Easy Chicken Tortilla Soup

Comfort Soup for Fall weather

When September rolls around each year I start thinking of warm comfort foods and Chicken Tortilla soup is right up at the top of my list!  A nice bowl of soup for lunch or dinner when we’re camping and the weather is brisk or rainy seems just right.

Make it simple

When planning a week of menu plans prior to camping I include some ‘Make Ahead’ meals and some Pantry meals in addition to a few grilled meals.  Not only does this free up some of my time to hike and explore the destinations we are visiting, it ensures variety.  I found doing these few planning steps keeps me from grabbing food on the go from a fast food drive through or struggling with raiding the fridge or pantry for a make do kind of meal.

I like to have staples onboard that are are planned and follow the recipe I’m going to follow.  Chicken Tortilla soup is one of my must have items on my planning list.  I like the versatility of the dish as much as I enjoy the warm spicy flavors.  This soup makes a great lunch or dinner and the leftovers (need to be refrigerated) but are wonderful to heat up as a repeat menu item in a day or two.

Since the soup ingredients listed in the primary recipe are all pantry stable if unopened, you’ll be able to pretty much ‘heat and eat’.

Note:  ‘Canned food’ tend to have excess sodium, so read the labels.  Purchase low sodium chicken broth, rinse the canned chicken and canned beans well under running water, washing off some of the excess sodium.

Now if you feel like ‘kickin’ this recipe up a notch while camping or at home… you can definitely enhance and add some fresh substitutions and additional condiments…

Consider substituting rotisserie or leftover cooked chicken.  Other toppings can be added perhaps a dollop of sour cream, and a sprinkle of shredded cheese, a few sprigs of cilantro and/or diced avocado.

If you want to keep it simple just follow the basic ‘pantry’ recipe and it will actually taste homemade and delicious.

Adapt this recipe as needed to fit your particular food program.  If you are vegetarian, eliminate the chicken, and chicken broth by substituting vegetable broth and adding some canned or frozen vegetables.  The dairy products (cheese and sour cream in the additional topping suggestions can be omitted and the soup will still be flavorful and make a nice meal.


Basic Ingredients

28 oz                    low sodium boxed chicken broth or bone broth

10 oz can             cooked chicken breast

15 oz can              white navy beans or black or pinto beans, rinsed and drained

10 oz can             diced tomatoes with diced green chilis

8 oz  can             salsa of choice (I used Paul Newman pineapple salsa)

1/2 tsp                 cumin

1/2 tsp                 chili powder


1 cup                    tortilla chips



  1.  Rinse and drain canned: chicken and beans.  Add to a large saucepan.
  2.  Pour in broth, diced tomatoes and juices and salsa into the saucepan and stir,
  3.  Cook over medium heat until the soup is warmed to desired temperature.
  4.  Pour or ladle the soup into large coffee mugs or individual serving bowls.
  5.  Add a squeeze of lime juice to each bowl, stir.
  6. Top with crumble tortilla chips and serve.

Additional Toppings (totally optional)

1/2 cup      grated cheddar or pepper jack cheese

1/2 cup      sour cream

1                  diced avocado

1 lime         cut a small wedge of lime per person; when ready to serve the soup, add a squeeze of lime and stir.


My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at: http:/smallkitchenbigflavorsblog.wordpress.com

