all things food
Letter of recommendation: Make a deep skillet of your favorite taco or burrito filling, cover it with cheese and broil the whole lot of it in the oven, then scoop it up with tortilla chips. I hope you’re not asking “Why?” Bec…
These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful! HELLO lover. These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy […]
The post Crispy Cheesy Breakfast Tacos. appeared first on How Sweet Eats.
These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful!
HELLO lover.
These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy flour tortilla, filled with melty cheddar, scrambled eggs and an easy salsa.
SO super delicious. I could eat something like this every single day!
I mean, just look at that crispy cheese coat! Can’t even stand it.
I already have a breakfast taco recipe that I like to make in the summer. And I make it often.
But! This is similar, with a little elevation. One extra step of a crispy cheese exterior.
It feels life changing.
Words cannot explain how much we LOVE these crispy cheese breakfast tacos. And while I’m calling them “breakfast,” I’ll tell you that we eat these for dinner sometimes too. Or even lunch!
First, I make a batch of scrambled eggs. I keep things relatively simple because of the kids, but that is the beauty of this recipe. You can add anything you like into the scrambled egg portion! I usually throw in some sliced green onions.
When the scrambled eggs are done, transfer them to a bowl. I use the same skillet to make the crispy cheese tacos! Easy easy.
Next, while the skillet is still hot, I sprinkle some cheese in a somewhat circular shape. It doesn’t matter what shape, really. It just matters that the cheese sprinkle is roughly the same size as the tortilla you’re going to use.
The cheese will start to sizzle and melt. As soon as it does, place the flour tortilla right on top! Let it cook for a few seconds. Then, add more cheese to the top!
The scrambled eggs come next.
Then, I add some salsa or pico de gallo or something fresh and delicious. I made a quick little pico with avocado for these photos.
Finally, fold the taco over and press it together so it sticks. Since there is a good bit of cheese, it usually sticks together without popping open. And the outside is SO incredibly crispy and crunchy.
As if tacos could be any better?! These are incredibly satisfying. I love having something super filling like this on a weekend morning. It will keep you full for hours!
One thing to note is that because we make this cute little cheese jacket for the taco, these are best served right after eating. Sure, you can reheat them. But they are just the absolute best right after making – like anything with cheese is.
Seriously cannot beat these! (more…)
The post Crispy Cheesy Breakfast Tacos. appeared first on How Sweet Eats.
Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side! Tacos and margaritas coming in hot today! Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made […]
The post 30 Of My Favorite Tex Mex and Margarita Recipes! appeared first on How Sweet Eats.
Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side!
Tacos and margaritas coming in hot today!
Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made here on the blog. Since anything tex-mex is basically a staple of our weekly menu, I have tons of dishes that I absolutely love. Some days we do tacos, sometimes it’s enchiladas, often it’s a version of a burrito bowl and I can always go for a sheet pan nacho situation.
I mean, who wouldn’t?!
And! I’m a bit partial to the bubbly jam margaritas below but also ADORE my classic margarita recipe that I’ve been making for over a decade. It’s just so darn good. Scroll down and let me know what your pick would be! I’m thinking bang bang cauliflower tacos for tonight…
Sheet pan roasted shrimp tacos
Weeknight baked ground turkey tacos
Our favorite ground beef tacos
Sheet pan lime shrimp fajitas (more…)
The post 30 Of My Favorite Tex Mex and Margarita Recipes! appeared first on How Sweet Eats.
We love this crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it’s a weeknight dream! I will never pass up a taco bowl! These taco bowls are made with a base of crispy roasted potatoes, […]
The post Crispy Potato Taco Bowls. appeared first on How Sweet Eats.
We love this crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it’s a weeknight dream!
I will never pass up a taco bowl!
These taco bowls are made with a base of crispy roasted potatoes, topped with ground turkey taco meat, cheese, lettuce, tomato, pickled onions and tortilla chips.
They are super filling and super easy.
I love a meal like this! It’s a perfect weeknight meal, especially when you’re super busy and not sure what to make. The bowls are customizable based on what you enjoy (or let’s be real – what your kids want to eat) and you can use whatever you have in the fridge.
I like to use a base of ground turkey taco meat, but beef works, as does chicken or even just beans. This can be meatless or meaty – your choice.
These bowls are inspired by one of my favorite tacos that we get on vacation every summer. That taco itself is unique and has loads of flavor and texture, and I put my version of the recipe in my next book. (!!!!!)
