How to: Quickie Meal – Mexican Street Corn Quesadillas


Quesadillas were one of the first meals I learned how to cook. They were simple, required minimal ingredients and they involved cheese. SOLD.

Over the years I’ve filled them with lots of wacky stuff, but guys, I promise you, this is a contender for top all-time quesadilla fillings.




Mexican street corn and Mexican food in general, have been kind of a big deal in my neck of the woods over the last few years.  As the name suggests, it’s a popular Mexican street snack consisting of a cob of corn slathered in all sorts of delicious stuff (chill, lime, mayo, CHEESE).  It’s also known as elote.

I’ve made my own version of elote at home a number of times and although it’s always a huge hit, it’s doesn’t work well as a complete meal.

Until now!


These come together in less than 20 minutes ALL IN (prep and cooking included). Meaning, perfect for a last minute weeknight meal.

Quick jalapeño tip: I find they can be all over the place when it comes to heat level.  Slice yours in half and have a tiny sample of it before you throw the whole thing in. You may only need half. Or a quarter. Depending on how much of a heat pansy you are.


We’re pretty much done with fresh local corn for the year, which just means the high-quality frozen fresh stuff will soon be on sale! Bonus, this recipes is on the table even quicker without having to cut the kernels off a fresh cob.


This is my tried and true quesadilla technique.  You can certainly cover the entire thing with filling and top with a second tortilla.  Good luck with the flip, though!  I’m guessing you’ll be finding corn in the dark recesses of your kitchen for the next new months.

Also, a note on the cheese.  Use whatever tickles your fancy. I like harvarti ’cause it’s creamy and melty.  Mozz, gouda, monterey jack or even cheddar would work.



I served mine alongside sour cream and smokey tomatillo salsa.  A perfect combo.

If you want to serve them with something green and leafy for a more complete meal, go right ahead you health nut!


Mexican Street Corn Quesadillas

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes


  • 2 tablespoons canola oil (divided)
  • 1 Small onion (peeled and finely chopped)
  • 1 jalapeño pepper (minced)
  • 2 teaspoons chili powder
  • 2 cups fresh or frozen corn kernels
  • ½ teaspoon salt
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup harvarti cheese
  • 4 12 inch flour tortillas


1. Heat 2 tsp canola oil in a large sauté pan over medium heat. Add onions and jalapeño and sauté for 4-5 minutes, stirring occasionally, until softened. Add chili powder and cook for additional 30 seconds. Add corn and salt and cook for an additional 2 minutes.
2. Transfer corn mixture into a bowl, add mayonnaise and lime juice and stir until combined.
3. Heat large frying pan over medium heat. Brush pan with a tsp of oil. Lay one tortilla in pan and top ½ with ¼ of corn mixture, and sprinkle with ¼ of grated cheese. Fold tortilla over to make a half-moon and press down on top half with a spatula.
4. Cook quesadilla for about 2 minutes, carefully flip it over and cook an additional 2 minutes until tortilla is browned and cheese is melted. Transfer to a cooling rack then cut into 3 pieces when slightly cooled. Repeat with remaining 3 tortillas.
5. Serve plain or with salsa and/or sour cream, if desired.

How To: Slow Cooker – Mexican Shredded Chicken


For every recipe you see me post on this blog, I can promise you there were at least one or two others that I thought would be hits, but instead were major recipe flops.

While I love my slow cooker for chicken, meat, and the occasional vegetarian curry, it does have the tendency to turn some veg dishes into plain old mush. This was clearly evident when a batch of slow cooker broccoli cheddar soup I was sure would be a hit with my cheese loving fam went untouched, leading to me having to dispose of almost an entire slow cooker of overcooked broccoli and gummy cheese stew. Appetizing, I know!

But this chicken – a hit!


Really anything that can be topped with mounds of guacamole and scooped up with way too many to mention tortilla chips can’t be bad. Whoops!

And it can even count as a one bowl meal – black beans, corn, canned tomatoes, and broth turn it into an almost stew-like dish. Serve it plain, over rice, or on top of a salad and load it up with all the taco fixings you can dream of.


Thankfully I have now redeemed myself in the eyes of my family with this slow cooker hit.




