Strawberry Basil Shortcake with Cream Cheese Whipped Cream

I love strawberries in summertime–and I will take them in any form. I will savor them in a strawberry mint mojito, eat them raw, or cook with them and create some yummy goodness.

One of my favorite flavor combinations is strawberry and basil. The sweet tartness of the strawberries plays well with the strong flavor of basil. Basil, being part of the mint family, has a hint of mint and anise flavor. With pepper being its finishing flavor, it pairs well with sweet strawberries. It is heaven!

I am very much a savory girl, as in I do not typically crave sweets. Troy, my husband, on the other hand loves his sweets. We have a running joke that I can hold a box of girl scout cookies in the freezer for up to a year without finishing them. It drives him absolutely crazy that I can eat one of them (a single cookie) each month and be completely satisfied.

But, I will admit that my favorite dessert of all time is a classic strawberry cheesecake. I love the sharpness of the cream cheese against the sweet strawberry compote. This recipe was inspired by my love of that dessert. This strawberry shortcake recipe is a nod to my favorite dessert and flavor combo and I hope you enjoy every bite!

Happy eating!


1 pint of strawberries, halved

1/4 cup sugar

2 sprigs basil

1 tbs fresh lemon juice

1 block cream cheese, softened

1 pint heavy cream

4 tbs sugar, divided

1 tbs vanilla bean paste

1 can of buttermilk biscuits

milk and sugar to brush onto biscuits before baking


Lay the biscuits out on a parchment lined baking sheet. Brush them with milk and sprinkle with sugar. Cook the biscuits as directed on the container.

In a small saucepan on medium heat, combine strawberries, 1/4 cup of sugar, and basil. Stir to combine and let simmer until strawberries soften, about 30 minutes. Break apart strawberries lightly as they cook down–this will help release the pectin and thicken the mixture. Add in the lemon juice, stir, and let the strawberry compote cool.

In a stand mixer with the whisk attachment, pour the heavy cream, 3 tablespoons of sugar, and vanilla bean paste into the mixing bowl. Whisk on medium speed until soft peaks form. Spoon into a separate bowl and set aside.

After, place the softened cream cheese into the mixing bowl with 1 tablespoon of sugar. Whisk on medium high speed until a whipped consistency forms. Scrape down the sides of the bowl, switch to the paddle attachment, and spoon the whipped cream back into the mixing bowl. Mix on low speed until the cream cheese combines with the whipped cream, about 30 seconds. Scrape down the sides and lightly fold using a spatula. Cover and store in the refrigerator is not using right away.


Spoon the strawberry compote onto a halved biscuit. Top the compote with the cream cheese whipped cream and place the biscuit hat on top. Spoon the juice of the compote over the biscuit and enjoy!

Rustic Peach Tart with Thyme Infused Drizzle

I recently went to Fredericksburg with my husband, Troy, and my brother and sister in law.

Fredericksburg is a magical place.

When I am there it feels as if time moves slower and I am able to live fully present in the moment. I relax with a glass of wine and take in the views of the vineyards. Fredericksburg has created its own small world–and it makes you feel connected to life and the loved ones your share these moments with.

We are mid peach season here in Texas, and where better to get fresh peaches than in Fredericksburg, Texas! Not only are they known for their wineries, but for their amazing fresh picked peaches. You can see the orchards on your drive in–they are stunning!

My trip inspired this peach tart recipe. The peaches are naturally soft and sweet, and the thyme adds lovely floral notes. I made a reduction of peach cider, that we bought from Burg’s Corner, and steeped thyme from my herb garden inside of it as it reduced. This created a sweet syrup to drizzle on the tart and swirl into the whip cream.

I hope you enjoy this recipe as much as we did and it reminds you of sweet summertime!

Happy eating!

Rustic Peach Tart with Thyme Infused Drizzle


1 thawed puff pastry sheet

2 cups peach cider

8 thyme sprigs, divided

1 lb of peaches, cored and sliced

2 tbs honey

3 tbs flour

pinch of salt

1/2 cup milk

2 tbs sugar

whip cream swirled with cider thyme syrup to serve


Preheat oven to 425.

In a small pot, combine the cider and 4 sprigs of thyme. Place on medium low heat and reduce until it is a loose syrup consistency.

Combined the peaches, honey, remaining chopped thyme, salt, and flour in a bowl. Gently stir to combine.

