Julie Whann Way Mexicana Tres

Julie Whann Way Mexicana Tres

The Morning Sun (Sol) Shining Through my Banana Tree Palm

(Not to mention the humidity on my camera lens makes for a beautiful shot.)


This is my Tres Mexicana, Julie Whann Way Mexicana Tres post.

Julie’s Fried Green Tomatilla’s


If you would like to view my Uno, Dos…….

Click Here For:  Julie Whann Way Mexicana Si!


Click Here For:  Julie Whann Way Mexicana Dos


Click Here for our:  Dia De Los Muertos


Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables


Click Here For Our:  Feliz Navidad a Casa Whann


Mexico to Go!

I am notorious for bringing Mexican food to my daughter’s house when I go visit.

  It is a Favorita of ours!  This is just a layered Mexican dip with some chips and Sangria.


Bowls, Plates, Avocados


Spooky, a.k.a., “Taco’s” First Photo Shoot

Hey Taco!  I just need for you to sit in the bowl. 

That would be soooo cute!  Come on, you can do it!

OK.  Well, would you at least wear the Sombrero while you sit on the table?

Who’s the pretty senora?  🙂  It’s TACO!

O.K.  Here’s some treats for your trouble.   🙂


Yo Quiro Taco Julie


Chicken Taco’s To Go!

This is a Flashback from 2013 when I was taking my brother Ben my chicken taco’s out to the beach condo one Saturday.

My Chicken Taco’s are Ben’s most FAVORITE thing in the world to eat.  So, I made him some and included everything needed to eat with them.  Various Cheeses, Lettuce, Tomato’s, Spring Onions, and Taco Sauces.


I also made some Key Lime-Ade with some of our Key Lime’s from our backyard.

And I didn’t forget the Taco Shells.

Our Nieces Kate and Lola from Ireland. 

Today was the day they ate their very first Taco’s and they loved them!  🙂

Lola, Kate, Gordon and Me at the Beach Condo Swimming Pool

We had a great day with the girls and my brother Ben was happy he got his favorite food.  Si!


Click Here For:  Julie Whann Way Mexicana, Si!

For my Chicken Taco recipe.  Ole!


Julie’s Chicken Taco’s

I decided to make a few batches of my Chicken Taco’s with the intention of freezing some for when Gordon comes home from overseas.  It was one of my dishes that he requested. 

Siphoning Some of the Liquid

I reserved some of the liquid from my Chicken Taco’s for this Dinner I created here.

Royal Eggs with Guacamole and my Chicken Taco Sauce

Recipe Below


And as always perfect Chicken Taco’s.


Pretty Served in a bed of Lettuce

Pretty Bowl Food

(I used some tortilla’s to line a few of the bowls to hold the chopped tomatoes and the guacamole.)

Great Taco Dinner Spread


Julie’s Chicken Taco Wraps

Another Way to Eat my Chicken Taco Mixture

(As you can see, I really can’t wrap very well.)  🙂

Bean Dip, or Refried Beans, Black Olives, Chopped Tomatoes, Sharp Cheddar Cheese, Lettuce, Chicken Taco Mixture, and Sour Cream.  A sprinkling of Chili Powder, or even some of the Chicken Taco Seasoning mixture would taste good here as well.



Our Breakfast Burritos

(Recipe Down Below)

And Regular Burritos

(Recipe Down Below)


My New Favorite Thing!

Hilados Mexico Coco-Coconut Ice Cream Bars

I LOVE these things!  Loaded with fresh coconut too!


Red Chilies

Mexican Chili Oil with Spices

Fresh Red Chilies on a Mexican Oil Cloth Red Chili Tablecloth  🙂

(Recipe Below)


Green Tomatoes, and Tomatillos


Mexican Avocados and Tomatillo’s

Julie’s Fried Green Tomatillos and Royal Eggs


Royal Eggs, Guacamole, Fried Green Tomatillo’s w/ Fresh Heirloom Tomatoes, and Mexican Tarragon from our Herb Garden.


Recipe Down Below


Mango Juice with Tequila and Lime

Mexican McMuffin’s

A Dinner of Corn English Muffins, Royal Eggs, Fried Green Tomatoes, Fresh Red Tomatoes, Lettuce, Bacon, and my Green Chili Dip/Spread.


Pepper Poppers with my Green Chili Dip, Wrapped in Bacon

The Ultimate Mexican Inspired Breakfast/Lunch/Dinner Sandwich

Recipe Down Below


Royal Eggs with Guacamole and my Chicken Taco Sauce


Royal Eggs with Salsa and Guacamole

Recipe Down Below


Brodie’s Burritos

My son makes the best Bean and Rice Burritos.

See Recipe Down Below


Easy Mexi-Corn Bread

(Recipe Down Below)


Making Julie’s Mexican Sun Tea

(Of course I had to wait for the sun.)  🙂

  Or rather SOL…..

(And so happy to be able to use my cactus’s here.)