Chicken Parmesan… on the Light Side

My cooking style changes with the seasons and Fall has officially arrived!  I love to see the weather a little brisker and watching the leaves change to gold, crimson and orange on the trees and shrubs.  Our RV trip to the ‘Porkies’ in Michigan in the Fall a couple of years ago was a fabulous RV trip.  We enjoyed the travel time and exploring various sites between California and Michigan but meeting up with fellow RV travelers added to our excitement while experiencing the fall leaves in Michigan is definitely a memory that will also stay with us forever.
The Fall weather changes the type of food I tend to prepare.  When it’s Fall I think comfort food!  I decided to prepare the following dish as it fit the criteria I was looking to bake and enjoy for dinner…  This recipe is warm gooey and a delicious main meal dish that actually cuts back on calories by slightly altering the typical ingredients, for some lighter alternatives.
This version of chicken parmesan is just over 300 calories for a 5 oz. serving.  No guilt just yummy food.  You can prepare this dish in an RV convection oven, toaster oven or even transform your outdoor campsite grill into an oven by elevating a cast iron skillet on a couple of bricks placed in the center of your grill rack.
The prep time for this dish is about 10 minutes.  The cook time approximately 30 minutes total.
If you have x-tra time on your hands and want to tenderize the chicken prior to prepping and baking, I’ve listed some tips in the next paragraph that you can follow.
Rinse the chicken breasts, pat them dry then place in a gallon ziplock bag.  Add a cup of buttermilk or plain or fruited yogurt that will compliment the chicken parmesan; some ideas for flavored yogurt to use include vanilla, lemon or key lime.  If you want to use the traditional buttermilk marinade to tenderize the chicken but only have milk on hand – just add 1 – 2 teaspoons of vinegar to a cup of milk, let the mixture rest for about 10 minutes until the milk curdles just a bit.  The buttermilk gives a milder taste, yogurt leaves a slight astringent type taste.  The yogurt may fit well in tenderizing chicken you plan to transform into a luscious curry dish.
Once you have selected the marinade, pour the buttermilk or yogurt over the chicken in the ziplock, burp and seal the    bag and place it in the fridge 1 – 12 hours, then prep and bake the chicken recipe.  After marinating time is up, remove the chicken from the ziplock bag, pat it dry, set aside.
On a cutting board, cut chicken breasts in half lengthwise, remove the chicken from the cutting board, set aside.
Place a long piece of saran wrap on the cutting board.  Place chicken pieces in a single layer over the saran wrap then cover the chicken with another long piece of saran wrap.
Using a meat tenderizer hammer or the base of a heavy skillet, pound the chicken into an even thickness.
Set up a breading station using 2 medium bowls that are large enough to dip and coat the chicken pieces.
Add egg whites to 1 bowl and the bread crumb mixture and spices to a 2nd bowl.
See the Directions listed below for the breading and 2 step baking process.
Serves 2 – 4
1 cup         buttermilk or yogurt
Chicken Parmesan
2               6 oz. boneless, skinless chicken breasts
1/2 cup    Italian seasoned breadcrumbs
1/4 cup    Panko breadcrumbs
1/3 cup    grated parmesan cheese
1/3            tsp garlic powder
1/3 tsp      pepper
2 large      eggs, whites only
4 oz           part-skim mozzarella
1 cup         seasoned tomato sauce (homemade or readymade in a jar)
1 small      package of fresh basil leaves


