Mexican Cuisine



1. Heat olive oil in a large cast iron skillet over medium-high heat. Add onions, bell peppers, Serrano peppers and garlic. Cook for about 4-5 minutes or until fragrant. Add ground turkey and season with creole seasoning. Cook until browned and thoroughly cooked. Add Worcestershire sauce, ketchup, mustard, mayonnaise, bacon and salt and pepper to taste; stir until well combined. Simmer over low heat for 5-7 minutes.

2. Working in batches, in a large cast iron skillet over medium heat, add 1 tablespoon of butter.  After butter has melted, place 1 large flour tortilla in skillet. Spread half of the burger mixture evenly onto the tortilla. Sprinkle filling with crushed red pepper flakes and top with 4 tablespoons of cheese. Top with a second tortilla and cook for 3 minutes or until golden on underside.

3. Using a spatula, flip over and cook on the other side for an additional 2 minutes or until golden and cheese has melted. Repeat process with remaining ingredients. Remove quesadilla from skillet and place on a cutting board to slightly cool. Cut tortilla into 4 triangles and garnish with lettuce and tomatoes. Serve with salsa, guacamole and sour cream if desired.

  • 2 tbsp. olive oil
  • 1 yellow onion, finely diced
  • 1 green bell pepper, seeded and diced
  • 1 serrano pepper, seeded and diced
  • 1 tbsp. fresh garlic, minced
  • 1 lb. lean ground turkey
  • 1 tbsp. creole seasoning
  • 2 tbsp. Worcestershire Sauce
  • ¼ c. ketchup
  • 2 tbsp. yellow mustard
  • 1 tbsp. mayonnaise
  • 8 strips bacon, cooked and chopped
  • Kosher salt and black pepper
  • 2 tbsp. unsalted butter
  • 1 pack large flour tortillas
  • 2 c. sharp cheddar cheese, shredded
  • Red crushed pepper flakes
  • ½ head iceberg lettuce, shredded
  • 1 creole tomato, cored and diced
The Back Story


Poblano Crema Sauce:

6 Poblano chilies

2 jalapeño peppers

2 tbsp. minced garlic

½ bunch cilantro, with steams

2 c. sour cream

½ c. queso fresco

Milk for desired consistency

Habanero salt to taste


Breakfast Mixture:

3 tbsp. olive oil

1 lb. skirt steak, trimmed

Mexican spice mix to taste

1 c. Idaho potatoes, skin on and small diced

½ red bell pepper, dice

½ yellow onion, diced

2 tbsp. garlic, minced

Kosher salt and black pepper to taste

½ tbsp. unsalted butter

2 whole eggs, fried

3 tbsp. olive oil

8 yellow corn tortillas

½ c. queso fresco cheese

2 tbsp. cilantro, chopped

Juice from 1 lime

1 avocado, sliced

1 c. salsa

2 limes cut into wedges (for garnish)



1. Using long tongs, place Poblano and jalapeño peppers on open flames, turning constantly until peppers are charred. Remove peppers from flame and set aside. Under cold running water, remove tops, seeds and skin.

2. Add all ingredients, except salt and milk, into a food processor and blend. Slowly pour in milk until sauce reaches desired consistency. Add salt to taste and set aside for tacos.

3. In a large cast iron skillet on medium-high, add olive oil, steak, potatoes and Mexican spices. Cook until meat is medium rare and potatoes have started to soften about 8-10 minutes. Add bell peppers, onions and garlic to skillet and cook until fragrant. Season with salt and pepper to taste.

4. In a medium nonstick pan on medium heat, add unsalted butter. When butter has melted, crack eggs in pan and fry to desired doneness. Season with a habanero salt and black pepper. Remove from pan and set aside.

5. Add olive oil to a large cast iron skillet on medium heat. Place tortillas in skillet and fry on both sides until crispy about 3-4 minutes. Set aside on a paper towel lined plate. Arrange cooked taco shells on a platter. Spoon meat mixture into shell and drizzle with Poblano Crema. Squeeze on lime juice and sprinkle with queso fresco and cilantro. Finish tacos with a fried egg, avocado slices and salsa. Garnish with limes.         



Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)



-      Marinade the steak in the Crystal fajitas marinade for 4 hours or overnight

-      Place the olive oil in a large skillet under high heat and add the skirt steak

-      Add the rest of the vegetables and let come together for 1 to 3 minutes

-      Add the seasonings, liquid smoke and cilantro

-      When ready to serve, add the shredded cheese to the meat and vegetable mixture



  • 1 pound skirt steak, sliced thin
  • 2 tablespoons Crystal fajitas marinade
  • 4 tablespoons olive oil
  • 2 garlic cloves
  • 1 green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • ½ red onion, sliced
  • ½ white onion, sliced
  • 1 jalapeno, charred
  • 1 teaspoon Cajun spice
  • 3 tablespoons cilantro
  • ¼ teaspoon liquid smoke
  • 1 cup reduced fat cheddar cheese, shredded
  • 1 pack corn tortillas
  • Salt and pepper to taste
  • 2 tablespoons queso fresco, crumbles
  • 1 avocado, sliced
  • 1 tomato, chopped
  • 1 lime, juice
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