The entire inspiration for this sun tea lies right here in this 1980’s sun tea jar I bought in Hawaii many year’s ago.  At the time I would just make regular sun tea in it.  I would leave the jar outside our front door in Honolulu every week with just water and tea bags for hours in the warm Hawaiian sun, and when I came home I would place it in the refrigerator to cool, and it gave me great tea to drink all week.

I came across the jar while looking for a few things in our garage and remembered back to the sun tea that I used to make and I wanted to recreate it, except with a very Mexican twist.

This is the closest recreation that I could make of our backyard in Hawaii.  We had a wonderful banana tree that produced the most delicious banana’s, and I had purchased an outdoor table and chairs as an anniversary gift for Gordon and myself.  Of course the chairs were ruined over time and we got rid of them.  And as for the table, we literally just got rid of it last year.  But it was with us for a very long time.

So, here I have a new white table, and a new banana tree in our Florida backyard.  I do still need to buy some sort of chairs or benches for the table, but that will come in time.

But for now, here is Julie’s Mexican Sun Tea (Sol Te)


I purchased a few bottles of Mexican Mineral Water and poured them into the jar.

  I also purchased some Green Tea to use here as well.

You can see the bubbles from the mineral water.

I used a clothespin to keep the tea bags from sinking to the bottom of the jar.

Now I just need the Sun (Sol)


I had the tea outside for about 6 hours before I brought it in and then immediately placed it in my refrigerator to cool down.

(Do not judge me by the contents of my fridge.)  🙂

In the meantime, I also purchased some Aloe Chia, and Mango drink for my tea, as well as 2 bottles of pure Mango Juice.

DRAGON FRUIT (Pink and Yellow)

Ready to Assemble the Tea Ingredients

I poured in the Aloe, Chia, Mango drink, then I added the 2 pure Mango Juices, to the Mexican Mineral Water, and Tea.  I did remove the tea bags and threw them away.

Now I am ready to add the Dragon Fruit

I placed some of my flowers into the leftover Mexican Mineral Water bottles, I got out my Mexican juice glasses, and now I am ready to slice up the Dragon Fruit, Pink and Yellow.


It has such a great taste.  I also like that you can either slice it, or scoop it out like pulp.

The Sweetener’s

Guava Shells and Green Papaya chunks in syrup.  Here are my sweetener’s.

I drained the sugary syrup from the cans and chopped the fruit into small chunks and placed into a bowl to be used as a sweetener.

Bowl full of Sweetener’s

(Simply add a chunk or two of the fruit that had been marinating in syrup to your tea and it will be an excellent sweetener.)

I am not a big “sweetener” at all.  I prefer most of my foods to be sweetened naturally.  When it does come to my tea, I actually prefer it to be unsweetened.  I didn’t grow up sweetening my beverages, so I am used to them tasting a bit plain.  But, when it comes to something special like this, I do want sweet but I want it to be a natural sweetness.

The Pink Dragon Fruit

This fruit slices up extremely well.  You can also peel the outside layer/skin, and eat it as it is.

Julie’s Mexican Sun Tea (Sol Te)



Making Fried Green Tomatoes/Mexican Style

I am going to give you the basic recipe but understand that I changed the amounts that I used toward how many tomatoes that I was using.

Ingredients for ONE Batch:

1 Egg

1/2 Cup All Purpose Flour

1/2 Cup Cornmeal (Yellow or White)

1/2 t. Salt

1/2 t. Freshly Ground Black Pepper

2/3 Cup Buttermilk

1/4 t. Chili Powder (optional)

1/4 Sazon Completa (optional)

1/4 Sazon Caliente (optional)

3-4 Medium GREEN Tomatoes

Vegetable Oil

Jalapeno Potato Chips (optional)

Chili Lime Avocado Potato Chips (optional)

(You may see more eggs and ingredients in my photos due to my doubling and even tripling the recipe.  And again, this recipe is more of a guide for you to gear towards your own tastes.)

NOTE:  I wanted to make one regular Fried Green Tomatoes done the old fashioned way.   And then I made them with the Mexican spices and Jalapeno Potato Chips.  But I do have both ingredients here in these photos because I made them all at the same time.

Having several bowls work well here.

My leftover Mexican Flavored Potato Chips

(I just crushed them while in the bags with my hands.)

Time to Set Up My Area for Frying

My cast iron skillet is excellent here as it evenly distributes the heat all around the skillet and keeps the heat for a very long time.

Vegetable Oil in the Skillet, about 1/8 – 1/4 inch of Oil Added.

A plate covered in paper towels to absorb the oil from frying the tomatoes when I place them on it.

A spoon rest to place my Spatula and Fork for turning the Green Tomatoes as they fry.

You Can See My Assembly Line

Eggs go into one of the bowls, beaten of course with the Buttermilk.

But before you get started core your GREEN Tomatoes.

