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Tag: avocado crema

Corn and Tomato Salsa with Steak Quesadillas

September 18, 2018

Corn and Tomato Salsa

  • 2 cups grilled corn (frozen from Trader Joes)
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
  • Juice of one lime
  • 1 teaspoon honey
  • Salt
  • 2 green onions, chopped
  • ½ cup cilantro, chopped

Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.

Steak Quesadillas

  • 1 cup leftover steak pepper and onion mixture, chopped
  • ½ cup avocado crema
  • 1 cup shredded cheese (any kind)
  • 6 corn tortillas
  • 3 teaspoons extra light olive oil

Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.

Corn and Toamto Salsa1

Migas Tacos- An Austin, TX Favorite..

May 17, 2010

Migas Tacos3

I made these tacos for the New York Times, Local a few weeks ago. It was right after my daughter and I returned from our trip to Austin. We go there almost every year to visit family and really enjoy the Mexican food- it tastes a lot more authentic and it is available almost everywhere.

One of the things I really enjoyed was something called migas tacos. Eggs were cooked with onions, jalapenos, tomatoes and topped with cheese. The one ingredient that makes these tacos different are the tortillas chips- yes thats right- crunchy tortillas strips are added to the eggs while cooking. The chips provided a great texture and flavor to the eggs. The cooked eggs are placed on a tortilla and topped with cheese- what could be better than that? Well, how about a roasted poblano and avocado crema…

I made this yummy, creamy sauce to complement the tacos. It was delicious on top of warm, savory tacos.

Overall, the meal was a big success. I made some vegetarian refried beans and roasted potatoes on the side. I made them for dinner and everyone loved them- including my daughter. For her, I skipped the jalapenos and tomatoes. She had some of the beans but doesn’t like potatoes.

Try these tacos for a brunch or dinner – you will love them.
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