angie's special occasion chicken n' cheese taquitos 3 course meal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 pack of old elpaso flour tortillas 6 inch1package ( 2cups) Kraft Shredded 2% Mexican Four Cheese blend, 1 package ground chicken, ( 20 oz)Red Ripe Tomatoes, 2 large whole (3" dia) 4 green onions, Tabasco Sauce, 1 tsp Lime Juice, .5 tsp kosher salt, 2 serving daisy light sour cream, 8 tbsp3 whole wheat pitas (140 cal each)4 cartons of fat free light plain yogurt2 large cans of dole no sugar pinapple chunks in juice- enough pineapple to equal 2 cups.2 tsp mrs dash southwest chipotleground cumin2 cans old elpaso fat free refried beans2 cups shredded part skim mozarella cheese1 bunch of fresh cilantro
* put chicken 1 tbsp cumin and mrs dash into skillet
* brown ground chicken -ensure doneness
* while chicken is browning, cut tomatoes in half and rinse out seeds,
* rinse and clean off dead shoots from green onions
* dice tomatoes, thinly slice green onion, and half of cilantro
* put onions, cilantro and 'maters into sealable container
* add tabasco, lime juice and salt to onions and 'maters, seal container and refridgerate.
* start assembling taquitos as follows
* 1 tortilla, 1oz. chicken, .25 cup cheese, roll tightly, leaving ends open. repeat , i find that toothpicks hold them closed well so they can be browned.
* bring medium size skillet to medium heat, spray bottom of pan generously with pam, add 3 or 4 taquitos, don't crowd pan- you are going to brown them on all sides.
* take out pitas cut like a pie into 8 equal pieces, place on baking sheet and bake until toasted, not quite to "chip" state but able to withstand dipping.
*keep eye on taquitos rotate out as needed.
* you can keep taquitos warm in oven once pitas have been removed but do not wrap in foil or cover it makes them soggy.
* add refried beans, 1 tsp ground cumin, and 1/3 cup of water in microwave safe bowl, nuke until hot, stir well.
* open cans of pineapple
* put half of carton of yogurt into dessert bowl and top with .25 cup of pineapple- repeat 7 times
* refridgerate dessert.
*plating*
* put taquito onto plate
* top with 1 tbsp of pico de gallo ( tomatoe and green onion mixture)
* top pico de gallo with .5 tbsp sour cream
*sprinkle a few chopped cilantro leaves on top of sour cream
* place 3 pits chips onto plate top each with 1 tbsp of pico de gallo
* add cup refried beans to plate and top with .25 cup mozarella cheese
* repeat for all plates and serve dessert
* FIESTA!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user BRAND.NEW.ME.
* brown ground chicken -ensure doneness
* while chicken is browning, cut tomatoes in half and rinse out seeds,
* rinse and clean off dead shoots from green onions
* dice tomatoes, thinly slice green onion, and half of cilantro
* put onions, cilantro and 'maters into sealable container
* add tabasco, lime juice and salt to onions and 'maters, seal container and refridgerate.
* start assembling taquitos as follows
* 1 tortilla, 1oz. chicken, .25 cup cheese, roll tightly, leaving ends open. repeat , i find that toothpicks hold them closed well so they can be browned.
* bring medium size skillet to medium heat, spray bottom of pan generously with pam, add 3 or 4 taquitos, don't crowd pan- you are going to brown them on all sides.
* take out pitas cut like a pie into 8 equal pieces, place on baking sheet and bake until toasted, not quite to "chip" state but able to withstand dipping.
*keep eye on taquitos rotate out as needed.
* you can keep taquitos warm in oven once pitas have been removed but do not wrap in foil or cover it makes them soggy.
* add refried beans, 1 tsp ground cumin, and 1/3 cup of water in microwave safe bowl, nuke until hot, stir well.
* open cans of pineapple
* put half of carton of yogurt into dessert bowl and top with .25 cup of pineapple- repeat 7 times
* refridgerate dessert.
*plating*
* put taquito onto plate
* top with 1 tbsp of pico de gallo ( tomatoe and green onion mixture)
* top pico de gallo with .5 tbsp sour cream
*sprinkle a few chopped cilantro leaves on top of sour cream
* place 3 pits chips onto plate top each with 1 tbsp of pico de gallo
* add cup refried beans to plate and top with .25 cup mozarella cheese
* repeat for all plates and serve dessert
* FIESTA!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user BRAND.NEW.ME.
Nutritional Info Amount Per Serving
- Calories: 549.7
- Total Fat: 18.2 g
- Cholesterol: 63.7 mg
- Sodium: 1,604.7 mg
- Total Carbs: 74.5 g
- Dietary Fiber: 9.1 g
- Protein: 43.1 g
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