Gluten Free Black Bean Chicken Flautas

Yields: 12

12 small gluten free or wheat flour tortillas

1 cup cooked shredded chicken

1 cup cooked black beans

1 large diced shallot

Handful chopped fresh cilantro or parsley

2 crushed garlic cloves

1 small chopped green chili, remove seeds

1 tablespoon cumin powder

Sea salt and black pepper

Extra virgin olive oil

Freshly grated parmesan cheese

Add extra virgin olive oil to a large skillet. When hot, saute chili, shallot, cilantro, cumin, and garlic until softened. Add chicken and black beans. Season with sea salt and black pepper.

Pre heat oven to 400 F.

Put one tablespoon of the chicken mixture in the center of a tortilla and sprinkle parmesan cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. Sprinkle parmesan cheese over the rolled tortillas. Bake for 15 to 25 minutes, turning them over half way until crispy and golden brown.

Enjoy hot with dipping sauce of your choice.

Mini Lime Chili Chicken Chalupas

1 large boneless chicken breast 

1 tablespoon tequila (optional) 

1/4 cup fresh lime juice

 2 tablespoons olive oil

1 tablespoon chili powder 

1 tablespoon fresh crushed garlic 

Sea salt and black pepper to taste 

8 fresh corn tortillas, room temperature 

1 large ripe avocado, sliced 

1 large ripe tomato, diced

Preheat oven to 400 F

Line a large cooking sheet with parchment paper. Fold corn tortilla in half and half again and arrange in a single layer. Brush with olive oil and bake for about 6 to 10 minutes turning over frequently until hard and crispy. Set aside to cool. This can be done ahead of time and store in an airtight container.

Cut chicken into 8 bite size pieces. Combine lime juice, tequila (optional), olive oil, chili powder, and garlic. Season to your preference with sea salt and black pepper. Divide marinade in half. Use one half to marinade chicken for 40 minutes.

Heat grill on medium to high heat. When hot, add chicken pieces, basting constantly with the marinade that you set aside. Grill for about 4 to 5 minutes, turning over halfway until crispy and golden brown.

Assemble your Chalupas (refer to picture). Drizzle some of the marinade over the top and serve immediately.

Egg Chorizo Aged Cheddar Breakfast Sandwich

6 thick slices of bread of your choice

1 cup chorizo

4 large eggs

3 large slices aged cheddar cheese

1 small white onion, finely chopped

Extra virgin olive oil

Sea salt and black pepper

Whisk eggs to combine. In a large pan, add one tablespoon of olive oil. When hot, add onions and chorizo to cook (about 4 minutes). Add eggs. Saute until cooked (about 1 to 2 minutes). Season with sea salt and black pepper.

On a flat surface line three slices of bread. Add cheese to the bottom, followed by chorizo and egg scramble. Add the remainder of the bread to the top. Press down firmly.

Add sandwiches to a hot skillet. Turn over frequently until toasted and cheese melted.

Serve immediately.