1.        Preheat oven to 400 degrees F.
2.        Lightly coat an ovenproof dish or skillet with olive oil or cooking spray if baking in            the oven.
            * If using a cast iron skillet if cooking in a make shift oven on the grill.  Place the                     skillet of prepared chicken onto 2
             flat bricks placed on the grill just under the sides of the skillet but not extending                  beyond the skillet.  In this a way                   the skillet is supported and elevated                    allowing  heat to flow over, under, side to side and front to back of the skillet.
             Cook over direct medium/high with grill lid down except for checking the chicken              process occasionally.  Note:  Viola, you have created an oven on the grill!
3.        The following directions are listed below and mentioned in the Introduction                         above: Rinse chicken breasts,
            pat dry and place on a cutting board.  Slice each breast in half lengthwise.  Cover                 the cut breasts  with saran wrap
            and lightly pound the chicken to an even 1/2″ thickness.  Create a breading station             using a couple of bowls.  Add dry
             ingredients to 1 bowl and stir to combine.  Add egg whites to the 2nd plate and                    whisk lightly with a fork.
4.        Slice or grate mozzarella into 4 portions, set aside.
5.        Dip chicken a piece at a time into the egg white mixture using 1 hand then with the             opposite hand dip and 1 to coat
            the chicken in the seasoned bread crumb mixture.
6.        Lightly coat the baking dish or skillet with olive oil or other baking spray, add your             chicken in a single layer, lightly
            spray the top of the chicken, add 1 – 2 tablespoons of seasoned tomato sauce.                         Repeat process for remaining chicken.
7.        Place the chicken in the oven.  If using convection oven place the dish on the metal            convection rack. Bake the chicken for 15 – 20 minutes until the internal                                  temperature of the chicken is 165 degrees F and the bread
           crumbs are lightly browned.
8.        With oven mitts, remove the chicken dish from the oven, set on a cool stovetop.
9.        Add a couple tablespoons of tomato sauce over each chicken breast and top with                 grated or sliced of mozzarella.
10.      Return the dish to the oven for about 5 minutes to melt the cheese.
11.       Remove the dish from the oven (using your mitts), place the dish or skillet on a                    cool stove top and sprinkle with
            freshly chopped basil.
If you have leftovers… all the better, simply cover and refrigerate to enjoy the next day. Heck why not make a gourmet chicken parmesan sandwich the following day or top a salad with diced chicken parmesan.
Another option would be to package and freeze some chicken parmesan that you have prepped but not baked.  Place  partially prepared chicken breasts in a single layer in a ziplock freezer bag after they are dipped in whisked egg whites and dredged in the breadcrumb mixture.  Simply slide a single layer of coated chicken into the freezer bag, burp the air out of the bag, seal the bag then using a permanent marker write the ingredients (Chicken Parmesan) on the bag, the date you prepped the entree and the cooking instructions to follow after you defrost the chicken in the fridge.
Enjoy within 3 months.

Pure Vanilla Extract


The Thanksgiving and Winter holidays will be here in less than 4 months.  Here is a homemade gift idea that you can prepare whether you are currently at home or RV’ing.

Having a simple affordable thoughtful gift that you can prepare with ease…is wonderful and truly appreciated by anyone that will be doing some baking.

The cost of pure vanilla extract has skyrocketed and making your own high quality pure vanilla extract is simple and fun.

It will take 4 – 6 months for the vanilla extract to fully develop into a full delightful flavor so… order up some vanilla beans and get you pure vanilla extract started soon.

I use grade A  – Whole Madagascar Bourbon Vanilla beans, you can use a less expensive Grade B vanilla bean… but if I’m going to the effort of making a quality vanilla extract…    I want Grade A.

This recipe has 2 ingredients and no cooking is required.

Feel free to double or tripe the recipe.



1 pint                   good quality vodka, rum, brandy or bourbon

6                           vanilla beans





  1.  Rinse vanilla beans, pat dry.  Cut the ends of the beans and toss into a clean glass jar that has a lid that will seal well as you will rotate the vanilla in the jar at least once a week for 14 – 26 weeks.
  2.  Cut the vanilla beans down the center using the side of a paring knife.   Gently tease the bean pod open to expose the tiny vanilla beans.  Scrape the beans from the vanilla bean with the side of the paring knife and transfer on the tip of the knife to a pint or larger size of vodka, rum, brandy or bourbon.
  3. Drop the split vanilla beans in next and seal the bottle.
  4. Gently turn the bottle over a few times then store in a dark pantry area.
  5. Continue to gently turn the bottles once a week as noted above.
  6. Vanilla should be ready in 4 – 6 months but gets even better up to a year.
  7.  Strain the vanilla through a fine strainer or cheesecloth into a large measuring cup then pour into clean 4 oz. gift jars (4oz Ball jars).  Label and date the jars.



Summertime is perfect for making Bruschetta.  Enjoy these fresh ingredients as an appetizer or even as a light main meal.  This is delicious and only requires a bit of prep work that can be easily done at the campsite.

Here is the combination of ingredients I put together to make this dish last night.  I served this as an appetizer to a group of 8 people and have leftovers to enjoy later today.

