Chicken Con Queso Burritos #SundaySupper

Chicken Con Queso Burritos

Whew! This was one long week.

It’s time for another party, and this time it’s Cinco De Mayo. This week for #SundaySupper we’re breaking out the Mexican recipes and treats. My recipe this week is Chicken Con Queso which we love because we can throw it in the crockpot and cook it all day and enjoy a wonderful burrito meal at night. We love this for quick #weekdaysupper meals, we love this for weekend meals, we just love this period.

You can dress it up or dress it down, but I’ll tell you in the recipe what I did with mine.

Overall it’s one of those meals, that at the end of a long grueling day, I’m so thrilled to be serving to my family.

We had one such day the day we made these. In fact, this week was full of those types of days. It was just one of those weeks I wish I could get a do-over on, but… I can’t.

One thing has finally been rectified. On Saturday I got this. I got this, because my other one just died. Like yes – is gone – took it’s final breath and is heading to the graveyard where ugly old vans go. We were without a car for 4 days. It was AWFUL. In case you are wondering, it is nearly impossible to have five teenagers and a working husband and not have wheels. Just saying. At any rate, I love this new van. So much nicer than what we had. Newer too. Which is always good. And I can leave the house again. This is good too.

moms new car

Anyway, enough about my new van and onto the recipe.

Chicken Con Queso Burritos #SundaySupper
The perfect easy meal for a Cinco De Mayo party or Mexican Fiesta. Is good anytime of year!
Recipe type: Main Dish
Cuisine: American
  • 2 lbs boneless, skinless, chicken breasts
  • 1 cup of chicken broth
  • 2 small jalapeno peppers, seeded and sliced
  • 2 cloves garlic, minced
  • ¾ tsp. of ground cumin
  • ½ tsp. of salt
  • ½ tsp. of pepper
  • ¼-1/2 cup of Chipotle Peppers In Adobo Sauce (less for less spice, more for more spice ... we used the whole can but removed the chipotle peppers before serving)
  • ½ cup of sour cream
  • 1 cup shredded mexican style cheese
  • Cilantro
  • black olives
  • avocado, sliced
  • shredded lettuce
  • Flour tortillas
  1. Place chicken in your slow cooker.
  2. Pour in the broth.
  3. Add the jalapenos, minced garlic, ground cumin, salt and pepper.
  4. Cover and cook for 3 hours on High, 6 hours on low.
  5. When done, remove the chicken from the crockpot and shred. Return the chicken to the crockpot and stir in the chipotle peppers in adobo sauce, shredded cheese and sour cream.
  6. Cover and cook for another 30 minutes or so.
  7. Spoon chicken onto flour tortillas with a bit of sauce (if you want to thicken sauce a little, add a little cornstarch, but it's fine if it's loose).
  8. Top with black olives, avocado, shredded lettuce and cilantro. To cut the heat, add a little sour cream if desired. Fold up like a burrito and chow down. Yum!



 Don’t forget to scroll below and check out the other great Cinco De Mayo recipes this week!

Chicken Con Queso Burritos

Full Chicken Con Queso Burrito

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, you can get  $100 OFF the full conference pass tonight between 7-8pm EST if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  *Note the code is only valid during the chat time frame and will expire after the hour.

Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad

This creamy Avocado Chicken Salad is to die for!

Good morning! Today begins the April A-Z Challenge and this is my 2nd year. I had so much fun last year.  And only missed two days total. I would like to take a moment and give a special shout out to founder Arlee Bird over at Tossing It out. Without the genius that is his mind, we wouldn’t be doing this fun challenge. So a very special thank you goes out to you Arlee, I am so glad I saw this the first year (even if it was too late to participate – I caught on last year and I’m on board for as long as it goes).

So what is the A-Z challenge? In case you are just joining me today for the first time, I’ll explain briefly what it is. It’s a month long challenge where we post daily (except Sunday’s… we get those off) and we post in A-Z fashion. Obviously for this blog, it’s pretty easy to just come up with recipes that follow the A-Z theme and that is exactly what I’ve done. Any type of blog can participate in the A-Z challenge and it was started mostly for writers where they think of a word that begins with that letter and write about it. I’ve seen cleaning blogs, cooking blogs, crafting blogs, writing blogs and everything in between participate. Are you participating in the A-Z challenge this month? If so, leave me a comment below so I can come check our your posts and add you to my daily list of blogs to visit. I love comments, so I always leave comments on others.

So yep, that means you’re going to see a recipe from me every single day this month. Monday through Saturday is the Challenge and Sunday’s are always dedicated to #SundaySupper. So, you know. I’ve been busy!

