Type what you have

Ingredients

• ✓ corn tortilla
• chicken
• chicken broth
• beef broth
• tomato
• onion
• green chili
• vegetable oil
• cumin
• garlic
• chili powder

Instructions

1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S

Ingredients

• ✓ corn tortilla
• corn
• olive oil
• avocado
• black bean
• jalapeno pepper
• cilantro
• lime
• sea salt
• black pepper
• aluminum foil

Instructions

1. 1 Preheat grill to medium-high heat.
2. 2 Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
3. 3 Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
4. 4 Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
5. 5 Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
6. 6 Wrap tortillas in foil and place on the grill while the avocados are cooking.
7. 7 Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
8. 8 Serve with your favorite hot sauce and additional lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ corn tortilla
• jalapeno pepper
• tomato salsa
• cabbage
• vegetable oil
• monterey jack cheese
• salt
• vegetable oil
• oregano
• ground cumin
• cayenne pepper
• cinnamon
• chipotle pepper
• garlic
• white vinegar
• pineapple juice
• pork tenderloin
• water
• pasilla chile
• guajillo chili

Instructions

1. 1 Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
2. 2 Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
3. 3 Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
4. 4 Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
5. 5 Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
6. 6 Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
7. 7 Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
8. 8 Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
9. 9 Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

By John Mitzewich

Ingredients

• ✓ corn tortilla
• vegetable oil
• canning jar

Instructions

1. 1 Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up.
2. 2 Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute.
3. 3 Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.

By Jeanette

Ingredients

• ✓ corn tortilla
• bacon
• egg
• sweet corn kernel
• salsa

Instructions

1. 1 Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.
2. 2 Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.

By SCHULZR

Ingredients

• ✓ corn tortilla
• chicken
• cilantro
• onion
• guacamole
• lime

Instructions

1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Ingredients

• ✓ corn tortilla
• salsa
• cilantro
• olive oil
• red onion
• garlic
• oregano
• mexican-style seasoning blend
• egg substitute

Instructions

1. 1 In a saucepan over medium heat, warm the salsa for 1 minute before adding tortilla strips and 1/4 cup cilantro. Simmer for 5 minutes, stirring frequently. Set aside.
2. 2 Heat oil in a large non-stick skillet over medium-low heat. Stir in 1/2 the onions, garlic, and oregano; cook until onions are softened, about 5 minutes. Sprinkle with Southwest seasoning. Pour in egg substitute and mix until scrambled. Remove from heat, and mix in warmed salsa and tortilla strips. Serve with remaining onions and cilantro.

By HoneeBee

Ingredients

• ✓ corn tortilla
• tomato
• red onion
• queso fresco
• egg
• canola oil

Instructions

1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Ingredients

• ✓ corn tortilla
• roast beef
• gravy
• pepper jack cheese
• green chile
• oil

Instructions

1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Ingredients

• ✓ corn tortilla
• poblano pepper
• chicken breast
• corn kernel
• green bell pepper
• red bell pepper
• celery
• yellow onion
• egg
• milk
• mayonnaise
• vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (175 degrees C).
2. 2 Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
3. 3 Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
4. 4 Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
5. 5 Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
6. 6 Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
7. 7 When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

By Chef David Highlander

Ingredients

• ✓ corn tortilla
• vegetable oil
• onion
• cilantro
• garlic
• tomato
• chicken broth
• cumin
• chili powder
• bay leaf
• salt
• cayenne pepper
• chicken breast

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Add tortillas, onion, cilantro, and garlic to hot oil and sauté for 2 to 3 minutes.
2. 2 Stir in diced tomatoes and bring to a boil. Add chicken broth, cumin, chili powder, and bay leaves; return to a boil. Reduce heat to medium, add salt and cayenne, and simmer for 30 minutes.
3. 3 Remove bay leaves and stir in chicken. Continue cooking until chicken is heated through.

