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Portobello Skillet Enchilada Pie

Portobello Skillet Enchilada Pie

Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese and portobello mushrooms melted with an extra layer of crumbly queso fresco. Afterwards top with all your favorite fixings. This easy dish will quickly become your summer favorite.

I don’t know about you but lately my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:

  • subscribed to
  • paid my membership
  • gotten on board
  • and I’m COMPLETELY here for

Others, however, I’m left quite confused about. For example, all last week you couldn’t turn on your television without hearing about the male romper phenomenon hitting the streets. ROMPHIMS, as they are so appropriately named, may have taken the world by storm but I’m just left with a side-eye emoji 😒 . Who knew men were envious of the ease and simplicity of our rompers. CAN US LADIES KEEP ANYTHING FOR OURSELVES?

Listen honey, I am quick to throw on a good romper in the spring. So fellas I get the appeal. But I’m having nightmares about my boyfriend asking to borrow mine and I wake up in cold sweats. I love you honey but I’m not trying to be THAT CLOSE!

On the other hand I am absolutely loving this hair graffiti trend. It is so creative and screams Summer music festival hair. Sign me up!

And finally when it comes to food, one-pan dishes are all the rage. And with it being “spring into summer” time, a girl’s gotta lighten things to keep it cute. So I am submitting my uber delicious contribution to the melting pot of trends (pun intended): Portobello Skillet Enchilada Pie.

Friends when I tell you to stop what you are doing and take a sip of this sweet tea that means I need you to pay attention. This Portobello Skillet Enchilada Pie recipe deserves your attention.  This dish feeds my soul so I know you would love it too.

The thing about a good one-skillet dish is that it is perfect for the girl on the go like me. Most of these types of recipes involve the oven at some point in the process because you want to, as best as possible, achieve even cooking around all of your components. This just means, if you haven’t already, you need to invest is cookware that gives you the versatility to go from stovetop to oven at the drop of a dime.

Which is why I live for my Circulon cookware set. If I start my dish stove-top, I can just through it into the oven to keep the party going and BOOM BANG POW we are good to go! [SKIP to Enter Giveaway to WIN Circulon Cookware]

circulon cookware

With this Portobello Skillet Enchilada Pie recipe the typical enchiladas are made “waist friendly” with the substitution of succulent portobello mushrooms instead of meat, and “time friendly” with an easy tortilla-layered pie that evokes all the traditional enchilada flavors.

You can prepare the portobello filling ahead of time but when you are ready to assemble the pie you layer all the ingredients in one oven safe skillet as follows:

  1. Green Tomatillo Sauce
  2. Toasted Tortilla
  3. Pepper Jack Cheese
  4. Portobello Mix
  5. [REPEAT]
  6. Toasted Tortilla
  7. Queso Fresco
  8. Oven

It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!



Enchilada ingredients

4 tablespoons vegetable oil

1 large red bell peppers, diced

12 oz portabello mushrooms, chopped

2 tablespoons of Worcestershire sauce

juice of ½ lime

2 garlic cloves, minced

¼ cup cilantro leaves

3 flour tortillas, toasted (approx. 10 inches)

10 oz of green enchilada sauce

2 cups of pepper jack cheese, shredded

1 cup of queso fresco or cotija

Salt and pepper to taste


Tools Used

Circulon Innovatum Stainless Steel Cookware

Portabello Skillet Enchilada Pie

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Everyday cooking is even easier with the professional kitchen performance and dishwasher-safe cleaning convenience of the versatile, Circulon Innovatum, 10-Piece Stainless Steel Cookware Set.

• Heavy-duty, Innovatum Stainless Steel promotes fast, even cooking
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The winner will be notified by email on Friday 06/06

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*Contest ends on 06/03 at 11:59pm est.

Roasted Corn and Chorizo Chilaquiles

Roasted Corn and Chorizo Chilaquiles

One of my good good girlfriends decided to shift gears and after nine years of living in the great state of Minnesota, has decided to embark on a new adventure in California. Santa Monica to be exact. Jealous much? I know I am.

As we discussed her move, and tried to ease her nerves, another friend and California native (like me) encouraged her by saying, “be ready for the best Mexican food of your life”. My response, “#FACT!!!!!!!.” Please excuse my excitement with my favorite genre of food but I can’t contain myself when I think about things like carne asada chips, California burritos, fish tacos, carnitas,  chile relleno, pico de gallo, juevos rancheros and chilaquiles. Thinking of all this goodness just takes me back to my days in San Diego. Speaking of chilaquiles, I just made a delicious batch yesterday.