Roll out the puff pastry on a floured surface and transfer to a parchment lined baking tray. Spoon out peaches with a slotted spoon into the middle of the puff pastry. Starting on one end, begin folding the ends of the pastry towards the middle. Do not completely cover the peaches. Work your way around the peaches until you have formed a round(ish) tart.

Using a pastry brush, paint the edges of the pastry with milk and sprinkle with sugar.

Bake for 23-30 minutes, rotating halfway through, until golden brown.

Remove from oven and drizzle with cider and thyme syrup.

Serve along with whipped cream that is swirled with the cider thyme syrup.

Roasted Artichokes with Garlic and Chive Aioli

Wow, it has been a hot minute since Troy and I have had a date night. And not just a night on the town date night, but even a stay in and have some wine with a nice dinner date night.

Life has been very unpredictable lately…to say the least. I will be jumping back into the swing of things here pretty soon (hopefully).

With school being out and Troy going into the office, I am on my own during the day. Trying to find a schedule for myself, as well as activities to do, has been difficult. With the pandemic still in full swing, and quarantine still a very real thing, I am stuck at home majority of the time. This is definitely not an easy transition and I need to stay on top of it to make sure I’m not in pj’s all day, eating chips in bed, and watching reruns of my favorite food and design shows….hypothetically speaking…*ahem*.

When Troy and I see artichokes on a menu we almost ALWAYS order them. They sound like a daunting task at first, but when you become familiar with the process of making them it becomes an easy feat and makes you look like you worked really hard…and who doesn’t like that, right? I will for sure be making these again for our next stay at home date night!

How to break down an artichoke:

It sounds harder than it actually is–I promise! And if you need a visual there are lots of videos and websites that have a step by step process.

Step 1: Peel any leaves on the stem of the artichoke.

Step 2: Using a sharp knife, cut about an inch off the top of the artichoke.

Step 3: Cut the pointy part of the leaves off around the artichoke with scissors.

Step 4: Cut the artichoke in half lengthwise and drizzle with lemon juice. This will keep them from turning brown while you work with them.

Step 5: Using a spoon, hollow out the artichoke to remove the “choke”. This is the fuzzy part at the stem. Rinse with water to make sure it is removed.

Step 6: Rub the cleaned artichoke with a lemon to keep it from browning. Repeat with these steps with remaining artichokes.


2 artichokes, whole

1 lemon, cut in half

Extra Virgin Olive Oil

1/3 cup Toum (Mediterranean Garlic Sauce)-recipe coming soon– or 4 garlic cloves microplaned

4 tsp Italian seasoning

4 teaspoons dried dill

Salt and Pepper


Roasting the artichoke:

Prepare the garlic and chive aioli- recipe is below.

Preheat the oven to 400.

Rub the artichokes with extra virgin olive oil and sprinkle with salt and pepper all over.

Working with the flesh side up, evenly distribute the Toum or microplaned garlic into each of the artichokes cavities.

Top each artichoke with a teaspoon of Italian seasoning and dried dill. Flip the artichokes over, flesh side down on a baking sheet and roast for 10 minutes.

After 10 minutes cover the pan with foil and continue roasting for 25-30 minutes until a knife can easily pierce the stem.

Serve artichokes with garlic and chive aioli and lemon wedges.

Garlic and Chive Aioli: Mix 1 cup of mayonnaise with 1/2 tbs lemon juice, 1 large microplaned garlic clove, and 1/2 tbs of fresh chives. Salt to taste. Leave aioli in the refrigerator while you prepare the artichokes. If you are a big fan of garlic, feel free to grate an extra clove in there! We are BIG fans of garlic in this house so there is always more, lol.

Spicy Chorizo and Clam Pasta

Last night Troy and I were suppose to go on our first date night since the pandemic started. We planned it out– we were going to go to a small restaurant, sit on the patio in the fresh air, and enjoy a glass of wine. Unfortunately my body told us otherwise and we had to stay in. To make it up to him I planned this special pasta dinner with chorizo and clams.

It is such a simple recipe and shines in its short list of ingredients. This takes 30 minutes, at most, to put together and your significant other is sure to be wowed! Clams, to me, is a date night food. I NEVER cook them on the regular so when we do have them it is pretty special.

