To prepare, start by sautéing diced onions with garlic and jalapeno peppers until soft. Next, pour in vegetable stock and diced tomatoes, along with your favorite seasonings. Then add in the chicken and let it all simmer together until the flavors meld beautifully. Once the chicken is cooked through you can shred it and return back to the pot along with some beans and corn. 

Just before serving, ladle the steaming soup into bowls and top each with a handful of crunchy tortilla strips,  a dollop of sour cream, avocado and lime slices if desired.

This soup is a perfect one-pot meal that’s simple to make yet bursting with flavor. Whether enjoyed as a comforting dinner or a crowd-pleasing appetizer, this Chicken Tortilla Soup is sure to be a hit with family and friends alike.

How to make chicken tortilla soup

Begin with making tortilla strips. Cut the tortillas in half or thirds, depending on their size, and cut them into 1/2-inch (1cm) strips. In a small skillet, heat vegetable oil over medium-high heat. Add the tortilla strips and fry them in batches until golden, for about 2-3 minutes. Drain them on a paper towel-lined plate.

Now, let’s make the chicken tortilla soup. In your soup pot, heat the olive oil over medium heat. Saute the onions, garlic, and jalapeno for about 5 minutes until softened, stirring occasionally. Add the crushed tomatoes, vegetable stock, ground cumin, chili powder, and oregano, and give it a quick stir. Add the chicken breasts. Bring to a boil, then reduce heat to low. Simmer for about 20 minutes until the chicken is cooked through.

Remove the chicken from the pot and shred it into bite-size pieces. Add the corn, beans, and shredded chicken to the soup, stir, and simmer for 5 minutes more. Season with salt and pepper. Serve the soup into bowls and top with tortilla strips, sour cream, jalapeno slices, lime wedges, and sliced avocado.

Hope you will try this delightful soup and enjoy it as much as we did. Don’t forget to tag me on your Instagram posts or stories if you try it out.

Other soups you may like to try

This Zuppa Toscana is a hearty Italian soup featuring spicy sausage, tender potatoes, and vibrant kale in a creamy broth. 

This Tortellini Soup is a delightful Italian dish featuring tender pasta filled with cheese or meat, served in a savory broth alongside vegetables like carrots, spinach, and tomatoes.

Try our Roasted Tomato and Red Pepper Soup, a creamy comforting soup, full of flavor. It is best to be served with cheese toasts that make it irresistible.

YOU MAY ALSO LIKE:
Cauliflower Cream Soup
Roasted Carrot and Ginger Soup
Spicy Pumpkin Soup
Cabbage Soup
Fish Fillet Soup
Lentil Cream Soup
Creamy Sweet Potato Soup
Bean Soup
Turnip Soup
Minestrone Soup

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Chicken Tortilla Soup

This Chicken Tortilla Soup is a zesty and comforting dish that's sure to warm you up on chilly days. Tender chicken, hearty vegetables like tomatoes, onions, and peppers, are simmered together in a savory broth, infused with aromatic spices like cumin, chili powder, and garlic.

Course Soup

Cuisine Mexican

Keyword bean soup, chicken, soup, tortilla

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 367kcal

Ingredients

For Tortilla Strips

• 4 corn tortillas (8 inch-20cm)
• 1/3 cup (70g) vegetable oil

For the Soup

• 2 tbsp olive oil
• 1 medium onion(160g) , chopped
• 4 cloves garlic , minced
• 1 jalapeño , diced and seeded
• 1 tsp cumin 
• 1 tsp chili powder 
• 14 oz (400g) can crushed tomatoes
• 14 oz (400g) can tomato puree
• 3 cups (750ml) vegetable stock
• 1 tsp dried oregano 
• 1 pound (450g) chicken breast , boneless, skinless
• 1 ½ tsp (7g) salt
• 14 oz (400g) can black beans , rinsed & drained
• 1 cup (160g) corn , frozen or canned 

For Serving

• fresh cilantro
• lime slices
• avocado slices
• jalapeño, slices
• crispy tortilla strips

Instructions

How to make tortilla strips.

• Cut the tortillas in half or thirds, depending on the size of tortillas, and cut into 1/2 -inch (1cm) strips. In a small skillet, heat vegetable oil over medium-high heat.
• Add the tortilla strips fry them in batches until golden, for 2-3 minutes. Drain on paper towel lined plate.

How to make chicken tortilla soup.

• In your soup pot heat the olive oil over medium heat. Sauté the onion, garlic and jalapeno for 5 minutes until soften, stirring from time to time.
• Add the crushed tomatoes, vegetable stock, ground cumin, chili powder and oregano, and give a quick stir.
• Add the chicken breasts.
• Bring to a boil then reduce heat to low. Simmer for about 20 minutes until the chicken is cooked through.
• Remove the chicken from the pot and shred it into bite size pieces.
• Add the corn, beans and shredded chicken to the soup, stir and simmer for 5 minutes more.
• Season with salt and pepper.
• Serve soup into bowls and top with tortilla strips, sour cream, jalapeno slices, lime wedges, and sliced avocado. Enjoy!