You really do need to only use GREEN Tomatoes.  The red ones just don’t work even if they just did turn red that day.  But I did try and sneak a few in.  Slice your tomatoes and then salt both sides about 20 – 30 minutes prior to frying.

My Assembly Bowls

  1.  Place Sliced Green Tomato into All Purpose Flour


The bowl on the far right is my Corn Meal with my Mexican Spices and Salt. 

But you can have just plain Corn Meal if you like.

You can also see my crushed Jalapeno Potato Chips on the plate.  I did not fry all of the tomatoes layered in chips.  My first batch I did with just the egg, flour, and corn meal.


2.  Place Tomato into Egg/Buttermilk Mix

3.  Place Tomato into plain Corn Meal, or Corn Meal mixed with Mexican Spices Mixture.

4. Place Tomato into hot Vegetable Oil in Cast Iron Skillet on medium-high heat to fry.

You need to watch over these to know when they are ready to flip. A spatter screen is also recommended to prevent the oil from popping onto you and the stove top/counter.

You want them to cook until they turn into a golden brown color.


The ones I am making here are just plain Fried Green Tomatoes.


When they are finished frying sprinkle a little bit of salt on them while they are still warm.

Fried Green Tomatoes

(Best eaten warm.)


Now for my Mexican Fried Green Tomatoes

Corn Meal mixed with Mexican Spices of Chili Powder, Sazon Caliente, and Sazon Completa, and Salt. 

I just eyeballed it.  You can add whatever spices that you like to the Corn Meal, it’s up to you.

Crush up some Jalapeno Potato Chips

Now you just place your Sliced Green Tomato into the Flour, then the Egg/Buttermilk, then into the Corn Meal with Spices and Salt, and then into the crushed Jalapeno Potato Chips.  Then into the frying pan.

Nice and Crunchy!


My Fried Green Mexican Tomatoes

Delicious eaten as is, or with your favorite Hot Sauce.


Making my Green Chili Dip/Spread

2, 8 ounce Cream Cheese’s

2-3, 4.5 ounce can’s of Chopped Green Chili’s  (drained)

1 Cup Mayonnaise

1/2 med. onion, grated

Chili Powder to Taste

Lime Juice, about a half of a lime


Grating the Onion

In a bowl place your softened cream cheese’s, mayonnaise, drained chopped green chili’s, grated onions…….

Just combine everything and then place into the refrigerator to cool, and for the flavor’s to combine.

Add Chili Powder to Taste


Plating my Fried Green Tomatoes and my Mexican Fried Green Tomatoes

(I just added a bit of Cilantro.)

This by itself makes a nice little lunch or light dinner especially topped with my Green Chili Dip.

Add some of my Sol Te and don’t forget the Hot Sauce!


Making Royal Eggs

I love Royal Eggs!  The great thing about them is that you can add anything you like to them, or keep them plain as is.  I wanted these plain for what I had in store for them.  I will give you a basic recipe and you can try them yourself..


12 Egg Yolks

2 t. Baking Powder

1 t. Water

1 t. Melted Butter

Parchment Paper

Cooking Oil Spray (I used a Butter Flavored)

Ramekins, or 8 or 9 inch Baking Dish

Larger pan for the Baking Dish to fit into as it will act as a water bath.


The first thing you need to do is to prepare your baking dish for the Royal Eggs.

You do this by placing a sheet of Parchment Paper down on a counter and drawing an outline of your baking dish on it with a pen or pencil, and then cut the shape out with your scissors.

You then use a Cooking Oil Spray and coat the Parchment Paper on both sides and then place it in your baking dish.

As you can see here, I placed my Baking Dish into a larger pan. 

In that larger pan I will place BOILING WATER to come up half way. 

So start your Tea Kettle now and get it to boiling.


This recipe does requires a mixer.

Now it’s time to separate the Yolks from the Egg Whites.  I set the Yolks in the bowl of my Mixer, and the White’s in another bowl to make my egg white omelet the following day.  (Never throw the Egg White’s away.)


Beat Egg Yolks and Baking Powder until smooth and creamy.

Then add the Water and Melted Butter and combine by using a spoon.

Now pour the mixture into your prepared Baking Dish.


Turn your oven on 325F and bring up to temperature.  In the meantime, your tea pot should be piping hot by now so pour the boiling water in the pan all around your Royal Eggs.

Now place into the oven for about 15 minutes or until nice and firm.

When finished remove from the oven, then remove the eggs from the water bath and set on a cooling rack for about 10 minutes.



I also decided that I wanted some stuffed Jalapeno’s.

For me the hardest part is slicing them in half and removing the seeds.  The Scoville heat goes directly up my nose and down my throat and I end up sneezing and coughing like crazy.  The actual pepper I can eat just fine, it’s the seeds and that heat that always nearly kills me!

But once I have the peppers prepared it’s time to stuff them with various cheeses.

Here I have my Green Chili Dip/Spread from the recipe above in this post, and some Queso Cheese.

