Nachos are always a hit at our place and these Loaded Veggie Nachos are fantastic! The fresh chopped vegetables gave them a very fresh flavour that you don’t want to miss out on!

What Are These Nachos Like

• Difficulty – This is a very easy recipe and requires no cooking skills at all. It’s all done in under 30 minutes!
• Taste – This dish has the classic nacho taste. The crisp nachos with fresh vegetables and melted cheese. A great Tex Mex appetizer for any party.
• Serving – This recipe makes 4 generous servings. It will easily serve more as part of a bigger spread. And in the recipe card at the end of the post you can easily adjust serving sizes.

Ingredients

• Bell peppers – I used a mix of red, yellow and green bell peppers.
• Onion – For these nachos, I used red onion. Adds a nice flavour as well as colour.
• Tomato – I also added a chopped tomato for freshness to the topping.
• Lime juice – Juice of one lime is added to the topping mix which adds a punch of flavour.
• Salt – I added a little salt to enhance the flavours.
• Tortilla chips – Make sure to buy thick tortilla chips. The thin ones will break apart and they won’t be strong enough to hold the toppings.
• Cheddar cheese – I used mild cheddar which worked really well for the nachos.
• Toppings – After mine were baked, I topped them with diced avocado, jalapeños and fresh cilantro.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C.
2. Make topping – In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
3. Assemble and bake – On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
4. Top and serve – Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

Recipe Tips

• Prep ahead – The topping can be made up to 24 hours before using.
• Use sturdy nachos – It’s important to buy thick nachos for this recipe. They will hold up in the recipe and won’t fall apart.
• Dice everything the same size – To get a good bite, make sure to dice all the vegetables the same size.
• Deseed the tomato – Make sure to deseed the tomato before dicing. the centre of tomatoes contain a lot of juice and this will make the nachos soggy.
• Bake until crispy – These will be baked at about 10 minutes. Make sure they are nice and crispy before taking them out of the oven for best results.
• Serve hot – Nachos have to be served as soon as they come out of the oven. They will go a little soggy the longer they sit out before serving.

Substitutions

• Cheddar cheese – I used a pretty mild cheddar cheese but you could use an aged cheddar or Monterey Jack cheese.
• Peppers – A great alternative to the topping I made would be the Pico de Gallo.
• Toppings – I topped mine with jalapenos, avocado and cilantro. You can mix it up and serve salsa, sour cream, guacamole or any other of your favourite Tex Mex toppings.

Serving

• These Loaded Veggie Nachos would go great with the Avocado and Corn Salad, The Roasted Bell Pepper Quesadillas and the Mexican Style Rice. You can choose your favourite Tex Mex dishes to serve with them!

Frequently Asked Questions

Homemade Spicy Salsa

You can't ever have a party without salsa! So go on and make this Spicy Homemade Salsa for your next Friday night in. Break out the nachos and you're all set!

Check out this recipe

Fish Tacos with a Spicy Mango Salsa

These Fish Tacos with a Spicy Mango Salsa are the perfect way to celebrate any Taco Tuesday. Crispy fried fish topped with a lightly spiced fresh mango salsa!

Check out this recipe

Homemade Pico de Gallo

Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even a salad. This Mexican dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro.

Check out this recipe

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US CustomaryMetric

Loaded Veggie Nachos

Who doesn't love a big plate of nachos! These Loaded Veggie Nachos are full of fresh peppers, tomatoes, onions, jalapeños, avocado and cheese. A great starter or even main!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Appetizer, Lunch, Side Dish

Cuisine: Mexican, North American, Tex Mex

Keyword: baked appetizers, nachos

Servings: 4 servings

Calories: 587kcal

Author: Julia Pinney

Ingredients

• 1/2 Red pepper diced
• 1/2 Yellow pepper diced
• 1/2 Green pepper diced
• 1/2 red Onion diced
• 1 Tomato deseeded and diced small
• Juice of one lime
• 1/2 teaspoon salt
• 8 ounces corn tortilla chips
• 1 1/2 Cups cheddar cheese grated
• 1 avocado diced
• 1/4 cup jalapeños
• Small bunch fresh cilantro optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C.
• In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
• On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
• Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Loaded Veggie Nachos

Amount Per Serving (1 serving)

Calories 587 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 44mg15%

Sodium 519mg23%

Potassium 772mg22%

Carbohydrates 42g14%

Fiber 10g42%

Sugar 4g4%

Protein 16g32%

Vitamin A 1378IU28%

Vitamin C 74mg90%

Calcium 402mg40%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To see You Soon!

The post Loaded Veggie Nachos appeared first on Julia's Cuisine.

I think this is my all time favourite salsa!  I love it with corn chips (who doesn’t), in wraps, with quesadillas of all kinds, or as  dip for crackers.  This time we served it with the Chicken with Spicy Salsa Quesadillas. They would even go great with the Loaded Veggie Nachos.

What is This Salsa Like

• Difficulty – This salsa recipe uses 11 ingredients. There is no cooking required and it takes about 15 minutes to put together.
• Serving – This salsa easily serves 6 servings with tortilla chips or as a topping for the Spiced Turkey Tacos or Spicy Steak Fajitas.
• Taste – A fantastic fresh and crisp flavour with a little heat!

Ingredients

• Tomatoes – I used ripe vine tomatoes for this recipe. They were about medium in size. Make sure the tomatoes you use for the salsa are ripe.
• Green pepper – Green pepper is added to the salsa for texture, colour and a little flavour boost.
• Green onion – I added green onion as an extra flavour to the salsa.
• Red onion – This adds a nice sharpness as well as colour contrast.
• Jalapeños – I used jar jalapeños. You can use any brand that you like. This adds a little extra heat to the salsa.
• Lime juice – Lime juice adds a bit of zest to the salsa.
• Garlic – I used fresh minced garlic.
• Cumin – Ground cumin adds a great flavour to the salsa.
• Chili flakes – I used chili flakes to add extra heat to the salsa. You can add more or less depending on how hot to want the salsa.
• Salt – Salt overall enhances the falvours.
• Cilantro – Fresh cilantro finishes off the salsa perfect. You can easily leave it out if you don’t like it or use parsley instead.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Combine ingredients – In a food processor combine the tomatoes, green pepper, green onion, red onion, jalapenos, lime juice, garlic, ground cumin, dried chili flakes, salt and fresh cilantro.
2. Pulse ingredients in a food processor – Pulse the ingredients on high for about 5 seconds. Remove lid and give a little stir, then return lid and pulse for a further 5 seconds. Continue this process until you have the consistency you like. I usually pulse my food processor about 3 – 4 times.
3. Cover and refrigerate – Remove from food processor and transfer to a serving dish. Cover and refrigerate for about one hour before serving.
4. Serve – Serve with your favourite tortilla chips!

Recipe Notes

• Choose ripe ingredients – It’s important that the tomatoes are ripe. If they are under ripe, you won’t achieve the flavour profile that you are looking for.
• Don’t over mix – To achieve a nice chunky texture, don’t over pulse the ingredients. You want the flavours blended together but not smooth.

