillings you want for your burrito. But for me, I do like to mix all of my ingredients up together and then put them in my burrito. You can build it in layers if you like, but I don’t like when I bite into one part of a burrito and get just beans and then bite another part and get just cheese. That’s just a personal preference.

To roll the burrito…


Fold 1 down.
Fold 2 up.
Lift 3 and fold over the mixture, tucking ends in.
Roll to the end 4.

What? You’re flour tortillas don’t come with dotted lines on them? 🙂

Make sure that your grill grate is very clean, you don’t want icky black stuff on your burritos. You could also just do this on a flat top griddle or a hot cast iron pan.

Place the burrito seam side down on the hot griddle. Give it a slight press with a spatula to flatten it just a touch. If you just cooked the chicken at 350f, your griddle plate should be just the right temperature.

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Cook for 2 minutes, just until the burrito gets crispy like this.

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Flip and cook another two minutes on the other side.
Serve with pico de gallo or guacamole and enjoy!

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I think the toasting of the tortilla makes grilled stuffed burritos just a little more flavorful and it adds texture to an otherwise boring tortilla.


Chicken Enchiladas & Refried Beans
Recently FIL wanted chicken enchiladas. He said 2 different granddaughters would come up and make them in the past and then freeze them so he’d have them later. So I made a big batch and froze them in 2 packs for him.

OOPS there is no picture with the sauce poured over them, but don’t forget this very important step.

2 pounds boneless chicken breasts (or bone in if your prefer), cooked & shredded*
2 cloves garlic, finely minced
1 teaspoon white pepper
1/2 cup sour cream +
4 oz. can chopped green chiles, drained
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
1 14 oz. can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese
corn tortillas
Avocado slices
  • Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.
  • In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.
  • Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.
  • Bake foil covered for 30 minutes at 325 degrees.
  • Uncover and bake another 15 minutes until cheese is melted and crisp.
  • Serve with avocado slices and home made refried beans.

*Tonight I used rotisserie chicken

slow-cooked tex-mex chicken & beans

This is a great recipe to try! It came from Everyday Food magazine, November 2007 issue. A slightly spicy mix of chicken and beans, served in a bowl or with tostadas, tortillas, tortilla chips, you get the picture! My friend JennyLee’s husband told her he could eat this for dinner every night. I guess it really is that delicious. Our whole family loves this too.

You can also make this dish in your slow cooker, which takes about 8 hours. You can find those instructions here. With two ways to cook it, what’s not to love?

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Slow-cooked tex-mex chicken & beans

serves 4 · prep time: 15 min. · total time: 2 ¼ hr.

2 cans (15 ounces each) pinto beans, drained and rinsed
1 jar (11 ounces) mild or medium salsa (1 ½ cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce (comes in a small can, usually in the Mexican aisle. I just used one chile and chopped it up small)
2 tablespoons flour
1 ½ pounds boneless, skinless chicken thighs (about 8)
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
¼ cup sour cream, for serving
¼ cup chopped fresh cilantro, for serving (optional)

  1. Preheat oven to 350°. In a 5-quart Dutch oven or large pot, stir together beans, salsa, chiles, flour and 2 cups water. Season chicken with salt and pepper; arrange on top of bean mixture.Scatter onion and bell pepper on top of chicken.
  1. Cover pot and bring to a simmer on top of the stove, do not stir.
  1. Transfer to oven, and cook until chicken is tender, 1 ½ to 2 hours.

Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro. (also good with tostadas or tortilla chips)

Chicken Chow Mein ~ Dieter’s Delight

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I’m filling in for Pam today so I hope you enjoy this recipe.

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I use my salad spinner for draining pasta to get all the excess water out

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  • 3 tablespoons peanut oil
    1 bunch green onions, sliced
    1 cup sliced celery
    5-6 cups shredded Napa cabbage
    1 cup bean sprouts
    1/2 cup sliced carrots
    2 cups chicken broth
    2 tablespoons soy sauce
    3 teaspoons sesame oil
    1 teaspoon sugar
    2 tablespoons cornstarch
    4 tablespoons cold water
    1-2 cups shredded chicken pieces
    1 teaspoon red pepper flakes +/-
    1 pound spaghetti or vermicelli
  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
  • Whisk the cornstarch into the cold water until smooth.
  • Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.
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Meat & Bean Tostadas

What I really love about this recipe is that all the parts can be made ahead and then you can assemble them cold one at a time or all at once.