Farmers markets, farm stands and grocery stores have vine ripe peaches and tomatoes and they are at their peak of freshness so I was determined to prepare this.  Everyone loved the combination of ingredients and gave this recipe a WOW!

Serves  8  (Increase or decrease the ingredients for the amount of Bruschetta you decide to make)


5                       tomatoes, vine ripened if available

3                       peaches, fresh ripe or canned with water drained and discard

1/4                    red onion, fine diced

14                      fresh basil

4                        garlic cloves, fine minced

1/2 – 2/3 cup   Kalamata olives, medium diced

3 tbsp                olive oil

1 1/2 tsp            balsamic vinegar

salt and pepper to taste (go light on the salt)

1 loaf                  French or sourdough baguette, sliced 1/4″ slices (lightly butter and grill if you wish or serve untoasted

4 oz                    butter for drizzle over baguette slices prior to grilling


  1.  Rinse produce and pat dry.  Peel peaches, cut in half, discard seed then medium chop and add to a med/large bowl.   Note: I find chopping is easier when using a flexible plastic cutting mat/board.
  2.  Peel and chop onion, peel garlic, mince add to the bowl with peaches.
  3.  Pat olives dry, rough chop and add to the bowl.
  4.  Rinse tomatoes, remove stem and seeds then medium chop and add to the bowl.
  5.  Rinse fresh basil leaves.  Stack the leaves on top of each other starting with the largest leaf.                                                                                                                              Roll cigar-like into a tight bundle and cut finely (chiffonade) with a sharp knife then add to the bowl.
  6.  Drizzle olive oil, balsamic vinegar and salt & pepper over the bruschetta and lightly toss the ingredients to combine.
  7.  Slice baguette in 1/4″ slices.  Lightly butter and grill (if you like) or serve as soft slices.                                                                                                                                              Note:  I prefer to lightly butter and grill the bread slices for since the bruschetta is moist.
  8.   Serve with soft or lightly toasted baguette slices.

Fresh Peach Cobbler

Peaches are marvelous right now so I bought a case at Costco and made a simply delicious peach cobbler I wanted to share with you.

This recipe can adapt to make other berry and fruit cobblers depending on what is available locally and fresh.

Heck you can even improvise and use canned fruit or berries… just drain the liquid or in a pinch – use readymade pie filling and delete the 1 cup of sugar that is called for in the saucepan seeing as pie filling already has the sugar added – you would just bring pie filling up to a boil and pour that over the cobbler batter in the casserole dish.

Be sure to follow the directions in the order listed.  You will be pleasantly suprised to see the cobble batter rise to the top of the casserole dish as the cobbler bakes and turns a nice golden brown.



Serves 8



4 oz                        unsalted butter

1 cup                      all purpose flour

3/4 cup                 sugar

1/4 cup                  brown sugar

1 tbsp                     baking powder

pinch                      sea salt

1 cup                       whole milk

4 cups                     sliced peaches (skin removed) * 4 – 5 peaches

1 cup                        sugar

1/2                           lemon (juice only)

sprinkle                  cinnamon sugar


  1. Preheat oven to 375 degrees F.
  2. Melt 4 oz. (cube) of butter, pour into a 9″ x 13″ casserole dish, set aside.
  3.  In a large bowl combine flour, 1 cup of sugar, the baking powder and a pinch of salt.
  4. Add milk, stir to combine then pour over the melted butter in the casserole dish, set aside.
  5.  Rinse peaches then remove and discard peach skin.
  6. Cut peaches in half, discard seed, slice peaches and place in a saucepan with 1 cup of sugar.
  7. Stir to combine, continue stirring until the peaches come to a boil along the outer edges of the saucepan.
  8. Pour hot peach mixture over the batter in the casserole dish.  Sprinkle the top with some cinnamon sugar.
  9. Bake 38 – 42 minutes until the crust is golden brown.
  10. Using hot pads, remove baked cobbler from the oven, set casserole dish on a cool stovetop.
  11.  Sprinkle the top again with cinnamon sugar.

