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Avocado Encharritas

Serving the production staff of Food Network…. It is always a challenge to add a vegetarian option to a meal and make it go with the rest of the sides. We offered this entree along with our Layered Chicken Enchiladas, Mexican Rice and Avocado Black Bean Salad.

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Avocado Encharritas

Course Main Course
Cuisine Mexican
Keyword avocado, burrito
Servings 4
Author stevens1951

Equipment

  • skillet
  • rubber basting brush

Ingredients

  • 1/2 cup clarified butter total
  • 4 large flour tortillas
  • 1 yellow onion sliced thin
  • 1 red pepper cut in strips
  • 1 green pepper cut in strip
  • 2 avocados remove skin and slice
  • 1 cup mozzarella cheese shredded
  • salt
  • pepper
  • sour cream
  • salsa

Instructions

  • Prep ingredients. Melt one stick of butter in the microwave. Let sit for a few minutes as clarified butter rises to the top and the milk solids and whey settle to the bottom. Spoon the clarifed butter into another container. Cut up vegetables. Preheat oven to 350 F.
  • Brush both sides of the tortillas with clarified butter. Add 2 tablespoons of clarified butter to a saute pan and heat on medium. Add onion and peppers to the pan and saute until tender crisp. Season with salt and pepper to taste.
  • Divide cooked vegetables evenly onto tortillas. Top with sliced avocado and mozzarella cheese. Roll as burrito leaving one end open.
  • Place on baking sheet and place in oven. Bake until starting to brown and cheese is melted.
  • Remove from oven and top with sour cream and your favorite salsa. Enjoy!

Notes

Try my recipe for Restaurant Salsa . 

    Meal on the Grill featuring Roasted Corn on the Cob

    My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

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    Meal on the Grill

    David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
    Course Main Course, Side Dish
    Cuisine American
    Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
    Total Time 30 minutes
    Servings 4
    Author David Calhoun

    Equipment

    • grill

    Ingredients

    • 4 ribeye steaks
    • 4 ears corn on the cob fresh
    • 1 pound fresh asparagus
    • 1 yellow onion
    • 4 jalepenos
    • 1 bottle Tex-Joy Seasoning
    • 1 bottle extra virgin olive oil
    • coursely ground black pepper
    • worcestershire sauce in spray bottle
    • Pam Cooking Spray
    • kosher salt

    Instructions

    • Soak the fresh corn in water for 10 minutes.
    • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
    • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
    • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
    • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
    • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
    • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
    • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
    • Eat and enjoy!

      Food Network Restaurant Impossible

      Today I am recuperating from a weekend of catering for the production crew of Food Network.  They were filming Restaurant Impossible in my home town.  I am a teacher at heart and by profession so I was thrilled when chef Robert Irvine and his corporate chef, Lee, questioned me and my staff about scientific principles and techniques of cooking. Over the next few days I will share our menus and what they said about cooking.  Stay tuned…

      Avocado Encharritas

      Meal on the Grill featuring Roasted Corn on the Cob

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