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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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LA PATATE OMELETTE

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 LA PATATE OMELETTE

An omelette made with potatoes, also known as a "Potato Omelette" or "Tortilla de Patatas" in Spanish, is a popular dish in many countries, including Spain and France. It is typically made by sautéing diced potatoes in a pan with onions and eggs, and is often served as a breakfast or brunch dish. Some variations may also include additional ingredients such as ham, cheese, or peppers.





Preparation method LA PATATE OMELETTE
Here is a basic recipe for making a Potato Omelette:

Ingredients:


4 potatoes
1 onion
4 eggs
Salt and pepper to taste
Olive oil for frying

Instructions:


Peel and dice the potatoes and onion.
Heat a large pan over medium-high heat and add enough olive oil to coat the bottom of the pan.
Add the diced potatoes and onions to the pan and cook, stirring occasionally, until the potatoes are tender and lightly browned.
In a separate bowl, beat the eggs, salt and pepper until well combined.
Pour the beaten eggs over the potatoes and onions in the pan.
Use a spatula to lift the edges of the omelette and let any uncooked egg run to the bottom of the pan.
Once the omelette is set and golden brown on the bottom, carefully flip it over and cook for an additional minute or until the other side is golden brown.
Serve immediately and enjoy!
You can also add some diced ham, cheese or peppers to the mixture before frying.



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