They only need a bit of prep before you cook them, but it couldn’t be more simple. Before you begin cooking you are going to need to clean your clams. If you skip this step you will have grit and sand in your pasta…and honestly that is not the type of texture rf flavor anyone wants. To clean them follow these easy steps:

1. Place your clams in a bowl of cold water and let them sit for 20 minutes.

2. Lift them out and place them in a new bowl of cold water and let them sit for another 20 minutes. **Do not pour them into the next bowl because all the sand they have released will go with them and then really what was the point of the first step….**

3. Take them out 1 at a time and gently scrub them with a dish brush and place them into a new (and last) bowl of clean water.

Now they are ready to use 🙂

Happy Eating!

**Note** If any of your clams are open in this process and do not close with you tapping on their shell–toss them. That means they are dead and not good for eating. Also, at the end of your cooking if you have any that have not opened–toss them too.


8 oz linguine

1 1/2 dozen clams

8 oz Spanish chorizo, cubed

1 tbs olive oil

1 shallot, minced

3 cloves garlic, minced

1/2 tsp Aleppo pepper, plus more for garnish (this is a GREAT spice to use, but if you can not find it then use red pepper flakes)

zest and juice of 1 lemon, divided

1/2 c dry white wine (I used pinot grigio)

parsley, chopped


Bring a large pot of salted water to a boil. It should taste like the sea-that is how you know you have seasoned it correctly. Once boiling, cook your pasta according to the package directions or until al dente.

While you wait for your pasta to cook, place the olive oil in a cold skillet with the chorizo. This will help render the fat slowly out of the chorizo, and in this fat is all the tasty goodness for your sauce. Place the skillet on a burner turned to medium heat. Cook until the chorizo starts to become crispy and then remove it to a paper towel to drain.

Saute the shallots, garlic, and Aleppo pepper in the chorizo fat for about 30 seconds, or until fragrant. Add in the lemon zest, juice from half the lemon, white wine, and clams. Place the lid on the skillet and steam for 3-5 minutes, until the clams open**.

Using tongs or a kitchen spider, add in the cooked pasta directly from the pasta water into the sauce pan. The starchy water that comes off of the pasta will help bring your sauce together. Add in half of your chorizo and remaining lemon juice and cook for 1 minute longer, tossing the pasta as you cook.

To serve: divide the pasta into two bowls and top with remaining chorizo, parsley and a sprinkle of Aleppo pepper.

Pesto Potatoes Au Gratin

It has been raining for the past 5 days over here on my side of the world. Luckily there was a pocket of sunshine yesterday and I was able to shoot this dish! Whew!

I love the rain on a normal day. But of course it would rain on the day I planned to shoot a dish for the blog. Oh well, right? I waited patiently and after what felt like hours (I’m dramatic) I finally saw the sun peek through the clouds!

I can not get enough pesto…. I mean, I will try to put pesto on everything- fish, chicken, meatballs, veggies, sandwiches, salads, even eggs! I especially love the kind of pesto that is super garlicky (yuuuummmmm!).

When I first tried adding pesto to my potato au gratin recipe I was so excited! It gives the dish the bright note that it needs to help cut the richness from the half and half.

Make sure you use russet potatoes for this recipes because they have a higher starch content which releases and helps bring together the sauce for this dish. SO good!

Happy eating!


4 russet potatoes, peeled and sliced thin on a mandolin (or carefully by hand)

1 1/2 c half and half (canned coconut milk if dairy free)

2 tbs pesto

1 tbs whole grain mustard (the jar with actual mustard seeds inside)

1 tbs dijon mustard

1/2 tbs garlic powder

1/2 tbs onion powder

1 1/2 tsp salt

1/2 tsp pepper

1 c Gruyere cheese, divided (or dairy free cheese alternative), divided

1/2 c grated Parmesan cheese (or dairy free cheese alternative)

Basil and Parmesan to garnish


Preheat the oven to 375.

Place the sliced potatoes in a buttered baking dish in rows- I used a 1.8 quart oval dish found here but an 8×8 glass dish works perfect too(just add an extra potato).

In a mixing bowl combine the half and half, pesto, wholegrain and dijon mustard, garlic powder, onion powder, 1/2 cup Gruyere cheese, salt and pepper. Whisk to combine. Pour mixture over the potatoes and top it with the remaining Gruyere and Parmesan cheese.

Cook, uncovered, for 40-45 minutes or until potatoes are tender.

Garnish with basil and a sprinkle of Parmesan.

Pozole Rojo

I have been on a comfort kick lately. Maybe it’s because I am about to say goodbye to my first graders this coming week- I am having all sorts of feels about it. Although no one could have imagined our year in class would be cut short, I have still been in contact with them and doing my best to give them a sense of normalcy in such a scary time for a 6 year old.

