Breakfast Quesadilla

Quesadillas take on breakfast! A fun and nutritious way to enjoy the most important meal of the day with a Mexican twist. Serve with guacamole or salsa for dipping.

Prep time: 10 minutes | Cook time: 10 minutes 

Ingredients

• 1 large egg
• 1 tablespoon chopped scallion
• 1 tablespoon chopped bell pepper
• 1 tablespoon chopped jalapeño
• salt and pepper to taste
• 1/2 teaspoon olive oil
• Nonstick cooking spray
• 2 Hola Nola Flour Large Burritos
• 1/2 cup shredded reduced-fat Mexican cheese blend
• Garnish ideas: salsa, guacamole 

Directions

Combine egg with scallion, bell pepper, jalapeño, salt and pepper in a medium bowl.

Heat a small nonstick skillet over medium heat. Add oil and egg mixture. Stir egg with a wooden spoon to cook evenly, about 2-3 minutes or until cooked through. Set aside.

Heat a large skillet over medium heat and lightly coat with cooking spray. Place 1 Wrap in skillet, top with half of cheese and cooked egg. Top with remaining cheese and wrap. When cheese is melted and bottom of tortilla is golden, carefully flip it over to toast other side. Cook an additional 2-3 minutes. Slide onto a cutting board and slice it in half. Serve with salsa and guacamole, if desired.

Number of Servings: 2

Breakfast Migas

Migas are a traditional Mexican breakfast dish made with scrambled eggs, corn tortilla pieces, fresh veggies and cheese

Prep time: 15 minutes | Cook time: 15 minutes

Ingredients

• 1 dozen large eggs
• 1/4 cup half-and-half
• salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 Hola Nola White or Yellow Corn tortillas, cut into 1-inch squares
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeno, seeded and finely diced
• 4 tomatoes, diced
• 1 cup grated Cheddar or Monterey Jack cheese
• 1/3 cup coarsely chopped cilantro
• Garnish idea: warm black beans 

Directions

Whisk together eggs, half-and-half, salt and pepper in a large bowl. Set aside.

Heat 1 tablespoon oil in a small skillet over medium heat. Fry tortilla pieces just until crisp. Remove to paper-towel-lined plate to drain.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook until starting to turn brown, about 3-4 minutes. Add jalapeno. Stir in tomatoes. Add tortilla pieces, stirring gently to combine. Reduce heat to low.

When heat in pan has decreased, pour in egg mixture. Stir and fold mixture very gently as it cooks. Add cheese and cilantro, stirring to combine. Serve garnished with black beans, if desired.

Number of Servings: 6-8

Turkey & Avocado Wrap

Perfectly ripened avocados and fresh tomatoes make this turkey wrap a great healthy lunch for kids or parents.

Prep time: 10 minutes | Cook time: 0 minutes

Ingredients

• 1/4 cup (2 ounces) light cream cheese spread
• 1 teaspoon Dijon mustard
• 2 Hola Nola Large Burrito Wraps
• 6 slices oven-roasted turkey
• 2 large green lettuce leaves
• 2 slices low fat Swiss cheese
• 2 tomatoes, seeded and diced
• 6 slices avocado 

Directions

Combine cream cheese and mustard in a small bowl. Place Hola Nola Wraps on a flat work surface and spread evenly with cream cheese mixture. Layer evenly with turkey, lettuce, cheese, tomato and avocado. Roll tightly and slice diagonally.

Number of Servings: 2

Chicken Fajita Wrap

These fajita wraps are stuffed with grilled chicken, onion and bell peppers for a simple and healthy weeknight lunch or dinner.

