I haven't actually tried this recipe. It comes from The Well-Filled Tortilla Cookbook which was a Christmas gift. I have tried several of the dishes from the book and all have been good. Now that summer is here, I can do these on the grill.
This is a recipe that I adapted. This recipe was printed in the cookbook that came with my crock pot over 25 years ago. The serving size is approximate. The number of servings depends on if you are serving this as a side or a main dish.
As a salad dressing: Toss with a Mexican-flavored salad made with romaine lettuce, sliced avocado, tomato, red onion or your favorite salad. As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked sweet potatoes, or paint on bbq ribs.
Jicama is easily accessible in my part of the world and I am always looking for new and different ways to prepare it. This recipe is from "The New Family Cookbook for People with Diabetes". Makes a nice addition to a cookout. Please note: The cook time is the recommended chilling time.
I was reading the intro of this recipe and realized that yes, now I have tried it and even posted a picture so I decided to update. This is an easy recipe that is heart healthy. The recipe was in an issue of Diabetic Cooking.
So much Tex-Mex food calls for lots of oil and high fat foods. This was a recipe that I found on a pack of corn tortillas. I adjusted the recipe and this is the end result. Hope you enjoy! Update: 05/23/3009: This recipe was submitted to TOH and was published in the 2009 version of The Best of County Cooking. It is also on the TOH website: http://www.tasteofhome.com/recipes/Tex-Mex-Scramble.
I was looking to make a lighter version of chorizo with a strong garlic flavor. The original recipe calls for ground pork and not having in I used turkey and made a few additional changes and the result was very good. The Ancho chile will not add alot of heat. It adds a nice rich flavor. The heat can be adjusted to your liking by increasing the red pepper flakes.
A delicious way to start the day. This recipe is for 2 servings and can be adjusted as needed. This is a great use of left over beans. Ham or chorizo can be used in place of the bacon. Cooking the egg as you would an omelet aids in rolling the burrito.
This recipe comes from Better Home and Gardens Special Interest Publications entitled Low Calorie and Low-Fat Recipes which was published in 1994. When going through some old magazines recently the recipe resurfaced and I decided to post it for safe keeping. Hope you enjoy it as much as we do. It is a good alternative to higher fat, higher cholesterol recipes.