Cafe Gratitude Magazine - Best Cooking Channel

Try at home Mexican rolls for breakfast instead of ordering online


  • one large green bell pepper, chopped (1 cup)
  • one large onion, chopped (1 cup)
  • 1 3/4 cups nonfat egg product (from 2 8 oz boxes)
  • 1/3 cup non-fat milk (skim)
  • 1/8 teaspoon pepper
  • 4 nonfat flour tortillas (8 to 10 inches)
  • 1/2 cup 2-ounce grated Cheddar cheese, grated
  • 1/4 cup chopped tomato
  • 1/4 cup chopped fresh coriander


1. Spray a 10-inch skillet with cooking spray; heat over medium heat. Add the pepper and onion; cover and cook 4 to 6 minutes, stirring occasionally, until
ingredients are tender.

2. In a medium bowl, mix together the egg product, milk, and pepper until well combined. Spray vegetables and skillet with cooking spray. Pour the egg product
mixture over the vegetables; cook until firm, stirring occasionally.

3. Meanwhile, heat tortillas as directed on the package.

4. To serve, place hot tortillas on individual plates. Spoon the scrambled egg into the center of each tortilla. Top with cheese, tomato, and coriander. Roll the
tortillas tightly.

Enjoy your Sunday with Mexican Red Enchiladas

The red enchiladas remind me of those vacations we enjoyed as a family in Cuernavaca, Mexico. The dish is so named because the sauce is made from tomatoes and dried red chili peppers with spices. It is a simple but very tasty recipe. Enchiladas are a very old dish that dates back to the time of miscegenation. You can find different versions in each of the States of the Mexican Republic, with variations in the ingredients but the constant is always the omelet, the sauce, and the cheese. All delicious ingredients, so … Let’s cook!


  • 4 cups shredded quesadilla cheese (the one that strands when melted and creamy)
  • 12 corn tortillas (3 tortillas per person)
  • Oil (corn or safflower) to fry tortillas
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • one medium red tomato
  • 4 garlic cloves
  • one medium white onion
  • one tablespoon ground cumin
  • one chicken bouillon cube
  • two cups of water
  • salt and pepper to taste
  • one cup white onion, finely chopped
  • one small onion to decorate
  • 4 Chinese parsley florets to decorate
  • one cup of cream to serve


1. Preheat oven to 350 ° F.

2. For the red sauce, place two cups of water and add the dried chilies without the stem and seeds, the tomato, the onion, and the garlic in a saucepan or pot over medium to medium-high heat. Cover the pot or saucepan and cook for 20 minutes or until the dried chiles are soft. When ready in the blender, blend all the ingredients, including salt, cumin, a cube of chicken stock, and 1 cup of the water, being careful not to add too much as the sauce should be thick. Strain and store in a container for later use.

3. Fry the tortillas lightly without browning and place on a separate plate until ready to prepare the enchiladas.

4. To assemble the enchiladas follow this process:

5. Take a small oven pot that allows you to include 3 enchiladas per person. Start with the first omelet, fill it with a little grated cheese and chopped onion, add a little red sauce, fold and carry out the same process for the next two enchiladas and the rest of the portions.

6. When ready, coat each serving generously with the red sauce, add and sprinkle with grated cheese. Bake for 15 to 20 minutes until cheese is gratin. Garnish with fresh cream, white onion slices, and a Chinese parsley floret.

Green Endive Eggs with Bacon and Avocado



10 Ingredients
12 Eggs, parboiled and peeled
6 Bicotta strips
4 Tablespoons mayonnaise
1 Mustard spoon
2 Teaspoons of caper juice
1/4 Teaspoon pepper
1/8 Teaspoon red paprika powder (paprika)
1 Ripe and firm avocado diced into 1 1/2 inch squares
2 Teaspoons fresh lemon juice
12 Capers baby

Cut the eggs in half lengthwise. Using a teaspoon, carefully remove the yolks and place them in a deep container and then mix them with the other ingredients of filling. Reserve the white parts to fill them.

Heat a medium frying pan over medium-high heat, place the bacon strips and cook until they are toasted, remove from heat and drain on a paper towel. With your hands, place them in small pieces. Reservation.

Add the mayonnaise, mustard, caper juice, pepper, and paprika powder to the container in which you put the yellow boiled eggs. With the help of a fork mix well.

In a medium bowl mix, the avocados cut with the lemon juice to avoid getting black. Reservation.

With the help of a spoon or a pastry sleeve, fill the egg halves with the mixture of yellow. Place a little bit of avocado on top of each, a few bits of bacon, and a caper.

Place the stuffed eggs in a covered container and refrigerate for a period of 3 hours so that the mixture is firm.

At the moment of serving, if you wish you can sprinkle some freshly ground pepper and red paprika powder.

The most fun in Easter time is the tradition of finding hidden eggs, painting them, and, of course, preparing stuffed eggs in a thousand ways. The favorite recipe for my daughters is the egg of devils with bacon and avocado. As a child, my mom used to stuff them with a mixture of mayonnaise, mustard, and ground ham, really delicious. But as always, I love to invent and create new recipes, and today I have a new one for you. My daughters help me in the kitchen in their spare time, and at any time of the year, we prepare endive eggs with a crispy touch of bacon and a few pieces of avocado to give that special touch. Aside from decorative, they are original and everyone likes, they are ideal for picnics, celebrations, or simply to satisfy a craving!

Lomo Saltado Recipe

10 Ingredients
4 Medium baking potatoes (about 1 lb)
1 Tablespoon vegetable oil
1 1/2 Pounds of beef sirloin cut into thin slices
1 Large red onion, cut in half, thinly sliced
4 Tomatoes Roma, thinly sliced
1 Tablespoon soy sauce
1 Teaspoon red wine vinegar
Salt And pepper to taste
2 Medium onions (green onions), cut into small chunks
10 Cups hot cooked rice

1. For the potatoes; cut them into 2 x 1/4 inch canes. Heat 1 tablespoon oil over medium-high heat in a 12-inch skillet. Cook the potatoes for 5 to 8 minutes by turning them frequently until tender and golden. Remove from skillet; keep them warm.

2. Heat about 1 teaspoon of oil over medium-high heat in the same 12-inch skillet. Work in batches: salt the meat about 1 minute or until cooked. Continue cooking the meat in parts and use 1 teaspoon of oil at a time. Remove the meat from the pan; Keep it warm.

3. Add the red onion to the pan; Cook and stir for about 2 minutes or until tender. Incorporate the meat, tomatoes, soy sauce, vinegar, salt, and pepper. Cook and stir the mixture over medium heat for about 1 minute or until hot.

4. Pour the meat mixture into a large serving tray or serving dish; Cover with cooked potatoes. Garnish with Cambray onions. Served with white rice.