Substitutions

• Vine tomatoes – I chose this variety because they were were the perfect balance of texture and flavour. Any firm tomatoes would work. just make sure to dice them small.
• Canned Jalapeños – I used canned jalapeños. You could use fresh if they are available or even a chopped chili pepper. If you don’t like any heat, you can just leave it out all together.
• Fresh cilantro – If you’re not a fan, you can leave it out all together. If you would still like a herb, add some finely chopped parsley. Much milder in flavour.

Serving

I’ve been making this with everything lately, seriously! But it goes great as a dip for nachos, like really good. Also, wonderful as a topping for Fish Tacos, Shrimp Tacos, Pork Tacos with Sriracha Mayo, with the Loaded Quesadillas and so much more!

Frequently Asked Questions

Homemade Pico de Gallo

Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even a salad. This Mexican dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro.

Check out this recipe

Mango Pico de Gallo

If you love fresh Pico de Gallo, you're gonna' want to try this Mango Pico de Gallo. Bursting with fresh flavours from ripe mango, cherry tomatoes, red onion, jalapeños and lime juice.

Check out this recipe

Roasted Tomato Salsa

Have you ever tired Roasted Tomato Salsa for a change to the fresh stuff? The flavour is milder and smoother and it goes great with quesadillas, tacos, fajitas, nachos and more.

Check out this recipe

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Homemade Spicy Salsa

You can't ever have a party without salsa! So go on and make this Spicy Homemade Salsa for your next Friday night in. Break out the nachos and you're all set!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: Mexican

Keyword: spicy, tomatoes

Servings: 6 servings

Calories: 32kcal

Author: Julia Pinney

Ingredients

• 6 medium tomatoes finely diced
• 1/2 small green pepper finely diced
• 1/2 green onion finely diced
• 1/2 small red onion finely diced
• 1/4 cup jalapenos
• Juice of one lime
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried chili flakes
• 1/2 teaspoon salt
• Small bunch of fresh cilantro finely chopped

US Customary – Metric

Instructions

• In a food processor combine the tomatoes, green pepper, green onion, red onion, jalapenos, lime juice, garlic, ground cumin, dried chili flakes, salt and fresh cilantro.
• Pulse the ingredients on high for about 5 seconds. Remove lid and give a little stir, then return lid and pulse for a further 5 seconds. Continue this process until you have the consistency you like. I usually pulse my food processor about 3 – 4 times.
• Remove from food processor and transfer to a serving dish. Cover and refrigerate for about one hour before serving.
• Serve with your favourite tortilla chips!

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Homemade Spicy Salsa

Amount Per Serving (1 serving)

Calories 32 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 204mg9%

Potassium 341mg10%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 1g2%

Vitamin A 1152IU23%

Vitamin C 27mg33%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Spicy Homemade Salsa appeared first on Julia's Cuisine.

If you’re a fan of wraps like the Mexican Chicken and Rice Wraps or Easy Beef Wraps, you’ll love these! I’ve had this recipe on my mind for quite some time now, and it didn’t disappoint in flavour at all. I used the same vinaigrette in my Garden Vegetable Salad in a Honey Lime Dressing that’s also a keeper.

What are These Wraps Like

• Difficulty – This recipe has three components and I would consider it a medium difficulty recipe because of the steak as well as assembly of all the ingredients.
• Taste – These are amazing! The steak strips are tender, the vinaigrette is tangy and the sauce has a subtle kick of heat. A wonderful and delicious wrap that you and prep in advance and put together just before serving.
• Serving – This recipe makes four large wraps. I feel that one wrap is good sized serving for an adult. These have to be served as soon as they are assembled.

Ingredients

• For the vinaigrette – I used lime juice, lime zest, honey, olive oil, garlic, cilantro and salt to put together the tangy vinaigrette.
• Sauce – The sauce was made using mayonnaise, hot sauce (your choice), lime juice and lime zest.
• Steak – This recipe used thin strip steaks.
• Salt & pepper – Seasonings used for the steak.
• Olive oil – I cooked the steak in a little olive oil.
• For the salad – I used baby gem lettuce, red onions, green peppers and red peppers.
• Wraps – I used large flour tortilla wraps.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Season and cook the steak – Season the steak on both sides with salt and pepper. Heat a heavy bottomed grill pan over high heat. Add the olive oil. Place the steak in the very hot pan and cook for about one minute. Flip the steak and cook for a further minute. Remove from pan and place on a plate or wooden board. Loosely cover in foil and leave to rest and cool.
2. Make the vinaigrette – In a small bowl make the vinaigrette by combining the lime juice, lime zest, honey, olive oil, garlic, cilantro and salt. Whisk to combine and set aside.
3. Make the sauce – In a small bowl make the sauce by combining the mayonnaise, hot sauce, lime juice and lime zest. Whisk to combine and set aside.
4. Toss the salad – In a large bowl, combine the lettuce, peppers and onions. Pour over enough vinaigrette to coat the salad but don’t make it soggy. Lightly toss.
5. Assemble the wraps – Lay out four large tortilla wraps. Evenly distribute the salad between the four wraps. Add the beef strips to the top and spoon over the sauce. Fold in the ends and tightly roll up the wraps. Cut in half and serve immediately.

Recipe Tips

• Prep ahead – Although the cooking time for this recipe is only a few minutes, the recipe is time consuming because of the different components. Everything can be prepared in advance and then you can assemble the wraps just before serving.
• Cooking the steak – It’s important to cook the steak at room temperature. Have it out of the fridge about 1/2 hour before cooking. This steak was about 1/2 inch thick. It cooked in 1 minute per side, super quick. Cook over very high heat in the heaviest pan that you have. Allow to rest before cutting to seal in juices.
• Assembly – Place the salad in the middle in the lower two thirds of the wrap. Then place steak strips on top and spoon over sauce. Go easy on the sauce as you don’t want to make them soggy. Fold in the sides and then gently but firmly wrap them up.

Substitutions

• Steak – I used a thin cut strip steak for this recipe. It worked great because it was inexpensive and it cooked super quick. You could easily use a different cut of steak if you prefer. Just keep in mind cooking time will vary. Alternatively you could use cooked chicken like the Oven Roasted Rotisserie Chicken or even Pork Tenderloin.
• Lettuce – This recipe uses baby gem lettuce. You could easily use romaine lettuce or iceberg lettuce.
• Peppers and onions – Both bell peppers and red onions were used in this recipe. You can use white or brown onions in place of the red onions. You could also add cucumber (deseeded), radishes or corn.

Serving

It crucial that you serve these wraps as soon as you assemble them. Because they contain both a vinaigrette and a sauce, they will go soggy and lose their crispness if left too long. They are great served just as they are. If you’d like a bigger meal, they would go well with the Mexican Style Rice.

Frequently Asked Questions

Mexican Chicken and Rice Wraps

These Mexican Chicken & Rice Wraps are a whole meal in a wrap!  A delicious wrap that you an make in advance and bake in the oven just before serving.

Check out this recipe

Mango Pico de Gallo

If you love fresh Pico de Gallo, you're gonna' want to try this Mango Pico de Gallo. Bursting with fresh flavours from ripe mango, cherry tomatoes, red onion, jalapeños and lime juice.

Check out this recipe

Homemade Pico de Gallo

Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even a salad. This Mexican dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro.