Video

Nutrition

Serving: 1 serving out of 6 | Calories: 367kcal | Carbohydrates: 67.7g | Protein: 17.1g | Fat: 7.1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 644mg | Potassium: 2316mg | Fiber: 15.1g | Sugar: 25.3g | Calcium: 134mg | Iron: 11mg

The post Chicken Tortilla Soup appeared first on Home Cooking Adventure.

This corn salad is very easy to prepare. For this recipe it is best to use fresh corn. I usually like to grill the corn but you can also use boiled or roasted fresh corn for this recipe. 

When corn is ready all you have to do next is to prepare the fresh vegetables and salad dressing. You will need some fresh tomatoes, cucumber, green chili pepper, red onion, avocado and your favorite fresh herbs, like parsley, basil or cilantro.

For the dressing you simply need to mix together some extra virgin olive oil, lemon juice, vinegar, garlic and spices. 

In this salad I always like to add some Feta cheese for extra flavor and texture. But feel free to use your favorite cheese for this recipe. 

Toss everything together and enjoy one of the best summer salads ever.  

If you like using corn in your recipes you may also like these Grilled Corn Fritters or Oven Roasted Corn . For sweet corn recipes you may like this Easy Sweet Cornbread Recipe or Cornmeal Pancakes. 

Hope you will try this Summer Corn Salad and don’t forget to let me know if you try it out. 

RELATED POSTS:
Avocado Salsa
Mediterranean Salad
Skillet Cornbread

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Summer Corn Salad

This Summer Corn Salad salad is a great summer dish made with fresh corn, fresh vegetables, Feta cheese, fresh herbs and a flavorful salad dressing. This salad is simply bursting with summer flavor and makes a perfect side dish for family or friend gatherings.

Course Salad

Cuisine American

Keyword appetizer salad, corn kernels, corn recipe, salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 238kcal

Ingredients

• 4 Ears Fresh Corn (about 9 oz – 250g each) , roasted, grilled or boiled
• 6 oz (170g) cherry or grape tomatoes
• 3.5 oz (100g) 1 small cucumber , sliced into quarters
• 2 oz (60g) 1 small red onion , finely chopped
• 1 green chili pepper , thinly sliced
• 1 medium ripe avocado
• 4 oz (120g) Feta cheese , crumbled
• 3 tbsp fresh parsley , chopped
• 3 tbsp fresh basil , chopped

Salad Dressing

• 3 tbsp (42ml) extra virgin olive oil
• 1 tbsp (15ml) lemon juice
• 2 tbsp (30ml) red wine vinegar
• 1 tsp (5g) sugar
• 1 garlic clove , minced
• 1 tsp (5g) salt
• freshly ground black pepper

Instructions

• First you need to boil, roast or grill the corn.
• For grilling on the stovetop, heat a large pan or grill pan over medium-high heat.
• Add the fresh corn and use tongues to rotate the corn every few minutes.
• Grill until browned all over.
• Set aside to cool.
• Meanwhile prepare the salad dressing.
• In a small bowl whisk together the olive oil, lemon juice, vinegar, sugar, salt, garlic and freshly ground black pepper. Set aside until ready to use.
• Cut the vegetables.
• Cut the corn kernels from the cob and transfer to a large bowl.
• Add tomatoes, cucumber, onion, avocado, green chili pepper, basil and parsley and Feta cheese. Add the dressing and toss well to coat.
• Add more salt if needed and enjoy!

Video

Nutrition

Serving: 1 serving | Calories: 238kcal | Carbohydrates: 30.1g | Protein: 7.6g | Fat: 12.2g | Saturated Fat: 4.6g | Cholesterol: 18mg | Sodium: 242mg | Potassium: 582mg | Fiber: 6.1g | Sugar: 8.7g | Calcium: 118mg | Iron: 2mg

The post Summer Corn Salad appeared first on Home Cooking Adventure.

If you love Tres Leches Cake you should try the chocolate one too. It is moist, and rich in chocolate flavor, hard not to fall in love with it. This chocolate version is made of a cocoa sponge cake, soaked in the three types of milk enriched with cocoa powder and then topped with chocolate whipped cream. Definitely a pleasure for chocolate lovers. The recipe is easy but quite impressive and I am sure everybody will be delighted.

How to make chocolate tres leches cake

Begin by preparing the chocolate cake. Start by preheating your oven to 325°F (165°C) and greasing and lining the bottom and sides of an 8-inch (20 cm) pan with parchment paper.

Start by separating the egg whites from the yolks.

In a medium bowl, whisk together the egg yolks with 1/3 cup (70g) of sugar and vanilla extract until the mixture becomes creamy and pale yellow in color. Gradually incorporate the oil and sparkling water into the mixture.

