The Chicken Taquitos were wonderful and very easy to make
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheesesmall flour or corn tortillas
kosher salt
cooking spray
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheesesmall flour or corn tortillas
kosher salt
cooking spray
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.
Make sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray and sprinkle with kosher salt.Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.
Make sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray and sprinkle with kosher salt.Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
You can also freeze them, which makes them that much better.
When I made them, I doubled the batch and froze half. It was an easy meal for dinner during our busy tball season.
This is one recipe that Jason absolutely loved and he raved over them, so I will definitely be making them again.
The second thing I've made is Santa Fe Chicken Packets
INGREDIENTS
- 1/2 cup shredded reduced fat Mexican cheese blend
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 2 cups frozen whole kernel corn
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1/2 teaspoon ground cumin
- PAM® Original No-Stick Cooking Spray
- 4 boneless skinless chicken breasts (5 oz each)
DIRECTIONS
- Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
- Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
- Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.
These were really quick and easy to make and once again it was a winner with Jason.
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