InstaPot Chicken Chilaquiles

We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.



Chicken Chilaquiles

Course Main Course
Cuisine Mexican
Servings 4 people


  • 2 cup Chicken cooked
  • 1 bunch Cilantro
  • 1 bunch Green onions
  • 1 Lime wedges
  • 1-2 green peppers diced
  • 1 28- oz. can Tomatoes fire roasted
  • 1 tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 tbsp Oil
  • 1 tsp Cumin ground
  • shredded cheese quesadilla, Monterey Jack and cheddar are all good options.


  • In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
  • While the chicken is cooking, dice the onion and green pepper.
  • When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
  • Remove the chicken.
  • Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
  • Use an immersion stick blender and blend the mixture. Bring to a boil.
  • Shred the chicken and add back to the pot.
  • Cover and put on keep warm until ready to serve.
Tried this recipe?Let us know how it was!

Ariel’s Seafoam Smoothie

One of the best gifts we’ve ever checked out from the library was the Disney Princess Cookbook. Our five-year-old loved it so much she added it to the top of her every growing wish list. This is by far her top beverage in the cookbook!


Ariel's Seafoam Smoothie


  • 1 banana
  • 1/2 cup water
  • 1 cup vanilla ice cream or dairy-free ice cream, we like the cashew milk one from Soy Delicious
  • 1 tablespoon lime juice


  • Break up the banana and add to a blender.
  • Add the water, lime juice and vanilla frozen item to the blender.
  • Blend until smooth.
  • Serve in your favorite glass.


If you like your beverage to be seafoam green, add a few drops of your favorite green food coloring. It doesn't impact the taste.
Tried this recipe?Let us know how it was!

Mexican Roasted Corn Salad

Print Recipe
Mexican Roasted Corn Salad
I love salads, especially in the summer. J made this the other night for dinner with a seared flank steak and chimichurri sauce. Don't get me wrong, the steak was delicious but the corn stole the show. Plus, it's simple enough for a weeknight dinner. He got the recipe here.
Salad Ingredients
Dressing Ingredients
Salad Ingredients
Dressing Ingredients
  1. For the salad, lightly brush each corn cob with olive oil and sprinkle salt and pepper. We roasted ours in the oven under the broiler. Cook about 2-3 minutes on each side, flipping for about 12 minutes total. You want to achieve some char marks on each side.
  2. Set corn aside and allow to cool enough to handle.
  3. Carefully cut the corn kernels off the cob on a cutting board.
  4. In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
  5. For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  6. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
Recipe Notes

My opinion:
I was so sad when it was all gone. Luckily, we still had some dressing left over, which made an excellent chicken breast marinade!