ERIC'S CHEESY TACOS

 

Eric is a genius when it comes to easy but incredibly tasty recipes.  I normally wouldn't show the steps with pictures, but it will make it much easier to understand. The first picture is a breakfast version of these tacos, with an egg and garnishes of sour cream and Salsa Verde on top.  When Eric first made these for us at Christmas this year he was also putting pieces of rotisserie chicken in them and on top was just sour cream, pico de gallo and avocado.  We all fell in love with them and anytime anyone wanted a little bite of something we would make a different version of these.  One morning for breakfast we decided to forego the meat inside and put an egg on top, which is what I made for JT for breakfast this morning.  The last picture is the lunch/dinner version, and I was so into eating the deliciousness that I forgot to take a picture first.  It is the only picture I have of that version and wanted to inspire you to make one.  Sorry I didn't wipe the plate or make it prettier.  

If you will grate a block of cheese and keep it in your fridge and a container of refried beans, you can make one of these in 5 minutes tops.  Trust me this is one recipe that is addictive because of how quickly you can make them, and how much you will love the taste.  Experiment with your favorite flavors.  Thanks Eric for introducing us to these wonderful tacos!

Grated cheese (This was Colby Jack but I frequently use Sharp Cheddar.)

Refried beans -- pinto or black

Corn tortillas

Queso if you have access to bought containers (This was HEB Queso Blanco.)

Rotisserie chicken or any other cooked meat (Beef fajita or Pork fajita meat would be great.)

Mashed potatoes? (an idea that just came to me that would be delicious)

Toppings suggestions:

Sour cream

Pico de Gallo

Salsa

Avocado

Spread a little refried beans onto one side of a corn tortilla.  Sprinkle some grated cheese into a small nonstick skillet.  It will immediately start to melt so have your tortilla ready and lay it on top of the cheese.  Drizzle a little queso on it or possibly sprinkle a little cheese on it.  If you are doing a lunch/dinner taco lay small pieces of meat on top. (OR if you also like the idea of a potato taco, dollop some mashed potatoes on the tortilla and either drizzle queso or sprinkle cheese on them.  I might even have to make some mashed potatoes just to have leftovers so I can have one.  I love potato tacos and have only had them in LA while visiting Eric.)

Once you can see that the cheese underneath is starting to brown flip one side of the tortilla onto the other side.  You can gently press it to be sure the top adheres to the bottom to keep the ingredients inside.  Let it cook another minute to be sure the cheese on the bottom begins to lightly brown then flip it over and let the other side brown a little.

Serve it immediately with any choice of toppings.  If you are doing the breakfast version you can cook the egg in the same skillet.  It didn't fit well inside the taco so we just serve it on top and then add our favorite toppings on top of the egg.