Prep time: 10 minutes (plus 1 hour marinating) | Cook time: 15 minutes

Ingredients

• Marinade
  • 1/4 cup chopped cilantro
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons of Hola Nola Fajita Seasoning
  • 1 garlic clove, minced
  • 1/2 jalapeño, seeded and minced
•  Remaining ingredients
  • 1 pound boneless, skinless chicken breast halves, butterflied
  • salt and pepper to taste
  • 2 tablespoons Canola, divided
  • 3 bell peppers of various colors, sliced into 1/4-inch strips
  • 1 large onion, sliced into 1/4-inch strips
  • 4 Hola Nola Flour Tortillas, White or Whole Wheat

Garnish ideas: shredded cheese, salsa, sliced avocado, sour cream, thinly sliced iceberg lettuce dressed lightly with salt and pepper to taste

Directions

To prepare marinade, combine all marinade ingredients in a glass or plastic container. Add chicken, turning to coat. Cover and marinate at room temperature 1 hour, or longer for a more infused taste, in the refrigerator.

Remove chicken from marinade; discard marinade. Wipe off most of marinade and sprinkle chicken with salt and pepper.

Heat a large skillet over high heat. Add 1 tablespoon oil to pan. As soon as oil begins to smoke, add half of chicken to pan. Cook, undisturbed, 2-3 minutes or until seared. Turn and cook another 2-3 minutes or until chicken is done and seared on second side. Transfer chicken to a bowl and cover with foil to keep warm. Repeat with remaining chicken. Add to bowl and let rest 5 minutes.

While chicken is resting, add remaining 1 tablespoon oil to pan. As soon as oil is hot, add bell peppers and onion to pan. Use a metal spatula to scrape up browned bits from the chicken and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and continue to cook another 2 minutes.

Slice chicken against the grain into strips and combine with vegetables. Heat Hola Nola tortillas in a skillet over medium-high heat. Evenly divide chicken mixture among tortillas. Garnish with cheese, salsa, avocado, sour cream and lettuce, as desired.

Number of Servings: 4

Grilled Chicken Tacos

How do family-friendly grilled chicken tacos for Taco Tuesday sound? Spice them up with salsa, guacamole and sour cream, and serve with limes.

Prep time: 10 minutes (plus 1 hour marinating time) | Cook time: 10 minutes

Ingredients

• 1 tablespoon of Hola Nola Fajita Seasoning
• 1 tablespoon Canola oil
• 1 teaspoon salt to taste
• 1 whole lime sliced
• 2 garlic cloves, finely chopped
• 1 pound boneless, skinless chicken breast and thighs
• Nonstick cooking spray
• 1 package Hola Nola Flour Tortillas, White or Whole Wheat
• 1/2 bunch cilantro, coarsely chopped
• Garnish ideas: salsa, guacamole, sour cream

Directions

Combine Hola Nola Fajita Seasoning, oil, salt, juice of 2 limes, garlic and chicken in a medium bowl. Cover and refrigerate 1 hour.

Preheat grill to medium-high.

Remove chicken from marinade and discard marinade. Coat chicken with cooking spray.

Grill chicken 4 minutes on each side, or until done. Let chicken rest 5 minutes before slicing.

Warm up Hola Nola tortillas on grill per bag instructions. Divide chicken evenly among tortillas. Sprinkle evenly with cilantro. Cut remaining lime into 4 wedges. Serve tacos with lime wedges and salsa, guacamole and/or sour cream, as you please.

Number of Servings: 8

Baja Style Fish Taco

With the combination of amazing flavor and a crispy texture, these beer-battered fish tacos are sure to allow you to experience the essence of Baja California.

Prep time:  20 minutes | Cook time: 15 minutes

Ingredients

• Beer Batter
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dark Mexican beer (Dos XX Amber, my favorite)
• Cream Sauce
  • 2/3 cup Mexican crema or light sour cream
  • 1/3 cup light mayonnaise
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • salt and pepper to taste
• Fish
  • Canola oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon salt, plus more for seasoning
  • 2 pounds cod, cut into 1/2-inch strips
  • pepper to taste
• Remaining ingredients
  • 1 package of Hola Nola Tortillas, White or Whole Wheat
  • 2 cups shredded cabbage
  • Garnish ideas: tomatillo salsa and pickled jalapenos

Directions

To prepare beer batter, combine first 3 ingredients in a medium bowl. Gradually whisk in beer. Let batter rest for 15 minutes before using.