Slow Cooker Mexican Shredded Chicken

Serves 8
Meal type Main Dish
Misc Freezable, Pre-preparable
Website Adapted from Skinnytaste


  • 6 boneless, skinless chicken breasts
  • 32oz can diced stewed tomatoes with chili seasoning
  • 1 can black beans (drained and rinsed)
  • 2 Cups frozen corn
  • 1/4 cup cilantro (chopped)
  • 4 green onions (chopped)
  • 2 Cups chicken broth
  • 1 1/2 Tsp garlic powder
  • 1 1/2 Tsp onion powder
  • 1 1/2 Tsp cumin
  • pinch cayenne (or to taste)
  • salt and pepper (to taste)


This makes a large batch of shredded chicken, but leftovers will freeze great so I recommend making the entire batch. Chopped tomatoes, diced avocado or guacamole, salsa, and corn tortilla chips make excellent toppings. It's great served as is, on top of rice or a salad, or rolled in soft tortillas.


1. Combine tomatoes, broth, green onions, cilantro, beans, corn, cumin, garlic powder, onion powder, cayenne in a slow cooker. Lay chicken breasts on top and season with salt and pepper.
2. Cook on low for 8 hours. Before serving, remove chicken and shred with a fork. Return to slow cooker and stir to mix with the rest of the ingredients. Serve on top of rice, tortillas, chopped romaine, or eat as is and top with you favourite taco fixings.


How To: Quickie Meal – One Pan Burrito Bowls


You may notice my recipes now have a bit of a theme – slow cooker, one pot, stove top only.

Yes, I’m going the quick and easy, low maintenance, less clean up route, as per my last post the ever hunger newborn prevents me from cooking any meal that requires any sort of involved prep or cooking. But the fact that our oven has been broken for the past three weeks and will likely not be fixed for another three has also lead me to look to other methods of cooking to get dinner on the table.



I didn’t realize how much I rely on my oven – throwing a bunch of veggies, sweet potatoes, and protein of my choice on a pan to roast is my usual go-to “quickie” meal. So looking for ways that are just as quick without the use of the oven is what lead me to this delicious find.

We love our burritos on how to eat – so it should come as no surprise that I absolutely fell in love with this one pot burrito bowl. All the usual burrito fixings minus the tortilla. Which means more fillings and toppings – which is all the good stuff!



Rice, beans, corn, peppers, onions, tomatoes, spices, and some vegetarian ground round all cook together in one pot. Any ground meat of your choice will do here, or just double up on the beans. After about a 25 minute simmer and a couple handfuls of cheese, you add your favourite toppings and dinner is served.


I sure don’t miss my oven when I’m digging into this bowl of deliciousness, but I sure do miss it when the cookie craving hits! If anyone is baking cookies, I will gladly accept! Burrito bowls for cookies seem like a fair trade, no?



One Pan Burrito Bowls

Serves 4-6 (depends on how hungry you are!)
Dietary Vegetarian
Meal type Main Dish
Website Adapted from I Heart Nap Time


  • 2 shallots (diced)
  • 1 red pepper (chopped)
  • 1/2 Tbsp olive oil
  • 1 Package yves vegetarian ground round
  • 1/3 cup salsa
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)
  • 14.5oz can of diced tomatoes
  • 1 cup long grain brown rice
  • 1 Tbsp taco seasoning
  • 1 Tsp chili powder
  • 2 Cups water
  • 1 cup grated cheddar cheese


I kept these bowls vegetarian, but you could sub ground chicken, turkey, or beef for the soy ground round if you prefer. Top with your favourite taco or nacho fixings - chopped tomatoes, shredded lettuce, sour cream or Greek yogurt, avocado, additional cheese and salsa, green onions, some hot sauce would all be great additions.


1. Heat olive oil in a large non stick skillet over medium high heat and add shallots and red peppers. Saute for about 5 minutes, until soft. Add yves ground round and break it up into small pieces with a spoon.
2. Add black beans, corn, salsa, tomatoes, rice, taco seasoning, and chili powder to skillet and mix to combine. Add in water and bring to a boil. Cover pan, reduce heat to low, and simmer until all the water is absorbed and rice is cooked and soft, about 25-30 minutes.
3. Remove lid, add cheese, cover and cook until cheese is melted. This should only take another couple minutes.
4. Spoon into bowls and serve topped with lettuce, chopped avocado, Greek yogurt, and additional salsa.

How To: Big Batch – Vegetarian Mexican Lasagna


After making this recipe three times over the past two weeks, I thought it could now definitely be deemed “blog worthy.”

I loved it so much that the last time I made it, I doubled the recipe and made an extra pan to store in the freezer. Yes, at just over 38 weeks pregnant I am in full on nesting mode. And I know that having this delicious and filling lasagna ready to pop into the oven with a 2.5 year old and newborn at home will surely be a lifesaver.



