Baked Chipotle Chicken Taquitos

Comment

Baked Chipotle Chicken Taquitos

Crispy, a little spicy and a lot delicious. Oh, and with only five ingredients - pretty darn simple too.


INGREDIENTS

  • 2 cups shredded cooked chicken
  • 1/3 cup salsa verde (green salsa)
  • 1/2 cup shredded cheese - Monterey Jack, cheddar or even a mix…it’s up to you
  • 1-2 tablespoons finely minced chipotle peppers
  • 10 flour tortillas, approximately 6 inches in diameter

Toppings for serving

DIRECTIONS

  • Preheat oven to 425
  • Combine chicken, salsa, cheese and chipotles in a bowl - mix well to combine
  • Heat tortillas slightly to make them pliable, add some filling and roll up tightly
  • Place seem-side down on a greased baking sheet and brush or spray with neutral oil
  • Bake approximately 25 minutes or until golden and crispy
  • Plate, add toppings and serve - yum.

 

DSC08322.jpg

Comment

Sopa De Fideo

1 Comment

Sopa De Fideo

A super delicious Mexican tomato soup with toasted thin noodles. Oh my...


INGREDIENTS

  • 1-2 tablespoons neutral oil
  • 8 ounces of uncooked Fideo Cortado, fine dry noodles (can use broken spaghetti)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 medium size onion, chopped
  • 2 garlic cloves, minced
  • One 28 ounce can whole peeled tomatoes
  • 2-3 cups chicken broth
  • Kosher salt and fresh ground pepper to taste

For serving

  • Hot sauce
  • Fresh chopped green onions
  • Diced avocado

DIRECTIONS

  1. Heat 1 tablespoon of oil in a medium-size skillet and add the dry noodles. Cook until noodles are almost brown in color - mix in cumin and chili powder; continue to cook until noodles are toasty, remove from heat and set aside
  2. In a stock pot, heat 1 tablespoon oil and cook onion until translucent
  3. Add garlic, cook until fragrant about 30 seconds - then add tomatoes and use a hand blender until tomatoes are pureed (if you have one-can transfer tomato mixture in a regular blender at this time and return back to the pot)
  4. Next add 2 cups of broth and the toasted noodles to the tomato mixture (add more broth if you like it thinner)  season with salt and pepper - let simmer about 20 minutes or until noodles have softened
  5. Ladle soup in a serving bowl and garnish with hot sauce, green onions and/or avocado if you want, and I highly recommend you do
IMG_6912.JPG

1 Comment

Chicken Burrito Bowl

Comment

Chicken Burrito Bowl

Cilantro lime rice, beans and chicken - I could eat this everyday.


Comment

Shepherd’s Pie with Tots

1 Comment

Shepherd’s Pie with Tots

The crunchy deliciousness of tots instead of mashed potatoes on top of this is a most welcome change. Make it


INGREDIENTS

  • 1 tablespoon neutral oil
  • ½ of yellow onion, diced
  • 1 large clove garlic
  • 1 pound ground beef
  • 1 teaspoon each Kosher salt and fresh ground pepper
  • 1 tablespoon tomato paste
  • 2 tablespoon all-purpose flour
  • ½ cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup cut frozen vegetables (your choice, I used carrots, parsnips and beets)
  • 2 tablespoons fresh parsley, chopped
  • 1 - 16 ounce bag frozen tater tots

DIRECTIONS

  1. Preheat oven to 400 degrees
  2. In an oven proof skillet (cast iron is ideal) heat oil and cook onions until translucent; then add garlic and cook until fragrant about 45 seconds or so
  3. Add in the ground beef, cook until almost done and season with salt and pepper
  4. Mix in tomato paste then sprinkle in flour, cook out flour about a minute or so then stir in broth and Worcestershire sauce; mix well - add a little more broth if it’s too thick, but you don’t want it runny
  5. Add in the frozen vegetables and parsley and mix well
  6. Add the frozen tots on top
  7. Bake in the oven 30-40 minutes then broil on high towards the last minute of cooking time until tots are a nice crispy golden color

1 Comment