It’s just a matter of stuffing the Jalapeno Peppers and then wrapping them in Bacon and securing them with some sort of toothpick or in my case, skewers.

Turn the oven on 400F and place the split side face down on the aluminum foil lined baking sheet and bake for about 15 minutes.

Then remove from the oven and turn them over, then place them back into the oven for an additional 15 minutes or so.  Even though I have them wrapped in bacon they do still stick to the aluminum foil so it is a good idea to give them a good light spray with a cooking oil first.

Although the photo is dark, the stuffed jalapeno peppers are perfect and done!


Now, I don’t mean to confuse you but it is at this point that I am making more Royal Eggs only I will be stuffing these with some leftover Chorizo Sausages.

So, while my Stuffed Jalapeno Peppers are cooling I have another batch of Royal Eggs to get into the oven but first I need to fry my Chorizo.

Just Slice into Rounds,

Like so…..

Then Fry in a small sauce pan on the stove top on a medium-high heat until nice and browned.

Drain onto a paper towel to absorb the grease.



It’s at this point that I inserted the Chorizo into my Royal Eggs.

Back into the 325F oven for about 15 minutes while sitting in a boiling water bath.

And once again, when removed from the oven, remove from the water bath and set onto a cooling rack for about 10 minutes.


Here I have Plated my Stuffed Jalapeno Peppers


Laitue Verte

Green Leaf Lettuce

All washed and ready for what comes next. 


Now it’s time for me to slice up some Red Tomatoes and,

fry up some Bacon in my skillet.



I wanted to fry up some Polenta for this meal as well.  You can buy it ready made.

All that I need is a saucepan and some Vegetable Oil.  Heat on a Medium-High.  Also have some paper towels handy to place the Fried Polenta when it is done in order to absorb the oil.

I just wanted to fry it to a light brown in color.

Let’s not forget the Corn English Muffins.


And Now to Assemble Everything

This is about building a Mexican Egg McMuffin.

First you start out with an Corn English Muffin, then add the Royal Eggs, Fried Polenta, Lettuce, Tomato, Bacon, Hot Sauce, Fried Green Tomatoes, and then my Green Chili Dip/Spread and perhaps some Fresh Cilantro as well.  Top it all off the another Corn English Muffin.

The Ultimate Mexican Inspired Breakfast/Lunch/Dinner Sandwich


Royal Eggs with Guacamole and my Chicken Taco Sauce

Here I made my Royal Eggs just like I show you in the recipes above.  I then added some fresh Guacamole and topped with more Royal Eggs so that it was kind of like a sandwich.  I then ladled some of my Chicken Taco Sauce from my Chicken Taco’s over it and it was delicious!

Yet another way to eat Royal Eggs.


Also, Royal Eggs with Salsa and Topped with Guacamole


Julie’s Royal Eggs

w/ Fried Green Tomatillo’s

Yet Another Way to Eat Royal Eggs


Fried Green Tomatillo’s


Making Fried Green Tomatillo’s

I love the chicken feather attached to the egg.  🙂


I am going to give you the basic recipe just as I did above with the Fried Green Tomatoes, but understand that I changed the amounts that I used toward how many tomatoes that I was using, or in this case Tomatillo’s.

Ingredients for ONE Batch:

1 Egg

1/2 Cup All Purpose Flour

1/2 Cup Cornmeal (Yellow or White)

1/2 t. Salt

1/2 t. Freshly Ground Black Pepper

2/3 Cup Buttermilk

1/4 t. Chili Powder (optional)

1/4 Sazon Completa (optional)

1/4 Sazon Caliente (optional)

3-4 Medium GREEN Tomatillo’s

Vegetable Oil

Jalapeno Potato Chips (optional)

Chili Lime Avocado Potato Chips (optional)

(You may see more eggs and ingredients in my photos due to my doubling and even tripling the recipe.  And again, this recipe is more of a guide for you to gear towards your own tastes.)



Of course we start off with a cast iron skillet and some vegetable oil.  You want to use anywhere from 1/8 – 1/4 inch of the oil in the skillet.  Also have a spatter screen available.  It’s helpful in preventing all that oil from spattering everywhere.


My Green Tomatillo’s

I’ve sliced them here and salted them with just plain table salt.

Now for all of my bowls.

  1.  All Purpose Flour
  2.   Eggs and Buttermilk whisked together.
  3.   Corn Meal with our Mexican Spices and Salt and Freshly Ground Black Pepper


Look at all those Spices!

And now grind up some Banana Chips and place them onto a plate.

The Assembly is all Set

In order of importance:

Place the Tomatillo in the All Purpose Flour


Now place the Tomatillo into the Egg and Buttermilk mixture.

And then into the Corn Meal with the Mexican Spices and then roll it around in the ground up Banana Chips.

Now it’s time to place it into the hot oil in your cast iron skillet.


You want to fry them until they are golden brown and then place onto a plate holding paper towels to absorb the excess oil.