Nothing says comfort more than a warm hug from a bowl of soup. When I am feeling blue, a nice big bowl of Pozole does just the trick. It has a subtle kick of heat from the chili de arbol, but it is so worth it! The slight spice is what keeps your spoon going back for more. Traditionally Pozole Rojo is made with pork butt but I like to use thick cut pork chops combined with bone in pork steaks. Not only does this cut the cooking time, but it still creates a deep flavor from the bones in the steaks. It’s a win/win!

Although Pozole on its own is scrumptious, this soup is all about the toppings. The toppings are what turn this great bowl of soup into an irresistible bite. I love playing with the toppings, but traditionally there is shredded cabbage, cilantro, sliced radishes, diced onion and jalapeno, and lots of lime. I probably put more lime than necessary, but I love how the acidity perfectly cuts the richness.

Feel free to get creative with your toppings too! Some great ideas are: avocados, pickled jalapenos, sour cream, queso fresco, pepitas (pumpkin seeds), crispy tortilla strips, and the list goes on an on!

Happy eating!


For the Pork:

1 1/2 lbs thick cut pork chops, cut into small cubes

1 lb bone in pork but steak with bone

1/2 tbs cumin

1/2 tbs Mexican oregano

1/2 tbs salt

1 tbs olive oil

For the broth:

6 c low sodium chicken stock

1 onion peeled and halved (leave root intact to help take it out later)

1/2 tbs cumin

1/2 tbs Mexican oregano

8 peeled and smashed garlic cloves

2 bay leaves 1 tsp

salt, more to taste

1 30oz can hominy

For the Red Sauce:

4 cups water

3 dried Guajillo chilis, de-seeded

5 dried Ancho chilis, de-seeded

2 dried Chili de Arbol, de-seeded

4 garlic cloves

1/2 onion

1/2 tbs cumin

1/2 tbs Mexican oregano

1 tsp salt

For the Garnish:

shredded cabbage

sliced radish

diced onion

diced jalapeno




Prepare the red sauce:

In a pot, boil 4 cups of water. Once boiling, turn off the heat. While you wait for your water to boil start your red sauce.

In a heavy bottom skillet (I use cast iron) toast the dried chilis on each side. This “wakes” them up and helps bring out their earthy flavor. Be sure not to burn them! Once they are pliable add them to the pot of hot water and help submerge them by placing a plate on top of them. Let them steep for 30 minutes.

Add the chilis, 2 1/2 cups of their soaking liquid, garlic, onion, cumin, Mexican oregano, and salt to a blender and blend until smooth. Run the mixture through a fine mesh strainer to remove any excess pulp. Set aside your strained red sauce.

Prepare the Pork Broth:

In a large bowl, toss pork with salt, cumin, and Mexican oregano. Set your pressure cooker to the saute mode, add the oil, and brown the pork in batches. Once all the meat have browned, return the pork back to the pressure cooker and add all of the broth ingredients except for the hominy. This will be added at the end to ensure it does not disintegrate.

Pressure cook the soup for 30 minutes using your manual key. When finished, let the pressure cooker release naturally (this means do not turn the knob at the top to manually release the pressure-just let it do its thing for about 15 minutes and drink a glass of wine 🙂 ). Once it has naturally released its pressure, remove the top and take out the halved onion. Remove the pork steaks, shred, and remove the bones. After, set the pressure cooker to the saute mode.

Add the red sauce and hominy and saute for another 15-20 minutes.

Adjust the salt level to your taste.

Ladle yourself a bowl and top with garnishes.

Italian Ricotta Meatballs with Cheesy Polenta

Today has been a great day! I have been recipe testing in my kitchen all day-feeling creative and a tad bit like a mad scientist. I really do enjoy the creative aspect of cooking-combining flavors and textures that make people say, “Mmmm!”

I have been craving Italian food for a while now. Due to Covid I have been unable to go to my favorite restaurants to get my fix. I don’t know about you, but I rarely have a good experience with Italian to-go….it’s just not the same.

So this week I have Italy on the brain! I decided to make my hubby and I these ricotta meatballs with a cheesy polenta and it did not disappoint. These meatballs are SO tender and fluffy on the inside. And if you choose to broil them for a bit-whew! That crispy exterior just pushed them over the top!