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Meat & Bean Tostadas
2 pounds ground beef
1 large Vidalia onion, chopped and divided in 1/2
1 can Rotel original tomatoes
1 small can chopped green chiles
1 recipe Taco seasoning
1 batch Refried beans
grated cheddar cheese
1 tomato, chopped
chopped olives
taco sauce
sour cream

  • Brown ground beef with 1/2 of the chopped onion.
  • Drain off fat.
  • Add Rotel tomatoes, green chiles and Taco seasoning. Simmer over low heat for about 15 minutes until liquid is absorbed.
  • Layer tostada shells with a layer of Refried beans, a little cheese, meat, tomatoes, olives and a little more cheese.
  • Bake 10 minutes until heated through.
  • Top with taco sauce and sour cream.
  • Enjoy.


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Turkey Taco Cups – Healthy Helpings


I made these on Saturday and they were really fun to eat. Little tortilla cups are a healthier alternative to store bought taco shells.

Turkey Taco Cups
Serves: 4
4 10 in (burrito-size) flour tortillas (I use Carb Balance Whole Wheat Tortillas w. 8 gms of fiber)
1 lb ground turkey (I make sure to use ground turkey breast as it is the leanest)
1 carrot shredded
1 pkg (1 oz) taco seasoning mix (the packs that I found were 1.5 oz, I only used part of a package, to suit my family’s taste)
1 c chopped lettuce
1/2 c shredded cheese
2 plum tomatoes, seeded and chopped
Sour Cream if desired

1. Heat over to 375F. Cut three 4 1/4 in circles out of each tortilla. (I did not have a cookie cutter of that size, but I did find a small round storage container that I was able to use.0 Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 min until crisp. Cool.

2. Meanwhile cook turkey and carrot with taco seasoning. Divide turkey mixture, lettuce, cheese, and tomato among taco cups. (Part of what Tara likes about having tacos is assembling them herself, so instead of assembling all of the cups, I put the fixin’s on the table).

Tempt My Tummy Tuesday ~ Fresh Guacamole


Hosted by Lisa at Blessed with Grace.

I’ve been on a real Mexican Food kick lately (probably only because I can’t get any decent Mexican Food here) so have been developing many recipes for making it fresh at home.


  • 3 large avocados
  • 1 bunch green onions, chopped fine
  • 1 red chile pepper or 1/4 teaspoon red pepper flakes
  • 1 tablespoon minced garlic, jar
  • Juice of 1 lime
  • 1 small tomato, chopped fine seeds and all
  • 1/4 cup sour cream
  • salt and pepper

Cut avocados in half. Remove seed. Scoop out avocado from the peel. Using a fork, mash the avocado. Add the chopped onion, garlic, lime, salt, pepper, red pepper flakes and mash some more. Chili peppers vary individually in their hotness. Add your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Add the tomatoes. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

My other recent Mexican recipes of late are:

  • Chicken Enchiladas Suiza
  • Carnitas ~ beer based
  • Garden Tomato Salsa
  • Guacamole Dip in layers
  • Chunky Bean Dip
  • Taco Cheese Dip
  • Taco Ring
  • Carnitas ~ Traditional Style
  • Refried Beans

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. I’m also going to start a new one this week, Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.Doing them all make great additions to help keeping me on track and finding so new recipes!

Chicken Flautas

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I used to have a favorite lunch haunt called simply ‘Nachos’. It started as a hole in the wall, literally!, with ‘mama’ making her own tortillas and sauces. Mama couldn’t speak a word of English, but her traditional Mexican fare spoke volumes for her. She prepared the best Mexican food! At work we used to all pool together, call in a big order, send someone to pick it up and then truly pig out when the food arrived back at work! Their Nachos were truly awe inspiring ~ crisp and gooey all at the same time.
One of my very favorite meals that she made was her Chicken Flautas! Now that we’re here in the North Woods, where honestly they wouldn’t know Mexican food if it bit them on the butt, I crave those Chicken Flautas and have been working to replicate them. I tried boiling chickens with various seasoning combinations, none of which were correct and then finally settled on this recipe. It’s actually easier and tastes perfect too.