I do have to say that these are so much better when they have lots of spices and salts. 

More so than if they are regular fried green tomatoes.


Royal Eggs (AGAIN!)

This time in Ramekins, as well as a Baking Dish.

Chives and Mexican Tarragon

Everything that you see here was done in the recipes above so I don’t feel the need to write a description underneath every photo.  But I will let the photo’s speak for themselves.


This time I cut out Parchment Paper to fit inside these small Ramekins and then greased them with a cooking oil spray before placing them into a hot water bath and baking in a 325F oven for about 15 minutes.


Out of the Oven and Placed onto a Cooling Rack

Now it’s time to assemble…..

The Royal Eggs, Hot Sauce, Guacamole, Fried Green Tomatillo, Tomatoes, Snipped Fresh Chives and Mexican Tarragon.

Beautiful Little Breakfast or Lunch


Our Breakfast Burritos

Makes one Burrito!


1/2 Cup Egg Whites – Julie’s Burrito

3 Whole Eggs – Gordon’s Burrito

2 Tbsp. Chili Oil – See Julie’s recipe below

1/4 Cup Diced Yellow Onions

2 Tbsp. Mixed Dice of Mini Red, Yellow, and Orange Peppers

1 tsp. Diced Green Bell Pepper

1 tsp. Diced Poblano Pepper

1/4 Cup Diced Ham

1/4 Cup Grated Manchego Cheese

1//4 Cup Sofrito Dona Lola (type of salsa)

1 Wheat Tortilla Wrap

1 Green Onion sliced thinly

Salt and Pepper to taste

Sides are slices of Avocado and Heirloom Tomato

Pictured are the diced vegetables and ham.  We place them in these small bowls for easy selection.


Pictured is Julie’s Chili Oil

Slice the ham sections into thin slices.

Now, cube those thin slices of ham.

Here I am grating the Manchego Cheese.  Having everything sliced and ready before you cook is essential.  Mise en place is the French culinary phrase which means “putting in place” or “everything in its place.”

To make Julie’s Burrito, start by heating a medium sized pan to Medium heat, then add your chili oil.  When it gets heated, add your onions.

Let the onions saute for a bit then add your various diced peppers.

Saute the vegetables until they are slightly soft, then add your diced ham and continue to cook.

Here, I added a few more diced peppers.

Add more oil if your vegetables and ham begin to stick.

Once your vegetables and ham are sauteed to your liking, add your egg whites to the pan.

Using a rubber spatula, turn the egg whites over with the vegetables and ham scrambling them. The eggs will take little time to cook, maybe a min. or so at the most.

Remove the scrambled egg mixture from the pan and place them evenly in a line across the tortilla wrap as shown above and top with some Manchego cheese and sliced green onions.  Salt and Pepper to taste.

Fold the bottom of the wrap up then fold one side over as shown.

Fold the other side of the wrap over and top with some more Manchego Cheese and green onions.

For the sides, slice the avocado in half and remove the seed. 

Scoop out the avocado with a spoon and slice them thinly.

Place a few slices of your Heirloom Tomato on the plate as well.


To make Gordon’s Burrito…

Follow the same directions as above, but instead of placing egg whites into the pan, add your three eggs.


Scramble with a rubber spatula as before.

Top the tortilla wrap with the eggs as before and top with some Manchego Cheese and some green onions. 

Salt and Pepper to taste.

Fold the tortilla wrap as before, then top the burrito with some Manchego Cheese and Sofrito Dona Lola.

We also love to fry the leftover ham spiral slices and have them with biscuits and gravy. 

Or in this case, our Breakfast Burritos.


What I love so much about Burritos is that you can make them your own by adding whatever you prefer.


To me, Mexican food is when you have the same ingredients but you can arrange them into different ways to make them taste differently.

I am not going to give you a recipe here as to me this is a no-brainer. 

You can do this!

If you are this far down on my blog post then you already know how to sautee and create burritos.

So, wrap it up and enjoy!


Easy Chicken, Rice and Bean Burritos

Easy Burrito Night, Mostly Using Pantry Items and Leftovers

Calrose Rice and Diced Green Chili’s

(Two things we always have in our pantry.)

Ingredients For The Rice:

2 Cans Diced Green Chili’s

2 Cups Calrose Rice

Water – Enough to have one knuckle above the rice – explained in detail below.

To make this, first wash/rinse the rice in the container it will be cooked in.  With your clean fingers, move the rice around in water to remove the starch from the rice which will turn the water milky.  Pour out the milky water and pour more water into the rice and continue to remove the starch.  This usually takes three rinses to remove the starch from the rice.  When the rice is basically starch free, add enough water into the rice cooker pot to have one inch or one knuckle of your finger above the level of the rice.  This is a common practice by Chef’s to use as it calls for no measuring of either the rice or the water.  The use of any sized pot or rice cooker, one knuckle of water above the level of rice is sufficient to cook it properly.