But the potatoes stuck with me! Potatoes were my favorite food when I was a kid and most days I will choose them over rice. Especially this way.
I love using the crispy potatoes as a base for taco bowls. They work in addition to rice or in place of rice! And they add such a wonderful crisp bite.
I roast the potatoes first. This is simple! Olive oil, salt, pepper, maybe some garlic powder.
While the potatoes roast, I make the ground turkey taco meat. I use my own seasoning blend and have for years. But you can use your favorite spice pack too.
Next, I chop everything I need! Tomatoes, lettuce, jalapenos, cilantro. Grate some fresh cheddar. Make some guac!
When the potatoes are crispy, I like to top them with a bit of cheese and stick them back in the oven until it melts. You can do this for the entire pan or even just one or two servings.
Finally, time to make the bowl! I put the potatoes in the bowl first, then top with meat and cheese. Next, all the toppings I can grab.
Life is all about toppings! (more…)
The post Crispy Potato Taco Bowls. appeared first on How Sweet Eats.
Craving enchiladas without the fuss? This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy…
Craving enchiladas without the fuss? This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce: an easy dinner idea for pleasing everyone!
Over here we adore enchiladas, but it always feels like it takes a teeny bit longer than we want before they’re ready to pull out of the oven. (Because when we need enchiladas, we need them now!) Introducing, our easy cheese enchiladas recipe! This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce. Even better, you don’t need to cook anything for the filling: stuff it with cheese, green chiles and spices, and you’re ready to rock.
Cheese enchiladas are a staple of Tex Mex cuisine, and they have a long tradition as a classic Mexican dish (the first reference to modern enchiladas was in 1885, though rolling tortillas around fillings had been a culinary practice in Mexico for centuries). The cheese enchiladas recipe below is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada.
There are a few major differences between Mexican enchiladas and Tex Mex style. Often Mexican enchiladas use corn tortillas and are fried, whereas Tex Mex enchiladas use flour tortillas and are baked. Cheese enchiladas are typical in both styles, and require no cooking of the fillings like in chicken enchiladas or sweet potato enchiladas, which is helpful for speedy prep. Here’s what you’ll need for this recipe:
Many people swear by homemade enchilada sauce: and we’ll admit, it tastes incredible! However, it takes quite a while and leaves a bit of a mess behind. For easy enchiladas, we like using a purchased brand. There are many great sauces out there that taste incredible (pretty much like homemade, in our opinion!).
Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. We prefer using flour tortillas for cheese enchiladas, since they’re easiest to roll and we crave that Tex Mex flavor. Here’s what to know about working with different types of tortillas:
One thing to note about this cheese enchiladas recipe: we optimized the ingredients so that you don’t have to buy more than two 8-ounce bags of cheese. The cheese on top is minimal, but when covered by garnishes looks great.
If you prefer a more cheesy topping and don’t plan to add additional garnishes, use another ½ cup or more mild cheddar cheese for topping. If so, you’ll need to grab an extra bag of cheese at the store or load up on a large bag.
The best part of this easy cheese enchiladas recipe? Loading them up with all the best toppings! For the garnishes, make sure they are crunchy and fresh to contrast the gooey cheese and tortillas. Since there’s not a lot of texture to the interior of a cheese enchilada, the topping is key. Here are a few cheese enchilada topping ideas:
Use the bake time for the cheese enchiladas to pull together a few simple side dishes to make it a meal! Here are a few sides that go with enchiladas:
Enchiladas are always a hit in our house! Here are a few more fillings to try:
Vegetarian and gluten-free (with corn tortillas).
Print
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes 
Yield: 12 enchiladas This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce: an easy dinner idea for pleasing everyone!
*The cheese on top is minimal but when covered by garnishes looks great. If you prefer a more cheesy topping and don’t plan to add additional garnishes, use another ½ cup or more mild cheddar cheese for topping. For the garnishes, make sure they are crunchy and fresh to contrast the gooey cheese and tortillas.
Category: Main Dish
Method: Baked
Cuisine: Tex MexKeywords: Cheese enchiladas, cheese enchilada recipe, cheese enchiladas recipe
These hot honey shrimp quesadillas are savory and delicious, made with lots of melty cheese and served with mango salsa. These are baked in the oven until the tortillas are super crispy. The perfect easy meal! I love a good old quesadilla! These shrimp quesadillas are super crispy and crunchy, filled with melty cheese and […]
The post Crispy Hot Honey Shrimp Sheet Pan Quesadillas. appeared first on How Sweet Eats.
