Cinco de Mayo meal- Creamy Baked Chicken Taquitos, Frozen Lemon Berry Margarita

(originally made 5/2011)

Lost all track of my days this week and kept thinking I would be out to dinner with my sis and Jake for Cinco de Mayo.   Realized yesterday I was a day off  :)    Spent a bit looking through recipes, and chose a main dish that I could easily make twice, along with a fun drink and dessert.   

I've seen these taquitos on a bunch of blogs, but in the end I used the version I found on Sweetpea's Kitchen.    The first batch I used the corn tortillas and I have to admit, neither Tim or I loved them.   The filling was awesome though, so when I made them at dinner for Jake I used flour tortillas instead.    I used dried parsley and omitted the scallions.   I had mine with Uncle Ben's 90 second spanishi rice and Jake had his with Mexi-corn.    I've got a bunch leftover to freeze for quick and easy dinners   :)

To drink, I made a recipe that I found in Simple and Delicious, Frozen Lemon Berry Margaritas.   I omitted the alcohol this time, but these will definitely be getting made again  :)    My berries were plenty sweet so I did not use the sugar in the mix, just on the glass rims.   Yum.    :)

and, DESSERT!  I went back and forth between making sopapillas and these Cinnamon Chocolate nachos.    I didn't feel like frying (can you believe the price of veg oil- holy cannoli!) so I went with these instead.    It's getting late, so I used jarred hot fudge topping with a little vanilla stirred in instead of the from-scratch recipe.    Due to nut allergies, I used coconut instead.   Absolutely fantastic, and the plain chips would be a knock out with a fruit salsa.   



 * Exported from MasterCook *

                      Creamy Baked Chicken Taquitos


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                 oz  cream cheese -- softened
     1/4           cup  salsa -- used hot
                        juice of 1/2 lime
  1           teaspoon  chile powder
     1/2      teaspoon  ground cumin
  1              pinch  cayenne pepper
     1/2      teaspoon  onion powder
  3             cloves  garlic -- minced
     1/4           cup  chopped fresh parsley -- used dried
  3        tablespoons  chopped scallions -- omitted
  2               cups  cooked and shredded chicken
     1/2           cup  shredded sharp cheddar cheese
     1/2           cup  shredded Monterey Jack cheese
  8                     corn tortillas -- (6-inch) (8 to 12)-- used flour also

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
    In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional salt and pepper if necessary.
    Warm tortillas according to package directions until soft and pliable.
    Spoon 3 tablespoons of chicken filling onto the lower third of each tortilla and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas.
    Spray the taquitos lightly with cooking spray, sprinkle with kosher salt.  Bake 15-18 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and guacamole.

Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil, and freeze.  To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).

Yields: 8-12 tortillas


NOTES : http://sweetpeaskitchen.com/2011/04/24/creamy-baked-chicken-taquitos/




 Frozen Lemon Berry Margaritas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     lime wedges
  2        tablespoons  coarse sugar
     2/3           cup  thawed lemonade concentrate
  1                cup  frozen unsweetened raspberries
  2               cups  ice cubes
  2           packages  frozen sweetened sliced strawberries -- (10 ounces each) thawed
     1/2           cup  frozen blueberries
  1         tablespoon  sugar -- -omitted
     1/2           cup  tequila -- optional-- omitted, sigh

Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.
    In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth.
    Pour into prepared glasses. Garnish with reserved limes. Yield: 4 servings.

Nutrition Facts: 1 cup (calculated without tequila) equals 271 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 71 g carbohydrate, 4 g fiber, 1 g protein.

Frozen Lemon-Berry Margaritas published in Simple & Delicious July/August 2007, p47




Cinnamon Chocolate Nachos

Recipe By     :Kathy Kittell of Lenexa, Kansas
Serving Size  : 12   


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6           (8 inch)  flour tortillas
  7        tablespoons  butter -- melted, divided
  6        tablespoons  sugar -- divided
     1/2      teaspoon  ground cinnamon
     1/2                heavy whipping cream
     1/3           cup  packed brown sugar
  1       (1 ounce) square  unsweetened chocolate -- chopped
     1/2      teaspoon  vanilla extract
     1/2           cup  chopped pecans

Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350' for 12-14 minutes or until crisp. Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly. Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers.

Source:
  "Taste of Home (October/November 2006)"

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