Baja Burritos

I love making savory latin dishes with hints of fresh sweetness.  Whether it's a quesadilla with slices of apple or Honduran orange pork, fruit adds a dynamic twist to an everyday favorite.  These burritos are no exception.  Packed with tender chicken, caramelized peppers and onion, highlighted with chunks of sweet pineapple and a BBQ-inspired enchilada sauce, these burritos are spicy and sensual and a welcome summer surprise.  

Baja Sauce:

6 T BBQ sauce

1 Can Red Enchilada sauce

2 T. Worcester sauce

2 t. Cumin

Salt & pepper

Filling:

Onion

Red Pepper

Chicken boobs, in chunks

Pineapple, without juice

1 jalapeño, finely diced, no seeds

Tortillas

Combine the sauce ingredients in a medium saucepan and bring to low simmer.  Season with salt and pepper, to taste. 

Bring a large skillet to medium heat with 1 T. olive oil.  Sprinkle the chicken with salt and pepper and cook until golden.  Remove and set aside.  

In the same skillet, sauté onion, red pepper, jalapeño and pineapple until slightly charred.  Add the chicken and toss to combine. 

Spoon the mixture into the tortillas and roll to make burritos.  I eat them just like this OR fry them lightly for a crunchy edge.  Serve them with the Baja Sauce for dipping. 

Spicy Thai Eggplant

I think the first time I tried Thai food wasn’t until college.  I had always opted for Chinese food.  Maybe Thai was harder to find or I was just stuck in a rut.  But, now I keep a balanced mind when it comes to Asian food.  The fresh herbs and thin sauces of Thai food satisfy my cravings for eastern flavors without the added heaviness or cornstarch. 

I came across spicy eggplant at one of my favorite Thai restaurants in Flagstaff, AZ and instantly wanted to make it at home.  The restaurant served theirs with hamburger, but I have eliminated it and transformed this dish into a spicy and satiating vegetarian meal. 

Vegetable Oil

Crushed Red Pepper

Eggplant, sliced

Onion, sliced

Red Pepper, sliced

Garlic

1 T. Soy Sauce

4 T. Brown Sugar

4 T. Rice Wine Vinegar

1 t. Paprika

1/2 t. Cayenne Pepper

Basil, ripped

In a large skillet, heat oil with red pepper flakes and garlic.  Saute the eggplant until lightly browned.  Remove from skillet and add onion and pepper.  Saute until slightly soft, but not browned.  Add eggplant and toss to combine.  Sprinkle paprika and cayenne pepper over veggies and stir until evenly distributed. 

In a separate bowl, combine, soy sauce, sugar and vinegar.  Stir until sugar has dissolved. 

Add sauce to veggies and toss to combine.  At the last minute, add the ripped basil.  Serve with rice or over egg noodles.  

*If you’re a fan of Pad Thai, use this sauce recipe over egg noodles, chicken and shrimp.  It’s got a beautiful kick that works well with almost any stir-fry.