These hot honey shrimp quesadillas are savory and delicious, made with lots of melty cheese and served with mango salsa. These are baked in the oven until the tortillas are super crispy. The perfect easy meal!
I love a good old quesadilla!
These shrimp quesadillas are super crispy and crunchy, filled with melty cheese and topped with mango sauce. They are easy and delicious, and even though they have minimal ingredients, they are seriously flavorful!
There is something so nostalgic about quesadillas. Even though most of the ones I ate in my childhood consisted of a bagged cheese and a microwave, they still hit the spot. However, everyone knows that the best kind of quesadilla is cooked in a skillet with some butter.
Oh my gosh, I can just smell the deliciousness.
For a long time, I thought that was the only way to make a quesadilla that was extra special and delicious.
But then! I discovered my sheet pan method and it has been a game changer. HUGE game changer, every single time. I promise.
We’re cooking shrimp in some hot honey with chipotles in adobo for some heat.
I like a mix of sharp cheddar and monterey jack cheese for the ultimate meltiness.
And we’re topping the entire thing with fresh mango salsa! Think cilantro, red onion, tomatoes, lots of lime. And the juiciest mango you can find.
It’s simple. And it’s full of flavors that will please everyone!
I use my sheet pan method for these quesadillas and it is foolproof every single time. I love this for so many reasons!
First, and perhaps most importantly, it allows you to make more than one quesadilla at a time. If you are feeding a group of people, this is key! Because with one skillet, you can really only make one at a time. This way, you can make a few. It’s also a great method if you want to make quesadillas for an appetizer, snack or party!
Second, it’s easy! There is no flipping before the cheese is done. Everything is warm and melty, so the filling does not spill out.
Next, it’s consistently crispy! Every edge of the tortilla is perfectly crisp and crunchy, but not burnt.
Finally, it’s super easy to make different flavors of quesadillas on the sheet pan! You can change the varieties of cheese, make one spicy, include leftover vegetables, etc. It’s such a great method!
Now, for these shrimp quesadillas, they are slightly more high maintenance because I like to buy raw shrimp and cook it myself. This takes an extra step, but the shrimp is so good.
If you want to make it even easier, you could buy shrimp that is already cooked, simply toss it with the sauce and pile it into the quesadillas on the sheet pan. It will all get hot in the oven and will be done even more quickly since you’re skipping the saute step.
A twist on a classic quesadilla is always a welcomed change around here. There are so good! (more…)
The post Crispy Hot Honey Shrimp Sheet Pan Quesadillas. appeared first on How Sweet Eats.
These smoky sweet potato fajitas and made right on a sheet pan with peppers, onions and the best fajita seasoning sauce. They are super easy, delicious and a huge crowd pleaser! I’ve got another sheet pan meal for you today! These smoky sweet potato fajitas are super delicious. Seasoned to perfection, roasted sweet potato bites […]
The post Smoky Sweet Potato Fajitas. appeared first on How Sweet Eats.
These smoky sweet potato fajitas and made right on a sheet pan with peppers, onions and the best fajita seasoning sauce. They are super easy, delicious and a huge crowd pleaser!
I’ve got another sheet pan meal for you today!
These smoky sweet potato fajitas are super delicious. Seasoned to perfection, roasted sweet potato bites are served in warm corn tortillas, topped with caramelized peppers and onions and a big sprinkling of cotija cheese.
Sounds like something I want to eat every single day!
We all love fajitas in this house. They are so easy and simple, the leftovers are great and they are so customizable. That means that everyone in our house can find some way they like to eat and enjoy them.
I’ve shared our favorite sheet pan shrimp fajitas, these lime chicken fajitas, flank steak fajitas, halloumi cheese fajitas and cauliflower black bean fajitas. We love ‘em all!
This fajita mixture is wonderful. I find it to be foolproof, the spice is lovely and you can always add some heat if you wish. Whenever I make this, I divide the sauce in half so there is some for the fajita “filling” (in this case, the sweet potatoes), and some for the classic peppers and onions.
The sheet pan fajita method is my favorite. Sure, nothing beats one those sizzling hot pans where the peppers are practically bouncing on the surface. But this is very close, not to mention SUPER easy. And it won’t burn anyone’s face off.
For many of my fajita recipes, I add the vegetables first so they get super caramely and then add the meat, so it cooks without drying out.
