I like to see a man proud of the place
in which he lives.
I like to see a man live so that his place
will be proud of him.
As of late politics has become a three ring circus-Lincoln gets my vote for his sensible thinking!
BAKED CHICKEN TAQUITOS WITH ROASTED RED PEPPERS
Cook's notes: A taquito is Spanish for "small taco" or 'rolled taco". It is a Mexican dish most often consisting of a small rolled-up tortilla and some type of filling including beef, cheese or chicken. The filled tortilla is then crisp-fried. The dish is often topped with condiments such as sour cream and guacamole.
This recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you’d get at a restaurant. Consider this...one order of deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories with 60 grams of fat!
Serve the baked chicken taquitos with your favorite salsa, guacamole and reduced-fat sour cream. The recipe makes 12 taquitos. A rotisserie chicken from the deli is a time saver
Roasted Red Peppers often are found in produce dept. Traders Joes has a product I really like with a bit of zip and zing.
- 3 oz. low fat cream cheese, softened
- 1/4 cup salsa
- 1 TB. freshly squeezed lime juice
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. onion powder
- 2 cloves garlic, minced
- 3 TB. chopped cilantro
- 1-2 green onions, chopped
- 1-2 roasted red peppers, finely diced, patted dry on a paper towel
- 2 cups shredded cooked chicken
- 1 cup shredded sharp cheddar cheese or shredded Mexican Fiesta Cheese
- 10-12 6-inch flour tortillas
- optional:reduced fat sour cream and additional salsa
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all ingredients listed before tortillas. Mix thoroughly until well combined.
- Warm the tortillas wrapped in paper towels in the microwave to soften, about 15 seconds. Place each tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray.
- Bake 15-20 minutes, until crisp and golden brown. Turn once during baking time. Serve with reduced fat sour cream additional salsa and guacamole, if desired.
Mexican Hot Fudge Pudding Cake
Cook's notes: Add Mexican Hot Fudge Pudding Cake to your repertoire of recipes to try. It's a warm, rich, gooey chocolate cake spiced with Saigon Cinnamon with a hint of Mexican Chile powder.