Once you have the rice and water level resolved, add two cans of diced green chili’s to the rice and mix well.  Cook the rice as usual in your rice cooker.


Whole Pinto Beans


1 Can (La Costena) Whole Pinto Beans

In a medium sized saute pan on medium heat, add your whole beans.  Using a spatula, smash the beans until they are mostly smooth.

Continue to cook and smash the beans.

As you can see, the beans will become mostly smooth, but retain a rustic homemade feel to them.

Here is just one of our rice cookers.

The Chicken


2 Tbsp. Olive Oil

3/4 Cup sliced Onions

3/4 Cup diced Bell Peppers

1 Package (Perdue) Carved Chicken Breasts “Short Cuts” (Southwestern Style)

1 Package (McCormick) Original Taco Seasoning – you could also us (Old El Paso) “Chicken” Taco Seasoning

1/2 Cup Water, or Chicken Stock


Place your olive oil into another large saute pan and heat to medium high heat.

Our leftover Chopped Onions and Bell Peppers

We also had some Grilled Chicken Breast slices in the freezer that we used here.

Add your diced onions to the pan when the oil is heated.

Then add the bell peppers to the pan.

Saute the onions and peppers until they are soft, about six minutes.

Then add your pre-cooked chicken breast slices to the pan and mix well.


Add the entire package of Taco Seasoning Mix to the pan and stir all the ingredients well.

Here add some water or chicken stock and continue to simmer.


Rice with Green Chili’s is Done

(We discovered that the rice with the green chili’s was a bit gummy.  Delicious, just gummy.  Next time we will make the rice alone, and then stir fry the rice, when done, in with the green chili’s.)


Other Ingredients to make the Burrito

6 Burrito Wraps – we used spinach flavored

1 Cup Mexican 3 Cheese Blend

1 Cup Sour Cream

1/4 Cup Taco Sauce

Spread a thin layer of your rice and green chili mixture to the wrap then top with a layer of your beans.

Chicken with Peppers and Spices

Then add a layer of your seasoned chicken mixture to the burrito.

Now, top with some cheese…

…sour cream, and taco sauce.

Now, Wrap It Up!



Brodie’s Bean and Rice Burritos

(Brodie’s girlfriend Mackenzie took all of these photos.)

Rice Ingredients:

3 Tbsp. Butter

3 Tbsp. Peanut Oil

1 1/2 Yellow Onions – diced

1 Cup Extra Long Grain Enriched Rice

1 tsp. Oregano

1 tsp. Cumin

1 tsp. Onion Powder

1 tsp. Garlic Powder

1/2 tsp. Chili Powder

1 Cup Chicken Broth

1 Cup (Ro*Tel) Diced Tomatoes & Green Chilies


Refried Bean Ingredients:

2 Tbsp. Bacon Fat (Not pictured above in the photo.)

1 Can (La Contena) Refried Pinto Beans

1 tsp. Cumin

1 tsp. Garlic Powder

1/2 tsp. Fresh Ground Pepper

1/2 tsp. Salt


Burrito Accompaniments:

8 Large Flour Tortilla Wraps

Yellow, Red, and Green Bell Peppers – Fire roasted, peeled, de-seeded, and cut into strips

2 Cups Three Cheese Mexican Blend

1 Cup Sour Cream

Green Guacamole Salsa to Taste

Taco Sauce to taste


Slice your onions in half then into a diced sized pieces.

Place your butter and oil into a large pot which has a lid and turn to medium heat.  When the butter and oil are at temperature add your onions.  Saute your onions until soft and translucent.

Here is the rice they used for this recipe.

Add your rice to the sauteed onions and stir well to combine.

  Cook the rice for around 4 minutes.

Add your Oregano…


Onion Powder, Garlic Powder, and Chili Powder to the pot.

Stir all the ingredients well to combine.  Cook the ingredients for another few minutes.

Now, add your Chicken Broth to the pot of rice.

Bring the mixture to a boil.

Then add your diced tomatoes to the pot and cover with your lid.  Cook the rice mixture on medium high heat for ~15 minutes or until tender.  Stir the rice occasionally during cooking.  When done, remove the pot from the heat.

Place the bacon grease into a large pan and melt on medium heat.  Add your refried Pinto Beans into the pan and spread the beans around the pan for even cooking.

Add your Cumin, Garlic and Ground Pepper to the refried beans…

then add your salt, and mix all the ingredients well.  Continue to cook the beans until they are creamy and smooth.

These are Leftover Peppers

Not shown, we roasted the bell peppers whole on the grill until the all the skin is black and charred.  Don’t worry, the peppers flesh is still good.  When fully charred, place the whole peppers into a bowl and cover tightly with Saran Wrap.  Let the bell peppers steam for about 10 minutes in the bowl while covered.  When cool to the touch, remove the bell peppers and remove the charred skin, stem, and seeds.  Slice the bell peppers into long strips and set aside.  (Just as we did in the photo above.)

