Slow cooker chicken burritos

I went with this recipe tonight for slow cooker chicken burritos.

I put 2 trimmed chicken breasts, 1/2 a can of Rotel with green chiles, our homemade taco seasoning, and chicken broth in the crock pot, then added shredded cheddar and sour cream on a warm flour tortilla. It was a delicious dinner.

When I left for work, I kept the slow cooker set on "warm" for my partner who arrived home an hour after I left. She thought the dinner was excellent as well.

We'll add this one to our repertoire. It's very easy, and it's very good.

Cheese quesadilla with extras

Recently, at Costco, we bought a huge bag of shredded Queso Chihuahua cheese. How can we use it up? Quesadillas! I was lazy this time around, and most stuff was store-bought, but it was awesome.

Cheese quesadilla with extras

Ingredients (serves 2):

3/4 tbsp butter
2 flour tortillas
4 oz Queso Chihuahua shredded cheese
1 tbsp sour cream
1 tbsp guacamole (from Whole Foods)
1 tbsp pico de gallo (from Whole Foods)

1. Heat 1/2 tbsp butter in a large skillet over medium heat. Add 1 flour tortilla, then 2 soft handfuls of Queso Chihuahua shredded cheese. Quickly cover. Wait 1-2 minutes. Fold the tortilla in half over the cheese, and cover again. Wait 1-2 minutes. Flip, cover again, and wait 1-2 minutes.
2. Meanwhile, spoon sour cream, guacamole, and pico de gallo onto both serving plates.
3. Repeat 1 for the second serving (you can get away with a little less butter since the pan's used and already hot).
4. Slice quesadilla's into 3's or 4's with a pizza slicer. Serve with the condiments for dipping, and enjoy.

Tixteco Mexican Restaurant

I recently ordered delivery from Tixteco Mexican Restaurant via Seamless. Tixteco is on N Milwaukee Ave between Pulaski Rd and Keystone Ave.

We shared Nachos, which are tortilla chips with refried beans, melted cheese, guacamole, sour cream, and sliced jalapenos. I loved them.



We also shared Quesadillas. They are heavy on the veggies. There are too many peppers, but they were still good.



The restaurant is cool because they offer "Americano" versions of Mexican classics (essentially, they're letting us add lettuce, tomato, cheese, sour cream, and guacamole to stuff).

I had a Taco Americano Chorizo. It was stuffed ridiculously full. The toppings are spread out weirdly with a full bite of all of the guacamole on one end, and a full bite of all of the sour cream on the other. I also had a Carne Asada Torta (as a leftover), but it was a little soggy from so much sour cream and guacamole sitting overnight in the fridge.

It wasn't bad; it wasn't great. It's Mexican food with American style. I liked it; I didn't love it.