Grilled Tilapia

• 4 Tilapia fillets
  
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Buttermilk fry chicken

• 1/4 cup salt
• Sassonings

  2 1/2 tablespoons paprika

  2 tablespoons salt

  2 tablespoons garlic powder

  1 tablespoon black pepper

  1 tablespoon onion powder

  1 tablespoon cayenne pepper

  1 tablespoon dried oregano

  1 tablespoon dried thyme

  Combine all ingredients thoroughly.

  Makes: 2/3 cup

• 1/3 cup honey
• 1 lemon, zested
• 1 quart buttermilk
• chicken tenderloins or you can use 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tablespoon black pepper
• Peanut oil, for frying

Combine salt, 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.
Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop some chicken tenderloins or 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken , set over a sheet tray and let rest, at room temperature for 20 minutes.
Heat 4 inches of oil. Fry the chicken in batches, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, Remove and drain on paper towels. Transfer to oven while you cook the remaining pieces to keep them warm. Return oil to 375 degrees F and fry remaining pieces.

Lemon blueberry cheesecake

• Butter, for greasing
• 2 tablespoons sugar
• 1/8 teaspoon ground cinnamon
• 9 graham crackers
• 1/2 stick unsalted butter, melted

• 16 ounces cream cheese, room temperature
• 2 eggs
• 2 lemons, zested and juiced
• About 1/2 cup sugar, eyeball it
• 1 1/2 cups fresh blueberries
• Powdered sugar, for dusting

Preheat oven to 325 Grease the bottom of a 9 by 9-inch baking pan with butter.
Then place paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with washed blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Strawberry Cream Cheese Ice Cream

4 eggs slightly beaten
2 c. sugar
2 c. half and half or light cream
2 8-ounce packages cream cheese, softened
2 Tbsp lemon juice
2 Tbsp vanilla
4 c. whipping cream
1 10 to 12 ounce jar strawberry topping (about 1 cup)

• Pour half and half or light cream into heavy medium sauce pan. Heat over medium heat till bubbles form.
• Pour into beaten eggs in a thin stream, stirring constantly.
• Return to sauce pan and heat 2 minutes.
• Add sugar and stir till dissolved
• Continue to stir over medium heat until thickened and bubbly (about 12 minutes)
• Remove from heat, cover and chill one hour
• Beat cream cheese till smooth. Gradually beat in cooled egg mixture.
• Stir in lemon juice and vanilla
• Stir in whipping cream
• Freeze in 4 to 5 quart ice cream maker according to manufacture’s directions.
• When frozen, remove dasher and stir in strawberry topping with long handled spoon till swirled

BAKED BEANS WITH GROUND BEEF

1 lb. ground beef
1 med. chopped onion
2 cloves of garlic dice
4 slices diced bacon
1 can kidney beans - drained
1 can butter beans - drained
2 cans pork & beans - UNdrained
1/2 cup white sugar
1/4 cup brown sugar
1 tablesp vinegar
1 teasp dry mustard
1 cup catsup

Fry beef, bacon,garlic & onion until done. Drain....Add beans....
Mix sugars, vinegar, dry mustard & catsup...
Mix with meats & beans....
Bake in oven at 350 for 45 minutes it can be done in the stove med heat

Cheesecake torta

2 cans crescent rolls
3 - 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon
Spread one can of crescent rolls in bottom of 9x13 inch pan. This will be the bottom crust. Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer. Now spread 2nd can of crescent rolls on top - as top crust. Pour 1 stick of melted butter evenly over the top. Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 45 minutes. Cut into 2 inch squares.

Coconut Cake

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Roasted Shrimp and Orzo

Kosher salt Olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice ( about 3 lemons) Freshly ground black pepper 2 pounds (16 to 18 count) shrimp, peeled and deveined I use Jumbo shrimp the taste better 1 cup minced green onion (white and green part are ok) 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded, and medium-diced 1/2 cup small-diced red onion 3/4 pound good feta cheese or fresh mozzarela, large diced Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the cheese and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Chiken stir fry

1 pkg pasta
4 breast of chicken
4tbs almonds
1 bag of stir fry vegetables (from Sam's Club)

Cook or grill the chicken if you are cooking the chicken cook it with salt, garlic and onion.
Cook the pasta al dante. Cook the vegetables until crisp tender place the chicken and pasta and in the bag of vegetables has a bag of sweet sesame soy sauce poor it all over the mixture and is done sprinke some almond if you like.