I need to tell you though, I am not an egg inside of meatballs girl…there, I said it…. I personally feel that when you start adding eggs to meatballs you are making your way over to meatloaf. And meatloaf, as much as I love it, does not have the same texture that a really good meatball should have. #sorrynotsorry 🙂

So pour yourself a glass of really good wine and enjoy this dish with someone you love. And hey, it’s quarantine-you could just enjoy it on your own too <3


For the Meatballs:

1/2 lb ground beef

1/2 lb ground pork

1/2 cup ricotta

2 large garlic cloves, grated (or pureed in a food processor)

1/2 onion, grated (or pureed in a food processor)

2 tbs basil, chopped

1 tsp garlic powder

1 tsp onion powder

1/3 cup grated Parmesan

1/2 tbs salt

1 tsp pepper

2 slices of bread, cut into chunks

1/2 cup milk or milk alternative

1 jar of your favorite marinara sauce

For the Polenta

4 1/2 c water

1 tps salt

1 c yellow cornmeal (you can buy grits if it is easier for you to find)

1 c grated Parmesan

2 tbs butter

Salt, to taste


For the Meatballs

Preheat oven to 425.

In a small bowl, mix the bread and milk together and let soak as you prepare the meatballs.

In a mixing bowl combine the beef, pork, minced garlic, grated onion, garlic powder, onion powder, basil, Parmesan, salt and pepper. Carefully fold until just combined. Squeeze excess milk from bread and mix completely into the meatball mixture.

Roll into meatballs-a tad smaller than golf ball size- and arrange onto a baking sheet. Place into the oven and bake for 20 minutes. For a crispy exterior, turn the oven to broil and broil for 5 minutes. Make sure to keep an eye on them. I can’t tell you how much toast I have burned from an un-watched broiler!

For the Cheesy Polenta

Bring the 4 cups of water to a boil in a medium size pot. Once boiling, add the salt and pour the cornmeal slowly into the stock, whisking as you pour. Whisk until there are no lumps.

Reduce the heat to medium low, whisking often, until the polenta begins to thicken-about 30-40 minutes. If the polenta is not as soft as you would like, add the 1/2 cup of water and loosen it up. Add the butter and Parmesan cheese. Salt to taste.

Serve meatballs on a bed of cheesy polenta. Top with favorite marinara sauce.

Sopa de Conchas con carne (Conchitas)

What a beautiful day it was outside today! I mean, perfect weather after yesterday’s gloomy downer. Don’t get me wrong, I am all in on a gloomy day–if there is rain. One of my favorite things to do is sit on my back porch with a good book on a rainy day. But NOT today! The sun is shining, the birds are singing, there is a breeze to cool us down….it was amazing.

Today’s recipe comes from a childhood favorite of mine, Conchitas. Mmmm, I love a great soup that hits every part of my soul! I remember having it when I was younger and loved it. I have tried to find it at restaurants here in San Antonio, but haven’t had much luck. No worries, I decided to make my own and it certainly brought me right back to our old kitchen table, surrounded by family. The only thing I was missing was a good homemade tortilla to dunk in this brothy goodness.

I hope this recipe finds its way to your table and is enjoyed by your loved ones they way I always loved it.

Happy eating!


2 tomatoes, cut in half

1 green bell pepper, de-seeded

1/2 onion

3 garlic cloves

1 cup of water

1 lb ground beef

1 tbs oil

8 oz small shell pasta

4 cups chicken stock 1

8 oz can of tomato sauce

1 tbs cumin

1 tsp salt, more to taste

1/2 cup cilantro, with stems


In a blender, combine the tomatoes, bell pepper, onion, garlic, and water. Puree until smooth and set aside.

In a pot, brown you beef until fully cooked. After, drain your meat and set aside. Leave about a tablespoon of rendered fat in your pot.

Add the oil to the pot along with your shells to toast. Be careful to watch and consistently stir to ensure they do not burn.

Pour in your chicken stock, puree, tomato sauce, cumin, salt and cilantro and bring to a boil. Reduce to a simmer and add the beef back to the pot. Cook for 15-20 minutes, checking periodically if the shells are al dente.

Top with fresh cilantro.

Crispy Chicken Nuggets

I finally received my grocery order! **insert angels singing from the heavens** I don’t know about you, but I had my items waiting in my cart for a long while. I would go back everyday, multiple times, to see if any curbside or delivery slots had opened up–and for a couple of weeks there were NONE! Zero. Nada. Zip. To say that my anxiety was on the rise is an understatement. But alas, the delivery came and all is right in my household again.