Check out this recipe

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Steak Salad Wraps

Make these delicious Steak Salad Wraps! Tender pieces of steak mixed together with fresh crisp vegetables tossed in a vinaigrette and finished off with a lightly spiced sauce.

Prep Time35 minutes mins

Cook Time2 minutes mins

Total Time37 minutes mins

Course: Main Course

Cuisine: North American

Keyword: lunch ideas, salad wraps, Steak, Wraps

Servings: 4 wraps

Calories: 680kcal

Author: Julia Pinney

Ingredients

• 1 lb strip steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 3 cups baby gem lettuce thinly sliced
• 1/2 green pepper thinly sliced
• 1/2 red pepper thinly sliced
• 1 small red onion thinly sliced
• 4 large tortilla wraps

For the vinaigrette

• Juice from 2 limes
• Grated lime zest from 1 lime
• 2 tablespoon honey
• 4 tablespoons Olive Oil
• 1/2 clove garlic minced
• 2 tablespoons fresh chopped cilantro
• 1/4 teaspoon salt

For the sauce

• 1/3 cup mayonnaise
• 2 tablespoons hot sauce
• Juice of half a lime
• zest of half a lime

US Customary – Metric

Instructions

• Season the steak on both sides with salt and pepper. Heat a heavy bottomed grill pan over high heat. Add the olive oil. Place the steak in the very hot pan and cook for about one minute. Flip the steak and cook for a further minute. Remove from pan and place on a plate or wooden board. Loosely cover in foil and leave to rest and cool.
• In a small bowl make the vinaigrette by combining the lime juice, lime zest, honey, olive oil, garlic, cilantro and salt. Whisk to combine and set aside.
• In a small bowl make the sauce by combining the mayonnaise, hot sauce, lime juice and lime zest. Whisk to combine and set aside.
• In a large bowl, combine the lettuce, peppers and onions. Pour over enough vinaigrette to coat the salad but don't make it soggy. Lightly toss.
• Lay out four large tortilla wraps. Evenly distribute the salad between the four wraps. Add the beef strips to the top and spoon over the sauce. Fold in the ends and tightly roll up the wraps. Cut in half and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Steak Salad Wraps

Amount Per Serving (1 wrap)

Calories 680 Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 12g75%

Trans Fat 0.04g

Polyunsaturated Fat 12g

Monounsaturated Fat 24g

Cholesterol 99mg33%

Sodium 1300mg57%

Potassium 517mg15%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 12g13%

Protein 27g54%

Vitamin A 547IU11%

Vitamin C 38mg46%

Calcium 85mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You soon!

The post Steak Salad Wraps appeared first on Julia's Cuisine.

Beef & Pork

Beef and pork are both great options for tacos and wraps of any kind . From quick and easy recipes under thirty minutes to slow cooked beef, there’s a few to choose from.

Pork Tacos with Sriracha Mayo

It doesn’t get a whole lot easier than these Pork Tacos with Sriracha Mayo. Easy to make, tasty and on the table in under 30 minutes. A great mid week dinner.

Check out this recipe

Mexican Carnitas

Looking for a totally satisfying dinner? Make these Mexican Carnitas and you won't be disappointed. It's all about the slow cooking for these and well worth the time. Take a look!

Check out this recipe

Old School Tacos

These Old School Beef Tacos are just like the box kit, only better! Easy to make using ground beef and a homemade taco seasoning for a great flavour. Just add your favourite toppings.

Check out this recipe

Spicy Steak Fajitas with Roasted Tomato Salsa

Put these Spicy Steak Fajitas with Roasted Tomato Salsa on your dinner table this weekend! If you have never tried salsa this way, get on it and you won't be disappointed.

Check out this recipe

Easy Beef Wraps

Make dinner simple with these Easy Beef Wraps. Ground beef cooked in some simple spices, wrapped inside a flour tortilla with your favourite toppings.

Check out this recipe

Chicken & Turkey

At our home, chicken and turkey feature more than any other protein. Both ground chicken and turkey are great options for tacos, quesadillas and wraps. I’m also sharing a few slow cooked recipes as well as some marinaded and grilled chicken recipes. A great collection!

Mexican Chicken and Rice Wraps

These Mexican Chicken & Rice Wraps are a whole meal in a wrap!  A delicious wrap that you an make in advance and bake in the oven just before serving.

Check out this recipe

Slow Cooker Chicken Taquitos

These Slow Cooker Chicken Taquitos will be loved by the whole family. Slow cooked chicken, shredded and wrapped up with cheese and peppers. Baked until crispy!

Check out this recipe

Slow Cooked Shredded Chicken Tacos

Make these Slow Cooked Shredded Chicken Tacos. A fantastic recipe to feed a crowd at a party for just dinner for your family. Easy to make and delivers big on taste!

Check out this recipe

Spiced Turkey Tacos

Spiced Turkey Tacos are easy to make and on the table in under 30 minutes. Using ground turkey, tomato paste, onions and a few seasonings to give this easy dish a whole lot of flavour. Switching out your ground beef for turkey for a lighter taco. A great mid week dinner the whole family is sure to enjoy!

Check out this recipe

Piri Piri Chicken Tacos

Spice up taco night! Why not give these Piri Piri Chicken Tacos with a Sautéed Red Cabbage Slaw for your next Taco Tuesday. Spiced tacos with a tangy slaw!

Check out this recipe

Barbecue Chicken & Veggie Fajitas

These Barbecue Chicken & Veggie Fajitas are a great dinner option. Tender marinaded chicken breast served with grilled bell peppers, corn and topped with a squeeze of lime juice.

Check out this recipe

Grown Up Turkey Wraps with a Dill Sauce

Fancy up some leftovers and make these Grown up Turkey Warps with a Dill Sauce. By using leftover turkey these delicious wraps came together in no time at all!

Check out this recipe

Loaded Quesadillas

Loaded Chicken Quesadillas will be a family favourite. Lightly marinaded chicken pieces in cumin and garlic and served between a soft tortilla with melted cheddar cheese.

Check out this recipe

Mexican Style Crispy Chicken Burger

Make these Mexican Style Crispy Chicken Burger! Fried breaded chicken cutlets on top of a soft bun topped with homemade salsa and fresh guacamole.

Check out this recipe

Stove Top Tex-Mex Chicken Tenders

These Stove Top Tex-Mex Chicken Tenders use a Homemade Taco Seasoning and lime juice. They cook in 10 minutes on the stove top and can be added to salads, wraps and more!

Check out this recipe

Warm Chicken & Avocado Salad

This Warm Chicken & Avocado Salad would make a great alternative to any Taco Tuesday. A simple salad of grilled chicken with fresh avocado and tomatoes.

Check out this recipe

Fish & Seafood

I only have a few fish and seafood recipes to share, but they are both amazing! Equally delicious in their own way, yet completely different. Take a look

Fish Tacos with a Spicy Mango Salsa

These Fish Tacos with a Spicy Mango Salsa are the perfect way to celebrate any Taco Tuesday. Crispy fried fish topped with a lightly spiced fresh mango salsa!

Check out this recipe

Shrimp Tacos with a Cilantro Lime Topping

Tender pieces of shrimp with a creamy cilantro topping and wrapped up in a crisp taco shell. These Shrimp Tacos with a Cilantro Lime Topping are a must make!