Enjoy warm or cold.  Cover and refrigerate leftovers in the fridge or place portions of the cobbler in freezer ziplock bags.  With a permanent marker, label bag ‘peach cobbler’ and write date prepared.  Enjoy within 3 months.

Instant Pot Italian Wedding Soup

This recipe is TASTY, so I can’t wait until Fall to share this “knock you socks off” delicious one pot meal with            fellow RV travelers!

This is not your traditional Italian wedding soup but the flavor profile is one that will not disappoint.

Whether you are cooking for a crowd or making a batch of this soup to package and freeze – to have some make-ahead meals readily available, your investment in time and ingredients are sure to reward you ten fold.

I realize summer is grilling season however I tend to enjoy a great tasting soup most any time of … year whether it is a brisk night huddled around a campfire or sitting in my camp chair while soft summer evening breezes gently drift by.


Instant Pot 6 quart

Serves 10 – 12


19 oz                mild Italian sausage

19 oz                 hot Italian sausage

8 oz                   uncooked, bacon

64 oz                 organic chicken broth

1/2                     red onion, diced (or substitute 1 tsp onion powder)

2 cloves             garlic, minced (or substitute 1 tsp garlic powder)

1/2 – 2/3 tsp    red pepper flakes

1/2 – 2/3 tsp    Montreal steak seasoning (or substitute black pepper and a few dashes of sea salt)

1/2 – 2/3 tsp    dried basil flakes or spice

1/2 – 2/3 tsp    dried oregano or spice

4                         6″ (med/large) russet potatoes, rinsed, peeled, diced

5 oz bag            baby spinach, prewashed

1 cup                 heavy cream or half and half

1 cup                 shaved or freshly grated parmesan cheese


  1.  Remove sausage from casings.  Cut or divide each link into 6 pieces, set aside.
  2.  Cut each strip of bacon into 4 equal slices then place in Instant Pot on SAUTE’  mode.  Stir as needed for a minute or 2 then add diced fresh onion, stir again for a  minute then add freshly minced garlic. Stir for a minute.
  3.  Add sausage pieces and seasonings, stir until lightly browned.
  4.  Add chicken broth, stir.  Turn IP off.
  5.   Peel rinsed potatoes, cut them in half lengthwise then slice into 1/4 inch (half            moon) slices.
  6.  Add potatoes to the IP but DO NOT stir.
  7.  Close IP lid and steam vent.  Set heat to MANUAL 5 minutes.  Allow the IP to natural  release for 10 minutes, then open the steam valve for a quick release of the  remainder of steam.
  8.  Open the IP, remove 1 – 2 cups of potatoes from the pot and lightly puree using the  back of a fork.  Return the   potatoes to the IP and stir.
  9.  Add the baby spinach and stir.
  10.  Add the heavy cream or half and half, stir.  The mixture may thicken ever so  slightly due to the starch of the potato but this soup is actually more broth like.
  11.  Pour individual servings into bowls and top with freshly grated parmesan.


Key Lime Pepper Jelly Pie



This is a super easy creamy key lime pie with a little zing of red pepper jelly  that folks can add to their personal slice as they wish!

Whether you are looking for an easy week night dessert or a camping dessert that is no fuss… consider this recipe.

If you don’t have an oven available, make this pie as directed but omit the baking process but follow the directions to refrigerate the pie 3 or more hours and until serving time.

Scoop the yummy pie ingredients (which will be a little loose like pudding), place portions of the dessert in individual    6 oz. clear cups.  Garnish suggestions in the recipe that follows!



