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Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Breakfast Burritos 

avocado, peeled, pitted, and diced

tomatoes

small shallot, minced (about 2 tablespoons)

garlic,

jalapeño pepper, seeded and minced

lime lime

salt

cumin

cilantro

eggs

smoked paprika

sausage

(6 oz) shredded Monterey Jack cheese

(10-in) burrito-size flour tortillas

Vegetable oil

Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.

In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.

Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the  pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).

Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. 

Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. 

To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.

Restaurant-Style Salsa Recipe

tomatoes,

yellow onions,

serrano chili peppers, stemmed (use less

vegetable oil

cilantro leaves

lime juice,

Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. 

Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes. 

Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. 

Make-Ahead Instructions: The salsa can be made two days ahead of time; store in a covered container in the refrigerator.

Note: This recipe is not meant for canning.

This fried rice recipe with kimchi and shrimp is quick and easy to make and tastes delicious.

Kimchi and Shrimp Fried Rice

peeled,

Kosher salt

black pepper

Napa Cabbage Kimchi, drained and coarsely chopped (see What to Buy note)

Korean chile paste

white rice

fish sauce

soy sauce

eggs,

lime juice, plus more as needed

sesame oil

scallions,

lime,

Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!

Sweet Chili Chicken Wraps

chicken breasts

sweet chili sauce

lime, juice only

Green lettuce

Daikon radish, shredded

carrot

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

This margarita recipe is three parts tequila, two parts good triple sec, and one part lime juice. On the rocks and with salt, of course.

The Classic 3-2-1 Margarita

Diamond Crystal kosher salt

lime wedge

silver (blanco), 100 percent agave tequila

orange

lime juice (from about 1 lime)

lime

This comforting stew is loaded with lemongrass, ginger, garlic, catfish, turmeric and fish sauce, and then thickened with toasted rice powder.

Burmese Breakfast Stew

For the Ground Toasted Rice:

jasmine rice

For the Broth:

water

white pepper

dry bay leaves

lemongrass—peeled,

ginger,

Kosher salt,

catfish

For the Soup:

lemongrass,

paprika

turmeric

red onions,

For serving:

rice noodles

cilantro, divided

limes,

½ medium (6 ounces) red onion, thinly sliced

Wake Up to This Burmese Breakfast Bowl

My husband calls these Vietnamese-style meatballs "flavor bombs." Serve them over rice for a quick weeknight dinner.

Vietnamese-Style Meatballs with Chili Sauce

ginger

red pepper flakes

lime limes

mint,

85% beef

lb pork

panko

unsalted peanuts,

Asian chili sauce,

sugar

Preheat the oven to 400°F and set an oven rack in the middle position.

In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Using your hands, mix until evenly combined. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary. Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through. (If the meatballs stick a bit to the pan, simply slide the metal spatula underneath them and they should release.)  

Meanwhile make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl. Taste and add more chili sauce if desired.

Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. (Be judicious with the sauce; it's very strong in flavor.)

Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave.

Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave.

Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.

White Chicken Chili

white beans,

low-sodium chicken broth, divided

olive oil

yellow onion, diced

jalapeño pepper, seeded and minced (see note)

poblano peppers, seeded and diced (see note)

garlic cloves,

coriander

ancho chili powder

Salt

rotisserie chicken, skin removed and shredded (about 4 cups)

corn

Sour cream

tortilla chips

cheddar cheese

Lime wedges

In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.

Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)

Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.

Note: Nutrition info does not include optional toppings.

Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)

This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.

Best Ever Chunky Guacamole

tomato

avocados,very ripe but not bruised

chopped,

red onion,finely chopped

chilli,red

tortilla chips,to serve

Best ever chunky guacamole

Use a large <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">knife</a> to pulverise 1 large ripe tomato to a pulp on a board, then tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

Use a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

These smoky chicken fajitas will rival those from your favorite Tex-Mex restaurant.

Grilled Chicken Fajitas

chicken tenderloins chicken breasts

oregano

flour tortillas

red onion, sliced 1/4" thick

bell peppers, sliced 1/4" thick

Guacamole, store bought

Salsa, store bought

Shredded cheese

(Skip this step if using chicken tenderloins.) One at a time, place the chicken breasts in a sealable plastic bag and, using a meat mallet, pound to an even 1/2-inch thickness. 

Open a 1 gallon zip-lock bag and place in a medium bowl. Add the oil, garlic, lime zest, cumin, oregano, ancho chili powder, smoked paprika and salt into the bag. Mash the outside of the bag with your hands to blend the marinade together. Add the tenderloins or pounded chicken breasts and seal shut, releasing any air in the bag. Using your hands, massage the marinade into meat until evenly coated. Place the bag back in the bowl and place in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 8 hours or up to 24 hours.

While the grill heats, cook the peppers. Heat the oil in a large skillet (preferably not non-stick) over medium-high heat. Add the sliced onions, peppers, salt, and sugar; cook, stirring occasionally, until the vegetables start to brown and a brown film forms around edges of the bottom of the pan, 8 to 10 minutes. Add 1/4 cup of water to the pan; scrape the bottom of the pan with a wooden spoon to release any browned bits. Continue cooking for 3 to 4 minutes, until the water is evaporated and the pan starts to brown again; add 1/4 cup more water and cook a few minutes more, until the vegetables are tender-crisp. Season to taste with more salt and sugar if necessary. Set aside.

Oil the grates on the grill. Grill the chicken, covered, for 2 to 3 minutes per side. Do not overcook. Let the chicken cool slightly, then transfer to a cutting board and cut into 1/2-inch strips. 

Arrange the chicken and peppers on a serving platter. To warm the tortillas: stack 4-6 tortillas on a plate and cover them with a damp paper towel, then microwave for 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve with the chicken, peppers and optional accompaniments.

Note: The onion and pepper mixture can be made ahead of time and reheated in the microwave.

BLT Quesadillas filled with crispy bacon and spicy cheese and topped with a fresh tomato salad. A delicious twist on the classic Tex-Mex quesadilla.

Blt Quesadillas

bacon, crispy (save grease)

pepper jack cheese, grated

(8-10 inch) flour tortillas

Romaine lettuce

sour cream

Salt and pepper

BLT Quesadillas

This recipe for a Mexican-style chile marinade and sauce is perfect for flavoring pork and chicken dishes.

Mexican Chile Marinade And Sauce

cumin seeds

cloves

dried Mexican oregano leaves

guajillo chiles

dried chiles negros (also called pasilla negro)

ancho chiles

(1-1/2-pound)

white onion (about 1 small)

garlic cloves, peeled

cider vinegar

lime juice (from about 1 medium lime)

kosher salt,

Mexican Chile Marinade and Sauce

This ground beef chili is melt-in-your-mouth tender, thick, and rich. Serve it over rice or scoop it up with tortilla chips.

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