Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese1/4 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
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 Lime-Cilantro Dressing
Creamy Lime-Cilantro Dressing
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
Recipe by Ourbestbites.com
Fire and Ice Shrimp Ceviche
1 lb. peeled and deveined cooked medium shrimp2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
¼ cup chopped red onion
2 green onions, chopped
2 Tbsp. minced fresh cilantro
2 Tbsp. olive oil
1 Tbsp. key lime juice or lime juice
1 tsp. adobo seasoning
½ tsp. black pepper
Lime Wedges
In a large bowl, combine the shrimp, tomatoes, peppers, onions, and cilantro. Combine the oil, vinegar, lime juice, and seasoning; drizzle over shrimp mixture and toss to coat.
Refrigerate for at least one hour. Using a slotted spoon, place the shrimp mixture in cocktail glasses, about ½ cup in each.
Garnish with lime wedges
Sausage, Bean, and Spinach Dip
1 sweet onion, diced1 red bell pepper, diced
1 (1 lb.) package hot ground pork sausage
2 garlic cloves, minced
1 tsp. chopped fresh thyme
½ cup dry white wine
1 (8 oz.) package cream cheese, softened
1 (6 oz.) package fresh baby spinah, coarsely chopped
¼ tsp. salt
1 (15 oz.) can pinto beans, drained and rinsed
½ cup (2 oz.) shred Parmesan cheese
Preheat oven to 375 degrees. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine, cook 2 minutes or until most of the liquid has almost completely evaporated.
Add cream cheese and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
Bake at 375 degrees for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.
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