1 pie shell            pre-made walnut/graham cracker crust


28 oz                    sweetened condensed milk

1/2 cup                sour cream

3/4 cup                key lime juice

1  zest                   from a lemon or lime


1 rounded tbsp.   pepper jelly

whipped cream – optional

Directions     Preheat oven to 350 F

  1.  In a medium bowl whisk together the filling ingredients until thoroughly combined.
  2.  Pour filling into a pre-made pie shell.
  3.  Bake for approximately 8 – 10 minutes in an oven preheated to 350F or until custard is slightly set.                                                                                                         Note:  Pie is ready when small air bubbles on the surface begin to pop.  Note:  Do not overcook.
  4.  Let pie cool to room temperature then refrigerate for 2 – 24 hours prior to cutting and serving.
  5.  Just prior to serving, top the pie with a whipped cream border (optional). Garnish the center of the pie with a dollop of whipped cream and a rounded tbsp. of red pepper jelly.
  6.  Cover and refrigerate any leftovers.

Note:  If you do not have an oven… skip #3 the baking.  The pie needs to be refrigerated 3 – 24 hrs. to thicken and hold its shape and may be somewhat loose like pudding, but still delicious.

Alternate garnish:  Rather than adding a dollop of red pepper jelly to this pie… you could make an easy Raspberry Coulis:  Rinse a small pkg. of fresh or frozen raspberries and half a lemon.  Add the juice of the lemon and the fresh raspberries to a small saucepan.   Cook and stir the mixture over mediumium low heat.  Add 1/3 – 1/2 cup of granulated sugar, stir and continue to let the sauce cook and reduce to a sauce consistency.  Strain the thickened sauce if desired.  Drizzle 1/2 tsp. over each slice of pie.

If you are looking for other tips, food pairings or over 105 recipes that are designed for those who travel in an RV, check out:
My cookbook Small Kitchen Big Flavors! – available at a great Introductory Price on Ebay and my blog site at : https:/smallkitchenbigflavorsblog.wordpress.com

Stuffed Sourdough Bread


This is really a meal in a loaf that can be prepared in the RV or made ahead of time and brought along with you on a camping adventure.

Add a side salad and your dinner is complete.  I have made this delight baking it in the convection oven for 30 minutes at 375 F and have had equal or better success simply microwaving a few slices at a time on a paper plate lightly covered with a paper towel.  Heat on high for 1 minute, let it rest for 30 seconds, remove paper towel and enjoy!

Is this recipe versatile… you bet feel free to switch up this idea from a dinner main meal or side to a breakfast option, an appetizer or a welcomed Potluck item you bring to the table.



1 loaf           grocery store day old baguette of sourdough bread

1 leek           rinsed well then thinly sliced

1 shallot       peeled, thinly sliced

1/2 lb             thinly sliced ham, prosciutto, or european style bacon (optional)

1 1/2 tbsp.   olive oil

4 oz              crème fraiche

1                    uncooked egg

1                    fully cooked russet potato, cooled then medium sliced

1 1/2 cups   freshly grated gruyere cheese

grated nutmeg, moderate sprinkling

salt and pepper to taste


  1.  Clean and slice shallot and leek as noted above.
  2.  In a medium saute’ pan over medium heat saute’ shallots for 2 minutes while stirring.  Add the leeks and diced ham, euro bacon or prosciutto to the saute’ pan and continue cooking and stirring for another 2 minutes then set aside.
  3.  Cut day old sourdough loaf vertically in 1/2″ slices to 3/4 way through the loaf (top to near the bottom) while keeping  the base of the loaf intact.
  4.  In a small bowl, lightly mix together crème fraiche, nutmeg, salt and pepper and egg, incorporating the egg into the crème but leaving some small lumps of the crème for texture.
  5.  Add a few cooked potato slices and some leek/shallot mixture between each slice of sourdough bread to create a nice opening to nestle the rest of the filling.
  6.  Place the crème fraiche mixture in a liquid measuring cup to creat a spout as you drizzle 1/2 of the mixture evenly between the bread slices.
  7.  Stuff grated cheese evenly between each slice.
  8.  Pour remaining crème fraiche between the slices and lightly evenly rub any crème fraiche that is on the top of the loaf as an egg wash finish.
  9.  Wrap the loaf in baking parchment baking paper and then foil.
  10.  To bake the bread: Ssee the baking options listed above in the introductory paragraphs.  You want the finished stuffed bread to be warm with the ingredients melty and cooked.
  11. If baking the entire loaf, I’d opt for the convection option, but when heating/cooking  just a few slices few slices, I’d unwrap the foil and use the microwave (placing the bread on a paper plate and lightly cover with a paper towel).  Heat the bread on high for a minute then let the bread rest for 30 seconds before removing the paper towel and enjoying the cooked stuffed bread.
  12.  Cover and refrigerate any leftovers and enjoy within a few days.

