Wednesday, September 21, 2011

◘◘Baked Creamy Chicken Taquitos◘◘

I bought this cookbook when it first came out.  I was excited because our family really enjoys a lot of their recipes.  So when I thumbed through it the other night trying to find a recipe for my already cooked chicken I was thrilled when I came across these.  I love taquitos.  These are fantastic!!  Our family really - really likes them!!!!

Baked Creamy Chicken Taquitos -
Recipe by

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or creamy cilantro-line ranch dressing below!


○○Cafe Rio Sweet Pulled Pork Salad○○

I LOVE Cafe Rio!!  I have another recipe for their salads but here is one for their sweet pork.  I included the cilantro rice recipe again and will post another version when I get it from a friend.  The dressing is one I found in Our Best Bites new cookbook.  It's sooo yummy!!  I have been eating it on everything this week;)

Cafe Rio Sweet Pulled Pork -
3 lbs. pork tenderloin
40 oz tomato sauce (or 5 8oz cans)
4 c. Dr. Pepper
3 tsp. garlic powder
4 tsp. cumin
3 tsp. molasses
Place pork in crock pot, mix all ingredients and pour over top.  Cook on low 6-7 hours, take meat out, pull apart, return to crock pot and cook another hour in the juice.
Serve in tortilla shell with cheese, black beans, rice, corn and dressing.  Or serve over salad, with cheese, rice, black beans, corn, rice, quacamole, sour cream, dressing etc.  Just like the salads you get in the restaurant.

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Creamy Cilantro-Lime Ranch Dressing -
1 c. mayonnaise
1/2 c. milk or buttermilk
1 lime, juiced (about 2 TBL. juice)
1 packet Hidden Valley Ranch dressing (ignore directions on pkg.)
2 cloves garlic, roughly chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa (La Costena or Herdez brands are common)
Hot sauce (Cholula or Tabasco) to taste - I eliminated this since I am serving it to my kids

Combine first 4 ing. in a blender.  Then add rest and blend thoroughly.  Season with hot sauce as desired.  If possible refrigerate for several hours to allow it to thicken and flavors to mix well.
Serve over salad, in the burritos or with just rice - YUM!! 
This dressing is great with taquitos in the above recipe!!


{Quinoa Burgers}

Sorry I have been MIA!  It's been a crazy end of summer.  But I have LOTS of recipes to post and a couple of WONDERFUL companies to tell you all about:)
First off lets start with another quinoa recipe.  Our family really likes this stuff so we have been trying out lots of new recipes with it.  This one I got again from my friend Lori.  Doug was rather confused because he wanted to know how you put it on a bun - lol!  Well you don't.  They remind me a lot like pancakes.

Quinoa Burgers -

1 C quinoa
2 C water
Cook just like rice. When it comes to a boil, reduce heat to low and cover. Simmer about 15 mins or until all water is absorbed.

3/4 C shredded cheese (any cheese that you like, we use sharp cheddar)
1/2 C cottage cheese
1 Med. carrot shredded fine
3 eggs
3 T flour (I use rice flour for the gluten free version)
2 green onion finely chopped
1/2 tsp splenda or sugar
1/4 tsp pepper
1 tsp. cumin
1/8 tsp salt
1/8 tsp garlic powder

Combine all ingredients and add cooked quinoa. Heat a skillet and add olive oil. Pour some of the mixture like a pancake if the mixture is thin or form into patties just like a hamburger if your mixture is less moist (depends on the cottage cheese, sometimes mine are too wet to form into patties- in this case I just pour it in like batter- they turn out the same either way). Fry in olive oil flipping half way through until the burgers are browned and crispy on the outside and firm.

We eat these with a little light sour cream mixed with bbq sauce, they are soooo yummy!