Tag Archives: tortillas

Breakfast Burrito


Weekends are usually the only time I have to make a family breakfast. But, even on the weekends I may be crunched for time to get breakfast on the table. Between basketball games, errands or family outings I sometimes have to pull together a quick meal before we head out the door.


Breakfast Burritos are a quick way to get a relatively balanced breakfast on the table without a lot of fuss. Plus, the burritos are light but filling so you feel satisfied and not hungry a few minutes after eating. I like to add veggies to my Breakfast Burritos to make them seem healthier than if I loaded them with potatoes or other heavy foods like you see in fast food commercials. That being said, it doesn’t mean I don’t like a little bacon on my burrito. Healthy is good but bacon is too!


Getting back to the veggies in the Breakfast Burrito, I count salsa as a veggie. Salsa is basically nothing but veggies. Tomatoes, onions, peppers. Three vegetables in one scoop of salsa. How great is that? Even my youngest son likes salsa. Although he would also tell you he does not like fresh tomatoes. Cooked? Yes. Fresh? No. Crazy I know but it is all a mind game. There are plenty of things in life folks say they don’t like in one form but love them in another form. For instance, I have a friend that refuses to each raw broccoli with dip. However, she is wild about broccoli salad. Go figure. Hmmm… it must be the bacon. Again, bacon is always good. Yea bacon!


Okay, I got off track for a second. Back to the Breakfast Burritos. You can add whatever you like to your burrito. Leftovers are a wonderful filling to Breakfast Burritos as long as they go with eggs. Try my standard version of a Breakfast Burrito then try creating your own version. Whatever you do I know it will be good.


Breakfast Burrito

8 large eggs
6 slices bacon
3 large tortillas
¼ cup milk
½ cup shredded Colby Jack cheese
¼ cup shredded sharp cheddar cheese
¼ cup salsa
1 tbsp sour cream
1 tbsp butter
cooking spray

Preheat oven to 250 degrees.

Place bacon on a microwave safe plate with a stack of 3 paper towels and cover with a paper towel. Microwave bacon for 4 ½ minutes until crispy. May need to adjust time based on your microwave. Set aside.

Melt butter in a medium size non-stick frying pan. Add eggs and milk. Break up yolks in the pan and stir until eggs are blended with the milk. Stir in cheddar cheese and black pepper. Cook until eggs are scramble, light and fluffy.

Lay a large tortilla on a flat surface. Spread a little cream cheese over the tortilla. This will act as a binding agent to keep the tortilla together when you roll it up. Place a spoonful of scrambled eggs at one end of the tortilla. Layer a little salsa over the egg then sprinkle shredded Colby Jack cheese over the salsa. Add two slices of bacon over the cheese. Fold the closest end of the tortilla over the filling then fold in the two sides. Roll the tortilla tucking in the sides as you go until you reach the other end of the tortilla. Place tortilla on a cookie sheet sprayed with cooking spray. Repeat with remaining tortillas. Bake the tortillas for 5 – 10 minutes to allow cheese to melt and the tortilla is warm.



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Cinnamon Chips


Cinnamon Chips are a quick and easy snack or dessert you can make at anytime. I recently featured this recipe on the back of my business card for dmariedining.com. So if it can fit on the back of a business card, you know it must be a very simple recipe without a lot of ingredients or fuss.


Back in the days when I would go to fast food restaurants one of my favorite snacks were the Cinnamon Crispas I would get get from Taco Bell. I don’t think they make them any more but I do remember enjoying them with my tacos. My recipe is not quite like the Taco Bell version but I like them because of the addition of chocolate. I am a true fan of dark chocolate and there are not too many desserts that I don’t like if there is dark chocolate in the mix.


The next time you don’t what to do with all of your leftover tortillas after making one of my Tex-Mex dishes from dmariedining.com, try making Cinnamon Chips. You will be amazed at how quick and easy it is to great a tasty snack and bring back memories from the old days at Taco Bell.

Cinnamon Chips

4-6 small tortillas
2 tbsp melted butter
1 tbsp sugar
1 tbsp brown sugar
1 tbsp cinnamon
½ tsp nutmeg
½ tsp cayenne (optional)
4 oz baking dark chocolate
cooking spray

Preheat oven to 350 degrees.

Combine cinnamon, brown sugar, sugar, nutmeg and cayenne in a small bowl. Set aside.

Place tortillas on a rimmed cookie sheet sprayed with cooking spray. Brush each tortilla with melted butter. Sprinkle sugar mix evenly over each tortillas. Bake for 8 – 10 minutes until tortillas are crisp. Cut into triangles with a pizza cutter.

Melt chocolate in a double boiler. May need to add a tbsp of milk to chocolate to thin it out. Drizzle melted chocolate over tortillas. Store in an airtight container.

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Chicken Enchiladas


I was chatting with my youngest son the other day about ideas for the blog and he told I needed to come up with a few ethnic dishes. I already had a few ideas in the back of mind but decided I would try to create an ethnic dish using ingredients I had on hand.


There are certain staples I keep on hand because I use them in a number of dishes. Things like onions, various hot peppers, fresh salsa and cheese. While I was looking through the pantry and cabinets I realized I could create my own quick version of chicken enchiladas. I happen to have tortillas and pre-cooked chicken that was meant for another dish but that one could wait.


Although I am mostly a northeastern girl with southern roots, I appreciate and enjoy all types of foods. Hispanic foods are often spicy and always full of flavor which reminds me of the foods I grew up with. Hot sauce was always on the table growing up and hot peppers were infused in a lot of my mom’s recipes that I love.


Chicken Enchiladas is one of those easy go to recipes you can prepare whenever you have run out of ideas on what to make with chicken for the third time in a week. Try it. I know you will like it.

Chicken Enchiladas

10 oz pre-cooked chicken roughly chopped
6 medium sized tortillas
1 large shallot or 1 small onion sliced
4 medium jalapeno peppers sliced thin (remove seeds for less heat)
½ cup fresh salsa
1 cup shredded Mexican cheese or sharp cheddar cheese
2 tbsp olive oil
1 bottle of enchilada sauce (Trader Joe’s)
cooking spray
Preheat oven to 350 degrees. Spray long baking dish with cooking spray.

Heat olive oil in a small frying pan then add onions and sliced jalapeno peppers. Season with salt and pepper. Saute veggies until soft. Set aside.

Take one tortilla and layer a small amount of cheese, veggies and chicken in the middle of the tortilla. Gently fold over the tortilla then fold in the sides towards the middle of the tortilla. Roll the tortilla and place seam side down in a long baking dish. Repeat process with remaining tortillas. Pour enchilada sauce over tortillas then top with salsa and cheese. Bake for approximately 15 minutes to melt cheese.


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