Baked Jalapeño Popper Rolled Tacos

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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

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Baked Eggrolls – ★★★★★

263983_10200250275437662_815732732_nMy newest obsessions are eggroll and wonton wrappers. They are so easy to work with and you can fill them with virtually anything. It is a great way for me to trick my son into eating veggies and my husband loves every single bite. I was a little unsure if I should try making eggrolls because they just seem like a lot of work.  In my mind lots of things could have gone wrong. As per usual the only thing that was wrong was me haha! These are not only tasty but also guilt free at only 150 calories per serving. So to my friends out there who love chinese takeout but are counting calories here is the answer to your problem! I loved that these were crispy without all the grease and the veggies tasted ultra fresh which was also a plus. I was satisfied after 2 of them and had lots left over. They keep well but I would suggest reheating in the oven to keep them crisp. Perry gave them a full ★★★★★ and here is why:

“I didn’t expect a baked eggroll to be as crispy as a fried one so I was a little unsure how good these would taste. They actually came out better than the fried ones because they were still crispy without needing a lot of napkins to clean greasy hands. I thought he veggies were also better than you would get at a restaurant because Kels hand chopped them fresh. All in all I feel these were 100% better than the ones we get at the restaurant.”

Serves: 8        Calories: 150 for 2 eggrolls

Ingredients:

– 2 cups grated carrots

– 1-14.5oz can of bean sprouts

– 1/2 cup of chopped water chestnuts

–  1/4 cup of chopped green bell pepper

– 1/4 cup chopped green onion

– 1 clove of garlic, minced

– 2 cups finely diced cooked chicken

– 4 tsp cornstarch

– 1 tbsp water

– 1 tbsp light soy sauce

– 1 tsp canola or olive oil

– 1 tsp brown sugar

– 1 pinch cayenne pepper

– 16 eggroll wrappers (You can get these at your regular market usually either by the refrigerated gourmet pastas or where they keep vegetarian foods next to tofu)

– nonstick cooking spray.

Directions:

1.) Preheat oven to 425 degrees and lightly spray a cooking sheet. (Don’t go crazy with the spray.. Remember these are baked eggrolls not fried eggrolls haha!)

2.) Coat a large skillet with nonstick cooking spray and heat over medium. Add the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic. Cook for approximately 3 minutes (You want the veggies to be a little crisp). Stir in chicken and cook until heated through (approximately 3-5 minutes).

3.) Combine cornstarch, water, soy sauce, 1 tsp oil, brown sugar, and cayenne in a small bowl. Stir into chicken mixture and bring to a boil over high heat. Constantly stirring, cook until the sauce is thickened (about 2 minutes). Remove from heat.

4.) Spoon 1/4 cup of chicken mixture onto the bottom 1/3 half of an eggroll wrapper. Fold the sides towards the center and roll tightly. Place seam side down on your baking sheet. Continue with the rest of the wrappers.

OPTIONAL: If you want a little extra crisp very lightly spritz the tops of the eggrolls with cooking spray.

5.)  Bake until golden brown (10-15 minutes)

6.) Serve with soy sauce or spicy mustard and enjoy!

*Original recipe can be found at http://www.allrecipes.com

**Photo is an original taken by me