Doing Valentine’s Mexican Style in a Canadian sorta way….

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Oh Man! Bonnie Tyler may have sung, “I need a hero,” but I need a breather! I am actually listening to her as I type and it is pretty intense. A whopping 19 million others have clicked onto this video. I can’t even begin to imagine who they are, but I am sure they are all pretty cool. Happy Valentine’s! I don’t need a superman to sweep me off my feet, but I do need someone to rub them…Sean? He is actually out right now with a dear old friend he has not seen in probably 3 years, but my feet will await, slippers off with great anticipation. Today was a radically fun and dazey day. Sweet friends Ashley and Shaun would understand. We had a quite an evening last night, one in which records were played and talks of God, life, marriage, and pasts. We were all stunned and half asleep when we peered at the time and it whispered 2 AM. Wow. So, needless to say, I don’t have a clue what I packed in 1’s lunch this morning. I don’t know how I even got dressed, but life as a mom is not about standing around and asking questions, it is about getting the things that need to get done, done. I know she went to school with a lunch, what it had in it, I do not recall. Boys 2 and 3 had their haircuts late this afternoon, and as we left the salon, Sean asked what was for dinner. As I glanced at the clock in our car shouting 5 pm, I determined and willed for a spicy warm Mexican Valentine’s Dinner. Mmmmmm. I have been craving this for a week. Unfortunately my organic avocados couldn’t hang in there, so we did without them, but the meal was scrumptious none the less. We had 3 Cheese Nachos, Black Bean and Red Quinoa Salad, and cheesy refried beans!

Three Cheese Nachos

Ingredients:
Favorite Taco Chips
1 or 2 boneless, skinless chicken breast, cooked and seasoned (we used Trader Joe’s Taco Seasoning)
1 Red Pepper, cut in rings
1/2 Red onion, cut in rings
1/4 cup Cilantro, roughly chopped
1 cup Monterey Jack Cheese, shredded
1 cup Cheddar Cheese, shredded
1 cup Mozzarella Cheese, shredded
Salsa, optinal, on the side
Sour Cream, optional, on the side
Guacamole, optional, on the side

How To Play:
Turn oven on to Broil. Spread the taco chips evenly in a large 9 X 12 baking dish. Layer with shredded cooked chicken, peppers, onions, and cheeses. Top with chopped Cilantro. Place in hot oven for 5-10 minutes, checking often to make sure the taco chips don’t burn, but cheese is melted, perhaps even bubbling. I do realize that this may be a lot of cheese, we, or perhaps it is more so me, loves cheese, so please tweak the ingredients to your preference!

Serve with refried beans (heated with shredded cheese and salt), salsa, sour cream, guacamole, and Black Bean Red Quinoa Salad.

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Enjoy.

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