Reflections On Being Fried

Three eggs reflected
Were feeling completely fried
With sunny sides up

Morning

Evening

Cooking

We put up a fifth sack of green chiles on Friday afternoon. I made burritos with green chiles, pinto beans, rice and potatoes, and a pot of green chile stew with the same ingredients. I put most of the burritos in the freezer. I will take them for lunches during the week. I will also put the green chile stew in serving sized containers in the freezer.

Making green chile burritos and green chile stew is easy, and it’s a feeling, but here’s the approximate proportions of each ingredient:

Green Chile Burritos

  • 2 quarts of chopped green chiles (look for Bueno frozen flame roasted green chiles or 505 Hatch green chiles if you can’t get freshly roasted green chiles. You can substitute poblanos or Anaheim green chiles. You could add roasted jalapeños to spice up the poblanos and Anaheims).
  • 3 cups of pinto beans, whole or smashed. I smashed them. (we use Anasazi pinto beans from Adobe Mills in Colorado).
  • 3 cups of rice (whatever type you like).
  • 3 cups of boiled, chunked potatoes.
  • 2 cups of shredded cheese (optional. I used Mexican four cheese blend).
  • 1 1/2 onions chopped and sautéed.
  • Whatever seasonings you like. I used a handful of Italian seasoning sautéed with the onions, and a handful of garlic powder. I don’t use salt when I cook.
  • Large flour tortillas or wraps (start with 30 tortillas or wraps, you might need more or less depending on how much of the mixture you put on each tortilla).

Mix the cooked pinto beans, rice, chunked potatoes, sautéed onions, spices and green chiles in a large mixing bowl and stir everything together until the ingredients are evenly mixed. I mixed the shredded cheese in with the other ingredients. The cheese is optional or it can be added on top of the mixture before wrapping the tortillas. Spoon the mixture onto a tortilla or wrap. Fold the short ends first and then the long ends.

Green Chile Stew

  • 2 quarts of chopped green chiles
  • 3 cups of pinto beans, whole
  • 3 cups of rice
  • 3 cups of boiled, chunked potatoes.
  • 1 1/2 onions chopped and sautéed.
  • 1 cup chicken soup stock (optional)
  • Whatever seasonings you like. I used a handful of Italian seasoning sautéed with the onions, and a handful of garlic powder.

Wash the potatoes, add just enough water to cover the potatoes. Boil the potatoes until they are fork tender. Pull the potatoes out of the water (don’t throw out the water), and cut the potatoes into chucks (they will probably fall apart as you cut them up). Put the chunked potatoes back in the water. Add the pinto beans, chopped green chiles, rice, chicken soup stock (if you choose), and seasonings to the potatoes and stir to mix well. Add more water if needed. Reheat until hot, but not boiling.

63 thoughts on “Reflections On Being Fried

  1. The two recipes look delicious. Unfortunately, due to IBS that has flared up after being dormant for years, I’m unable to eat spicy food at the present time. Hopefully, it’ll go back into remission soon. I miss my Tex-Mex!

      • I certainly hope so. After my stem cell transplant, my probiotics were non existent. They have improved, but ever so slowly. I understand the issue all too well.

      • I’m sorry to hear that, Tim. Food still tastes good to me, but most plays hell with my digestive system. But we’ve both lived long enough to know things can always be worse. I don’t know the quote verbatim, but it goes something like: I pitied the man who had no shoes until I met the man who had no feet.

  2. How absolutely delicious. I would love to be your next door neighbor! Thank you for the recipes. My favorite meal is beans and rice, with lots of spices.

    • If it’s too hat, cut it with the other ingredients until it’s edible. We found som two year old green chiles in the bottom of the freezer one year and made green chile stew. It was so hot we could not eat it. We ended up cutting it 10 times before it was edible. We ended up with a whole lot of salsa by the 10th cut.

  3. The sky down there is beautiful at any time of day! Overcast and grey up here this morning. The burritos look good, and that is a great idea, freezing them away for lunches.

  4. Ahh… I love any recipe that I can freeze!
    I’m a tomato slave over here. Norm’s crop won’t stop producing!
    The freezer is so full, I’m dehydrating tomatoes. They are delicious!
    LOL! At least we won’t get scurvy this winter!

    • Those clouds in the second shot dumped a lot of rain on us. I think fried eggs can be pretty scary. Thanks, Brian.

    • We actually don’t have dinner time. We forage. you are welcome to come foreage with us any time you would like. Thanks, Cindy.

      • I had to look this up… lol🤣
        Thanks for the new word..

        Definition of forage (Entry 1 of 2)
        1 : food for animals especially when taken by browsing or grazing
        The grass serves as forage for livestock.
        2 [forage entry 2] : the act of foraging : search for provisions
        They made forages to find food.

        Just fly me and I’ll forage.. lol 🤣🤣🤣👏

      • Fly to forage, forage to fly! An addition to live to shop, shop to live, and live to ride, ride to live.

      • Dunno that I will but who knows?

        Hell… I’m trying to figure out what to do with my moruga scorpions… One plant produced like crazy and my son said he has enough hot oil, chili powder and sauce to last him years. These puppies are HOT… I’ll have to figure out something as it would break my heart to simply watch them rot on the plant!

      • Use green or red bell peppers for color and texture and put a just enough moruga scorpions to spice it up.

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