Crispy Chicken Tortilla Rollups & Avocado Crema

* I made the filling the day prior to assembling and baking these to save time, and it turned out great.  I did, however, make the mistake of covering with foil to keep warm in the oven.  Do not do this.  They ended up becoming soft and more like enchiladas than crispy rollups.  Still very tasty though!

Main Ingredients:

• 12 ounces shredded cooked chicken
• 1 cup jack cheese (divided)
• 1 cup cheddar cheese (divided)
• 1/2 cup corn kernels
• 1-2 sliced green onions
• 2 grated or minced garlic cloves
• 1/3 cup salsa
• 1 tsp. cumin
• the juice of  half a lime
• 1 tsp. salt
• a finely diced seeded Serrano pepper
• 1 container Greek yogurt (I used 32 oz)

Additional Ingredients:

• approx. 12 taco-size tortillas 
• 1/3 cup canola oil
• 2 garlic cloves
• dried cilantro (I used fresh...finely chopped)
• chipotle chile powder for sprinkling (I used regular chile powder)

Avocado Crema:

• one large ripe avocado (or two small)
• one container of plain yogurt 
• the juice of half a lime
• 1/2 tsp. salt
• 1/2 tsp. chipotle chile powder (I substituted Frank's hot sauce since I didn't have chipotle chile powder and it was perfect)

 
Preheat oven to 400. Make the chicken filling by combining the main ingredients in a bowl, using only 1/2 cup of each of the cheeses.  

Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. 

Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 12 flour tortillas -- sprinkle additional 1/2 cup of cheese. Roll up and place seam-side-down on a baking sheet lined with parchment or a Silpat.

Brush the tortilla rollups with the garlic oil and sprinkle with salt, cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. Sprinkle the tops with cilantro and red chili powder.

While the rollups bake, make the avocado crema. Add avocado to a bowl and mash until creamy. Add one container of plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder (or hot sauce). Stir well to thoroughly combine and scoop into a serving bowl (or individual salsa cups). 

Recipe: www.wendyweekendgourmet.com via Pinterest

 

Baked Chimichangas

Ingredients:

• 1 lb ground chuck
• 1 cup chopped onion
• 1 4 oz can chopped green chiles, drained
• 1 8 oz can tomato sauce
• 1/2 cup water
• 1 package taco seasoning
• 1 15 oz can refried beans
• 7 burrito size flour tortillas (or 10 taco-sized)
• 1 8 oz package Mexican four cheese blend
• 1 16 oz jar salsa verde, divided
• 1 T vegetable oil

In a large skillet, combine ground chuck, onion, and chiles.  Brown and drain.  Add tomato sauce, 1/2 cup water, and taco seasoning to pan.  Bring to a boil over medium heat and simmer stirring frequently for 8 to 10 minutes or until mixture is very thick.  Stir in refried beans.

Preheat oven to 450.  Line a rimmed baking sheet with parchment paper.  Spoon about 1/2 cup meat mixture into center of tortillas.  Top with 3 T shredded cheese and 1 T salsa verde.  Fold like a burrito/envelope and flip so seams are down.  Brush with oil.

Bake for 15 to 20 minutes or until golden brown.  Top with remaining cheese, salsa, guacamole, and sour cream, if desired.


Recipe: Paula Deen, taken from Carissa Bolinger's blog- http://maryannapowellandlola.blogspot.com/

Baked Tacos

• 2 lbs ground beef
• 1 can refried beans
• 15 ounce tomato sauce
• 1 pkg taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning
• 1 – 2 cups shredded cheese
• 18-20 hard taco shells
• Your favorite taco toppings.

First step is making the hard taco shells:
Working with 6 corn tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.
Spoon mixture into taco shells.
Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

Recipe: http://www.onegoodthingbyjillee.com

Chocolate Caramel Brownies

**One of the bonuses of Justin's job is that his clients cook for him!  One day he came home with these brownies and I about died, they were so good.  This is the recipe, straight from her email to my blog.**

Ingredients:

• 1 regular sized box chocolate brownie mix (I just used a basic one, without anything added)
• 2 eggs
• 1/4 cup chocolate milk (I put hershey's syrup in regular skim milk)
• 1/4 cup canola oil
• 1 cup choc chips, divided (I used white chocolate chips)
• 1/2 cup heavy cream
• 30 caramels (Kraft)
• 2 cups shredded coconut, toasted

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil
until just combined. Using a spatula, fold in 1/2 cup chocolate chips.
Spread into the prepared baking dish and bake until the center is barely
set, 25-30 minutes. Remove from the oven and cool completely.

Heat the cream in a small saucepan over medium low heat. Stir in the
caramels until completely melted and incorporated into the cream. Remove
from the heat and stir in the coconut. Spread in an even layer over the
cooled brownies.

Melt the remaining choc chips in the microwave at 15 sec intervals, stirring
between intervals. Drizzle chocolate in a criss-cross pattern over the
coconut topping. (NOTE: I did NOT do this...felt like it was too much)

Place baking dish in the refrigerator for at least 30 min to set before
slicing into bars. (Can be frozen...)

Recipe: Christine Shipfer

Breakfast Enchiladas

Ingredients

• 2 cups cooked bacon, sausage, (or diced ham as in the original recipe)
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (8 ounces) shredded cheddar cheese
• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt  

Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together bacon/sausage/ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the mixture down the center of each tortilla; roll up and place seam side down in baking dish.

Prepare Egg Mixture. In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.

 

Bake Enchiladas

1. Heat oven to 350 degrees F. Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

Serves: 6
Recipe: http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/

Pasta & Fagioli Soup (similar to Olive Garden's)

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.

Recipe: http://www.favfamilyrecipes.com/2012/08/olive-garden-pasta-e-fagioli-soup.html

Peanut Butter Chocolate Pie

Ingredients

For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer.

Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Recipe: http://www.yapins.com/peanutbutter-choc-pie/ via Pinterest