Today’s dish comes at the request of my friend who grew up on her dad’s chicken nuggets. I absolutely loved the idea of making these tiny parcels of goodness for Troy because I knew he would go bananas over them….and he did. Thank goodness I made them for lunch because they were devoured in 15 mins flat!

I served these with my Everything Sauce and it was a perfect pairing. The recipe for the sauce is below.



3 chicken breasts, cut into nugget sized cubes

1 1/2 cup milk

2 tbs hot sauce (or more if you like it spicy!)

2 eggs mixed with 1 tbs milk

2 cups panko breadcrumbs

1/2 cup flour

1 tbs cornstarch

1 tsp salt, more to sprinkle when nuggets come out of the oil

1/2 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

frying oil of choice- I used vegetable oil


Mix the milk and hot sauce together until well combined. Place the cubed chicken into the mixture, cover, and place into the refrigerator for at least 1 hour. This is going to help your chicken be super moist!

In a shallow container, beat the eggs until frothy.

In a separate container, combine the panko, flour, cornstarch, and spices.

In a heavy bottom skillet on medium heat, pour in your oil until it is about an inch in depth. Let it come up to temperature while you start breading your chicken. To test your oil, place a piece of panko in the oil. If it starts to bubble, your oil is ready. If it sinks to the bottom then the oil is still to cold for frying.

Take a couple of pieces of chicken out of the milk mixture and place them into the eggs. Remove one piece of chicken from the eggs at a time, shaking off the excess egg, and place it into the panko mixture. Fully cover and set on a wire rack.

Once your oil is hot, place chicken, one piece at a time, in a clockwise pattern. This will help you remember which pieces to turn first and in what direction. Fry for 3-4 minutes on one side, flip, and another 3-4 minutes on the other until you reach a golden brown crust.

Remove from oil and sprinkle with salt while it is still hot. Serve with my everything sauce *recipe below*

Evie’s Everything Sauce:

Y’all, this sauce is seriously yummy! I love using this sauce as a dip for my fries or as a condiment on my burgers. This recipe couldn’t be any easier either!

1 cup of ketchup, 1/2 cup mayonnaise, 2 tbs dijon mustard, 1 tbs hot sauce (or to taste–I like a little kick!) and 1 tsp of honey. Mix all ingredients together and chill before serving.

King Ranch Pork Casserole

Quarantine feels like an episode of Chopped where most of my ingredients are leftovers. Is that how you feel?

Growing up we would have a dish called King Ranch Chicken Casserole. I LOVE this casserole! It is the most ooey, gooey, creamy, Tex-Mex dish that screams nostalgia. Luckily enough, this is a big pantry pull. I did not have chicken on hand, but I substituted a pulled pork I had made earlier in the week and it worked perfectly!

A great way to re-imagine leftover proteins is to throw them in a casserole! There is something sinfully satisfying about a dish so cheesy and creamy…honestly, you can’t go wrong with comfort food.

My hubby really enjoyed this re-imagined childhood favorite and I was able to make use of many items I already had on hand.

Substitute what you have on hand in your pantry–this is the time to get creative and have fun!

Happy Eating!


1 onion, diced

1 green bell pepper, diced

2 tbs avocado oil

2 heaping cups of leftover pulled pork (sub any leftover protein in your refrigerator)

1 can cream of mushroom soup

1/2 block of cream cheese

1 can green chilies

2 Roma tomatoes, diced

2 tbs chili powder

1/2 tbs garlic powder

1/4 tsp cayenne

salt and pepper to taste

2 1/2 cups shredded cheese

12-15 corn tortillas (depending on vessel used to cook the casserole in)


Preheat oven to 350.

In a large skillet over medium high heat, saute onions and bell pepper in avocado oil until onions are translucent.

Add in the pork, cream of mushroom soup, cream cheese, chilies, tomatoes, and spices and bring to a boil. Taste and adjust salt and pepper. Take off heat and set aside.

In a 13×9 baking dish (or a 3 quart dutch oven as pictured) spoon some of the mixture on the bottom and layer the tortillas in an even layer-barley overlapping. Spoon an even layer of the mixture and top with 1 cup of cheese. Repeat for 2 more layers-topping with the 1/2 cup of cheese. Bake for 30 minutes.

Garnish with sour cream, cilantro, and green onions.