Avocado Pico de Gallo

I found this recipe in Good Housekeeping magazine that was laying around at work.

It says to serve with Jicama and carrot slices, but we used tortilla chips instead. It was delicious and gone within minutes.

Total time: 15 min
Makes : 2 3/4 cups

2 medium ripe avocados, cut into 1/2 inch chunks

2 plum tomatoes, seeded and coarsely chopped

1 jalapeno chile, chopped

1/3 cup chopped sweet onion

1/4 cup loosely packed cilantro leaves, chopped

2 Tbsp. fresh lime juice

1/2 teaspoon Kosher salt

In bowl, combine avocados, tomatoes, jalapeno, onion, cilantro, lime juice and salt. Store covered in the refrigerator up to 4 hours.

Mexican Night!

Saturday was Mexican Night! I've been craving Burritos for a while now and finally got around making them yesterday. You can use any meat you like to fill the burrito, but I used steak!

Steak Burritos

2 lbs. of steak (thin/sandwich type)
1 Burrito Seasoning Mix
5 Burrito sized Flour Tortillas
3 tomatoes
Fresh Cilantro (chopped)
Lettuce (chopped)
1 1/2 brick of cheese (any type you like) I used pepper jack cheese
1 small can of green chile peppers (diced)
1 hot jalapeno pepper (chopped)
1 container of sour cream
1 can of refried beans

Cut the steak into small bite sized pieces and cook until done. Add the Burrito seasoning mix with 1 cup of water and simmer for a few minutes.

While the steak is cooking, coarsely chop the tomatoes and mix with the fresh cilantro.

Shred the cheese, unless you already buy the prepared package.

Chop the lettuce

You can start heating up the refried beans on low heat.

Mix the diced chile peppers and the chopped jalapeno pepper together and set aside.

When the steak is done, warm up the tortillas. You can do this on the stove or in the microwave.

Spread about a table spoon of beans on each tortilla and top with steak, cheese, sour cream, peppers, lettuce and tomato/cilantro mix and fold according to package directions. Enjoy!