Here is a quick, healthy one pan meal that comes together in less than 30 minutes. It is so good even my picky husband will eat it. When I made this it was just me but this can easily feed four or more. You just need a skillet where the fish has plenty of room. Cook the fish in batches if needed, or use a large non-stick electric skillet.
If I could get away with eating nothing but pasta, rice and tortilla chips with salsa I would be a happy girl. That possibility unfortunately went away after my twenties. So, in the interest of low carb, low calorie eating, I bring you pretty much guilt-free Mexican Cauliflower Rice.
I have one jalapeño plant mainly to keep me supplied for salsa and chips. It is without a doubt an addiction. My plant waited almost all summer to really produce and now the one plant must have 20 jalapeños. So, this salsa is one attempt at not allowing these little green jewels go to waste.
I made this on the fly a few mornings ago and oh my gosh. What a keeper! This frittata is great fresh from the oven, the next day warmed up in the microwave or at room temperature. If possible, cook it in a cast iron pan.
There is nothing like New Mexico green chile. It’s not like jalapeños or habanero peppers. The first thing you taste is not just heat, it’s flavor. This type of salsa in New Mexico is like ketchup anywhere else. You can put it on almost anything. Eggs, chicken, vegetables, hamburgers, burritos, enchiladas, the list goes on. Check out my New Mexico Frittata, to get started.