Compiled Recipe – Chicken Adobo Fajita

Chicken Adobo Fajita

* 2 (8-inch) flour tortillas
* 3 tbsps. plus 1 tsp. olive oil, divided
* 1 ½ cup chicken adobo, leftover meat and sauce
* ½ cup red onions, sliced
* 1 cup bell peppers, sliced
* cilantro (for garnish)

1) Lightly brush both sides of tortillas with olive oil. Heat a dry pan over medium heat. Lightly toast tortillas on both sides for a few seconds.

2) Heat the rest of the olive oil in a pan over medium heat. Re-heat chicken adobo and sauce. Set chicken aside.

3) In the same pan, sauté onions for 3 to 5 minutes or until translucent. Season with salt and pepper. Set onions aside.

4) In the same pan, sauté bell peppers for 3 minutes or until tender. Season to taste with salt and pepper.

5) Place tortillas in containers. Top with chicken, onions, bell peppers and cilantro.


Compiled Recipe – Tuna Roll Ups

Tuna Roll Ups

* 1 cucumber
* 1 (180 gram) can canned tuna chunks in oil, drained
* 2 tbsp pickle relish
* ¼ cup mayonnaise
* 1 tbsp red onion, finely chopped
* ½ tsp mustard
* 3 small 6-inch tortillas
* 6 slices cheese, chilled
* salt (to taste)
* ground black pepper (to taste)

1) Use a vegetable peeler to make about 9 thin cucumber strips. Place on a paper towel to absorb excess moisture. Set aside.

2) Mix tuna, pickle relish, mayonnaise, onion and mustard in a small bowl. Season with salt and pepper to taste and mix again.

3) Lay a tortilla on a chopping board. Remove wrapper and place 2 slices of cheese in the middle of the tortilla. Spread tuna mixture over cheese then top with cucumber slices. Roll tortilla, and using toothpicks or barbecue sticks, secure closed. Slice and serve immediately , or chill before slicing and serving.




Compiled Recipe – Tortilla Pizza

Tortilla Pizza

* ¼ cup ground beef
* 4 small tortillas, chilled until needed
* 1 (200 gram) pack sweet style spaghetti sauce
* 1 cup mozzarella, grated and kept cold
* 2 slices bacon, cooked, chopped
* ½ cup mushrooms, sliced
* ½ cup pineapple tidbits, drained
* ½ cup ham slices, cubed
* oil (for frying)
* salt (to taste)
* ground black pepper (to taste)

1) Heat a non-stick frying pan over medium heat. Add ground beef in an even layer. Let beef brown before breaking it up. Brown and cook beef thoroughly before seasoning with salt and ground black pepper to taste. Remove excess oil. Set aside until warm.

2) Meanwhile, preheat oven toaster or oven to 350◦F. Cover a baking sheet with aluminum foil. Set aside.

3) To make each pizza, place a tortilla on a cutting board. Spoon a heaping tablespoon of spaghetti sauce onto each tortilla. Spread mixture toward the edges. Lightly sprinkle with cheeses. Top your choice of toppings. Lightly cover toppings with more cheese. Transfer to a prepared baking sheet, slicing tortilla in half if needed.

4) Bake pizzas until cheese is melted and tortilla crusts are just browned. Remove from oven and let cool until easier to handle before slicing and serving.



Compiled Recipe – Grilled Shrimp Tostadas

Grilled Shrimp Tostadas

*30 medium shrimp, peeled and de-vined
* ½ cup coconut milk
* juice from ½ lime
* ¼ to ½ tsp chili powder
* salt and pepper (to season)
* oil (for deep frying)
* 10 (4-inch) wheat flour tortillas, deep fried
* 5 pineapple rings, grilled and sliced in half
* 2 tbsp cooking oil
* 2 tsp ginger, grated
* 8 cloves garlic, minced
* 1 large red onion, minced
* 2 bird’s eye chilies , chopped
* 4 tsp bagoong alamang
* ½ cup coconut milk
* 2 packed cups dahon ng sili
* 4 tbsp coconut cream

1) Combine shrimp, coconut milk, lime juice, brown sugar and chili powder in a bowl. Season with salt and pepper. Marinate in the refrigerator for 30 minutes to 1 hour.

2) Meanwhile, heat oil in a deep pan. Deep-fry tortillas until crisp or golden, about 3 minutes. Drain and set aside.

3) Make the ginataang dahon ng sili: Heat cooking oil in a casserole. Sauté ginger, garlic, onion and chilies until fragrant. Add bagoong alamang and cook for 1 minute.

4) Add coconut milk and simmer for 3 minutes. Add dahon ng sili and stir until wilted. Simmer for another 3 minutes. Add coconut cream and simmer until thick and oil has rendered, about 8 minutes. Set aside.

5) Drain shrimp and discard marinade. Pre-heat a griller or a stovetop grill. Grill shrimp until cooked and its color turns pink-orange, about 1 minute per side.

6) Grill pineapples until slightly charred. Set aside.

7) To serve, place about 2 tablespoons ginataang dahon ng sili on the center of a tostada. Top with 3 shrimps and a pineapple. Repeat with remaining ingredients.

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