1 lemon herb rotisserie chicken (lemon & herb works best)
1 cup finely shredded Monterey Jack cheese
Juice of 1 lime
sea salt
1 bunch green onions, finely minced
1 package tortillas
sour cream
Fresh Guacamole
Garden Tomato Salsa
1 cup or so Safflower oil for frying

  • Remove chicken pieces from the bone and finely shred the meat.
  • Toss the chicken pieces with the green onions, lime juice and salt.
  • Warm tortillas so they are soft and pliable.
  • Distribute the chicken and cheese mixture evenly amongst the tortillas.
  • Sprinkle onions over top.
  • Sprinkle with sea salt and lime juice.
  • Roll each tortilla up jelly roll style.
  • This works best with deep frying, but I found a cast iron pan works well as long as the oil goes at least half way up the side.
  • Fry each Flauta until golden. (Don’t crowd them in the pan)
  • Drain on a paper towel.
  • Serve with sour cream, Fresh Guacamole & Garden Tomato Salsa for dipping.
Carne Asada ~

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Guess Who’s Coming to Dinner is being hosted by Dave from My Year at the Grill over at OuR KraZy KiTcHeN today. Head on over and see what he has going on.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat” The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied withguacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, andTamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.

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What you have left after the marinating.

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2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika

  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness.
  • Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.
Bleu Enchiladas ~ Definitions & a Recipe

Foodie Friday is hosted by Michael Lee at Designs by Gollum
Simple Saturday is hosted by girlichef at oUr KrAzY kItChEn
Friday Food is hosted by Nicole at Momtrends & there is a slumber party hosted by Martha at Menagerietonight


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Enchiladas are one of the most versatile of Mexican food items in my opinion. As long as there is a tortilla and some chile sauce, the rest of it is left up to your imagination. This also makes them one of the simplest of foods.

Enchiladas varieties are distinguished primarily by their sauces and fillings. Your options are only as endless as your own imagination and your families likes and dislikes.

  • Mexican street food was originally corn tortillas dipped in chili sauce and eaten without fillings.
  • Enchiladas con chili colorado are made with a traditional red enchilada sauce composed of dried red chili peppers that have been soaked and ground into a sauce with other seasonings. Today red enchilada sauce may also be tomato-based with red chilis added.
  • Enchiladas verdes are enchiladas made with green enchilada sauce composed of tomatillos and green chilis.
  • Enchiladas suizas, meaning Swiss, indicates the dish is topped with a white, milk or cream-based sauce, such as béchamel. This derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese. Today it is most commonly sour cream.
  • Stacked enchiladas are also called Enchiladas montadas which is a New Mexico variation where the enchiladas are served stacked, with the filling between flat tortillas, and are often topped with a fried egg so I’ve read. Both red and green sauces are used. I have heard them referred to as Mexican pizzas. They remind me of stacked tostadas.
  • Gravy style enchiladas are the dominant variety of enchilada found throughout Southern and Central Texas according to Wikipedia. These have a gravy-like chili sauce (often called brown sauce) over either cheese filled or beef filled corn tortillas and are topped with a layer of Monterey Jack or combination of Monterey Jack and Cheddar cheese.

4-5 ounces bleu cheese crumbles, finely crumbled
1/2 cup Monterey Jack cheese
1/2 cup medium cheddar cheese
1 small Vidalia onion, chopped fine
1 pound shredded beef*
1 small can green chiles, drained well & chopped
2 cloves minced garlic, jar
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon sea salt
1 small can red enchilada sauce

  • Preheat oven to 350 degrees.
  • In a small skillet bring a small amount of oil to high heat. Quickly saute onion and garlic until fragrant and translucent.
  • Toss together the shredded beef, chopped onion, minced garlic, bleu cheese crumbles and half of each cheese.
  • Sprinkle with sea salt and cumin.
  • Toss again until seasonings are well blended with the meat mixture.
  • Drizzle lime juice over all and toss again.
  • Fill each tortilla and roll closed.
  • Place seam side down in a lightly greased casserole dish.
  • Pour sauce over top.
  • Top with remaining cheeses.
  • Bake 15-20 minutes.

*I like to use leftover pot roast