To prepare cream sauce, combine crema and mayonnaise in a medium bowl. Whisk in lemon zest, lemon juice and water. Season with salt and pepper.

To prepare fish, place a large skillet over medium heat. Add enough oil to reach depth of 1 inch. Heat oil until deep-fry thermometer registers 350F or when end of a wooden spoon sizzles when inserted into oil.

On a large plate, combine 1 cup flour and 1 teaspoon salt. Season fish with salt and pepper, and coat with flour mixture. Working in batches, dip fish in beer batter, coating on both sides. Fry in hot oil until golden brown, about 5 minutes, flipping halfway through to cook evenly. Transfer to paper towels to drain.

Warm Hola Nola tortillas in a skillet over medium-high heat. Divide fish evenly among tortillas. Top with cream sauce and shredded cabbage. Garnish with tomatillo salsa and pickled jalapenos, if desired.

Number of Servings: 4-6

Sizzling Steak Fajita Wrap

Simple and versatile, they’re great for the whole family. If you are short on time, use pre-marinated beef from your grocer’s meat counter.

Prep time: 10 minutes (plus 1 hour marinating time) | Cook time: 10 minutes 

Ingredients

• Marinade
  •  ¾ cup Pineapple juice
  • ¼ cup Worcestershire sauce
• Remaining ingredients
  • 1 pound flank steak, skirt steak or carne asada
  • 2oz Hola Nola Fajita Seasoning or to taste
  • 1 tablespoon Canola oil, divided
  • 3 bell peppers of various colors, sliced
  • 1 large red onion, thinly sliced
  • 6 Hola Nola Wraps, White or Whole Wheat

Garnish ideas: hot sauce, guacamole, lime wedges, fresh cilantro, sour cream.

Directions

To prepare marinade, combine marinade ingredients in a zip-top plastic bag. Add steak to bag. Seal and marinate for 1 hour in refrigerator.

Remove steak from marinade; discard marinade. Sprinkle steak with Hola Nola Fajita Seasoning to taste.

Heat a large cast-iron skillet over high heat. Add 1-1/2 teaspoons canola oil to pan. As soon as oil begins to smoke, add steak to pan. Cook, undisturbed, 2-3 minutes, or until well seared. Turn and cook 2-3 minutes or until well seared on second side. Transfer steak to a bowl, cover with aluminum foil and let rest 5 minutes.

While steak rests, add remaining 1-1/2 teaspoons canola oil to pan. As soon as oil is hot, add peppers and onion. Use a metal spatula to scrape up browned bits from steak and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and cook another 2 minutes.

Slice steak against grain into strips and combine with vegetables. Heat Wraps in a skillet over medium-high heat. Serve fajitas on a large platter with wraps on the side. Serve with hot sauce, guacamole, lime wedges, cilantro and sour cream, if desired.

Number of Servings: 4-6

Crispy Mexican Pizza

This crispy Mexican pizza, makes a fabulous, kid-friendly weeknight meal.

Prep time: 15 minutes | Cook time: 5 minutes 

Ingredients

• 1 cup Canola oil
• 2 Hola Nola Wraps, White or Whole Wheat
• 1 cup fat-free refried black beans, heated
• 1/2 cup Cotija cheese or low-fat feta, crumbled
• 1/2 cup queso quesadilla or low-fat Monterey jack
• 1 cup shredded white cabbage
• 1 medium tomato, sliced
• 1-1/2 cup (4 ounces) rotisserie chicken meat, shredded
• 1/2 cup coarsely chopped cilantro
• Garnish ideas: fresh salsa, sliced avocado 

Directions

Heat oil in a large sauté pan over medium high heat until oil ripples slightly. Carefully add 1 wrap to pan, turning as soon as it begins to bubble. Fry until golden brown, 3-5 minutes total. Drain on paper towels. Repeat with remaining wrap.

Spread beans evenly over entire surface of wraps. Sprinkle with Cotija and queso quesadilla, and top with cabbage, tomato, chicken and cilantro. Garnish with salsa of your choice and avocado, if desired.

Number of Servings: 4