all trader joe's easy green chilaquiles.

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whomever invented chilaquiles was a dang genius. it’s like saucy nachos that are appropriate to eat at any time of day.

i love me some salsa verde in my mexican style dishes. i made these chilaquiles using all items i got at trader joe’s, and for the green salsa i just used one small can of fire roasted green chiles and pulsed it with a bit of water to thin it out.

it’s funny that i love chilaquiles so much because i really dislike soggy things. but when you make them at home, you can control the amount of sauce and how soft your tortilla chips get.

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i think these are absolutely delightful and so so easy. i also love that you can use tortillas or tortilla chips that are getting old and not let them go to waste.

cooking them in a cast iron skillet isn’t totally necessary, but definitely adds some extra flava. and it’s a one-stop shop between cookin and eatin. you can just eat these right out of the pan with a friend. unless sharing eggs freaks you out.

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you can customize these as you wish - have them for breakfast with eggs or with shredded chicken for dinner. or with whatever for lunch…it’s your life!

top with avocado, onions, extra salsa and anything that tickles your tortilla-lovin’ fancy!

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All Trader Joe’s Green Breakfast Chilaquiles

Serves 2

Time: 15 minutes

Ingredients:

  • tortilla chips

  • 1 TB olive oil

  • 1 or 2 eggs

  • 2 garlic cloves, minced

  • 1/2 a yellow onion, diced

  • black pepper & red chili flakes

  • 1 can Trader Joe’s fire roasted green chiles (or green salsa of your choice)

  • Cotija cheese, for topping

Instructions-

Mince the garlic and dice the onion. In a food processor or blender, pulse the green chiles with about 1/3 cup of water so it is saucy.

Heat a cast iron skillet to medium heat and add olive oil. Add the garlic and onions and cook until browned and fragrant. Add the green chile sauce or green salsa to the skillet and let everything heat and simmer a couple minutes. Add the tortilla chips and gently toss them with a spatula in the sauce to coat.

Move the chips toward the outside of the pan and crack one or two eggs in the center of the pan. Add a pinch of black pepper and red chili flakes and cover the pan to cook the eggs. Once the egg whites are set, remove the skillet from the stove and sprinkle on the crumbles of cotija cheese and extra green salsa if desired.

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chocolate covered ice cream cups.

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or: what to do what you have a ruddy old carton of ice cream that’s been 85% eaten but is still lurking in the freezer.

or: what to do when you have a plain ol’ ice cream flavor in your freezer that definitely needs a dose of chocolate.

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you will probably never catch me eating a bowl of plain vanilla ice cream. nuh uhhhhh.

did costco really do away with the chocolate soft serve at the hot dog shack? they just have vanilla and acai now?? hogwash.

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my best friend katie and i would frequent the walk-up dairy queen in high school and just sit in the parking lot eating blizzards and watch people to see what they ordered...(super fun small town activity in 2004 when you have your driver’s license and that’s about it).

she and i are both chocolate lovvahhhhs and would always get some sorta chocolatey chocked full (chunks-o-shit as we call it - give us all the chocolatey chunks o shit) chocolate extrEme maximo mayhem blizzard. with marshmallow sauce.

i laugh now thinking about kt giving the other punkass high schooler DQ employee her sweetest eyes and telling them to “lay on the mallow sauce” as if she was asking a HUGE favor of them. that’s all we wanted out of life, man.

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it is truly shocking to observe how many people at dairy queen order PLAIN VANILLA CONES. what? have you seen the DQ menu, people? it’s brimming with hot eats & cool treats.

lots of dilly bars ordered, too. that’s funny to me. kt & i would just hang our heads in shame watching old person after old person walking away from the window licking their whhhhiiiite plain vanilla cones.

[my friend whitney will see this and yes whitney i’ve noticed your love of plain vanilla cones……. interesting life choice. 😂🍦]

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SO GUESS WHAT.

i do love mint chocolate chip ice cream. but i wish it was more chocolatey, of course. we had a tub of it leftover from NYE and i wanted to make something with it.

enter these mini chocolate-covered mint chocolate chip ice cream bites.

can we assume that “mint chocolate chip” is green with chips, and “chocolate chip mint” is white with chips? this always confuses me.

i would definitely make these with vanilla ice cream since any plain vanilla ice cream that makes it into my house just burns in a sad ice shard covered, dented cardboard mess in the back of the freezer for ages.

strawberry ice cream would be YUMMO in a chocolate covered cup. i have a soft spot for strawberry ice cream even tho chocolate anything is my regular go-to.

these are so easy to make. the intervals of freezer wait time are the “hardest” part.

i usually make these rocky road bars at christmas time (whoa. classic recipe, but those photos need work, lol), but i didn’t get around to it this year. so i had some hershey bars in the freezer free for the using!

you can obviously use whatever type of chocolate you prefer, there’s something about classic hershey bars that just hit the spot for me in a nostalgic way.

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the maldon sea salt flakes on top are SO delightful and really round out the flavors of the cup as a whole unit. and they look pretty, too.

the possibilities and combinations are endless here. put those sad old corners of your ice cream tubs to good use!

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Chocolate Covered Ice Cream Cups

Makes 12 mini cups

Total Time: 1 hour

Ingredients:

  • 4-5 regular sized Hershey bars or chocolate bar of choice

  • 1 TB coconut oil

  • ice cream of choice

  • maldon flaked sea salt

Instructions-

In a simmering double-boiler (I use a strong glass bowl over a small pot of simmering water), melt the coconut oil and break up the chocolate bars. Heat and stir frequently with a spatula until the chocolate is melted (about 5 minutes). Remove from heat and let cool slightly.

Line a mini muffin tin with mini cupcake/muffin liners and spray with cooking spray. Spoon a little melted chocolate into the bottom of the liners and brush the chocolate up the sides. Freeze for about 15 minutes.

After the bottom layer of chocolate is frozen, spoon a little scoop of ice cream on top and press down in the cup using the back of the spoon. Freeze again for 10 minutes.

Top the ice cream with another small layer of melted chocolate, spreading it to the edges and swirling it around with the back of a spoon. Top with Maldon sea salt flakes and freeze at least 30 minutes before eating.

Store in an airtight container in the freezer.

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