We were in the mood for something akin to Mexican food one day last week but I didn't want the same ol' same ol' tacos or fajitas. Wanted to delve into something different. Scrounged through the fridge and came across some leftover prime rib from a couple days before and the cogs started turning. A plan of sorts was formulated and I set about bringing it to fruition.
Cut up the PR and into a pan with some of my Mexican spice mix, a sprinkle of Sazon Goya, and a splash of beef broth. Kinda ugly but the color on the meat was really nice for what I had in mind.
Line a CI skillet with torts and add refried beans.
Put the meat into the skillet on top of the beans.
Sliced onions and Ro Tel tomatoes with green chilies
Load on the cheddar cheese and top with fresh sliced jalapenos.
Out to the grill. On the top rack in order not to burn the bottom before it heats through.
20-25 minutes it's heated through and the cheese has melted. Time to bring it in. Jalapenos lightly cooked but still maintained the texture and some crunch...just the way we like them.
Plated up with a dollop of sour cream and some tortilla chips. Out to the patio.
Close up so you can see all of the goodies. It's a bit of a disjointed mess but you can see how everything is layered in.....sort of.
Super quick, super easy, and super good!! For such a simplistic dish, this packed a ton of flavor. We thoroughly enjoyed this dinner. There wasn't a nibble left when we finished. A word to the wise though: let it sit and cool a bit before trying to slice and serve. It needs a little of time to firm up or it'll go to pieces trying to serve it. The plated shot is actually my second piece. The first one was unrecognizable. Very tasty but a real mess on the plate. The second serving managed to stay together to a point and made for a much better picture than the first one
Well, we have another addition to the menu rotation as well as some left over rib eye steak in the fridge. This may get done again today or tomorrow.
Gotta run. Nothing on the work schedule for today so gonna run into town and take care of a few errands. Y'all take care, stay safe, and I'll see everybody soon.
Robert
Cut up the PR and into a pan with some of my Mexican spice mix, a sprinkle of Sazon Goya, and a splash of beef broth. Kinda ugly but the color on the meat was really nice for what I had in mind.
Line a CI skillet with torts and add refried beans.
Put the meat into the skillet on top of the beans.
Sliced onions and Ro Tel tomatoes with green chilies
Load on the cheddar cheese and top with fresh sliced jalapenos.
Out to the grill. On the top rack in order not to burn the bottom before it heats through.
20-25 minutes it's heated through and the cheese has melted. Time to bring it in. Jalapenos lightly cooked but still maintained the texture and some crunch...just the way we like them.
Plated up with a dollop of sour cream and some tortilla chips. Out to the patio.
Close up so you can see all of the goodies. It's a bit of a disjointed mess but you can see how everything is layered in.....sort of.
Super quick, super easy, and super good!! For such a simplistic dish, this packed a ton of flavor. We thoroughly enjoyed this dinner. There wasn't a nibble left when we finished. A word to the wise though: let it sit and cool a bit before trying to slice and serve. It needs a little of time to firm up or it'll go to pieces trying to serve it. The plated shot is actually my second piece. The first one was unrecognizable. Very tasty but a real mess on the plate. The second serving managed to stay together to a point and made for a much better picture than the first one
Well, we have another addition to the menu rotation as well as some left over rib eye steak in the fridge. This may get done again today or tomorrow.Gotta run. Nothing on the work schedule for today so gonna run into town and take care of a few errands. Y'all take care, stay safe, and I'll see everybody soon.
Robert