Check out this recipe

Salads And Sides

Whether you are having a simple dinner at home, hosting a party or going to a potluck, great side dishes often steal the show. Here, I’ve put together a collection of some great Mexican inspired salads, sides and dips.

Mexican Rice

This Mexican Style Rice is a wonderful rice dish. Using wild rice, onions, green peppers, fresh tomatoes, corn and kick of spice for a fantastic flavour!

Check out this recipe

Southwestern Bell Pepper Quinoa

This Southwestern Bell Pepper Quinoa makes a great side dish or even a lunch idea. Made using fresh bell peppers, tomatoes and corn, it's not only hearty it's healthy as well.

Check out this recipe

Loaded Veggie Nachos

Who doesn't love a big plate of nachos! These Loaded Veggie Nachos are full of fresh peppers, tomatoes, onions, jalapeños, avocado and cheese. A great starter or even main!

Check out this recipe

Wild Rice & Black Bean Salad

This Wild Rice and Black Bean Salad is a great make ahead salad to enjoy all year. Made using wild rice, black beans, corn and cherry tomatoes in a zesty vinaigrette.

Check out this recipe

Avocado & Corn Salad

This Avocado & Corn Salad uses all fresh ingredients and would be a great Taco Tuesday side dish. Make in advance and add the avocado just before serving.

Check out this recipe

Mango Pico de Gallo

If you love fresh Pico de Gallo, you're gonna' want to try this Mango Pico de Gallo. Bursting with fresh flavours from ripe mango, cherry tomatoes, red onion, jalapeños and lime juice.

Check out this recipe

Homemade Pico de Gallo

Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even a salad. This Mexican dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro.

Check out this recipe

Roasted Tomato Salsa

Have you ever tired Roasted Tomato Salsa for a change to the fresh stuff? The flavour is milder and smoother and it goes great with quesadillas, tacos, fajitas, nachos and more.

Check out this recipe

Nacho Cheese Dip

If you have 10 free minutes, you can make this super easy and delicious Nacho Cheese Dip. With just a few ingredients and little time, this makes a great addition to Taco night!

Check out this recipe

Thanks For Stopping by & Hope To See You Soon!

The post More Than 25 Recipes For Taco Tuesday appeared first on Julia's Cuisine.

Chicken tenders have been a favourite with my family for years and years. You can find Breaded Crispy Fried Chicken Tenders, Everything Bagel Baked Chicken Tenders, Spicy Barbecue Chicken Tenders and more. As the person in the house is generally (as in pretty much every day), puts dinner on the table, quick dinners are must most days. The really great thing about chicken tenders is that they cook quick. Not to mention they are versatile and most people generally really like them.

These Easy Tex-Mex Chicken Tenders will not disappoint and I guarantee even the picky eaters in your house will enjoy them.

Why You’ll Want To make These Chicken Tenders

• Quick and easy – This recipe comes together easily and cooks quickly on the stove top!
• Use chicken tenders –   These work great for this recipe. They are the perfect size, coat easily and fry fast!
• A fantastic seasoning blend – Next, the seasoning has to be just right.  If you do decide to make them, don’t skip on the seasoning. 

Ingredients

• Chicken – This recipe uses chicken tenders. Chicken tenders are the smaller part under the chicken breast, they cook quickly and are tender.
• Seasonings – I made my own Homemade Mild Tacos Seasoning for this chicken. It uses, cumin, garlic powder, paprika, dried oregano, onion powder, chili flakes, salt, black pepper and brown sugar.
• Olive oil – This is used in this recipe both in coating the chicken and in cooking in the skillet.
• Limes – Lime juice add acid to the chicken as well as a zesty flavour.

REMEMBER, The full recipe and ingredient list is found at the end of the post in the recipe card.

instructions

1. Make seasoning mix – In a small bowl, combine the cumin, garlic powder, paprika, dried oregano, onion powder, chili flakes, salt, black pepper and brown sugar. Whisk to combine and set aside.
2. Coat the chicken – Add the chicken tenders to a large bowl and sprinkle over the seasoning mix, one tablespoon of the olive oil and juice of one lime. Stir to combine and set aside.
3. Cook the chicken – Set a grill pan (or any skillet) over high heat and add the remaining tablespoon of olive oil. Place the chicken tenders in the skillet and cook for about 5 minutes. Flip all the chicken tenders and cook for a further 5 minutes or until cooked through. Remove from heat and squeeze over remaining lime juice.
4. Serve – Serve as they are or in wraps or salads.

Recipe Tips

• Marinading the chicken – this chicken doesn’t need to be marinaded for any time at all. It will still be full of flavour if you season and cook it straight away. However, you can prep ahead no problem at all. I recommend prepping in the morning if you plan to get these ready before hand.
• Cooking chicken on the stove top – it’s best to cook the tenders in a heavy bottomed skillet. I used a cast iron grill pan for this recipe. You don’t need a grill pan, but it adds a nice touch. Heavy bottomed skillets cook food evenly and they have even heating. Some thinner skillets and pans heat up too quickly and then food will burn or stick.
• Allow chicken to rest – it’s best to allow chicken to rest about 5 minutes after removing it from the heat. This will ensure the juices stay inside the and chicken will be more tender and juicer.
• Other cooking methods – This chicken can be cooked on a barbecue for approximately the same time. Alternatively, you can bake this in a preheated oven of 375 degrees f for about 18 – 20 minutes.

Substitutions

• Taco seasoning – I made a blend for my Homemade Mild Taco Seasoning for this recipe. You can use the purchased taco seasoning mix if you like.
• Limes – I love the extra boost of flavour that fresh lime juice gives to this recipe. You could have a little flavour change by using fresh lemon juice.
• Herbs – Adding a touch of fresh herbs at the end is completely optional. Fresh cilantro adds a really nice touch of even fresh parsley.

What To Serve with The Chicken Tenders

These Tenders can be used in many different dishes like the Loaded Quesadillas, Chicken Fajitas, Mexican Chicken & Rice Wraps and more. They would also go well with a few of the following dishes.

• Mexican Style Rice
• Southwestern Bell Pepper Quinoa
• Cilantro Lime Quinoa Salad
• Paprika Spiced Potato Wedges

Frequently Asked Questions

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Stove Top Tex-Mex Chicken Tenders

These Stove Top Tex-Mex Chicken Tenders use a Homemade Taco Seasoning and lime juice. They cook in 10 minutes on the stove top and can be added to salads, wraps and more!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: North American

Keyword: chicken dinner, easy recipes, kid friendly recipes, stove top dinners

Servings: 4 servings

Author: Julia Pinney

Ingredients

• 1 lb chicken tenders
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp onion powder
• 1/2 tsp chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp brown sugar
• 2 tbsp olive oil divided
• 2 whole limes divided

US Customary – Metric

Instructions

• In a small bowl, combine the cumin, garlic powder, paprika, dried oregano, onion powder, chili flakes, salt, black pepper and brown sugar. Whisk to combine and set aside.
• Add the chicken tenders to a large bowl and sprinkle over the seasoning mix, one tablespoon of the olive oil and juice of one lime. Stir to combine and set aside.
• Set a grill pan (or any skillet) over high heat and add the remaining tablespoon of olive oil. Place the chicken tenders in the skillet and cook for about 5 minutes. Flip all the chicken tenders and cook for a further 5 minutes or until cooked through. Remove from heat and squeeze over remaining lime juice.
• Serve as they are or in wraps or salads.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Thanks For Stopping by & Hope To See You soon!

