Semi-Chilaquiles – Second Meal Brunch (Chicken tacos)

This is a Second Meal using leftovers from Chicken tacos It Was inspired by a traditional Mexican dish, chilaquiles. While I didn’t have all the traditional ingredients, I decided to do what I do, and make my own version with my OHI. .

After I made chicken tacos in the crock pot, I had a bunch of meat leftover and was trying to think of another, different way to use it. I was having a late breakfast – kind of a brunch – that day, so I came up with this. It was really really good, lots of protein (so it’s filling), and not too bad for you either since the chicken taco meat is all homemade using no preservatives.

So here’s what I did!

First reheat some of that chicken – until it’s warm, but not steaming hot.

Next add a little shredded cheddar cheese and one slice of Provolone.


Before you put the cheese on, move the meat over... you need to leave room for another ingredient!

Heat for another minute or so in the microwave (or I suppose you could do it in a pan or on a griddle also) until cheese is melted.
Now add some homemade guacamole to your plate (which you also have leftover from your taco meal!).
Meanwhile, cook two overeasy eggs. When they’re finished place them atop the cheese and chicken taco meat.

And that’s it! Now eat and enjoy!
I’m telling you… it’s really good!

Happy cooking!

Quick chicken wrap

I needed something pretty quick and delicious for lunch – and I didn’t want to fall back on a grilled ham and cheese – so I evaluated my OHI. After I made guacamole, I had some leftover cilantro, also some lime, and some chicken breast that I had portioned out for dinner tomorrow night. Many of the breasts were really thick and large (I realize how that looks. Pull your mind outta the gutter, kay?) so I cut them in half lengthwise or butterflied them depending on their size. I was planning on using Kraft Fresh Take.  However after I cooked the chicken this way, I’m rethinking that, as this way  is delicious and probably much healthier.

– A chicken breast tenderloin (probably about 3-4 oz)
– Cilantro
– Lime juice
– Salt
– Tortilla (whole wheat is best, or you can get the flavored kind- spinach or tomato)
– Shredded Cheese (I like Mexican or cheddar)
– Buffalo or Louisiana Hot Sauce (optional)

1. Salt the chicken.
2. In a ramekin or small soufflé dish, mix about a teaspoon lime juice with chopped cilantro.
3. Heat a grill pan over medium-high heat.
4. Using a pastry brush or your finger, ‘paint’ the cilantro/lime mix on the chicken. Pour the leftover lime juice over the chicken as well.

5. Put chicken onto grill pan. *You know the grill pan is hot enough when water flicked onto it sizzles!* Cook for approximately 5 minutes, then flip to other side and cook another 5-6 minutes. Using tongs, you may want to rotate the chicken to ‘brown’ the other smaller sides of the chicken. Honestly when chicken is cooked it turns more of a white color – but you will get some beautiful caramel-colored marks along with your black grill marks. Chicken is done when no pink is visible and it is firm to the touch. Even if you’re using tongs, the chicken shouldn’t give at all. If it does, you probably still have some pink inside. Watch carefully so it doesn’t burn. (Don’t worry. While a watched pot may never boil, watched chicken most certainly cooks!)



6. Remove chicken from grill pan and place on a cutting board to rest for about 1-2 minutes. Then slice diagonally into medallions. *If, upon cutting your chicken, you notice there is still some raw pink in the middle, just put the medallions back on the grill for about 30 seconds per side. You’ll get some of that nice carmelization on more surface area! Yum.*

7. Heat a small tortilla over medium heat in a skillet or grill pan. (you can do this while the chicken rests). Remove from skillet onto a plate. Sprinkle some cheese down the middle, if you so desire.
8. Place the chicken medallions evenly atop the cheese. If desired, you can drizzle with some buffalo or Louisiana hot sauce. *Both of these have no calories (woo!), but are high in sodium (boo).*

9. Smother with some homemade guac, and fold up the tortilla. Subsequently ENJOY your quick, delicious, pretty, healthy wrap! Mange mange!!


Fixed my guacamole! Yum!


3 Small Avocados or 2 large ones, halved, seeded, cut, and peeled.
Juice from 1 large lime
1/2 tsp Kosher Salt, or more to taste
1/2 medium onion, diced
1/2 jalapeno, seeded and minced
1 Roma tomato, seeded and finely chopped
2 tomatillos, diced
1 TBLspn cilantro, chopped
1 clove garlic, minced

So first you mash the avocado and gently stir in the lime juice and salt. Then fold in all the rest of the ingredients. I’ve gotta say, the trick is the 2 tomatillos. I’m telling you, they make it. They’re an indescribable combo of a cooling effect yet kind of zingy. I am also generous with the cilantro… If it looks like it needs more, I add it. Then I add more salt to taste. (If you’re wondering, yes, kosher salt is better! )
Let sit at room temperature for one hour to let the flavors really marinate.

It is So. Good. 🙂

But how do you keep it from going bad/brown?

Good question. I wondered the same thing, so I asked one of the cooks I work with. He said, keep the avocado pit in it, and lay a piece of lettuce over top. Well I don’t have lettuce, but I did cover it with plastic…

And now you can enjoy your guacamole with chips, on wraps, on tacos, on steak, on burgers, as a veggie dip… Whatever your heart desires!