But I must say, this Mexican lasagna comes together so fast, it is the perfect weeknight meal. Just like our enchilada casserole, corn tortillas replace the standard lasagna noodles. Instead of the Italian tomato sauce, your favourite salsa is used to cover the bean, spinach, and cheesy layers.




If I say this is worthy of a triple recipe repeat in a mere two weeks, you owe it to yourself to at least give it a go once!



Vegetarian Mexican Lasagna

Serves 6
Dietary Vegetarian
Meal type Main Dish
Misc Freezable
Website Adapted from Kiwi and Bean


  • 10 Oz bag spinach
  • 1 Large jar of salsa
  • 1 can black beans (drained and rinsed)
  • 1 red pepper (chopped)
  • 1 Small log goat cheese
  • 1 1/2 Tsp chili powder
  • 12 corn tortillas
  • 1 1/2 Cups shredded cheddar cheese


I like serving this casserole with a dollop of Greek yogurt, a squeeze of lime, and a mixed green salad with avocado and tomatoes. This dish also freezes very well so it makes a great make ahead option.


1. Preheat oven to 400 degrees. Spray a 9 x 13 pyrex dish with cooking spray and set aside.
2. Heat a large non stick skillet over medium heat and spray with cooking spray. Cook spinach in pan until wilted and set aside.
3. Spread about 1/3 of the jar of salsa evenly over the bottom of the pyrex dish. Lay 6 tortillas evenly on top. Spread another 1/3 of salsa on top of the tortillas and top with spinach, beans, red pepper, chili powder, and goat cheese. Lay remaining 6 tortillas on top and cover with remaining salsa and cheddar cheese.
4. Cover pan with foil and bake for about 25 minutes. Remove foil and bake for an additional 15 minutes. If the cheese isn't browned yet, broil for another 5 minutes. Serve topped with sour cream or greek yogurt and guacamole.

How To: Quickie Meal – Thai Chicken Enchiladas


It seems we like us some enchiladas.

Tortillas filled with everything from butternut squash to corn and zucchini, wrapped up and topped with sauce and lots of cheese. What’s not to like?


These enchiladas are unlike any enchiladas that have come before. There is not an ounce of cheese in sight. Now don’t go closing your browsers just yet. I promise, these are just as good, if not better than your usual Mexican variety.


Leftover grilled chicken from you Victoria Day barbecue is perfect for using in the filling of this dish. I used a bag of coleslaw mix for convenience, but feel free to shred your own cabbage and carrots if you have the time.


And trust me, once you taste the creamy coconut milk and sweet chill sauce mixture, you won’t even notice there is no cheesy topping.



Thai Chicken Enchiladas

Serves 3
Meal type Main Dish
Website Adapted from How Sweet Eats


  • 2 cooked boneless, skinless, chicken breasts (chopped)
  • 1/2 Tbsp canola oil
  • 1/2 8 oz bag coleslaw (or mixture of shredded cabbage and carrots)
  • 1/2 red pepper (chopped)
  • 4 green onions (chopped)
  • 1 handful parsley (chopper plus more for garnish)
  • 1/2 cup cashews (chopper plus more for garnish)
  • 1 1/2 Cups light coconut milk
  • 1/2 cup sweet chill sauce
  • 6 corn tortillas


These enchiladas are a great way to use up leftover bbq chicken in the summer months. If you can't find corn tortillas, flour or whole wheat would work too. This is also a great make ahead dish - you could make each component and store separately or assemble the whole dish and bake it just before you are ready to eat.


1. Preheat your oven to 350 degrees. Heat a large non stick skillet over medium high heat and add canola oil. Once hot, add coleslaw and red pepper and sauté for about 7 minutes, until tender.
2. Add in chicken, green onions, parsley, cashews and mix together. Cook for another 2 minutes. Season with salt and pepper to taste.
3. Add in a 1/4 plus 2 tbsp cup of coconut milk and 2.5 tbsp of sweet chill sauce and remove from heat. Stir to combine.
4. Spray an 8 x 8 pyrex with cooking spray. Combine remaining coconut milk and sweet chill sauce and spread about 1/4-1/2 cup on the bottom of your pyrex, just to cover it.
5. Take 1-2 spoonfuls of chicken mixture and place in the middle of your corn tortillas. Roll up and place seem side down in your pyrex. Try to roll them up tightly and just stuff in any filling that falls out.
6. Cover with remaining coconut milk and chill sauce mixture and bake for 20 minutes. Remove from oven and spoon any sauce that has pooled on the bottom or sides of your dish over top of the tortillas. Top with additional parsley and cashews and serve!