Sift the flour, cocoa powder, instant coffee, and baking powder over the yolk mixture, and gently fold them in until just combined.

In a separate large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/3 cup (70g) of sugar while continuing to mix until stiff peaks form.

Carefully fold a spoonful of the whipped egg whites into the yolk mixture, then gently fold the yolk mixture into the remaining whipped egg whites until well combined.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10-15 minutes before removing it from the pan and cooling it completely on a wire rack.

Prepare the chocolate three milk glaze.

For this mix together the sweetened condensed milk with cocoa powder. Add the evaporated milk and cream, and mix until well combined.

Once the cake has cooled, transfer it to a plastic wrap-lined pan and prick it well with a skewer. Pour the milk mixture over the cake, cover with plastic wrap, and refrigerate for a few hours or overnight to allow the flavors to meld.

Prepare the chocolate whipped cream

For the chocolate whipped cream, melt the semisweet chocolate with ½ cup (120g) of whipping cream over a bain-marie, then let it cool to room temperature. Whip the remaining cream until stiff peaks form, then gently fold in the melted chocolate until fully combined.

Remove the cake from the pan and invert it onto a serving platter. Frost the top and sides of the cake with the chocolate whipped cream, and decorate the bottom edge of the cake with chopped chocolate.

Transfer the remaining chocolate whipped cream into a piping bag fitted with a 1M tip, and decorate the top of the cake as desired. Finally, add fresh strawberries and sprinkle some chopped chocolate over the cake. Enjoy this decadent chocolate delight!

Hope you will try this Chocolate Cake,  and as always, if you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

YOU MAY ALSO LIKE:
Double Chocolate Layer Cake
Chocolate Japanese Cheesecake
Chocolate Eclair Cake

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Chocolate Tres Leches Cake

If you love Tres Leches Cake you should definitely try the chocolate one too. It is moist, and rich in chocolate flavor, hard not to fall in love with it. This chocolate version is made of a cocoa sponge cake, soaked in the three types of milk enriched with cocoa powder and then topped with chocolate whipped cream. Definitely a pleasure for chocolate lovers.

Course Dessert

Cuisine Mexican

Keyword chocolate tres leches cake, Three milk cake, tres leches cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 487kcal

Ingredients

Cocoa Sponge Cake

• 4 eggs ,separated
• 2/3 cup (140g) sugar , divided
• 1 tsp (5g) vanilla extract
• 3 fl. oz (90ml) vegetable oil
• 3 fl. oz (90ml) sparkling water
• 1 ¼ cup (160g) flour
• 1/3 cup (40g) unsweetened cocoa powder
• 2 tsp (8g) baking powder
• 1/4 tsp (1g) salt
• 1/2 tsp (1g) instant coffee

Chocolate Three Milk Glaze

• 10 oz (300g) sweetened condensed milk
• 1 cup (240ml) evaporated milk
• 1/4 cup (60ml) whipping cream
• 2 tbsp (16g) unsweetened cocoa powder

Chocolate Whipped Cream

• 6 oz (180g) semisweet chocolate
• 1/2 cup (120g) whipping cream
• 1 ¼ cup (300g) whipping cream , chilled

For decoration

• chopped chocolate
• fresh strawberries

Instructions

Prepare the cocoa sponge cake.

• Preheat the oven to 325F (165C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water. Sift the flour, cocoa powder, instant coffee and baking powder over the yolk mixture and gently fold them in.
• In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup (70g) sugar.
• Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Pour the batter into the prepared pan.
• Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.

Prepare chocolate three milk glaze.

• Mix together the sweetened condensed milk with cocoa powder. Add evaporated milk and cream and mix to combine.
• Once cooled, transfer cake to a plastic wrap lined pan. Prick well the cake with a skewer.
• Pour the milk mixture over the cake.  Cover with plastic wrap and refrigerate for a few hours or overnight.

Prepare chocolate whipped cream.

• Melt the 6 oz (180g) semisweet chocolate with ½ cup (120g) whipping cream over bain-marie. Let cool to room temperature.
• Whip the remaining cream until stiff peaks form. Add melted chocolate and mix to combine.
• Remove the cake from the pan and invert to a serving platter. Frost the top and sides of the cake with the chocolate whipped cream. Decorate the bottom edge of the cake with some chopped chocolate.
• Transfer the remaining chocolate whipped cream into a piping bag fitted with a 1M tip and decorate as desired. Add fresh strawberries and sprinkle some chopped chocolate. Enjoy!

Video

Nutrition

Serving: 1 serving | Calories: 487kcal | Carbohydrates: 51.4g | Protein: 8.4g | Fat: 29.5g | Saturated Fat: 15g | Cholesterol: 114mg | Sugar: 36.3g

The post Chocolate Tres Leches Cake appeared first on Home Cooking Adventure.