You can just add some colorful bell pepper strips to your rice and onions and spices if you like.

Heat a large pan to medium high heat and place a flour tortilla into the pan for 30 seconds.  Turn the tortilla over and cook it for another 30 seconds and place it on a large plate, or cutting board.  Here you can see the cooked rice… nice job son!

Spoon about 3/4 cup of the refried beans, and 1/4 cup of the rice in a 3 inch strip onto the tortilla as shown, leaving about 1 1/2 inches of space on each end.

Sprinkle the refried beans with cheese and add a few strips of roasted bell peppers.

Gather and slightly pinch the tortilla on the ends closest to the beans and rice using your thumbs to fold the longer end of the tortilla over as shown.

Roll the tortilla over the beans and rice while using your fingers to fold in the opposite end of the tortilla.  Now, curl in the part of the tortilla over the rice forming a tight roll.  Continue to roll the tortilla over…


…sealing the tortilla as shown. 

Continue this process with the rest of the tortilla wraps.

When you have wrapped all the tortillas, place two of the wrapped tortillas into the pan and cook them over medium heat until slightly brown.  Turn the tortillas over and continue to cook the wrap on the other side until brown.

Plate your tortillas and lightly spoon on some Guacamole sauce, or any sauce you prefer.  Then add a dollop of sour cream…

…and top it with some taco sauce as shown.  Dip the tortilla wraps into the sour cream and enjoy!


Easy Mexi-Corn Bread


This is an easy cornbread recipe that can be used however you may like to use it.  For example, I am using a pottery baker to bake the cornbread in.  But, you can use whatever you may like to use.  A cast iron skillet, for example. 

The ingredients are also easy……..

I am using two ready made packages of cornbread mix that require one egg each, and some milk.  I am just following those package directions.  I am also adding a can of MEXICORN to add to this batter.

In order to give it a bit of heat I am adding some hot sauce. 

Use whatever you like, or omit.  This is for your preference.

Bake according to package directions…….

Look at How Beautiful It is!


Mexican Chili Oil

Red Chilies

Mexican Chili Oil with Spices

Fresh Red Chilies on a Mexican Oil Cloth, Red Chili Tablecloth

Ingredients are Olive Oil and……..

Lots of Red Chili’s.

The Ratio is about 1 Cup of Olive Oil for 6 Red Chili’s.

I had all these spice jars leftover that I like to recycle and use for other projects. 

They are perfect here.  I just made sure they were clean and dry.  I also used a few funnels here as well.

I took a knife and sliced down each chili about a half an inch to an inch.

I placed a wok on the stove top and brought the heat up to a medium-low and added the olive oil.  You can add as much or as little as you like.  But again, the ratio is about a cup of Olive Oil per 6 Red Chili’s.

I also added some Mexican Badia spice blends of Sazon Caliente, and Sazon Completa.  I added a few teaspoons each to my 8 cups of Olive Oil.  But you can just eyeball as much or as little as you like.

You now want it to simmer away on the stove top for about 10 minutes

Then remove from heat and let cool before using your funnels to pour the oil into small jars.  I placed the red chili’s in the jars prior to pouring the oil.  When cool, place into your refrigerator.

These are great little gifts to give to friends.

Also great for making your morning Huevas (eggs). 

Just place a little of the oil in a pan and then add your Huevas for a spicy morning breakfast.

(If my egg looks a bit orange it’s because I like to add Turmeric to it.  Turmeric kills cancer cells.  So, eat up!)


Plantain Bread with Mexican Chocolate

(Garnished with a Platano Chip)

plantain bread with a platano chip_small

I’m told I make some of the best banana bread but here I wanted to do something different. 

JPBWMC_small Julies Plantain Bread with Mexican Chocolate_small

While Gordon and I were shopping in our favorite Latino’s Supermaket last week I got the idea to use the fried plantains from the cafeteria buffet as a substitute for my bananas.  I also thought that I could add some Mexican chocolate to this recipe as well.

plantain bread secret ingredients_small Mexican Chocolate_small

My Secret Ingredients

Mexican Chocolate and Fried Plantains

adding a chip as a garnish_small plantano chips from Spanish store_small

The homemade platano chips are just a garnish.  I bought them at the Latino market as well.

plantain bread_small ready to delivery_small

Plantain and Mexican Chocolate Bread Ready for Delivery

 plantain bread ingredients_small

My Plantain Bread Ingredients

(Measurement Recipe Down Below)

This is my basic banana bread ingredients the only difference here is in the substitutions and omissions.  🙂

grease with Crisco_small

You first want to preheat your oven to 350F and grease and flour whatever baking dish you plan on using.  Because these will be gifts I like using these little mini loaf pans.   For those novices you just wipe some of the lard (Crisco) all around the inside of each individual loaf pan, even up the sides, and then dust with some flour getting rid of the excess.  I just sprinkle a bit of flour into each loaf pan and rotate it around distributing the flour to all the nooks and cranny’s, and then dumping the extra flour in the kitchen sink.

mix dry ingredients in a separate bowl_small

Mix the Dry Ingredients and Set Aside

 ready to add the plantains_small ready to add the plantains 2_small

I Doubled This Batch

i doubled the batch_small

Here I creamed the butter and sugar together and then added the eggs and blended before adding the fried plantains. 