By Trey

Ingredients

• ✓ corn tortilla
• green enchilada sauce
• water
• vegetable bouillon
• garlic powder
• chili powder
• cumin
• pinto bean
• tomato
• corn
• vegetarian chicken substitute
• cilantro
• salt
• pepper

Instructions

1. 1 In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

By Mindy

Ingredients

• ✓ corn tortilla
• corn oil
• chorizo sausage
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ corn tortilla
• fish stick
• vegetable oil
• red cabbage
• tartar sauce
• salsa

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Fry tortillas until soft. Drain on paper towels.
4. 4 Fill heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

By Chris

Ingredients

• ✓ corn tortilla
• chicken breast
• mojo criollo marinade
• fire-roasted pepper
• onion blend
• mexican cheese blend
• cooking spray

Instructions

1. 1 Place chicken strips in a sealable container and add marinade. Seal and allow to marinate for 2 hours.
2. 2 Drain off marinade and discard. Heat a skillet over medium-high heat and cook chicken strips until browned, 6 to 7 minutes. Add thawed peppers and onions and cook for 2 to 3 minutes more.
3. 3 Transfer chicken strips to a cutting board and chop into smaller pieces. Add chopped chicken back to the peppers and onions; stir to combine.
4. 4 Preheat an heat air fryer to 370 degrees F (187 degrees C) for 5 minutes.
5. 5 Place tortillas in a tortilla bag. Microwave 5 tortillas at a time for 30 seconds.
6. 6 Spray each side of warmed tortillas with about 1/2 teaspoon oil and lay on a cutting board. Place 1 to 2 tablespoons chicken filling on top and sprinkle with 1 tablespoon cheese blend. Roll taquitos up tightly.
7. 7 Place taquitos seam-side down in the air fryer basket and air fry for 5 minutes. Increase air fryer temperature to 400 degrees F (200 degrees C) and air fry for 5 minutes more.

By thedailygourmet

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• red bell pepper
• jalapeno pepper
• garlic
• swai fish
• chili powder
• salt
• cumin
• black pepper
• monterey jack cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cook and stir onion, red bell pepper, jalapeño, and garlic in hot oil until slightly softened, about 4 minutes. Transfer vegetables to a plate and set aside.
2. 2 Heat remaining 1 tablespoon olive oil in the same pan. Cook swai in hot oil, stirring occasionally, for 2 minutes. Add chili powder, salt, cumin, and black pepper; cook and stir until fish is opaque in the center, 1 to 2 minutes. Return vegetables to the pan and cook until heated through.
3. 3 Divide fish and vegetables between tortillas. Sprinkle with Monterey Jack cheese.

By ChefHouse

Ingredients

• ✓ corn tortilla
• vegetable oil
• onion
• tomato
• serrano chile pepper
• salt
• pepper
• egg

Instructions

1. 1 Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
2. 2 Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
3. 3 Stir the eggs into the skillet, and cook until firm.

By SpiffyPrawn2289

Ingredients

• ✓ corn tortilla
• onion
• bacon
• egg
• sour cream
• salt
• corn
• cheddar cheese
• aluminum foil

Instructions

1. 1 Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
2. 2 Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
3. 3 Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
4. 4 Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
5. 5 Let stand 10 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ corn tortilla
• vegetable oil
• refried bean
• green chili
• butter
• egg
• cheddar cheese
• bacon
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Fry two tortillas at a time in the hot skillet until firm, but not crisp, about 30 seconds per side. Drain on paper towels.
3. 3 Reduce the heat to medium, and add more oil to the skillet if dry. Crack in eggs and cook until the outer edges become opaque, about 1 minute. Cover, reduce the heat to low, and cook until the whites are completely set, about 4 minutes.
4. 4 While the eggs are cooking, combine refried beans and butter in a microwave-safe dish. Cover and microwave on high in 1-minute intervals until hot.
5. 5 Place tortillas onto plates and spread with a layer of hot refried beans.
6. 6 Top with Cheddar, a fried egg, crumbled bacon, and salsa.