Stuffed Poblano Pepper

This is one of my favorites my mom use to make them they are very good but they are very much loaded in fat, reason why is when you dip them in the egg you have to fry them in grease and that's why they are very bad if you are watching your diet. so I figure it out how to make them with out the fat enjoy.



6 or more Poblano pepper
1 bag or more of Mozzarella cheese( you can add meet, chicken or vegetables to the stuffing)
1 cup of flour
12 eggs
8 tomatoes
3 garlic cloves or 1 tbs of garlic powder
1/4 of onion or 2tbs of onion powder
2 cubes of chicken stock


Toast the peppers to take the skin off, (they are better if you place them in direct heat on your gas stove if you don't have a gas stove use the oven temperature broil place them in and watch then so they do not get burn or cooked too much once you are taking them out, place them in a plastic bag and let them set for 10 min. take them out peel the burn skin and you are left with soft peppers, make a cut and take the seed out, do the same with the rest wash them. have the cheese and if you are adding any meet get them ready with your poblanos fill them up all of them once fill in a plate place the four and dip them place them aside in a casserole dish in a mixing bowl crack all the eggs take the yolk out and leave whites only beat until it looks like a fluffy cloud add 4 yolks and mix it should look mid yellow pour the egg mixture allover the peppers cook for 10 min check you want the egg to cook good


then chopped the tomatoes and place them in a blender with onion garlic and chicken cubes add some salt and blend until liquefy pour in to the poblanos and cook for 10 more min and they should be done enjoy with some rice and some corn tortillas.


This is the healthy way of cooking them with out having to much to worried about the fat.

Almond Swirls

6 ounces cream cheese softened 1 teaspoon almond extract 1/2 cup confectioners' sugar 1/2 cup slivered almonds, chopped fine 2 (8-ounce) cans refrigerated crescent dinner roll 1 egg white 1 teaspoon water Glaze: 1/2 cup confectioners' sugar 4 teaspoons milk 1/2 teaspoon almond extract In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Chiken Spaghetti

1 whole rotisserie chicken
1 can tomatoes
1 can tomatoes sauce
1 can mushrooms
1 can peas
1 cup of celery
4 cups chickens stock
1/2 lb cheese grated
1 onion
small piece of garlic
2 tbs of butter

Remove meet from chicken and cut in mid size Melt butter saute onion celery and garlic. Add tomatoes and tomato sauce,continue to cook for 10 minutes. Cook spaghetti in 2 cups of chicken stock add to the chicken mixture. Add mushrooms and 2 cups of stock. Cook about 30 minutes add peas cook for 10 more minutes. Put some grated cheese on top of each serving

La Madeline Tomato Basil soup

4 cups tomato juice
1 28-oz can crushed peeled tomatoes
1 cup cream
1 stick butter
1 28-oz can pureed peeled tomatoes
1 package fresh basil chopped

Mix all ingredients and cook an low heat stirring occasionally...serve hot...garnish with whole basil leaves

My best Brisket

4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Enchilada caserole

8oz ground beef
1/4 cup chopped onion
16oz can Enchilada sauce
8oz Taco sauce
1 can Cream of chicken
1 can cream of mushroom
15 corn tortilla
1 bag of sheared cheese

Cook the meat until brown pour the grease off add the onion and cook until onions are set place aside. In a bowl mix enchilada sauce taco sauce cream of chicken and mushroom mix well. In a casserole pour some sauce then cut 7 tortillas in fours and place then on the bottom pour the meet and more sauce on top then the rest of the tortillas and the rest of the sauce cook in oven300 for 20 minutes add cheese and turn oven off leave in until serving we like to add some Frito's or chips with some guacamole.

