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
- 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
- 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.
- Turn off heat and stir in cheddar cheese.
- Preheat your oven to 400 degrees Fahrenheit.
- 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.
- Melt the remaining 2 tbsp of butter and brush a little over each taco.
- Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
- Remove from the oven and let cool for a minute or two before serving.
- Serve with your favorite side dish and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.landolakes.com
My mom has made a name for herself in the hot pepper realm with her garden grown habaneros, jalapeños, and thin-n-hots. This has spoiled my husband who loves all things spicy and now gauges meals on just how hot he can make them… Being pregnant I’ve shied away from the “40 habanero hot sauce” and “peach habanero ketchup.” Seriously, you could only get me to eat a hot pepper now-a-days smothered in cheese and bacon. That is where the inspiration started for this pizza. There is some serious heat in this recipe but it is tamed considerably with a cream cheese/ monterey jack cheese base. Those of us who are not pregnant can tame the heat even more with a bleu cheese dressing drizzle, adding an insane amount of flavor. This pizza is really savory and hit the spot with a thin crunchy crust. This was a new crust recipe because I forgot to buy yeast at the store. It’s not my favorite pizza dough but with all the flavor the toppings provided it was not an issue. Perry gave five stars and this is why:
“If there is one thing I love about food it is having the ability to spice it up. Usually when Kelsey says something is spicy, it’s really not that hot. I was prepared with my mother-in-law’s hot sauce to add more heat to this pizza but this was one of those rare times that I had to agree with Kelsey. The spice is perfect and I think adding any more would ruin the rich bacon flavor. I’m giving this pizza five stars because it is really delicious and I think the ingredients work very well with each other blending to make a perfect savory pizza.”
*NOTE: The nutritional values provided below include the homemade crust. These values as well as cooking time will vary depending on if you hand roll your own pizza dough or purchase a pre-made crust.
Makes: 2 Pizzas/16 slices Calories: 306.78 per slice Carbs: 26.25 per slice WW PointsPlus Value: 8 points per slice
Prep time: 15 minutes Cook time: 30 minutes TOTAL TIME: 45 minutes
- 4 cups of all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup olive oil
- 1 + 1/3 cups of water
- 1 pkg of bacon, I used the low sodium stuff
- 2 jalapeños, sliced
- 2 shallots, sliced
- 1 bar of cream cheese softened
- 2 cup bag of shredded monterrey jack cheese.
- Preheat oven to 425
- In a large bowl combine flour, baking powder, salt, olive oil, and 1 + 1/3 cups of water. Mix until smooth. You may need to use your hands to knead it together towards the end of mixing.
- Divide the dough into two balls and roll them out onto separate greased baking sheets.
- Poke holes into the rolled out dough to avoid bubbling.
- Bake for 15 minutes or until cooked through. You will be putting them back into the oven to melt the cheeses so you don’t want it to be too “browned”
- While the crust is baking cook up the bacon until nice and crisp. Transfer bacon to a plate and when cooled crumble.
- Spread half of the cream cheese over each of the pizza pies. (one half per pie.. Using the entire bar of cream cheese)
- Sprinkle half of the shredded monterrey jack cheese over each of the pies. (one half of the bag per pie.. Using the entire bag of cheese.
- Spread the sliced shallots and jalapeños over the pies and top with the crumbled bacon.
- Bake again until cheese begins to bubble, approximately 5-8 minutes.
- If you want to drizzle bleu cheese dressing do it now. Cut into slices and enjoy!
*Photo is an original belonging to me
*Original recipes found at http://www.recipes.sparkpeople.com for the crust and http://www.damndelicious.net for the jalapeño popper pizza inspiration.
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
- 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
- Preheat oven to 425 degrees Fahrenheit
- Spray a large baking dish or rimmed baking sheet with nonstick spray.
- 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.
- Slice your rolls lengthwise. Place 3-4 meatballs in each roll, then cover with sliced cheddar.
- Bake for 6-8 minutes
- OPTIONAL: Broil to brown the cheese. I wouldn’t do this because I personally don’t like to eat burnt bread….
- Top with your favorite toppings and enjoy!
*Photo is an original belonging to me
*Recipe is adopted from allrecipes.com