BBQ Utopia

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Posts tagged mexican

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Stuffed Bell Peppers with Cilantro Sour Cream

Here’s a nice mexican inspired version of the stuffed bell peppers. This one is based on grilled chicken, rice, green bell peppers and lots of good flavours. Enjoy!

INGREDIENTS (4 servings)

  • 1 1/2 lb (ca 680 g) Grilled Chicken (preferrably charchoal grilled filets)
  • 4 big Green Bell Peppers
  • 4 Tomatoes
  • 1 1/2 cups (ca 3,5 dl) Boiled Long Grain Rice
  • 1 Onion
  • 1 Jalapeño
  • 1 tbsp Cummin Powder
  • 1 tbsp Smoked Paprika Powder
  • 1 tbsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp Freshly Chopped Parsley
  • 1/4 cup (ca 4 tbsp) Freshly Chopped Cilantro Leaves
  • 1/2 cup (ca 1,2 dl) Grated Cheddar Cheese
  • 2 cups (ca 4,5 dl) Sour Cream
  • Another 2 tbsp of Freshly Chopped Cilantro Leaves
  • Nachos


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Chop tomatoes and put in a baking dish.
  3. Cut bell peppers lengthwise and remove seeds and membranes. Arange peppers on tomatoes with the hollow sides facing upwards.
  4. In a bowl, mix finely chopped grilled chicken, chopped onion, boiled rice, finely chopped jalapeño (with or without seeds), cummin powder, smoked paprika powder, salt, freshly ground black peppers, freshly chopped cilantro leaves and freshly chopped parsley.
  5. Bake 1 hour in the preheated oven (or until peppers are soft and tender). Pour some of the tomatoe juices over the tomatoes every 15 minutes.
  6. Serve with nachos and a mix of the sour cream and another 2 tbsp of freshly chopped cilantro leaves mixed finely. Nom nom nom!!!

Filed under bbq chicken mexican food bell peppers cilantro parsley cumin onion rice sour cream nachos

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Breakfast burritos

This one has become a breakfast favorite. I usually make these with bacon, green and red peppers but I make variations including avocado, feta cheese or spinach from time to time. The basic idea is pretty much to put an omelette inside a tortilla bread. Here’s how I do it.

INGREDIENTS (2 servings)

  • 4 Medium size tortilla breads
  • 4 Eggs
  • 1/4 lb (ca 115g) Bacon
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 1 tbsp Butter
  • A pinch of sea salt
  • Freshly ground black pepper


  1. Chop bacon, green and red pepper.
  2. Put eggs in a bowl and add salt and black pepper. Stir a bit.
  3. Put butter in a pan and turn on a pretty high heat. When butter has melted add the chopped pepper and bacon. Fry until bacon and pepper gets a nice brown surface.
  4. Lower the heat and add eggs. Keep frying until eggs harden.
  5. Slice the omelette in 4 pieces. Put 1/4 of the omelette on a tortilla bread. Fold bread on two sides and roll the bread so that it becomes a nice fully closed burrito. Slice burrito in half.

Filed under breakfast burritos burritos breakfast food recipe mexican not bbq bacon egg