Oreo Ice cream cake

26 OREOS; Crushed.
1/4 cup(s) MARGARINE; Melted.
1/2 gallon(s) ICE CREAM; Softened.
8 ounce(s) COOL WHIP; Thawed.
7 tablespoon(s) BUTTER
1 1/2 square(s) UNSWEETENED BAKING CHOCOLATE
2/3 cup(s) SUGAR
1 1/2 teaspoon(s) VANILLA
2/3 cup(s) EVAPORATED MILK
1/2 teaspoon(s) SALT



In a bowl mix crushed Oreos and 1/4 cup melted margarine together with a fork until crumbs are moist.
Press crumbs into a 9 x 13 pan and place in freezer until crumbs are set.
In a sauce pan; melt 7 tablespoons butter and unsweetened chocolate over low heat.
Add sugar, vanilla, evaporated milk and salt.
Bring to a boil and cook until thickened, about 5 minutes.
Remove pan from burner to cool.
Spread softened ice cream over frozen crumbs and place back in freezer.
Pour cooled chocolate sauce over frozen ice cream and place in freezer to set up.
Frost frozen cake with Cool Whip and freeze.

MINI STRAWBERRY COCONUT CHEESECAKES

canola oil

1 - 9 oz package cream cheese
16 coconut cookies, crushed
½ teaspoon cinnamon
¼ cup melted butter
2 tablespoons strawberry jam
2 eggs
¾ cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
fresh strawberries (optional)
whipped cream (optional)
Lightly spray or oil the cups of a flexible 6-cup muffin pan with canola oil. Set aside.
Remove the cream cheese from the refrigerator to soften.In a bowl combine the cookie crumbs, cinnamon, and melted butter. Mix well.Press 1/2 of the mixture into the cups of the muffin pan.Set the muffin pan in the refrigerator for 10 minutes.Spread 1/2 of the strawberry jam over the chilled crumbs.Place the cream cheese, eggs, sugar, vanilla, and lemon juice in a bowl. Beat until the mixture is smooth.Pour 1/2 of the mixture into the muffin cups.Microwave on high for 3 minutes or until the cheesecakes appear set.Place the muffin pan in the refrigerator to chill.Remove the cheesecakes from the muffin cups.
Wash the muffin pan and repeat the process with the remaining ingredients.

Tuna melt

2 cans of tuna drained
1 pickle chopped
1/4 chopped onion
1 tsp Larry's seasoning
slices of cheese
slices of bread
3tbs of low fat mayo

In a container put drained tuna chopped pickle chopped onion Larry's seasoning and mayo mix all together well Place the bread pour 3 tbs of mixture spread even put slice of cheese and place it in a convention oven to toast

Fruit Pizza

1 roll Pillsbury slice and bake sugar cookies
8 oz. cream cheese
1 tsp. vanilla
1/2 cup sugar
bananas, sliced
strawberries
white seedless grapes
crushed pineapple, drained Glaze: 1 cup sugar
3 Tbsp. cornstarch
dash of salt
3/4 cup water
1 cup orange juice
1/4 cup lemon juice

Use pizza pan and preheat oven to 350 degrees. Cut cookies 1/8 inch thin and spread close together over pizza pan. Bake 8 to 10 minutes. Let cool. Mix cheese, vanilla and sugar and spread over cooled cookie. Arrange fresh fruit on cream cheese mixture. Mix sugar, cornstarch and salt; add water, orange juice and lemon juice in saucepan. Bring to a boil; cook 1 minute until slightly thickened. Cool. Pour over fruit and place in refrigerator until ready to serve.

Kabobs

4-5 chicken fillets
8 slices of thin Eye of Round steak
30 large shrimp
1 Large onion, quartered and separated
3 Peppers (green, red, and yellow)cut into 1" strips
1 bottle of A-1 Cajun Marinade Cut chicken into 2 inch pieces. Marinade over night in A-1 Marinade sauce. Alternate putting chicken, steak, shrimp, onion and pepper on skewers. Grill on low heat, brushing with marinade while grilling. Grill until done. Serve with sliced red skin potatoes. If using the wooden or bamboo skewers, be sure to soak them in water for 15-30 minutes first!