You can make the sponge cake in advance, and simply add the three milk glaze the night before serving so it has time to absorb it. Decorate the cake with slightly sweetened whipped cream and is ready to serve.

For a more elegant presentation, you can decorate the cake with Maraschino cherries and serve with extra milk glaze to create a decadent and delightful experience for your family and guests.

How to make Tres Leches Cake

Begin by preheating your oven to 340°F (170°C) and greasing the bottom and sides of an 8-inch (20 cm) cake pan. Line the bottom and sides of the pan with parchment paper for easy removal.

How to prepare the vanilla sponge cake

To prepare the vanilla sponge cake, start by separating the egg whites from the yolks. In a bowl, sift together the flour and baking powder.

In a separate small bowl, mix the egg yolks with half of the sugar and vanilla extract until thick and light yellow.

In another bowl, add a pinch of salt to the egg whites and start mixing until they become foamy. Gradually add the remaining half of sugar and continue whipping until stiff peaks form.

Gently fold the yolk mixture into the whipped whites. Gradually sift the flour mixture over the egg mixture and carefully fold it in until just combined.

Pour the batter into the prepared pan and bake for about 35 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan before removing it and transferring it to a wire rack to cool completely.

How to prepare the three milk glaze

While the cake cools, prepare the three milk glaze by mixing together the sweetened condensed milk, evaporated milk, and cream. Once the cake has cooled completely, transfer it to a plastic wrap-lined pan and prick it all over with a skewer. Pour the milk mixture over the cake, cover it with plastic wrap, and refrigerate for a few hours or overnight.

Next, prepare the stabilized whipped cream by dissolving gelatin in cold water and allowing it to swell for 5 to 10 minutes. Then, heat the gelatin over low heat until it dissolves completely.

In a large bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla extract, then slowly pour in the dissolved gelatin while continuing to whip until stiff peaks form.

Remove the chilled cake from the pan and transfer it to a serving platter. Frost the top and sides of the cake with the stabilized whipped cream. Transfer the remaining whipped cream to a piping bag fitted with a Saint Honore tip and decorate the top of the cake as desired. Optionally, decorate the cake with Maraschino cherries for an extra touch of sweetness.

Hope you will try this amazing Tres Leches Cake.  If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy this delightful treat!

YOU MAY ALSO LIKE:
Cheesecake Flan
Chocolate Caramel Poke Cake
Key Lime Pie

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Tres Leches Cake

Tres Leches cake is a popular Mexican and Latin American dessert consisting of a vanilla sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk and whipping cream and then topped with whipped cream. This cake is very light and soft in texture and it has an amazing flavor, no wonder why this Tres Leches cake has gained so much popularity all over the world.

Course Dessert

Cuisine Mexican

Keyword cinco de mayo dessert, piping decoration. Mexican dessert, saint honore tip, stabilized whipped cream, Three milk cake, tres leches, tres leches cake

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 446kcal

Ingredients

Vanilla Sponge Cake

• 5 eggs , separated
• 2/3 cup (140g) sugar , divided
• 1 cup (125g) cake flour
• 1 tsp (4g) baking powder
• 1/2 tsp (2g) salt
• 1 tsp (5g) vanilla extract

Three milk glaze

• 10 oz (300g) sweetened condensed milk
• 1 cup (240ml) evaporated milk
• 1/4 cup (60ml) whipping cream

Stabilized Whipped Cream

• 2 cups (500ml) whipping cream , chilled
• 2 tbsp (16g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 tsp (6g) gelatin powder
• 2 tbsp (30ml) cold water

For decoration

• Maraschino cherries

For serving

• extra three milk glaze , optional

Instructions

• Preheat oven to 340F (170C). Grease and line with parchment paper the bottom and sides of a 8 inch (20 cm) pan.

Prepare the vanilla sponge cake.

• Separate egg whites from yolks.
• In a bowl sift flour and baking powder together.
• In a small bowl mix egg yolks with half sugar and vanilla extract until thick and light yellow colored.
• Add salt over the whites and start mixing until foamy. Gradually add the other half of sugar and continue whipping until stiff peaks form.
• Gently fold the yolk mixture into the whipped whites.
• Gradually sift again flour mixture over the whites and carefully fold into the batter.
• Pour the batter into prepared pan.
• Bake for about 35 minutes until lightly golden and a toothpick inserted into the center comes out clean. 
• Let it cool for 5 minutes. Remove from pan and cool completely on a rack.

Prepare the three milk glaze.

• Mix together the sweetened condensed milk with evaporated milk and cream.
• Once cooled transfer cake to a plastic wrap lined pan. Prick well the cake with a skewer.
• Pour the milk mixture over the cake.  Cover with plastic wrap and refrigerate for a few hours or overnight.

Prepare the stabilized whipped cream.

• Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves.
• In  a large bowl add cream and start whipping until soft peaks form.
• Add powdered sugar and vanilla and mix to incorporate.
• Slowly pour dissolved gelatin and continue whipping until stiff peaks form.
• Remove the cake fromt the pan and transfer to a serving platter. Frost the top and sides of the cake.
• Transfer the remaining whipped cream into a piping bag fitted with a Saint Honore tip and decorate the top.
• Decorate with Maraschino cherries if desired. Enjoy!

Video

Nutrition

Serving: 1 serving out of 2 | Calories: 446kcal | Carbohydrates: 46.8g | Protein: 10.4g | Fat: 24.9g | Saturated Fat: 14.8g | Cholesterol: 164mg | Sugar: 35.5g

The post Tres Leches Cake appeared first on Home Cooking Adventure.

I recommend using homemade tortillas for the chicken fajitas as they’re not only delicious but also healthier than store-bought ones. You can make the tortillas ahead of time to save some prep time.

For serving, you can use your favorite toppings like cheese, guacamole, avocado slices, salsa, pico de gallo, and lime juice.

How to make Skillet Chicken Fajitas

Start by combining all the chicken marinade ingredients in a large bowl and mixing them together. Once well combined, add the chicken slices and toss them until evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for a minimum of 30 minutes, up to 1 hour, allowing the flavors to meld.

Next, take a large 12-inch (30cm) cast iron skillet and heat it over medium-high heat. Heat 1 tablespoon of oil into the hot skillet. Add the onion, peppers, chili powder, and salt. Sauté the mixture for approximately 6-7 minutes, stirring occasionally, until the onions and peppers have softened and become fragrant. Remove the sautéed onions and peppers from the pan and set them aside momentarily.

Now, it’s time to cook the marinated chicken. Add the chicken into the hot skillet and cook it until it is no longer pink and thoroughly cooked, which should take around 4 minutes. The chicken will become beautifully tender and flavorful as it cooks in the skillet.

To bring all the flavors together, reintroduce the sautéed onions and peppers back into the skillet with the chicken. Cook for an additional minute, allowing the ingredients to heat through and mingle their flavors.

Serve the chicken fajitas immediately, accompanied by warm tortillas, your favorite toppings, and any additional condiments you desire. The tortillas used in this recipe are homemade 6-inch (15cm) flour tortillas, and you can find a video recipe for making them yourself.

 Hope you will try them out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other chicken recipes you may like to try

Sriracha Chicken Wrap is one of our favorite healthy and delicious recipes for lunch or dinner. It’s easy and quick to prepare, includes fresh veggies, and perfect for getting kids to enjoy their greens. Try this easy and quick recipe for a delightful mealtime experience.

This Chicken Stir-Fry Noodles is a mouthwatering Asian dish featuring tender noodles, crisp vegetables, and savory seasonings. This quick and easy meal is perfect for any occasion and promises a satisfying dining experience. 

These Chicken and Bean Enchiladas are a Mexican dish, made with tortillas, which are rolled around various fillings, covered with chili sauce and cheese and baked until cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream. There can be many variations for the filling, that can include more types of meat, vegetables and cheese.

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Tortilla Pinwheels
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The Best Yogurt Flatbreads
Oven Cooked Pulled Pork
Pizza Pinwheels
Homemade Pita Bread
Homemade Cheese Piadinas
Halloumi Burger
Veggie Burger
Greek Baked Feta with Tomatoes

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Skillet Chicken Fajitas

Skillet Chicken Fajitas is a great colorful dish perfect for lunch or dinner. Thin slices of marinated chicken with colorful peppers and thin onion slices, cooked quickly in a hot skillet and served immediately over warm tortillas and various toppings are simply a crowd pleaser and a perfect dish whenever friends come around.

Course Main Course

Cuisine Mexican

Keyword chicken fajitas, chicken tortilla wraps, homemade tortillas, skillet chicken fajitas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 298kcal

Ingredients

• 1 red bell pepper , cut into strips
• 1 yellow pepper , cut into strips
• 1 onion , cut into thin slices
• 1/2 tsp (1g) chilli powder
• Salt
• 1 tbsp (14g) oil
• 15 mini flour tortillas (6 inch - 15 cm)

Chicken Marinade

• 1 ¼ pounds (550g) skinless , boneless chicken breast
• 2 tbsp fresh cilantro/parsley , chopped
• 2 tbsp (28g) olive oil
• 1 tbsp (15ml) soy sauce
• 1/2 tsp (1g) chili powder
• 1/2 tsp (1g) smoked paprika
• 1/2 tsp (2g) salt
• 1/2 tsp (1g) garlic powder
• 1/2 tsp (1g) ground cumin
• 1 tbsp (15ml) lime juice