By Wineaux

Ingredients

• ✓ corn tortilla
• egg
• milk
• butter
• green onion
• ham
• salt
• pepper

Instructions

1. 1 In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
2. 2 Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

By Janice

Ingredients

• ✓ corn tortilla
• pork sausage
• monterey jack cheese
• cheddar cheese
• green chile
• egg
• heavy cream
• ricotta cheese
• chili powder
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Place 4 tortillas in the prepared pie plate, overlapping and extending ½-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chiles over tortillas. Beat eggs, heavy cream, ricotta cheese, and chili powder together in a bowl; slowly pour into pie plate.
4. 4 Bake in the preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro; cut into wedges.

By Corinne Villa

Ingredients

• ✓ corn tortilla
• cooking spray
• chicken
• cream of chicken soup
• cream of mushroom soup
• green chile pepper
• onion
• taco seasoning mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
2. 2 Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
3. 3 Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
4. 4 Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

By thedailygourmet

Ingredients

• ✓ corn tortilla
• cooking spray
• egg
• turkey sausage
• onion
• chili powder
• cumin
• jalapeno pepper
• garlic salt
• cheddar cheese

Instructions

1. 1 Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
2. 2 Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.
3. 3 Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.

By S T Andersen

Ingredients

• ✓ corn tortilla
• mahi mahi
• adobo seasoning
• lime juice
• cilantro
• tomato
• red onion
• scallion
• lime juice
• cooking spray
• avocado

Instructions

1. 1 Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
2. 2 Mix cilantro, tomato, onion, scallions, and 2 tablespoons lime juice together in a medium bowl for pico de gallo. Set aside.
3. 3 Lightly coat a nonstick skillet with cooking spray; heat on medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
4. 4 Place corn tortillas between damp paper towels; microwave on medium until heated through, 30 seconds to 1 minute.
5. 5 Place 1/2 mahi mahi fillet on each tortilla. Top each with 2 slices avocado, and 1 scoop pico de gallo.

By jacquixox

Ingredients

• ✓ corn tortilla
• vegetable oil
• chicken breast
• cumin
• chili powder
• enchilada sauce
• iceberg lettuce
• colby cheese
• onion
• sour cream
• egg

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2. 2 Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3. 3 Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.

By PIPERCAT99

Ingredients

• ✓ corn tortilla
• olive oil
• onion
• poblano chili
• potato
• flank steak
• garlic powder
• chile powder
• cilantro
• pico de gallo
• hot sauce

Instructions

1. 1 Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
2. 2 Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
3. 3 While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
4. 4 Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

By Potato Goodness

Ingredients

• ✓ corn tortilla
• black bean
• corn kernel
• olive oil
• lime juice
• salt
• tilapia fillet
• cooking spray
• blackened seasoning
• lime
• hot sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside.
3. 3 Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning.
4. 4 Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate.
5. 5 Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through.
6. 6 Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.

By Soup Loving Nicole

Ingredients

• ✓ corn tortilla
• onion
• carrot
• cilantro
• chili powder
• cumin
• cayenne pepper
• shrimp
• olive oil
• cabbage
• caesar salad dressing

Instructions

1. 1 Combine onion, carrots, and cilantro in a bowl; set aside.
2. 2 Whisk chili powder, cumin, and cayenne pepper together in a separate bowl. Add shrimp; toss to coat.
3. 3 Heat olive oil in a skillet over medium heat. Add shrimp; cook for 2 minutes. Flip; cook until pink, about 2 minutes more.
4. 4 Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
5. 5 Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.

By Marci P

Ingredients

• ✓ corn tortilla
• poblano pepper
• tomato
• onion
• lime juice
• cilantro
• jalapeno pepper
• salt
• pepper
• olive oil
• egg
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
3. 3 Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
4. 4 Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
5. 5 Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
6. 6 When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
7. 7 Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.

By jessica

Ingredients

• ✓ corn tortilla
• butternut squash
• sweet onion
• olive oil
• salt
• black pepper
• soy chorizo
• cilantro
• green salsa
• greek yogurt
• mexican cheese blend
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
3. 3 Roast in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
5. 5 Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
6. 6 Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
7. 7 Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

By blackberry