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
Perry is normally the one on breakfast duty when we want more than cereal and toaster waffles, but when he isn’t around I sometimes venture into the kitchen to try new breakfast items with Chance. Chance has recently taken to eating ground beef tacos so I thought I might be able to get him to eat eggs if I made them “taco-style.” We hit the jackpot here people! The first time I made these Chance scarfed down two and asked for two more. We usually have a surplus of eggs in our fridge which is super convenient so just to be stocked I keep tortillas and taco seasoning on hand too. These are super easy to make, and you can even get your little ones involved with the assembly of toppings. Chance provided the rating for these, which he gave 5 stars.
Chance: “Mom where are the little brown pieces?”
Me: “Those are only in the tacos you have for dinner these are breakfast tacos so they are a little different.”
Chance takes a little bite.
Me: “What do you think?”
Chance: “Mom! This is licious’!” (he stuffs both tacos in his mouth) “Can I have more?”
Makes: 4 tacos Calories: 152/ 2 tacos Time: 15 minutes
- 4 small corn tortillas, we get “super soft white corn tortillas” because they have no cholesterol
- 2 tbsp canola oil, you could use vegetable too but we use canola that has no cholesterol
- 2 eggs, beaten (yes, I know eggs are crap for cholesterol)
- 1/2 tsp reduced sodium taco seasoning
- various taco toppings such as cheese, cilantro, sauce, salsa etc… (bear in mind this will add extra calories if you’re counting calories)
- Heat a small skillet over medium-high heat. Add canola oil
- When the oil is hot add the tortillas one at a time and cook for about 30-45 seconds on both sides. Set aside. *NOTE: I usually set a piece of paper towel between the tortillas once they come out of the pan in order to mop up excess oil.*
- After all the tortillas are cooked dispose of any excess oil that may be left in the pan (do not rinse). Pour the beaten eggs into the same pan and scramble until cooked.
- Once the eggs are cooked through sprinkle the taco seasoning over them and shuffle the eggs around the pan until the seasoning is evenly distributed.
- Scoop the eggs onto each of the tortillas and top with your favorite taco extras.
*Photo and recipe are originals of my own. Please feel free to share this recipe but if you post it on another blog please give credit where it is due.