Topping ideas

• grated cheese
• guacamole or avocado slices
• sour cream
• salsa

Instructions

• In a large bowl add all the chicken marinade ingredients and mix to combine. Add chicken slices and toss to coat. Cover and refrigerate to marinate for 30 minutes up to 1 hr.
• Heat a large 12 inch (30cm) cast iron skillet over medium high heat and add 1 tbsp oil.
• Add onion and peppers, chilli powder and salt and saute for 6-7 minutes until softened , stirring occasionally. Remove from pan and set aside.
• Add marinated chicken into the hot skillet and cook until no longer pink and cooked through, for about 4 minutes.
• Add sauteed onions and peppers into the skillet and cook 1 minute more to heat through.
• Serve immediately with warm tortillas, your favorite toppings and enjoy.
• For the tortillas I’ve used homemade 6 inch (15 cm) flour tortillas, video recipe here.

Video

Nutrition

Serving: 1 serving out of 5 | Calories: 298kcal | Carbohydrates: 24.3g | Protein: 28g | Fat: 10.6g | Saturated Fat: 2.4g | Cholesterol: 64mg | Sugar: 2.6g

The post Skillet Chicken Fajitas appeared first on Home Cooking Adventure.

The key to a delicious guacamole is the ripe avocados that can be mashed easily by simply using a fork. Lime juice plays a crucial role in preventing avocado oxidation, making it a must-not-skip ingredient. While guacamole is best when served immediately, it can still be stored in the refrigerator for up to one day.

How to make Guacamole

Place the avocado in a bowl and sprinkle it with lime juice. Use a fork to mash the avocado until it reaches an almost smooth consistency.

Gently fold in the onion, jalapeno, tomato, cilantro, and season with salt and pepper to your taste. If you desire more spice, you can add extra jalapeno.

Cover the guacamole with plastic wrap directly on its surface to prevent oxidation. Refrigerate it until you’re ready to serve.

This Guacamole is a versatile party guest, perfect for dipping crunchy chips or topping tacos. The bright green color makes it look as good as it tastes. Guacamole is an easy mix of a few ingredients, bringing a burst of flavor to your snack time or gatherings.

Hope you will try it out. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

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Homemade Hummus
Chickpea Salad
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Red Lentil and Toasted Walnut Dip
White Bean Crostini
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Parmesan Crisps with Marinara Sauce

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Perfect Guacamole

Guacamole is one of the most popular Mexican dish, known worldwide, that is very easy to prepare and is suitable for any occasion. It is a perfect appetizer that can be served with tortilla chips for a great texture.

Course Appetizer

Cuisine Mexican

Keyword best guacamole recipe, guacamole, guacamole recipe, perfect guacamole

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 214kcal

Ingredients

• 2 ripe avocados , peeled and seeded
• Juice from half of lime
• 1/2 red onion , minced
• 1/2 jalapeno pepper , seeds removed
• 1/2 ripe tomato , seeds and pulp removed
• 2 tbsp fresh cilantro or parsley , chopped
• 1/2 tsp (3g) salt
• freshly ground black pepper

Instructions

• Put the avocado into a bowl. Sprinkle with lime juice. Mash avocado with a fork until almost smooth.
• Fold in onion, jalapeno, tomato, cilantro, salt and pepper to taste. If you like it more spicy add more jalapeno.
• Cover with plastic wrap directly on the surface of the guacamole. This way you prevent oxidation. Refrigerate until serving. Serve with tortilla chips.

Video

Nutrition

Serving: 1 serving out of 4 | Calories: 214kcal | Carbohydrates: 10.7g | Protein: 2.2g | Fat: 19.6g | Saturated Fat: 4.1g | Sugar: 1.4g

The post Perfect Guacamole appeared first on Home Cooking Adventure.

Even though it is a very popular recipe in the United States, few know about it in Europe. For those who are not familiar with this dish, Enchiladas are a Mexican dish, made with tortillas, which are rolled around various fillings, covered with chili sauce and cheese and baked until the cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream.

There can be many variations for the filling, which can include more types of meat, vegetables and cheese.

As usual, I wanted to make everything from scratch, therefore I boiled the chicken with a lot of vegetables, a day before and prepared this way the chicken stock I needed for Enchilada sauce. Next, I did the Enchilada sauce and tortillas and so everything was ready to assemble the chicken and bean enchiladas the next day.

If you are in a rush, you can simply use store-bought roasted chicken, tortillas and sauce. This way you will need no more than 15 minutes to have it all prepared and ready to place in the oven.

Hope you will try this amazing and comforting Chicken and Bean Enchiladas as I am sure it will become a family favorite. If you do, make sure to share the photos with me on Instagram. I love to see how the dish turns out for you. Enjoy!

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Chicken and Bean Enchiladas

Chicken and bean enchiladas recipe, really flavorful, healthy and makes a perfect lunch or dinner. Made with homemade tortillas and homemade Enchilada sauce.