But!
Since the peppers and onions can handle a long time in the oven, and the sweet potatoes get a bit of that golden, crisp flavor too, I roast both at the same time.
I make sure the sweet potatoes are in smaller chunks. Around 1-inch in size or less. And you want them to be mostly equal in size.
This ensures that the potatoes will cook within 25 minutes or so, and the peppers and onions will get nice and soft, maybe even a little charred.
For toppings, I love a lot of crumbly cotija cheese. Especially if it goes on right when the potatoes and vegetables come out of the oven – it melts and gets all warm and soft.
I also add cilantro, maybe guac if I have it, a spritz of lime and lots of cilantro! (more…)
The post Smoky Sweet Potato Fajitas. appeared first on How Sweet Eats.
This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect…
This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!
Here’s a crowd-pleasing dinner recipe to put in your rotation: chicken enchiladas recipe! It’s hard to find someone who will turn down this Tex Mex favorite. Each enchilada is stuffed with shredded chicken and cheese, then drowned in a zingy red sauce and baked until warm and gooey. It’s also extremely versatile for various diets: you can easily make half the pan vegetarian or use corn tortillas for gluten-free. Everyone wins here, and whipping up a big pan makes dinnertime magic.
This chicken enchiladas recipe is a play on the Tex Mex dish, which is in turn a riff on the classic Mexican enchilada. The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times.
There are a few differences between Mexican enchiladas and Tex Mex style; often Mexican enchiladas use corn tortillas and are fried vs Tex Mex which use flour tortillas and are baked. This rendition is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada. Here’s what you’ll need for this chicken enchiladas recipe:
The quickest way to chicken enchiladas is with purchased shredded chicken, but it’s got the best flavor when you make it homemade! It takes about 10 minutes to boil. The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. Here’s how to make shredded chicken (or click the link):
This might be a hot take, but for chicken enchiladas we like to buy the enchilada sauce. Many people swear by homemade, but it can take a bit of time and leave you with some mess. If you’re going to make homemade, it’s easiest to make it in advance. But we love a great purchased red enchilada sauce! Here are some options:
What are the best tortillas for chicken enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. Here’s what to know about the differences:
The filling for this chicken enchiladas recipe features shredded chicken, onion and green chilies, with a mixture of savory spices. Once you’ve got it ready, it’s time to assemble! It’s helpful to have another person to help for assembly. Here are a few tips for a smooth and speedy process:
The best part of this easy chicken enchiladas recipe? Loading them up with all the best toppings! Here are a few enchilada topping ideas:
Once we’ve whipped up a pan of chicken enchiladas, we use the bake time to pull together a few simple side dishes. Here are a few sides that go with enchiladas:
Gluten-free with corn tortillas.
Print
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 10 enchiladas This chicken enchiladas recipe is packed with flavor, with shredded meat, cheese, and a zingy red enchilada sauce. The perfect easy dinner!
*If using corn tortillas, they can crack easily. Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
Category: Main dishMethod: BakedCuisine: Tex MexKeywords: chicken enchilada recipe, chicken enchiladas recipe, easy chicken enchiladas recipe
These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor! Have a Monday margarita with this taco!! These grilled fish tacos are such an […]
The post Grilled Fish Tacos with Jalapeño Corn Slaw. appeared first on How Sweet Eats.
These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!
Have a Monday margarita with this taco!!
These grilled fish tacos are such an easy, delicious way to make your weeknight meal shine. The fish is smoky, flaky and buttery. The jalapeno corn slaw is crunchy and refreshing with a bite of heat and citrus. The whole combination is incredible.
While it’s true that I’ll put just about another in a taco, fish tacos are one of our favorites. Especially Eddie’s. He doesn’t love Mexican food as much as I do, but he will gladly take a fish taco any day.
Beer battered fish tacos are probably my number one choice. But what I love about these grilled fish tacos is that they are so smoky and light. You know how it can be SO HOT in the summer that you barely have an appetite? Like it’s almost too hot to eat?
These are perfect for those hot nights. First, you grill the fish so no need to heat up the house with the oven. And second, they are easy, customizable and such a lovely light meal. No feeling like you downed an entire bowl of queso after finishing these
Unless, of course, you downed an entire bowl of queso after finishing these.
When it comes to the fish, I like to use a mild white fish for this. Something like cod. I already have a recipe for summer salmon tacos, but salmon works here too. Basically, if you like the fish, you will enjoy it in these tacos.