If you haven’t had chilaquiles before the best way I can describe them is to imagine a Mexican lasagna. Hearty layers of oozing cheese, meat and tortillas usually drenched in a peppery red sauce. But with this dish you get to top it will all types of fun stuff to kick it up notch.  And y’all know of love kicking up a notch, lol.

I traditionally make them with shredded chicken but this time I decided to venture out a bit and make them with chorizo and eggs; a decision I do not regret. The flavorful and fatty juices of this sausage go great with the smoky chipotle sauce I made to go with it.

What I love about this dish and most Mexican dishes is the flexibility. So if chorizo is not your “thang” you can add any type of protein like carnitas (oink, oink), mushrooms (hey vegetarians) or chicken (#basic but still uber delicious). You can even make completely without a protein and it still will be extra on point.

After blending up the sauce the preparation is quite simple. You just add the tortilla chips and the sauce to a bowl and toss them with your hands to make sure that they a generously covered. I usually put the chips in my favorite a cast iron skillet because it is easy to transfer from stovetop to the oven but you can also use a baking dish. I layer in the cheese and chorizo and place it in the oven to get the cheese nice and melted.

Once I remove it from the oven the fun starts and I get into the toppings. This time I used cilantro, avocado, red onion, jalapeno, roasted corn and a chipotle cream made with greek yogurt. Yes greek yogurt. This dish is not clearly not that healthy so I took the liberty of using greek yogurt because it doesn’t make me feel as bad. NO JUDGEMENT.

When it is taste time I like to make sure try a spoonful with each of the recipe elements in one bite and when I took a bite of this dish I literally had an orgasm in my mouth, I kid you not. Listen, if I can’t live in Southern Cali I can for damn sure at least reminisce through my food. Right?!!

Dig in,

Roasted Corn and Chorizo Chilaquiles
Tortillas get the ultimate makeover while tossed in a spicy pepper sauce and topped with bubbling queso. Don't forget this recipe even has chorizo what more could you ask for in a breakfast dish.
Recipe type: Breakfast
Cuisine: Mexican
  • 16 oz chorizo, casing removed if necessary
  • 5 eggs
  • 5-6 cups of tortilla chips
  • 1 ear of corn
  • 28 oz fire-roasted tomatoes
  • 1 cup pepper jack
  • ¾ cup orange juice
  • 3 chipotle peppers in adobo
  • ¼ cup onion, chopped
  • ½ teaspoon olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon salt
  • Optional toppings: fresh cilantro, sliced onions, queso fresco, avocado, chipotle cream, jalapeños
Chipotle Cream
  • ½ cup greek yogurt
  • 2.5 teaspoons of chipotle adobo sauce
  • 2 tablespoons cilantro, finely chopped
  1. Preheat oven to 425 degrees. Pull husk back from corn but try to keep husks in tact. Remove the silk, wash corn and pat dry. Brush on olive and rewrap husk around ear of corn. . If the husk falls off just wrap the corn in alumni foil. Place corn on the cob directly onto the rack and bake for 25 minutes (remove covering last 5 mins if you want to achieve a char). Remove the corn from the oven and let cool until you can handle with your hands. Use knife to shave corn off the cob.
  2. Meanwhile, in a blender or food processor, add the fire-roasted tomatoes, chipotles chilies, orange juice, onion powder, lemon pepper and salt and blitz until smooth.
  3. In a large skillet on medium high heat, add the onion and chorizo and roasted cornuntil cooked through, breaking up with back of spoon, for approximately 5 minutes. Whisk eggs in a bowl then add to the chorizo mixture and stir until very softly set, about 1 minute. Pour in 1½ cups of the tomato mixture and simmer about 7 more minutes to let the mixture slightly thicken.
  4. Place the tortilla chips in an extra large bowl, pour over the remaining tomato mixture, and toss with your hands to make sure they are well coated. Place half of the tortilla chips in a large cast iron skillet or baking dish, then layer with half the chorizo mix and half the shredded pepper jack. Repeat with remaining chips, chorizo mix and pepper jack. Place back in the oven until the cheese is melted.
  5. Remove from the oven and top with corn, cilantro, avocado, queso fresco, jalapeno, onion and chipotle cream. Serve immediately.
Chipotle cream
  1. In a medium bowl whisk greek yogurt, adobo sauce and cilantro until combined. Refrigerate until ready to serve.