Course Main Course

Cuisine Mexican

Keyword chicken and bean enchiladas, chicken enchilada, enchilada, enchilada recipe, enchilada sauce, meican enchilada

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 374kcal

Ingredients

• 6 flour tortillas (8 inch-20cm)

Enchilada sauce

• 2 tbsp (30 ml0 vegetable oil
• 1 small onion , chopped
• 2 garlic cloves , minced
• 1 tbsp (10g) flour
• 2 tsp (6g) chili powder
• 1/2 cup (120g) tomato paste
• 2 cups (500ml) chicken stock
• 1/2 tsp (1g) ground cumin
• 1/2 tsp (1g) ground coriander
• 1/2 tsp (1g) oregano
• 1 tsp (5g) salt

Chicken Bean Filling

• 2 cups (300g) chicken breast , cooked and shredded (from about 1 pound uncooked chicken breast)
• 1 red chili pepper , chopped
• 1 cup (100g) cheddar cheese , grated
• 3/4 cup (180g) enchilada sauce
• 1/2 cup (90g) red kidney beans , cooked
• fresh cilantro , chopped

Topping

• Remaining enchilada sauce
• 1 cup (100g) cheddar cheese , grated

Optional Garnish

• Fresh cilantro or parsley
• sour cream
• spring onion , chopped

Instructions

• If you want to do everything from scratch, you can cook the chicken, prepare the sauce, and tortillas one day in advance. For homemade tortillas you can find the recipe here. Refrigerate and use the next day for assembling the enchiladas.

  How to prepare Enchilada sauce:

  In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
• Add flour and cook for 1 minute.
  
• Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
• Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
  
• How to prepare the Enchilada casserole:

  Preheat oven to 350 F (180C).
• Grease with butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
  
• Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
  
• Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
  
• Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
  
• Repeat with remaining tortillas.
  
• Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
  
• Bake for 30 minutes until the cheese is melted.
• Serve with chopped cilantro/parsley, chopped green onion and sour cream.

Video

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 29.8g | Protein: 33.3g | Fat: 14.4g | Saturated Fat: 5.1g | Cholesterol: 63mg | Sugar: 4.6g

The post Chicken and Bean Enchiladas appeared first on Home Cooking Adventure.

Oven roasted corn is so much better than the boiled one. The flavor is much more enhanced and you don’t risk to burn yourself while trying to get them out of the water.

And is just so easy. You don’t have to bother taking the husks off, all the mess is avoided this way. Just put them in the oven and let it do it’s job. After 30-40 minutes you just got the perfect corns ever. The husks create steam and so the corn is cooked entirely, not soggy … not dry .. just PERFECT. From now on, for me there is no other way to cook corn.

You can serve it as it is with just a bit of salt and butter, or with various toppings.
In either way they are just amazing, and I am sure you will love them too.

I am curious about you, what’s your favorite topping for your corn? Amaze me

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Oven Roasted Corn

Oven roasted corn is so much better than boiled. The flavor is enhanced. The husks create steam, the corn is cooked entirely, not soggy, not dry, just PERFECT.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword baked corn, butter corn, corn recipe, corn with cheese, healthy, mexican corn, oven roasted corn, roasted corn

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 139kcal

Ingredients

• 8 fresh ears of corn in husks
• 1/4 tsp chili powder , optional
• 1/2 tsp garlic powder
• 1/2 cup grated cheese
• 2 tbsp freshly chopped parsley
• salt and freshly ground black pepper

Instructions

• Preheat oven to 350 degrees F.
• In a small bowl combine salt, with chili powder, pepper and garlic powder.
• Place corn in its husks directly on the oven rack. Roast until tender for about 30-40 minutes.
• Remove the husks. Brush each corn with butter.
• Add salt mixture, cheese and parsley. 
• Serve immediately.

Nutrition

Serving: 1g | Calories: 139kcal | Carbohydrates: 14.5g | Protein: 3.8g | Fat: 8.6g | Saturated Fat: 5.2g | Cholesterol: 23mg | Sugar: 2.4g

The post Oven Roasted Corn appeared first on Home Cooking Adventure.

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Broccoli Quesadillas

Healthy, delicious and irresistible Broccoli Quesadillas for broccoli lovers. It takes only few minutes to prepare and they are perfect for lunch or dinner.