The post Stove Top Tex-Mex Chicken Tenders appeared first on Julia's Cuisine.

Are you a bar cookie fan or a drop cookie fan? Personally, my favourite are any kind of bar cookie like my Maple Walnut Bars, Apple Pie Crumble Bars and Partridgeberry Jam Crumble Squares. Just to name a few!

There’s something quite decadent about layers of different textures and flavours with a bar cookie or a square. And these Chocolate Dulce de Leche Bars tick all the boxes. And there is no mixer required and they take little time to put together.

What Makes These Bar Cookies Great

• Taste – You just can’t beat the flavours of these dulce de leche cookies. Layers of goodness that you will you going back for more. Crispy at the edges and chewy in the center.
• Quick & Easy – No mixer required and they use minimal ingredients.
• Freeze great – You an make these in batches and freeze them. They defrost easily and can be frozen up to two months.

Ingredients

• Oats – I used old fashioned rolled oats
• Coconut – Desiccated coconut which is finely ground coconut
• Sugar – Granulated white sugar
• Butter – Unsalted butter
• Salt – Just regular table salt
• Dulce de leche – This is a thick caramel spread/filling that you can buy in the supermarket
• Chocolate chips – I used semi sweet chocolate chips

REMEMBER, The full recipe and ingredients is always found in the recipe card at the end of the post.

Instructions

1. Preheat oven – Preheat your oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch baking dish and set aside.
2. Combine base mixture – In a large bowl combine, oats, coconut, sugar, melted butter and salt. Stir really well and you should have a crumbly texture.
3. Press mixture into pan – In your prepared baking dish, firmly press in the oat mixture, reserving about 1/4 cup (2-3 heaping tablespoons) for the top. Sprinkle over the chocolate chips and then spoon over the dulce de leche. Sprinkle over the remaining oat mixture and top off with the two tablespoons of chocolate chips.
4. Bake – Bake these in your preheated oven for about 20 minutes. Remove from oven and let cool on a wire rack.
5. Cool and cut into squares – Allow the cookie bars to cool completely and then cut into squares or bars.

Recipe Notes

1. Make sure to firmly press the cookie base into the baking pan.  Otherwise, they may crumble apart when cut. 
2. Cookies will be baked when they are brown and golden at the edges and still soft through the center.
3. These bar cookies will set as they cool.  Please, allow them to completely cool before cutting.  Otherwise, they will fall apart as you cut them.

Substitutions

• Oats – I used old fashioned oats, but you can use quick oats, instant oats or even steel cut oats (see the chart below)
• Coconut – I usually use desiccated coconut in baking. You can use shredded coconut.
• Dulce de leche – I used store bought dulce de leche. You can use condensed milk for this recipe. It will be slightly different, but still delicious.
• Chocolate chips – Semi sweet chocolate chips were my choice. But for a flavour change you could use milk chocolate chips or white chocolate chips.

A quick Guide to Oats

• Old-Fashioned Oats – They are flaked and can be used as oatmeal or in baking goods. They also have the best texture
• Quick-Cooking Oats – These are pre cooked oats that are cut thin for quicker cooking.
• Instant Oats – very similar to the quick cooking oats. Only real difference is they are cut even thinner for basically instant cooking.
• Steel Cut Oats – This type isn’t rolled at all. Instead they are cut with a blade. They take the longest to cook and are generally a little chewier.

Storage Instructions

• In the fridge – These dulce de leche bars will keep in the fridge up to 5 days. Just remember to have them stored in an airtight container.
• In the freezer – Alternatively, you can store these cookie bars in the freezer in an freezer proof container. Just make sure they have completely cooled down. Layer parchment paper between the layers of cookies so they don’t stick together.
• On a cookie tray or as a gift – These are great cookies to give as a gift or make part of a cookie tray. Just make sure to tell the recipient that they need to be refrigerated.

Frequently Asked Questions

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Chewy Chocolate and Dulce de Leche Bars

Put these Chocolate Dulce de Leche Bars on your must make list! A chewy bar cookie filled with coconut, oats, chocolate chips and delicious dulce de leche. No mixer required and they freeze great!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: North American

Keyword: butter, chocolate, oats

Servings: 25 cookie squares

Calories: 166kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups dulce de leche
• 1 2/3 cups old fashioned rolled oats
• 3/4 cup shredded coconut
• 1/2 cup granulated white sugar
• 1/2 Cup butter unsalted, melted
• pinch salt
• 1/2 cup chocolate chips
• 2 tbsp chocolate chips

US Customary – Metric

Instructions

• Preheat your oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch baking dish and set aside.
• In a large bowl combine, oats, coconut, sugar, melted butter and salt. Stir really well and you should have a crumbly texture.
• In your prepared baking dish, firmly press in the oat mixture, reserving about 1/4 cup (2-3 heaping tablespoons) for the top. Sprinkle over the chocolate chips and then spoon over the dulce de leche. Sprinkle over the remaining oat mixture and top off with the two tablespoons of chocolate chips.
• Bake these in your preheated oven for about 30 minutes. Remove from oven and let cool on a wire rack. Once they are cooled you can cut them into squares. I got 25 squares out of my pan.
• They can be stored in an airtight container in the fridge for 4 – 5 days. You can also freeze them up to two months.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Make sure to firmly press the cookie base into the baking pan.  Otherwise, they may crumble apart when cut. 
2. Cookies will be baked when they are brown and golden at the edges and still soft through the center.
3. These bar cookies will set as they cool.  Please, allow them to completely cool before cutting.  Otherwise, they will fall apart as you cut them.

Nutrition Facts

Chewy Chocolate and Dulce de Leche Bars

Amount Per Serving (1 square)

Calories 166 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Cholesterol 19mg6%

Sodium 73mg3%

Potassium 87mg2%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 203IU4%

Vitamin C 1mg1%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Dulce de Leche Bars appeared first on Julia's Cuisine.

What Are Mexican Doughnuts (Buñuelos)

Mexican Doughnuts or Buñuelos are a fried dough ball and they are often found in Mexico, Spain and other parts of Latin America. Here is Spain they are always served at local fairs, Christmas stands and just about every event going. If you have never had a buñuelo, they are pretty much like doughnut holes. The cake kind not the yeast kind. Great to go with a cup of coffee

Ingredients

• Dry ingredients – This recipe uses all purpose flour, baking powder and salt
• Sugar – I used granulated white sugar
• Dairy and eggs – I used whole milk, eggs and melted butter
• Flavours – Ground cinnamon for the cinnamon sugar coating
• For frying – I used vegetable oil for frying these buñuelos

FULL RECIPE and ingredients is always found in the recipe card at the end of the post.

