Matt Sciaretta

Things you should know about me:

1. we live in the country outside Nashville, TN
2. TN is a landlocked state - the closest thing we have to a Mexican beach is Kenny Chesney, and that’s pretty sad.
3. I commute an hour each way to work. This means that when I get home, I don’t want to leave again. I curl up into a ball.

Our weekdays are jam packed. So, when the weekend rolls around I have been turning into a goopy vegitative mass. This past Sunday morning, I really slept in (oooo, until 7:45 a.m.!). Maybe it’s the Corona beer commercials and their Mexican beach inspirations that have finally got to me… not sure, but I love making Mexican inspired dishes on the weekends. I have made this a couple of times, but I think I’ve finally got it blended the way I like. It meets my two cooking requirements: pretty common ingredients and it’s easy to make. Give it a try!

Ingredients:

• (4) 10″ flour tortillas
• 1/2 cup medium salsa
• 5 eggs
• 1/4 cup chopped onions
• 1/4 cup chopped green peppers
•  1/2 cup shredded mexican blend cheese
• a pinch of cilantro
• a dash of seasoned salt
• 1 tbsp olive oil

1. in a pan, heat 1 tablespoon olive oil on medium-high heat
2. add the onions and peppers to the pan and sauté until the onions and peppers soften a bit
3. spray a separate pan with nonstick cooking spray and heat on medium-high. Once hot, add the 5 eggs to this pan. you can scramble them. I tend to like mine over-easy
4. add the salsa and cilantro to the onions and peppers. reduce to medium heat.
5. once the eggs are no longer raw, add the salsa, pepper and onion mixture to the egg pan. sprinkle in the seasoned salt.
6. add the cheese. reduce heat to low and mix everything together
7. take the flour tortillas and dampen a paper towel. place the paper towel over the flour tortillas and microwave for 20 seconds to soften and warm the tortillas. this will make it them more flexible to fold
8. add 1/4 of the mixture to each of the tortillas

I just made this yesterday for brunch. I made a little side which really brought the meal to life. If you feel inspired, have at it!

Side dish:

• 1 medium fresh tomato
• 1/2 large avocado, pealed
• olive oil
• balsamic vinegar
• bazil
• salt and pepper

1. put two slices of tomato on each serving plate
2. on top of each tomato, layer 2-3 slices of avocado
3. put the basil on top
4. drizzle the olive oil and balsamic vinegar
5. sprinkle with salt and pepper

thanks for checking it out! if you try it, please let me know what you think!

Matt Recipe Mexican Breakfast Burritos

Ingredients:

• 1 cup sour cream
• 1 can of RO*TEL Diced Tomatoes and Green Chilies (or 1 cup of Salsa)
• 1 1/2 cups shredded Mexican blend cheese
• 5-6 flour tortillas (10″)
• 2 large chicken breasts
• chili powder
• garlic pepper

1. pre-cook the chicken breasts with a little bit of chili powder and garlic pepper (I use the microwave, but cook them whatever way gets the job done.. be careful not to overcook it!)
2. pull the chicken apart
3. preheat the oven to 350
4. mix the RO*TEL and the sour cream together in a large mixing bowl
5. dip each side of a tortilla in the RO*TEL and sour cream mixture, completely covering it
6. take some of the shredded chicken and spread it in the tortilla
7. add some cheese
8. place in baking dish with the seam side down
9. repeat steps 4-7 until the 5-6 tortillas are in a row
10. spread the remaining cheese (about 1/2 a cup)  and remaining mixture over the enchilladas
11. bake at 350 for 15 mins uncovered
12. let sit for 5 mins or so
13. enjoy it!

Matt Recipe Chicken Enchilladas