Today is the Letter A and that brings me straight to Avocado’s which are my favorite fruit and I could eat them morning, noon and night. I chose a wonderfully, creamy Avocado Chicken Salad that I played around with until I got the flavor exactly right. You are sure to love it. And it can be changed and added to, to suit your needs. In fact, we usually add Black Beans to it, but I didn’t have any the day I decided to make this up to blog it. So feel free to add 1 cup of black beans if you’d like.

Last year I kicked off the challenge with an Avocado recipe as well.  I made my  wonderfully popular Avocado Fries with a Garlic Chili Lime Aioli. I had no idea last year when I made them, that they would take off like wildfire, but that they did. Consistently in my top recipes on my blog.

5.0 from 1 reviews
Creamy Avocado Chicken Salad
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A wonderfully refreshing chicken salad with a twist. Full of rich flavor and healthy fats, you can't ask for much more.
Recipe type: Brunch
Cuisine: American
Serves: 2-4 servings
  • 4 large avocados (2 for the recipe, 2 for serving, if desired)
  • 1 fresh lemon
  • 1 6 oz container of plain yogurt (I used [Chobani Non Fat Plain|] )
  • ¼ cup green onions, chopped
  • 2 Tablespoons garlic, minced
  • ¼ cup cilantro, chopped
  • 1½ cups of cooked chicken breast, shredded
  • ¼ cup of cooked bacon, chopped
  • Salt and pepper, to taste
  • shredded cheese for garnish, if desired
  1. In a large mixing bowl, stir the yogurt, green onions, garlic and cilantro together. (I used my stand mixer bowl)
  2. Slice two large avocados in half. Remove the pits. Scoop the avocado flesh out of the shells and add to the yogurt mixture. Discard the avocado shells and the pits.
  3. Slice the lemon in half. Squeeze one half into the avocado/yogurt to keep it from browning. (you want about 2-3 tablespoons of lemon juice)
  4. Add a pinch or so of salt & pepper.
  5. I used my mixer to blend it all together. Just blend until creamy.
  6. Gently stir in the chicken breast and the bacon.
  7. Slice the last two avocados in half. Remove the pits and discard. You might want to scoop out a little of the avocado flesh to make it more like a "bowl". I just added it to my chicken salad. Use the second half of the lemon to squeeze into the avocados and kinda spread it all around with my finger to make sure that wouldn't brown either.
  8. Scoop the chicken salad into the avocado "bowls" and garnish with some shredded cheese if desired.
  9. Serve and Enjoy!


Creamy Avocado Chicken Salad


I really hope you love all the recipes I’ve put together for this month, I know I am excited to share them with you. I am also participating over on Crazed Mom where I will NOT be blogging recipes, but instead following the original intention of coming up with a word and blogging about it.

Check out my other recipes posted for the A-Z Challenge:

A – Creamy Avocado Chicken Salad

B – Buffalo Wing Snack Mix

C – Chocolate Hazelnut Mousse

D – Chocolate Rum Donuts with Chocolate Rum Ganache Glaze

E – Green Onion, Egg & Toast Tarts (or cups)

F – Fruit Tarts (Mini)

G – Grapefruit Smoothie

H – Ham and Pasta Salad

I – Creamy Coconut Pineapple Ice Cream

J – Spicy Jalapeno Bacon Deviled Eggs

K – Key Lime Cookies

L – Lemon Donuts

M – Minny’s Chocolate Pie

N – Italian Nachos

O – Blood Orange Marmalade

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette #SundaySupper

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette

Oh this wonderfully, beautiful salad screams Spring and at a time I am desperate for a change in weather.

It was all destined to be the death of me.

I make these salads all the time and the one depicted in the picture is one of my favorite ways to do it. However, when I decided to do it for today’s Spring themed #SundaySupper, I guess I got a little excited to soon.

You see, the very day I signed up, I knew I wanted to make one. I hadn’t had one since summer, and was craving that sweet strawberry flavor.

So I made one. See…

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette

Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette 2

Except, I forgot a few ingredients. Where’s the avocado, one of the key ingredients? But the Strawberry Vinaigrette turned out amazing so I enjoyed my salad without all the bells and whistles. I knew I just needed to get some avocado and we’d be fine.

Good thing I like the salad so much. It was time to make it again. And this time I had just gotten a large bag of meyer lemons and I though, hmm…. some sliced Meyer Lemon sounds good in that salad. Yes, that is what I will add when I add the avocado.