Instructions

1. Whisk together wet ingredients – In a small bowl whisk together the milk, egg and butter. Set aside.
2. Combine dry ingredients – In a large bowl combine the flour, sugar, baking powder and salt. Whisk to combine.
3. Finish the batter – Add the milk mixture to the dry ingredients and stir until you have a soft and sticky dough. This will take about 2 minutes.
4. Form into small balls – Lightly flour a large clean surface. Using a teaspoon, scoop out a small amount of batter and shape into a ball. Place on the lightly floured surface and then gently flatten with the palm of your hand or a spoon. Repeat for all the batter.
5. Fry the dough balls – Place a large deep sided skillet over medium high heat and add about 2 inches of oil to the pan. Add as many dough balls as you can to the pan while there is still room to move them around. They should sizzle as soon as you put them in the oil. Using a spoon, gently spoon oil over the top of all the buñuelos. After they have risen, about a couple of minutes, flip them all over and continue cooking until golden all over. Remove from pan and transfer to a plate lined with paper towels. Repeat for all buñuelos.
6. Coat with sugar coating – In a bowl, combine the sugar and the cinnamon. Mix well. Roll the buñuelos in the cinnamon sugar mix while they are still hot. Ready to enjoy.

Recipe Tips

• Rolling the dough balls – This dough might start out sticky. So, I recommend flouring your hands, so the dough doesn’t
• Type of oil for frying – I recommend using a vegetable oil to fry the doughnuts. I used sun flour oil, but you could use canola oil
• Test the oil – I like to test the oil with one dough ball before putting them all in. The dough should sizzle slightly with bubbles around it. You know the oil is ready for frying at this stage.
• Pay attention as they fry – They rise quite quickly when you put them in the pan and you have to pay close attention that you don’t burn them.  Spooning the oil over the top is important while cooking as it helps them rise better.
• Coat them as soon they come out of the oil – the cinnamon sugar will stick easier if they are piping hot and freshly fried.   
• Allow them to soften after frying – When they come out of the pan, they may feel quite hard.  Don’t worry as they soften in just a few minutes after leaving them to rest.

Frequently Asked Questions

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Mexican Doughnuts (Buñuelos)

Mexican Doughnuts (Buñuelos) are perfect little bites of goodness! A doughnut like ball lightly coated in cinnamon sugar. Yum! These are made using baking powder instead of yeast which make them quick to make. Then they are rolled in cinnamon sugar for the perfect little treat.

Prep Time25 minutes mins

Cook Time15 minutes mins

Total Time40 minutes mins

Course: Appetizer, Brunch, Dessert

Cuisine: Mexican, Spanish

Keyword: buñuelos, cinnamon, donut, mexican doughnuts

Servings: 20 servings

Calories: 93kcal

Author: Julia Pinney

Ingredients

• 2 Cups all purpose flour
• 1/4 Cup granulated white sugar
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/2 Cup milk
• 1 Egg
• 2 Tablespoons butter melted
• vegetable oil for frying
• Extra four for dusting you hands and working surface

For the coating:

• 1/2 Cup granulated white sugar
• 2 Tablespoons cinnamon

US Customary – Metric

Instructions

• In a small bowl whisk together the milk, egg and butter. Set aside.
• In a large bowl combine the flour, sugar, baking powder and salt. Whisk to combine. Add the milk mixture to the dry ingredients and stir until you have a soft and sticky dough. This will take about 2 minutes.
• Lightly flour a large clean surface. Using a teaspoon, scoop out a small amount of batter and shape into a ball. Place on the lightly floured surface and then gently flatten with the palm of your hand or a spoon. Repeat for all the batter.
• Place a large deep sided skillet over medium high heat and add about 2 inches of oil to the pan. Add as many dough balls as you can to the pan while there is still room to move them around. They should sizzle as soon as you put them in the oil. Using a spoon, gently spoon oil over the top of all the buñuelos. After they have risen, about a couple of minutes, flip them all over and continue cooking until golden all over. Remove from pan and transfer to a plate lined with paper towels. Repeat for all buñuelos.
• In a bowl, combine the sugar and the cinnamon. Mix well. Roll the buñuelos in the cinnamon sugar mix while they are still hot. Ready to enjoy.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mexican Doughnuts (Buñuelos)

Amount Per Serving (1 buñuelo)

Calories 93 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 94mg4%

Potassium 30mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 59IU1%

Vitamin C 1mg1%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mexican Doughnuts (Buñuelos) appeared first on Julia's Cuisine.

Every Tuesday at our place we have Taco Tuesday! And let me tell you, it isn’t limited to tacos, we have dishes like Loaded Quesadillas, the Steak Salad Wraps, Mexican Style Rice, Slow Cooked Chicken Taquitos, Mexican Carnitas and so much more. Basically it’s a day to serve anything Mexican inspired. So, I am always on the lookout of what I can make in that theme. And let me tell you, these Mexican Chicken & Rice Wraps were a huge hit with the family. Yes, they are a bit of work, but you can do them before hand and keep them in the fridge up to overnight before baking. Make them soon friends.

Why You’ll Want To Make These Wraps

• Flavour – The chicken is given a quick marinade before cooking and the rice is all wrapped up in a tangy lime marinade for a fantastic flavour.
• Crowd pleaser – Wraps always seem to make people happy at dinner time. These are no exception and would be great to serve at any kind of an event.
• Easy ingredients – This recipe uses all basic and uncomplicated ingredients that you’ll find in all grocery stores.
• Prepare ahead – one of the things I love about this recipe, is you can prepare them before hand, and keep them in the fridge until cooking time.

Ingredients

• 1 1/2 lbs chicken tenders
• 3 Tablespoons olive oil divided
• 3 cups wild rice cooked
• 1 cup corn
• 1 1/2 cups Cheddar cheese shredded
• 5 large Flour tortillas

For the chicken marinade

• 1 tbsp olive oil
• juice of 1/2 lemon
• 2 cloves garlic crushed
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

Vinaigrette for the rice

• 1 tbsp olive oil
• Juice of 1 1/2 limes
• 1 tsp sugar
• small bunch fresh chopped cilantro

WANT TO MAKE YOUR OWN FLOUR TORTILLAS? I GOT YOUR COVERED WITH HOMEMADE FLOUR TORTILLAS RECIPE!

Instructions

1. First marinade the chicken – Combine the olive oil, lemon juice, salt, black pepper, garlic and cumin in a bowl. Whisk to combine. Pour marinade over chicken and completely coat.
2. Cook the chicken – Set a large skillet over medium to high heat and add 2 tablespoons of the olive oil. Place the chicken tenders in the skillet and cook for about 3 – 4 minutes each side until chicken is cooked through. Remove from heat and shred apart. Set aside.
3. Make the vinaigrette for the rice – Combine the olive oil, lime juice, sugar, salt and fresh chopped cilantro in a bowl. Whisk to combine.
4. Make the rice filling – In a large bowl, combine the rice, corn and the vinaigrette. Stir really well to combine.
5. Fill all the wraps – Lay out the large flour tortillas. Evenly fill all the tortillas with the chicken, rice and cheese. Fold in the sides and tightly wrap up the tortillas.
6. Bake – Place all the tortillas on a greased baking tray (grease it with the remaining tablespoon of olive oil), place them seam side down. Bake in a preheated 375 degree oven for about 20 minutes.
7. Serve – Remove from oven and cut the wraps in half. Suggested serving with sour cream, salsa and/or guacamole.