I use lots of smoky spices. Smoked paprika, cumin, some garlic, a pinch of chipotle chili powder. Layering the flavor is the name of the game here and I want flavor in every single bite of taco!
One way that I make these fish tacos come off the grill so perfectly flaky and buttery is by using a grill pan. This all clad one is my favorite – I have two and use them almost every single day. I spray them with an avocado oil spray or something similar and then place the fish on the grill pan, then the whole thing directly on the grill.
This also helps to ensure that the fish doesn’t flake off and fall in between the grates when you’re flipping it or trying to remove it from the grill. It’s the easiest way to do it, especially if you’re a beginner.
If I have big pieces of fish, then I feel confident throwing them directly on the grates. But just keep in mind that fish cooks fast on the grill – you don’t want to overcook it!
This slaw may be our favorite summer slaw so far. And you know that we are suckers for a good, crunchy slaw.
I love the refreshing, crisp bite that the slaw gives to the taco, especially since the fish is so soft and practically melts in your mouth.
This slaw is made with super thinly sliced green cabbage, corn cut straight from the cob, jalapeño peppers from the garden, tons of fresh cilantro, a little lime and lots of salt and pepper. Trust me when I say that you will want to eat this as a salad! In fact, it could be a side salad or side dish for these tacos. If you don’t want to put the slaw directly in the taco, just serve it on the side!
It is SO crunchy. So crispy. Perfectly sweet and savory with a hint of spice.
The other toppings I love for these tacos? My quick pickled onions. Some crumbly cotija cheese. A few spritzes of fresh lime. And maybe some extra cilantro.
Those are the basics for me, but of course you can add anything else you love. (more…)
The post Grilled Fish Tacos with Jalapeño Corn Slaw. appeared first on How Sweet Eats.
We love these super simple honey chipotle chicken quesadillas! Use rotisserie chicken to make it easy with fresh corn, sweet peppers and salsa ranch for dipping. Delish! I’ve got an easy summer meal for you! These honey chipotle chicken quesadillas are super easy, filled with a bunch of delish summer ingredients and toasted to perfection. […]
The post Honey Chipotle Chicken Quesadillas. appeared first on How Sweet Eats.
We love these super simple honey chipotle chicken quesadillas! Use rotisserie chicken to make it easy with fresh corn, sweet peppers and salsa ranch for dipping. Delish!
I’ve got an easy summer meal for you!
These honey chipotle chicken quesadillas are super easy, filled with a bunch of delish summer ingredients and toasted to perfection. Melty cheese, here I come!
I don’t know what has happened to us this year, but we’ve become a major quesadilla family.
Now don’t get me wrong – I’ve ALWAYS loved a cheese quesadilla. And when I say that, I mean I grew up making them with bagged cheddar and flour tortillas in the microwave as a snack or even dinner.
But they’ve never been something I’ve made for dinner too regularly. Now, I find myself doing it almost once a week. I utilize our leftovers and with a flat top griddle, I can make a few at a time on busy weeknights. Obviously, quesadillas are so much better when they are toasted in a skillet and some butter. SO much better than my microwaved version in the 90s.
And everyone loves them. This is our current favorite summer version. I can’t explain how much we all adore these. The kids just eat them up (I’ll only add a sprinkle of the chipotle in theirs) and Eddie and I really enjoy them too.
I use rotisserie chicken to keep it simple. But you could use any grilled chicken, leftover chicken – whatever you have available. Then I toss the chicken with a mix of chipotle chili powder, honey, garlic powder, salt and pepper. This is similar to how I make my weeknight chicken tacos and it’s always a hit!
Next, I slice corn right off the cob and use it fresh. I love how sweet it is, and keeping it fresh off the cob gives it the perfect crisp and crunch.
Sweet peppers!! We adore the tiny sweet peppers and I slice them up, toss them inside and toast the whole thing. It’s DELISH.
Finally, a mix of sharp cheddar and monterey jack cheeses round this out. It’s the cheesiest, meltiest combo that tastes legit with the chipotle honey chicken.
I love to serve this with shredded lettuce – iceberg, of course. It’s so crisp and refreshing against the hot, toasty quesadilla. I also add some cilantro and maybe even cotija cheese. Or pickled onions. (more…)
The post Honey Chipotle Chicken Quesadillas. appeared first on How Sweet Eats.
Print Recipe
Pin Recipe