NOTE:  If you want a smoother batter then I would put the plantains in a food processor prior to adding here.  Or you can chop them up a little bit and then add to the mixture.  I wanted this bread to be very rustic, and it is. 

 Mexican chocolate and roasted pecans_small roast on a medium setting to toast_small

The only additions that I added to this bread were some chopped roasted pecans, (just place into a small pan on  a medium heat and brown them a little bit.)  I also added some Mexican Chocolate.

Mexican Chocolate_small

Mexican Chocolate

chop the chocolate_small

I used Chiammaya Custom Crafted Chocolate

Chiammaya Chocolate Website Link

(4 Ingredients:  Cacao, Sugar, Cinnamon and Almonds)

This product is custom crafted from the Mexican Maya traditions.  It is not your typical chocolate as it is loaded with ground cinnamon and almonds.  Really good nice chocolate.

TIP:  I’ve included the link above if you would like to check out their website and learn more.  But I do recommend that you order the chocolate during cooler weather months as it is shipped through the mail. 


Because I was making this for the masses, I did use regular dark chocolate bars in place of the Mexican chocolate in some of the loaves.  You can also use whatever chocolate that you prefer.


This is the thickest batter that I have ever worked with. 

After combining the wet and dry ingredients together I added the chopped, toasted pecans.

I roasted the pecans for the plantain bread_small

 this was the thickest batter ever_small thick lumpy batter_small

I ended up having to just dig my hands into this and blend it that way.  Kneading it all together.

So after exhausting myself I knew there was no way that I would be able to blend all of the chocolate throughout the mixture so I did this instead.  I spooned some of the batter into the pans, then then sprinkled a layer of chopped chocolate on top, then added another layer of the batter.

add chocolate then cover with more batter_small

In the photo above the chocolate I used here was regular dark chocolate.

chocolate for baking_small


Mexican chocolate plantain bread_small

Fresh Mexican Plantain Bread Right out of the Oven

Oh yeah, who’s your momma??

 waiting for the bread to thoroughly cool_small adding a chip as a garnish_small

Once the bread has thoroughly cooled then wrap them individually and here I added a fried platano chip as a nice accent and a hint about what kind of bread this is.

garnished beauty_small

Gordon took a few of these into work and passed them out along with my regular banana bread and everyone preferred the plantain bread.  Although before I created this I used to get big raves over my banana bread.

The men seemed to prefer the hint of chocolate (I had just added a sprinkling in the middle of the loaf) instead of having the chocolate mixed throughout the bread. 

I thought that was interesting.  I guess it’s just us women that seem to love a lot of chocolate.  🙂



Seeing as how I just created this plantain bread with Mexican chocolate I think it only appropriate that I name it after me.  🙂

Julie’s Plantain and Mexican Chocolate Bread

Preheat your oven to 350F and grease your baking pan with some Crisco and dust with flour.

Next combine all of your dry ingredients:

  • 2 Cups of All Purpose Flour
  • 1 teaspoon of Baking Powder
  • 1/2 teaspoon of Salt
  • 1 teaspoon of ground Cinnamon
  • 1 teaspoon of ground Nutmeg

Combine all the dry ingredients above into a large bowl and set aside.  I like to double and triple the batch depending on how many mini loaves that I want.

Wet Ingredients:

  • 3/4 Cup of Butter or Margarine, softened.
  •  2 Eggs
  • 1/2 Pound of Fried Plantains


  • 1 Cup of Sugar

You want to cream together in a blender the margarine and sugar until combined, then add the eggs, mix together, then add your fried plantains.

This is a very thick batter. 

Now as you mix in your blender you want to add the dry mixture and combine it with the wet batter slowly.  Add a little at a time and mix together until all the dry mixture has incorporated itself into a thick batter.

Now transfer into a large bowl. 

Additional Ingredients:

  • 4 oz. Mexican Chocolate, chopped

(or any chocolate that you desire, I recommend dark)

  • 2/3 Cup Roasted and Chopped Pecans

Now you want to add your roasted pecans to the mixture and you can also add your chopped chocolate and stir through.  Or you can save this step and sprinkle the chocolate throughout your batter as you place it in each little loaf tin.  (See photo above.)

Pour into your loaf pan.  I used the little mini pan loaves and I get 6 out of this recipe.  Which is why I tend to double the batch so that I can get at least 12.

It took the loaves about 30 minutes to cook.  If you do decide to make a large loaf then you will need to double the cooking time.  My advice is to always keep an eye on what you are cooking.


Once they have cooled then garnish with a platano chip

plantain bread with a platano chip_small