And I made it again. I love the pretty colors and the way the Meyer Lemon slices look in there. So pretty and the salad tasted amazing.

This was two days after I whipped up the vinaigrette. As you can tell it was thickening a bit being in the fridge. But the salad was so good.

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette

Except, I forgot something. As I was stuffing my face with bite after bite of the delicious flavor combination, I realized I had forgotten something I adore about this salad. I forget the sliced almonds. That crunch I like with each bite.

Guess what that meant? Yep – I had to make it again. This one was 5 days after the original vinaigrette was made. It was NOTICEABLY thicker but oh so very good. In fact, it did see to get a better flavor with age, however the consistency was just really thick. This really didn’t bother me, since when I tossed it all about, the dressing really coated the spinach leaves and it was just a wonderfully, flavorful salad.

Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette

So as you can see, it really doesn’t matter what you add to it, because it’s just a great salad to do whatever with. I purposely chose Spring ingredients to fit our #SundaySupper theme, but you could toss in any veggies you wanted and enjoy an equally delicious salad.

Strawberry Avocado Spinach Salad with Strawberry Vinaigrette #SundaySupper
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A wonderful springtime salad!
Recipe type: Side
Cuisine: Salad
Serves: 2
For Salad:
  • 4 cups of baby spinach or 2 cups baby spinach 2 cups kale
  • 2½ cups of fresh strawberries, sliced
  • 1 Meyer lemon, diced
  • 1 avocado, sliced
  • ½ cup of sliced almonds
For Dressing:
  • 4 cups of sliced fresh strawberries
  • 4 tablespoons of lemon juice
  • 2 tablespoons of cider vinegar
  • ¼ cup of sugar
  • 2 tablespoons of olive oil
  • ½ teaspoon of poppy seeds
To make the Dressing:
  1. In a blender, blend the strawberries until pureed. Add the lemon juice, apple cider vinegar and sugar and blend again.
  2. Add the olive oil in and blend until the vinaigrette has thickened. Stir in the poppy seeds and you are ready to use it.
  3. Stores in the refrigerator for up to 1 week.
To Make the Whole Salad:
  1. Layer the baby spinach on a 2 small plates or 1 large plate.
  2. Add the strawberries and avocado.
  3. Divide the Meyer lemons among the two plates (or all on one).
  4. Add the sliced almonds and drizzle with the wonderfully delicious Strawberry Vinaigrette you just made.
  5. Enjoy!



My friends and fellow #SundaySupper team are eager to celebrate Spring as well. Just look at these wonderful dishes they’ve brought you today!

Green and Spring Dishes Menu Includes:


Apps, Bread, Salads, Soups and Dressings:

Main and Sides:



Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

Lunchbox California Wraps #SundaySupper

California Wrap

Back to school has arrived here at our house, and filling lunch boxes take up our mornings and the scramble to get dinner on the table in the evening has reared it’s ugly head. It’s never been a real comforting time for me. I absolutely hate rushing and just don’t like not having time to play in my kitchen. {I’m a foodie, what do you expect?} I still make fabulous meals, but often we have a time crunch because of school activities or whatever else is going on. I need to be more prepared and find meals that take less time.

Besides stressing about dinner though, filling lunch boxes has been loads of fun. Everyone likes something different and I feel like my grocery bill goes up when school starts because I have to stock so many different items instead of being able to make healthy homemade lunches.

In our house, wraps are a super popular lunchbox treat. The teens don’t think the food at school is all that great and wraps can be filled with anything they feel like stuffing inside. We often make our own flour tortillas even adding flavors to the mix. They are delicious. Wraps are perfect for us, because with five busy teenagers who all have different taste buds, they can customize their lunch to suit their tastes. I love that!

This one is pretty popular with two of my teenagers who love veggies, but this is my favorite wrap. I make this all the time for lunch when they are off at school.

This week for #SundaySupper we are working with Katie Workman and The Mom 100 Cookbook for the last time. I’m actually a little sad, but with that said, this cookbook will continue to be a companion in our kitchen. My daughter who is now food blogging, has discovered it and loves it! The pages are dog eared already and there are tiny pieces of paper stuck all over the place with notes of what she plans to make and even a few that I still plan to do. So many delicious foods. You won’t find this recipe in Katie’s Cookbook but you will find some absolutely wonderful recipes and even some for a few wraps including her Blueprint for making a wrap complete with plenty of filling suggestions. You really need this cookbook. I have a link to it in my sidebar so you can get it on Amazon.

