Baked Jalapeño Popper Rolled Tacos

14183915_10210004692171984_5575178893195959478_n

I snagged this recipe from the Land o Lakes website. That’s right people I actually found a decent recipe off of a commercial brand’s website. I am willing to try my hand at anything inspired by jalapeño poppers. How could a recipe involving creamy, cheesy, spicy goodness go wrong?

These rolled tacos are amazing. There is really no other way to describe them. Their crispy baked shell add the perfect texture to a creamy filling. I went crazy with the jalapeños because we like spicy food so if you are not a big fan of heat I suggest using half of what this recipe calls for. These tacos are perfect for weeknights when time is tight as it doesn’t take very long to make. We finished with quite a few left overs, but keep in mind that only two of us were eating these. That said, if you have a larger family with older children you may want to double the recipe and stock your freezer with left overs. These are large rolled tacos, not your small 6 inch rolled street tacos. One of these with a side dish is more than enough to fill you up for dinner.

Makes: 10 rolled tacos     Calories: 295 per rolled taco    Time: 45 minutes

Ingredients:

  • 4 tbsp butter, divided
  • 2 tsp minced garlic
  • 1 1/2 cups cooked chicken, chopped
  • 1/4 cup of milk, I used 2%
  • 1 (8oz) package of cream cheese
  • 1 (12oz) jar jalapeños, drained and chopped finely
  • 1 cup shredded mild cheddar cheese
  • 10 flour tortillas

Directions

  1. Melt 2 tbsp of butter in a large pan. Add garlic and cook until fragrant (about 30 seconds). Add cooked chicken, milk, cream cheese and jalapeños. Mix together until the cream cheese is soft and all ingredients are well mixed.
  2. Turn off heat and stir in cheddar cheese.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. Spread a thin layer of the chicken mixture over one half of each tortilla and roll it up tightly. Place each rolled taco on a baking sheet with the seam side down.
  5. Melt the remaining 2 tbsp of butter and brush a little over each taco.
  6. Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
  7. Remove from the oven and let cool for a minute or two before serving.
  8. Serve with your favorite side dish and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.landolakes.com

Save

Advertisements

Blueberry Muffins

13614969_10209500776134398_6526415755031680992_n

Blueberry muffins with sugar on top, could this recipe be any more “comfort food from mom’s kitchen?” Baking is something I don’t do very often because, honestly I’m not the greatest baker. It is an exact science and I’m more of an “add-a-pinch-or-two-more” kind of cook. I will say that I have gotten better at making muffins, so who knows maybe there is hope for me! These babies have a great texture. I can only describe them as the traditional cake-y, dense and sweet muffins you would find at your local bakery. I think the trick is to use sour cream to get just the right texture. The sugar on top is an added touch I remember my mom adding to her chocolate chip muffins when I was a kid. It is crunchy, sweet nostalgia my friends. I recommend doubling the recipe if you are baking for a whole family. You can also get more muffins if you use smaller “cupcake style” baking cups. Just adjust the time if you are using smaller cups so you don’t burn the muffins. I will usually make these on Sunday to enjoy them throughout the week for breakfast, that is if they make it that long! This recipe was inspired by http://www.yammiesnoshery.com. I highly suggest you check out their site. They explain why you need to use the right amount of each ingredient and how it can go wrong if you use too much or too little. I found it very informative.

Makes: about 8 large muffins     Calories: 329 per muffin     Time: 1 hour

Ingredients:

  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup milk, I used 2%
  • 1 tsp vanilla
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 carton of fresh blueberries
  • sugar to top, I did not account for this in the calories because my perfect amount of sugar topping is more than likely different from everyone else’s. Be aware of this if you are counting calories and add what you need.

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit and spritz your muffin tin with cooking spray
  2. Combine sugar, egg, oil, milk and vanilla in a large bowl. Add the flour, salt and baking powder and stir until just combined. Try not to get too crazy mixing as you don’t want to overmix the batter.
  3. Fold in the sour cream and blueberries being careful not to chop up the blueberries in the process. Continue to fold/mix until the sour cream is just mixed in.
  4. Place baking cups into your muffin tin and fill each cup leaving about 1/2 an inch to the top. Top each muffin with as much sugar as you think is necessary 😉
  5. Bake for 25 minutes and remove from oven to check readiness with a toothpick. To do this check just insert a toothpick into the center of each muffin and if it comes out without any gooey muffin residue they are done. If there is gooey muffin residue continue to bake for a few more minutes and perform the check again.
  6. Serve up with your favorite fruit, yogurt, coffee, or whatever tickles your fancy!

*Photo is an original belonging to me

*Recipe adapted from http://www.yammiesnoshery.com

Baked Cuban Sliders

14114858_10209986019545180_6984235742627476951_o

Not only are these sliders incredibly easy to make but they are also delicious. The sauce on top is the perfect addition and doesn’t mute, but instead enhances the flavor of the pickles and ham. It took a lot of self control to only have two of these for dinner. I could have easily been satisfied with a few more!  You only need a handful of ingredients for this recipe and about 30 minutes of time to make it. I was able to stuff a 9×13 baking dish and had another (smaller) pan of 7 more so we will definitely have leftovers for a few days. It is the perfect dish for busy weeknights. This recipe was inspired by http://www.houseofyumm.com you can find the original post on their beautiful website if you would like to check it out.

Serves: 24 sliders     Calories: 217 per slider     Time: 30 minutes

Ingredients:

  • 24 Hawaiian rolls
  • 9oz thin sliced deli ham, we used honey ham
  • 2 (80z) packages of Swiss cheese
  • 1 (24 oz) jar of bread and butter pickles, I used a big jar because I packed on the pickles. If you want to use a smaller jar just go lightly on the pickles when you assemble the sliders.
  • 1/2 of a sweet onion, chopped
  • 1/2 cup butter, melted
  • 3 tbsp Dijon mustard

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit
  2.  Prepare your baking dish with cooking spray
  3. Cut all of the Hawaiian rolls in half. Place the bottom half of each roll evenly in your baking dish, reserving the top halves.
  4. Place the ham over the bottom halves of the rolls, next the cheese and finally the pickles.
  5. Place the tops of the rolls over the dish.
  6. Whisk together the butter, dijon mustard and onions. Spoon this sauce over the tops of the sliders. Don’t soak them with the sauce as they will get soggy. You want just enough sauce for flavor 😉
  7. Cover your dish with foil and bake for 15 minutes. Once 15 minutes is up remove the foil and bake for an additional 5 minutes to crisp up the tops of the sliders.
  8. Slice the sliders apart, serve and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.houseofyumm.com

Save