Hartsfields Pot roast

Big size piece of roast beef
1/2 cup Flour
4 Tbs Larry's seasoning
salt
pepper
garlic
1 1/2 of olive oil
1 Bag of baby carrots
10 small white or red potatoes
3/4 olive or vegetable oil

In a platter place you meat cut it like a checker board and sprinkle with flour and seasonings both sides. pour oil in a pot let it get really hot place the meet and fry it both sides until they are brown poor hot water until is cover and let it cook on med temperature the slower you cook it the better it come out (I cook it for six hours in low very low heat ) if is necessary pour more water once is tender place the potatoes let cook for 5 min and put carrot next let them get med cook and serve. this can be also done in a crock pot

Chicken Fry Tenderloins

1 bag of chicken tenderloins
4 eggs 1 tbs Larry's seasoning
2 tbs dry Basil vegetable oil
1 .2 cups of Dry crumbs


Beat the eggs seasoning and dry basil together . Place the chicken tenderloins and let soak for 10 minutes in a bowl place the bread crumbs and some dry basil mix together. In a pan place the oil get it hot for frying. Take one at a time chicken tenders into the bread crumbs and in to the oil and let it cook until brown and place in a bowl until ready to serve.

Sweet Potato Muffins

cup mashed sweet potato from 1 baked sweet potato
3⁄4 cup all-purpose flour
11⁄4 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
1⁄2 cup sugar
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
11⁄4 cup buttermilk
2 teaspoons oil
2 eggs Directions for Preparation:
Heat oven to 425 degrees Poke several holes in the sweet potato with a fork. Place potato on a baking sheet, and bake until very soft -- a fork should easily penetrate the flesh -- one hour or more. Cool, cut in half, scrape out the flesh and mash it. Measure 1⁄2 cup of mashed sweet potato for the corn bread. Sift together the flour, cornmeal, baking powder, salt, sugar and spices into a large mixing bowl. In another bowl, combine the milk, oil, eggs and mashed sweet potato, mixing well. Add the wet ingredients to the dry, stirring to blend. Do not over mix. Ladle batter into greased muffin tins, and bake until firm in center and brown at edges, 10 to 15 minutes. Makes about 12 muffins, depending on the size of the compartments of your muffin tin.

PARTY TACO SALAD

INGREDIENTS:
2 lbs ground beef
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle Catalina salad dressing DIRECTIONS:
Brown ground beef with chopped yellow onion. Add 1 package
of taco seasoning and water according to package directions.
Set aside to cool completely. In a large bowl mix together
chopped lettuce, tomato, cheese, avocado, red onion,
peppers, olives, and 2nd package of taco seasoning. Add cooled
beef mixture. Just before serving toss with the dressing and
the last step is to mix in 3/4 of the package of crushed
Doritos, leaving the rest on the side for people who want
extra. (they get soggy if you do them too early.)

Sweet Potato Pancakes

1 pound grated sweet potatoes
1 small apple, peeled and chopped
1 small onion, chopped
1/2 cup all purpose flour
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup canola oil

Combine the grated sweet potatoes, chopped apple and chopped onion in a bowl. Toss to mix them thoroughly. Add the flour and toss again.Combine the eggs, salt and pepper in a separate bowl. Beat the egg mixture. Add the egg mixture to the sweet potato mixture. Stir to combine the wet and dry ingredients.Place a griddle on the barbecue grate. Preheat the barbecue on medium-high for 10 minutes. Oil the griddle.Place a spoonful of pancake mixture on the griddle. Gently flatten the surface of the pancake so the thickness is even. If one side of the pancake is browned in 3 minutes the griddle is at the right temperature. If the griddle is too hot or too cool, adjust the heat accordingly.

Oil the griddle again. Place the remaining pancakes on the griddle. Spoon amounts that will make 2 to 3-inch (5 to 7.5 cm) pancakes. Gently flatten each pancake for uniformity. Grill for 3 minutes on each side.
Dab extra oil around the pancakes, if necessary, in order to brown them.

Breakfast burrito

Coat a small skillet with nonfat cooking spray and place over medium-low heat. Add a pinch of chopped onion, a pinch of chopped bell pepper (red, green, whatever), and a pinch of mushrooms

Saute for two minutes. Add minced garlic, and then immediately add 2 egg whites or one-half cup egg substitute.

Cook eggs thoroughly to get out excess water left from vegetables. Warm one whole-wheat tortilla for 15 seconds in the microwave.

Take a pinch of shredded fat-free cheddar cheese, a dollop of low-fat cottage cheese, 1 tablespoon of medium salsa, and egg mixture and pile high on tortilla. Carefully roll or fold up and enjoy with a BIG glass of water. A nice, spicy start to the day!