Lunchbox California Wraps #SundaySupper
  • Flour Tortillas (I used Sun Dried Tomatoes and Basil)
  • ¼ C. of thin slices of avocado or Guacamole
  • 2 Strips of Cooked Bacon
  • Deli Turkey (I used 4 pieces)
  • 2 slices of cheese
  • 2 thin slices of tomato
  • 2-3 pcs. thinly sliced cucumber
  • 1 Tablespoon of mayo
  • 1 piece of lettuce shredded
  1. Lay your flour tortilla out on a flat surface.
  2. If you're using guacamole spread your guacamole across the whole tortilla. (if you're using avocado that comes in a moment)
  3. If you're not using guacamole, start with this step. Add your strips of bacon. You can cut them up if you want, I just use them whole. I cross them into an X.
  4. Layer your pieces of turkey across the entire tortilla.
  5. Add your cheese.
  6. Add the tomato.
  7. Add the shredded lettuce.
  8. Add the cucumber slices.
  9. If you didn't use guacamole, add the avocado now. If you did use guacamole and you want to add some mayo - add that now.
  10. Roll it all up and secure with a toothpick in several spots to hold it together. Wrap up in some parchment paper or place in a baggie and pack in a lunch box, or just eat immediately. Nice and totally healthy if you leave off the bacon but who wants to do that? It's bacon!



California Wrap

I hope you’ll join us tonight at 7pmEST, 6pmCST with  Katie Workman and our #SundaySupper team as we tweet advice for busy back to school meals and great lunch and breakfast ideas too! Don’t miss it, join us using hashtag #SundaySupper. We’ll be talking with Katie about her ideas and her great meals that she has in The Mom 100 Cookbook!

Check out all the other great recipes everyone made!

Easy Breakfast ideas:

Lunchbox Wraps:
Easy Weekday Suppers:
After School Snacks:

We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

The Mom 100 Cookbook

Spicy Ranch Bacon Avocado Quesadilla #SundaySupper

Spicy Ranch Bacon Avocado Quesadilla

Spicy Ranch Bacon Avocado Quesadilla

Who doesn’t love Quesadilla’s? One of the things I love about them is how versatile they are. You can change the ingredients to suit anyone’s taste. Even picky eaters will eat Quesadilla’s if you put the right ingredients inside. My children all happen to love this Spicy Ranch Bacon Avocado Quesadilla, but a few don’t want the Avocado, so I just take it out for them. Voila! Easy!

Today we are celebrating #SundaySupper with Katie Workman for the second time. Last month she joined our team on twitter to have a fun, action packed hour of Q&A with Katie. So fun! We shared a whole bunch of recipes from her very awesome cookbook The Mom 100 Cookbook.

This month our challenge was a little different. We were asked to show off different versions of the last group of recipes. We were also given the option of putting our own spin on Katie’s Quesadillas or Grilled Pizza. As you can see I chose the Quesadillas and came up with a Spicy Ranch Bacon Avocado Quesadilla. It was fantastic in case you were wondering. Really. In fact, we’ve had three times since the original creation. Don’t judge. We like bacon. And Avocado. And Spicy Ranch.

Moving on, I bet you want to know how to make your own Spicy Ranch Bacon Avocado Quesadilla, right?

It’s ridiculously easy, actually.

5.0 from 4 reviews
Spicy Ranch Bacon Avocado Quesadilla #SundaySupper
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These delicious quesadillas are the perfect summertime meal or snack and keep the kitchen nice and cool.
Serves: 1 Quesadilla
  • 2 Flour Tortillas per Quesadilla
  • Spicy Ranch (we make our own from scratch but you can use the Spicy Ranch mix packets found in the salad dressing aisle)
  • 1 c. chopped or thinly sliced avocado
  • 4 bacon strips, cooked and cut into pieces
  • 1 c. cheese, we use Monterrey Jack or pepper jack for an extra kick
  • cooking spray
  1. I’ll be honest, we use our George Foreman 360 Grill because it has a Quesadilla plate and it’s easy for the kids to help. But you can do this on the stovetop.
  2. Basically we spread a layer of spicy ranch across the top of one of the tortillas.
  3. Add the cheese and spread it outward towards the edges but not all the way to the edge or you’ll make a huge mess when it melts.
  4. Add the bacon pieces. I’m not gonna lie, we use a lot of bacon. I really don’t remember how many pieces we used, mostly because we cut it all up and then pile it on after it’s cut up. So I have no clue. It was at least 4 pcs. We like bacon.
  5. Top with the avocado.
  6. Take the other Quesadilla and spread some spicy ranch dressing on that one too. Now put the spicy ranch face down on the avocado layer.
  7. Put the whole thing in a frying pan on the stove, use a griddle or play with the george foreman. Obviously each of these, the cooking times will differ. Mine took less than 5 minutes in the George Foreman on high.
  8. Serve with a side of spicy ranch dipping sauce. Enjoy!