Lemon Blueberry Mini Loaf Brownies

lemon blueberry loaf

If you are craving a sweet Spring treat here is a tasty bite that combines lemon and blueberries! The recipe is quick, simple, easy and tasty…

Enjoy as a snack or dessert… check out the recipe below.

Using a mini loaf 8″ x 4″ aluminum loaf pan the brownie takes on the shape and texture of pound cake.  For a more traditional thinner brownie use an 8″ x 8″ pan.

Serves 4


3/4 cup           all purpose flour

3/4 cup           sugar

2                      eggs

1 1/2 tbsp      fresh squeezed lemon juice

Zest                1/2 lemon

2/3 cup           fresh blueberries

4 oz                 butter


1/2 cup           powdered sugar

1 tbsp              fresh squeezed lemon juice

zest                  half a lemon

lemon blueberry brownie



  1. Preheat convection or standard oven to 350 F.
  2. In a medium bowl mix dry ingredients together.
  3.  Diced softened butter into 1″ pieces, add to the dry and mix well.
  4.  Whisk in eggs, lemon juice and zest.
  5.  Prepare the mini loaf pan with a light coat of butter or vegetable oil.
  6.  Pour batter into the loaf pan and bake until the center is set.
  7.  Bake for 40 minutes and until the center of the loaf is fully set.
  8.  Add a drizzle of lemon glaze then slice and serve.

Cubed Pork and Chorizo Burritos

I decided to blend some familiar flavors I enjoy when preparing a Mexican style dish but with a twist… by combing some tasty ingredients but adding a twist.  Here is the burrito filling I came up with.  I hope you enjoy it!

I prepared the filling on the stovetop in our RV Galley using a heavy Dutch oven as my pan of choice to saute’ the filling and then gently simmer the ingredients to blend the flavors and reduce/thicken the sauce.   The results… yummy!

Makes 5 – 6 burritos or a couple of varied Mexican style meals


3             boneless pork loin chops

1 lb         ground pork chorizo sausage

10 oz      green enchilada sauce

3 tbsp.   vegetable oil

1/3          red bell pepper, diced

1/3           brown onion, diced

3 tbsp.     all purpose flour

3 tbsp.    vegetable oil

seasoning of choice or: 1/2 tsp garlic salt, 1/3 tsp black pepper, a few sprinkles of red pepper flakes and chili powder

8″       flour tortillas

1         avocado, diced

1 cup shredded cheddar cheese

1 cup sour cream


  1.  Add 1 1/2 tbsp. of oil to a heavy skillet or Dutch oven.  Turn heat to medium.
  2.  When oil is hot add diced red bell peppers and diced onions.  Saute’ for 5 minutes, stirring intermittently.
  3.  Dredge cubed pork in flour and add to the pan.  Saute and stir, browning the pork on all sides.
  4.  Add the chorizo to the pan, break up any clumps and brown the chorizo.
  5.   Add remaining 1 1/2 tbsp of oil and blend cubed pork and chorizo together while cooking over medium heat.
  6.  Add a small can of green enchilada sauce to the pan.  Stir, turn the heat to low.                                                               Note: Spoon off and discard any excess floating oil.
  7.  Warm tortillas and serve your skillet of burrito filling along with sides of diced avocado, sour cream and cheese.                                                                                                                                                                                                         Here’s an idea for a simple side salad                                                                                                                                     Balsamic vinegar and oil dressing:  use 1 part vinegar to 3 parts oil and a squeeze of mustard and honey.       Whisk the dressing and serve over fresh salad greens.