Course Main Course, Snack

Cuisine Mexican

Keyword broccoli quesadilla, homemade quesadilla, homemade Quesadilla recipe, homemade tortilla, mozzarella quesadilla, tortilla recipe, whole wheat flour tortilla

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 212kcal

Ingredients

• 1 cup broccoli , cooked and chopped
• 1 cup mozzarella , shredded
• 1/4 cup corn kernels
• 1/4 tsp garlic powder
• 4 flour tortillas (10 inches) , room temperature
• Salt and freshly ground black pepper , to taste
• 2 tbsp olive oil

Instructions

• If you want to use homemade tortillas this would be the first step. For homemade tortillas you can find the recipe

  . After you make them let them cool down, to reach the room temperature.
• To cook broccoli bring a large pot of water to a boil. Add one teaspoon of salt. Add the broccoli florets and cook until crisp-tender for about 2 minutes. Remove and place in a bowl with ice water. Drain and chop the broccoli.
• Combine broccoli with cheese, corn and garlic powder. Add salt and pepper. Divide mixture in four, for each tortilla. Add the mixture on one half of the tortillas, and fold it with the other half.
• Heat one tablespoon of oil in a large frying pan over medium heat until hot, about 3 minutes. Carefully add two folded tortillas and cook on each side for several minutes until the bottom of tortilla is golden. Flip and cook on the other side too, cheese should be melted and the tortillas gold and crisp. Repeat this step with the other two.
•  Remove from pan and slice into wedges. Serve hot or warm.  

Video

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 14.9g | Protein: 9.6g | Fat: 13.5g | Saturated Fat: 4.7g | Cholesterol: 15mg | Sugar: 1.1g

The post Broccoli Quesadillas appeared first on Home Cooking Adventure.

We were first introduced to this avocado salsa by some dear friends who joined us for a cooking session at our home. I instantly fell in love with it and thought of sharing it with you. I hope you give it a try too! Let me know your thoughts

How to make pita bread chips

To prepare the pita bread chips, start by preheating your oven to 400°F (200°C). In a small bowl, mix oil with paprika. Then, carefully separate each pita bread into two thin rounds. Slice the pitas into triangles, adjusting the size to your preference.

Place the pita chips on a baking sheet in a single layer. Brush them with the oil and paprika mixture, ensuring they are evenly coated. Sprinkle salt, pepper, and any additional spices you prefer for extra flavor.

Bake the chips for 2-5 minutes, or until they are crisp and lightly browned. Keep an eye on them to prevent burning.

How to make avocado salsa

Next, in a large frying pan, heat butter and oil over medium-high heat. Add red onion and ginger, cooking until they are soft and fragrant. Stir in the corn kernels and continue to cook for another 5 minutes. Season the mixture with salt and pepper, then remove it from the heat and allow it to cool.

In a medium salad bowl, combine avocado with the remaining vegetables. Add the cooled corn mixture, lime juice, cilantro or parsley, and additional salt and pepper to taste. Mix everything together well.

Serve the vegetable salad with the homemade pita chips for a delicious and satisfying snack or appetizer.

Hope you will try the recipe for this Avocado Salsa and enjoy it as much as we did! If you do don’t forget to let me know and tag me on Instagram. Cheers.

For more ideas for appetizers check out the full collection of Appetizer Recipes.

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Avocado Salsa

This avocado salsa is delicious, fresh and flavorful and goes as an appetizer or just as a snack near some pita bread chips or nachos

Course Appetizer, Salad

Cuisine Mexican

Keyword appetizer, appetizer salad, avocado, avocado appetizer, avocado salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Calories 438kcal

Ingredients

• 1 avocado, diced
• 5 cherry tomatoes, seeded
• 1/4 cup cilantro, parsley leaves
• 1/2 cup green onion, chopped
• 1/2 red pepper
• 1 garlic clove, chopped
• 1 tbsp lime juice
• 1/2 small red chili pepper
• 5 green olives, seeded and sliced

Ginger Preparation Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 small red onion, chopped
• 1 inch ginger, peeled and chopped
• 1/2 cup frozen corn kernels
• 1/2 tsp sea salt
• Freshly ground black pepper

Pita Bread Chips

• 2 or 3 pita bread
• olive oil
• paprika
• salt and freshly ground black pepper
• spices (oregano, basil)

Instructions

Prepare pita bread chips.

• Preheat the oven to 400°F (200°C).
• Mix oil with paprika. Separate each pita bread into 2 thin rounds. Slice the pitas into triangles, larger or smaller, whatever you prefer. Place chips on a baking sheet, on one layer, and brush them with oil mixture. Sprinkle with salt, pepper and spices for more flavorful chips
• . Bake 2-5 minutes, until crisp and lightly brown.

Prepare the avocado salsa

• In a large frying pan heat the butter and oil over medium-high heat. Add red onion and ginger and cook until soft. Stir in corn kernels and cook for another 5 minutes. Season with salt and pepper. Remove from heat and let it cool.
• In a medium salad bowl, combine avocado, with the rest of vegetables. Add the corn mixture, lime juice, cilantro or parsley, salt and pepper and mix well. Serve with homemade pita chips.

Nutrition

Serving: 1 serving out of 3 | Calories: 438kcal | Carbohydrates: 58.1g | Protein: 10.3g | Fat: 20.6g | Saturated Fat: 4.8g | Cholesterol: 10mg | Sugar: 9.3g

The post Avocado Salsa with Homemade Pita Chips appeared first on Home Cooking Adventure.