I added some chopped onion, black olives and herbs to mine, but my kids ate theirs as is. So good, so easy and one of our new favorites – our Spicy Ranch Bacon Avocado Quesadilla.

Make sure you stop by the rest of the team and check out their awesome recipes for this #SundaySupper!


Main Dish:


Wine pairing Wine Everyday  @wineeveryday

The Mom 100We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm EST by showcasing fabulous recipes.  Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

Avocado Fries with Garlic Lime Chili Aioli

Avocado Fries with Garlic Lime Chili Aioli

You’ll love these Avocado Fries

- Who knew Fried Avocado would be so good?

Today is day 1 of the Blogging from A-Z Challenge, and I chose Avocado Fries with an awesome aioli sauce to dip them in.

There are so many delicious foods that start with the letter A – Asparagus, Apples, Ambrosia – but this was an easy one for me. Avocado. I could eat Avocado every single day for the rest of my life and never tire of it. Never. I absolutely love the little fruits. Since I had already done Asparagus Fries on my blog, I thought I might get creative and try it with other veggies. Next up – Avocado. And I did. And I am not sorry. They. Were. Amazing. In fact, I was seriously unsure about how good they’d be, but there is no doubt now – who knew fried avocado would be so amazing.

Two of my kids dubbed them their very favorite snacks ever. That just made my whole day. They couldn’t believe that avocado fries would be so good.

Keeping with the A theme, I paired the Avocado fries with a Garlic Lime Chili Aioli sauce – amazing!

It was the perfect dip for the Avocado fries and just made them even better. I did not think that was possible.

Avocado Fries with Garlic Lime Chili Aioli
Prep time
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Total time
Fried Avocado’s. Is there anything better in life? Paired with an amazing Garlic Chili Lime Aioli Dip. Can’t beat it!
Recipe type: Appetizer
Cuisine: American
Serves: 4-6 servings
For the Fries:
  • 2 avocados, sliced into ¼ inch slices
  • 2 eggs
  • 1½ C. milk
  • 1 Tbs. Worcestershire sauce
  • A spoonful of flour (see directions)
  • 3 tsp. of Red Pepper or Chili Powder
  • ¼ tsp. ground black pepper
  • 2 c. all purpose flour
  • olive oil (EVOO was my oil of choice)
For the Aioli:
  • ¾ c. mayonnaise
  • 3 Tbs. minced garlic
  • 2½ Tbs. lime juice
  • ¾ tsp. chili seasoning (we also sometimes use taco seasoning)
  1. You should mix up the Aioli sauce first, so that it is ready when you’re ready to eat these little babies.
  2. Fill a skillet with oil until about ¼-1/2″ full. Heat on med-high until a drop if water causes the oil to sizzle.
  3. Slice the avocados into approximate ¼” slices.
  4. %
  5. In one bowl, whisk together your eggs, the milk and the Worcestershire sauce. Add a spoonful or two of flour. You’re looking for a smooth consistency but with a little hold. (this helps when dipping everything). I usually start with about a tablespoon and then add about a ½ tablespoon more. Honestly, I’ve found that a single tablespoon is not always enough.
  6. In another bowl, combine the rest of your flour, pepper and red pepper or chili powder – you choose which way you want it. We actually used red pepper. Mix it all together.
  7. Now, take each slice of Avocado, dip it into the egg mixture and then the flour mixture, then back into the egg mixture then a final dredge through the flour mixture. Set them on a plate until you have them all ready to go into the oil.
  8. When they are ready and the oil is ready, drop them into the oil carefully. Try to space them out so they are not touching. Fry for about a minute until you see the sides begin to get golden brown, and then flip them over and continue for another minute or so.
  9. %
  10. Remove them to a paper towel. Allow to cool a bit and then dig in!
For the Aioli:
  1. Mix mayonnaise, garlic, lime juice and chili seasoning in a bowl or in the blender. Cover and refrigerate for at least an hour before serving to allow the flavors to marry. Serve on the side of the avocado fries or with any other kind of food.



Avocado Fries with Garlic Lime Chili Aioli

Have you ever tried Avocado Fries? What is your favorite veggie?

Previous A-Z Entries: