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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Toasted Meatball Subs – ★★★★★

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I love that pinterest gives me the inspiration to be creative and make delicious dinners. This time I had a lightbulb moment after seeing a meatball appetizer and an open face sandwich recipe next to one another. I crafted this little gem with a little help from allrecipes.com. I loved the crunchy whole wheat bread with cheesy chicken meatballs. I topped mine with buffalo sauce and perry took jalapeños on his. This recipe is a must try and I encourage trying different toppings. Perry gave these 5 stars and here is why:

“Kels nailed this one and I couldn’t hardly wait for the left overs. I usually find meatballs made with beef to taste kind of greasy so I liked that the chicken ones were not greasy, adding to the overall flavor. I snuck a taste of the meatballs before Kelsey made subs and I think they are delicious on their own, maybe with a sweet sauce to offset the jalapeño heat. Overall these were delicious and it seemed like Kelsey didn’t really make a mess of the kitchen. I give them full stars!” 

Serves: 5       Calories: 260 (this varies depending on your bread/roll)     Time: 45 minutes  

Ingredients:      

  • 1 lb ground chicken
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 egg, beaten
  • 1/3 cup of whole wheat breadcrumbs or panko crumbs
  • 3 garlic cloves, minced
  • 1-2 jalapeño peppers, one diced and one sliced if you want to use it as topping
  • 1- 8 oz block of sharp cheddar, divided half shredded and half sliced
  • Whole wheat bread or rolls

Directions:

  1. Preheat oven to 425 degrees Fahrenheit
  2. Spray a large baking dish or rimmed baking sheet with nonstick spray.
  3. In a large bowl combine  the ground chicken with salt, pepper, egg, bread crumbs, garlic cloves, chopped jalapeño and the grated cheddar. Mix thoroughly to combine. Roll into small/med meatballs. Bake for 30 minutes or until cooked through.
  4. Slice your rolls lengthwise.  Place 3-4 meatballs in each roll, then cover with sliced cheddar.
  5. Bake for 6-8 minutes
  6. OPTIONAL: Broil to brown the cheese. I wouldn’t do this because I personally don’t like to eat burnt bread…. 
  7. Top with your favorite toppings and enjoy! 

*Photo is an original belonging to me

*Recipe is adopted from allrecipes.com