Notes About The Wraps

• About the chicken – I used chicken tenders in this recipe. You can easily use chicken breasts. Just keep in mind, chicken breast will take much longer to cook as they are much bigger.
• About the rice – I used precooked wild rice in this recipe. If you are cooking your rice, you’ll want to use about one cup of uncooked rice. As well you can use long grain or even brown rice for this recipe.
• The marinade – The chicken marinade is very basic and not hot or spicy at all. If you would prefer a little heat, you could add some crushed chili flakes to the marinade for a bit of a kick.
• The vinaigrette – this gives a wonderful flavour to the rice, so don’t skip the vinaigrette dressing friends. If you are not a fan of vinaigrettes, you could leave it out. Just keep in mind it’s what give a lot of flavour to the wrap.
• Cheese – I used a sharp cheddar for this recipe, but any hard or medium cheese would work. You could use Monterey cheese, Gouda or even Havarti.
• Wraps – I used extra large flour tortilla wraps for this recipe. If you want to make smaller wraps, you could use smaller sized tortillas.

Frequently Asked Questions

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Mexican Chicken and Rice Wraps

These Mexican Chicken & Rice Wraps are a whole meal in a wrap!  A delicious wrap that you an make in advance and bake in the oven just before serving.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Lunch, Main Course

Cuisine: Mexican, North American, Tex Mex

Keyword: chicken, rice, Wraps

Servings: 5 wraps

Calories: 381kcal

Author: Julia Pinney

Ingredients

• 1 1/2 lbs chicken tenders
• 3 Tablespoons olive oil divided
• 3 cups wild rice cooked
• 1 cup corn
• 1 1/2 cups Cheddar cheese shredded
• 5 large Flour tortillas

For the chicken marinade

• 1 tbsp olive oil
• juice of 1/2 lemon
• 2 cloves garlic crushed
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

Vinaigrette for the rice

• 1 tbsp olive oil
• Juice of 1 1/2 limes
• 1 tsp sugar
• small bunch fresh chopped cilantro

US Customary – Metric

Instructions

• First marinade the chicken. Combine the olive oil, lemon juice, salt, black pepper, garlic and cumin in a bowl. Whisk to combine. Pour marinade over chicken and completely coat.
• Set a large skillet over medium to high heat and add 2 tablespoons of the olive oil. Place the chicken tenders in the skillet and cook for about 3 – 4 minutes each side until chicken is cooked through. Remove from heat and shred apart. Set aside.
• Make the vinaigrette for the rice. Combine the olive oil, lime juice, sugar, salt and fresh chopped cilantro in a bowl. Whisk to combine.
• In a large bowl, combine the rice, corn and the vinaigrette. Stir really well to combine.
• Lay out the large flour tortillas. Evenly fill all the tortillas with the chicken, rice and cheese. Fold in the sides and tightly wrap up the tortillas.
• Place all the tortillas on a greased baking tray (grease it with the remaining tablespoon of olive oil), place them seam side down.
• Bake in a preheated 375 degree oven for about 20 minutes.
• Remove from oven and cut the wraps in half. Suggested serving with sour cream, salsa and/or guacamole.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mexican Chicken and Rice Wraps

Amount Per Serving (1 wrap)

Calories 381 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 59mg20%

Sodium 650mg28%

Potassium 453mg13%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 4g4%

Protein 23g46%

Vitamin A 785IU16%

Vitamin C 8mg10%

Calcium 222mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mexican Chicken & Rice Wraps appeared first on Julia's Cuisine.

This Mango Pico de Gallo is much like my regular Homemade Pico de Gallo, but with mangoes! I have been making this on repeat for weeks now. I know, I know, I know, it’s nowhere near summer and most of us aren’t thinking of mango anything. But I couldn’t wait a few more months to share this recipe because it’s just so tasty. If mangoes are still too expensive where you live, save this recipe for the summer. Friends, I live in southern Spain and feel quite spoiled at times when it comes to fresh produce. Yes, we are lucky!

Why You’ll Want To Make This Dip

• Flavour – This is honestly so delicious and fresh with the mangoes and the fresh lime juice
• Quick & Easy – Friends, you can make this in 15 minutes, pop it in the fridge and serve it with your favourite tacos, nachos and more!
• Healthy– Unlike many store bought dips, there are no flavour enhanchers, added hidden ingredients and it’s super low in calories. Which means there’s more room for nachos…hahah!

Ingredients

• 1 large mango
• 1 pint cherry tomatoes
• 1/2 medium red onion
• 1/4 cup jalapeños
• Juice from one lime
• 1/2 tsp salt

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Dice all of your fresh ingredients – Cut the cherry tomatoes into quarters, dice the mango into about 1/2 inch pieces, finely dice the red onion and the jalapeños.
2. Combine ingredients – In a large bowl combine the cherry tomatoes, mango, red onion and jalepeños.
3. Add flavours – add juice from one lime, finely chopped cilantro and salt.
4. Stir and serve – mix it all up really good and serve.

Recipe Tips

• Choose ripe ingredients – It’s important that the mango and tomatoes are both ripe. You don’t want the mango to be under ripe, otherwise it won’t have the same flavour or texture. plus it will be on hard side which isn’t nice. And the tomatoes should be firm, ripened but not too soft.
• Best served fresh – Although you can store this up to several days in the fridge, it is at it’s absolute best the day it’s made. It’s crisper and fresher.
• Drain tomatoes – If your tomatoes are very watery, make sure to strain them in a strainer to get the extra liquid out.

Variations

• Add Avocado – You could add in some fresh diced avocado just before serving for a smoother flavour. It works great too!
• Pineapple – although I don’t use pineapple often, it would also work great in this recipe in place of the mango. Give it a try and see what you think!

Are There Any Substitutions I can Make

• Cherry tomatoes – I chose this variety because they were on sale at my local supermarket. Any firm tomatoes would work. just make sure to dice them small.
• Canned Jalapeños – I used canned jalapeños. You could use fresh if they are available or even a chopped dried chili pepper. If you don’t like any heat, you can just leave it out all together.
• Fresh cilantro – If you’re not a fan, you can leave it out all together. If you would still like a herb, add some finely chopped parsley. Much milder in flavour.

What’s Great To Serve With This Fresh Pico de Gallo

I’ve been making this with everything lately, seriously! But it goes great as a dip for nachos, like really good. Also, wonderful as a topping for Fish Tacos, Shrimp Tacos, Pork Tacos with Sriracha Mayo, with the Loaded Quesadillas and so much more!

Frequently Asked Questions

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Mango Pico de Gallo

If you love fresh Pico de Gallo, you're gonna' want to try this Mango Pico de Gallo. Bursting with fresh flavours from ripe mango, cherry tomatoes, red onion, jalapeños and lime juice.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: appetizers

Cuisine: Mexican, Tex Mex

Keyword: mango, salsa

Servings: 4 servings

Calories: 63kcal

Ingredients

• 1 large mango
• 1 pint cherry tomatoes
• 1/2 medium red onion
• 1/4 cup jalapeños
• juice from one lime
• 1/2 tsp salt

US Customary – Metric

Instructions

• Cut the cherry tomatoes into quarters, dice the mango into about 1/2 inch pieces, finely dice the red onion and the jalapeños.
• In a large bowl combine the cherry tomatoes, mango, red onion and jalepeños.
• Add juice from one lime, finely chopped cilantro and salt.
• Mix well and serve!

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mango Pico de Gallo

Amount Per Serving (1 serving)

Calories 63 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 305mg13%

Potassium 382mg11%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 11g12%

Protein 2g4%

Vitamin A 1147IU23%

Vitamin C 52mg63%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mango Pico De Gallo appeared first on Julia's Cuisine.

UPDATED FROM JANUARY 29TH, 2016

Who loves Brownies? Well, if you’re a fan, make these. They won’t disappoint, I promise. Admittelly, I’ve been a late bloomer to dulce de leche. And if you’re new, it’s delicious and you’re gonna’ have to give it a try sometime. I also have a recipe for Dulce de Leche Thumbprint Cookies as well as a Dulce de Leche Brownie Torte, both amazing and worth a try as well.

This recipe uses Dulce de leche made from condensed milk. But, you can just buy a can of dulce de leche if you have it in your suparmarket. Depending on where you live, you might find it in the specialty section or an international section. If you can’t find it ask, as most stores seem to carry it these days. Now, let’s take a look at the brownies.

Ingredients To Make The Dulce De Leche Pistachio Brownies

• 1 Cup sugar
• 5 oz dark chocolate
• 1 Cup butter
• 1 Cup flour
• 3 Eggs
• 2 Teaspoons vanilla
• 1 can condensed milk
• 1/2 Cup pistachios chopped

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Let’s Make The Dulce De Leche Pistachio Brownies

• Heat condensed milk – Pour the can of condensed milk into the top part of a double boiler. Set heat to medium-high and let it cook down for about 30 minutes, stirring occassionally. Remove from heat when done.
• Melt chocolate & butter – combine the butter and chopped chocolate in a saucepan over low heat. Stir until it melts, about 2 minutes. Remove from heat.

• Preheat oven – preheat oven to 350 degrees F / 180 degrees C. Grease and line with parchment paper a 8 x 8 inch baking dish and set aside.
• Mix eggs and sugar – in the bowl of your electric mixer, mix on high speed the eggs and sugar for about a minute. Whisk in the vanilla extract until combined.
• Stir in chocolate – Pour in melted chocolate and stir until just combined.

• Add flour – add flour to the brownie batter and stir until just combined. Don’t over mix! This is important because if you over mix you will end up with a cake like texture. So stir in for only about 30 seconds.
• Fold in pistachios – add chopped pistachios and stir them in.

• Pour into prepared pan – pour the prepared brownie mix into the prepared brownie pan and make sure it’s even.
• Spoon over dulce de leche – spoon the dulce de leche mixture over the entire surface. Then using a sharp knife, make swirls in the top.
• Bake the brownies – with the rack in the center of the oven, bake the brownies for 25 – 30 minutes. Insert a toothpick in the center and you will have a few moist crumbs.
• Allow to cool – leave the brownies to cool in the pan for at least an hour before cutting.

Best Way to Cut And Serve The Brownies

• Allow to cool completely – leave the brownies in the tin for at least an hour.
• Remove brownies on parchment paper – after the brownies have cooled completely, lift out the parchment paper with the brownies.
• Lay on a cutting board – using a large sharp knife cut into 25 equal squares. Can cut into 16 if you prefer larger brownies.

How Do I Store These Brownies and How Long Do They Last

• On the counter – these can be kept in an airtight container on the counter for about 3 days. They will stay nice and chewy this way.
• In the fridge – Brownies do not need to be refridgerated but will last in the fridge for 5 – 7 days if you choose to refridgerate them.
• Store in the freezer – choose an freezer proof container or zip-lock bag. Make sure they have cooled completely and store them in the freezer up to three months. Allow to defrost at room temperature before serving.

Are There Any Substitutions I can Make To These Brownies

• Condensed milk – I used condensed milk and heated it on the stove for 30 minutes. You could buy a can of Dule de Leche and use that, no problem.
• Semi sweet chocolate– I used a block of semi sweet chocolate and roughly chopped it up. Semi sweet chocolate chips can be used in place of this.
• Pistachios – Pistachios add a nice flavour to these brownies, but chopped walnuts or pecans would also work.
• Granulated white sugar – You can use brown sugar if it’s what you have.

Tips For Making The Best Chewy Brownies

• Measure Ingredients correctly – make sure to use the measurements listed in the recipe card below. This recipe has been tested to the amounts listed to ensure a chewy brownie.
• Don’t over mix the batter – over mixing brownie batter will result in a cake like brownie. As you whisk and mix batter you are creating air, which is great for a cake. But if you want a dense brownie, just mix until it’s combined and STOP.
• Avoid over baking – brownies are meant to come out of the oven a little moist. They are not under baked and will set as they cool. One of the main reasons people end up with dry brownies is because they tend to over bake them.
• Allow to cool completely – These will not be chewy straight out of oven. So allow them to cool completely in the pan. You can even transfer them to the fridge after about an hour and allow them to further cool. Then cut into squares and they will be very chewy.

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US CustomaryMetric

Dulce de Leche Pistachio Brownies

Everything tastes better with dulce de leche.  And these Dulce de Leche Pistachio Brownies are no exception. Chewy brownies studded with salty pistachios and sweet dulce de leche.

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: North American

Keyword: brownies, chocolate, dulce de leche

Servings: 25 brownies

Calories: 221kcal

Author: Julia Pinney

Ingredients

• 1 Cup granulated white sugar
• 5 oz semi sweet chocolate roughly chopped into small pieces
• 1 Cup butter unsalted
• 1 Cup plain flour
• 3 Eggs
• 2 Teaspoons vanilla
• 1 cup condensed milk
• 1/2 Cup pistachios chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and grease and line with parchment paper an 8 inch square baking tin.
• In a saucepan set over simmering water, add the cup of condensed milk and cover. Leave it to thicken and caramelize for about 1/2 hour. Stir every 5 minutes while it it caramelizing. When done, remove from heat and set aside.
• In a saucepan set over low heat, melt the butter and chocolate. Stir while it is melting to prevent burning. Remove from heat and set aside.
• In a large mixing bowl, mix the sugar and eggs on high speed for about one minute. Add the vanilla and mix until combined. Pour in the chocolate mixture and mix until just combined. Stir in the flour and nuts.
• Pour brownie mixture into prepared pan and spread out so that it is even. Spoon over dulce de leche. Using a sharp knife, swirl around the dulce the leche.
• Bake for about 25 minutes. Brownies should still be moist when you remove from oven. Leave them on a wire rack to cool for at least an hour.
• Lift out the brownies on the parchment paper and cut into 25 small squares. Store in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Dulce de Leche Pistachio Brownies

Amount Per Serving (1 brownie)

Calories 221 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 45mg15%

Sodium 94mg4%

Potassium 139mg4%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 18g20%

Protein 3g6%

Vitamin A 310IU6%

Vitamin C 1mg1%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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