Tag: tortillas

Easy Taquitos

easy taquitos

I have this one cousin that does not follow recipes. Melissa is a great cook, but do not expect a recipe from her. She can give you the ingredients, and you can figure it out for yourself, but there will be no hard copy, step-by-step recipe. You might say she measures with her heart. I sometimes find it odd that the same village of ladies raised us. 😂

When she told me how delicious and easy these taquitos were, I had to give them a shot. Greg and I loved them, and my grown children did too. Savannah, Ashley, and Wes have already made them at their own homes.

You can play around with these amounts and even add ingredients to your liking. For example, Savannah changed them up a bit, which was delicious. If you start by adding ingredients sparingly, I don’t see how you could mess these taquitos up.

easy taquitos
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Easy Taquitos

Course Main Course
Author Amye Melton

Ingredients

  • 2 (8-ounce) packages cream cheese room temperature
  • 1 whole rotisserie chicken, meat picked from bones or cooked chicken of your choice
  • 1-2 teaspoons minced garlic or 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 2-3 tablespoons dry Ranch dressing mix
  • ground black pepper to taste
  • salt if needed for taste
  • diced jalapeno or chopped chipotle pepper with adobo sauce optional
  • 1 cup shredded cheese Cheddar, or a Mexican mix
  • small corn or flour tortillas
  • melted butter
  • salsa optional for serving
  • sour cream optional for serving

Instructions

  • Preheat air fryer or oven to 425℉. If you are baking in an oven spray baking pan with nonstick cooking spray.
  • Using an electric mixer, mix the cream cheese and chicken until combined. Add in any of the seasonings that you choose. Taste for seasoning. Add jalapeños if using. Stir in shredded cheese. .
  • For corn tortillas, heat a cast iron skillet over medium-high heat. Heat tortillas in the skillet for a few seconds on each side, in order for them roll without breaking. Remove the tortillas to a foil covered plate to keep them warm.
  • Place filling in a line along each tortilla. Roll tightly and brush with melted butter. Place seam side down in your air fryer or in a sprayed baking dish.
  • Bake for 10 - 20 minutes or until slightly browned and crispy.
  • Delicious with salsa and sour cream.

Notes

Store leftovers in an airtight container refrigerated.  Reheat in oven or air fryer until warmed.  

Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
 
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Serves: 6
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Ingredients
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
Instructions
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.

 

 

Savannah’s Buffalo Chicken Wrap

Buffalo Chicken Wrap

Visit the Melton house any day of the week and chances are you will be here when we are serving something with buffalo sauce. Savannah is the buffalo sauce queen. It works out well for me, especially when I tell her that I’m craving one of her specialities and SHE cooks dinner! Because even though I enjoy cooking, I love a night off every once in a while.

These awesome buffalo chicken wraps are one of my favorites! On nights that we are grilling, we like to throw a few boneless skinless breasts on the grill to refrigerate and have later in the week.

When ready to assemble wraps, take the chicken out of the refrigerator and cut into cubes, then reheat in a skillet.  Savannah assembles the wraps and then toasts them on a skillet or a panini press. They are delicious served with Ranch or Blue Cheese dressing.

Make sure your tortilla is large enough for its contents because you don’t want a “blow out” as you are eating dinner. A good rule of thumb is to buy tortillas that are at least twice as big as the contents you plan to put in it.

 

5.0 from 1 reviews
Savannah's Buffalo Chicken Wrap
 
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Ingredients
  • 2 to 3 boneless skinless chicken breast, grilled and cut into cubes
  • Frank's RedHot Wings Sauce
  • Shredded Cheddar Cheese
  • Shredded lettuce
  • 2 to 3 Roma tomatoes, diced
  • Purple onion, diced, optional
  • Ranch or Blue Cheese salad dressing
  • Large flour tortillas
  • Carrot sticks
  • Celery Sticks
Instructions
  1. Toss the cubed chicken in desired amount of buffalo sauce.
  2. To assemble the wrap lay the tortilla on a flat surface. Spoon a small amount of dressing down the center of the tortilla, leaving about 2 inches at edges. Add cooked and cubed chicken on top of the Ranch. Top with shredded Cheddar, shredded lettuce, and diced tomatoes. Add onions, if desired.
  3. Roll the wrap by bringing the left side of the tortilla over the contents. Fold the bottom of the tortilla up and over the contents, then the top down and over the contents. Bring the left side toward you and using the tortilla as a guide, slightly pull the contents toward you and using both hands roll the wrap away from you until completely rolled into a cylindrical shape. Let the wrap rest for a minute or two with the flap underneath the contents.
  4. Grill in a buttered skillet or a Panini press until it is warm, toasted, and lightly browned.
  5. Cut wrap in half. Serve with additional Ranch or Blue Cheese dressing and celery and carrot sticks, if desired.

 

Shrimp Tacos with Mango Slaw and Sweet Chili Lime Sauce

shrimp tacos

Here is a perfect summertime meal, shrimp tacos.  They are light and flavorful, and one of my family’s favorite meals.  The mango slaw is a great addition to these or any fish tacos.  The seasoning blend adds the perfect spice to the shrimp, and the sweet chili lime sauce is delicious with the blackened shrimp.  Every bite is a flavor explosion in your mouth!

5.0 from 1 reviews
Shrimp Tacos with Mango Slaw and Sweet Chili Lime Sauce
 
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Serves: 4
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Ingredients
  • 3 tsp. dark brown sugar
  • 1 tsp. kosher salt
  • 3 tsp. smoked paprika
  • 1½ tsp. onion powder
  • 1½ tsp. garlic powder
  • 1½ tsp. ground cumin
  • 1 tsp. ground red pepper
  • 2 lb. peeled and deveined large shrimp
  • canola oil, divided
  • Mango-Lime Slaw
  • 1 (16-oz.) pkg. coleslaw mix
  • 2 mangoes peeled and chopped
  • 4 tbsp. fresh lime juice
  • 6 tbsp. chopped fresh cilantro
  • 1 tsp. salt
  • pinch sugar
  • Sweet Chili Lime Sauce
  • 1 c. plain yogurt
  • 1 c. mayonnaise
  • zest of 1 lime
  • juice of 1 lime
  • 4 tbsp. sweet chili sauce (Asian aisle of supermarket)
  • Lime wedges
  • 1 jalapeno pepper, thinly sliced (optional)
Instructions
  1. To make slaw, in a large bowl combine the coleslaw mix, chopped mangoes, lime juice, cilantro, salt and sugar. Toss to combine.
  2. To make sweet chili lime sauce, in a medium bowl combine the yogurt, mayonnaise, lime zest and lime juice, and sweet chili sauce. Whisk to combine.
  3. Combine brown sugar, salt, smoked paprika, onion powder, garlic powder, cumin, and red pepper in a medium bowl. Sprinkle over shrimp and toss.
  4. Cook shrimp in batches by heating 2 tbsp. of canola oil at at time in a cast iron skillet over high heat. Add shrimp and cook, stirring occasionally, 4 minutes, or until shrimp are done. Remove from skillet. Add more oil between batches.
  5. If you are using flour tortilla, warm before serving. If using corn tortilla; heat a small amount of canola oil in a skillet. Place corn tortilla in hot oil and fry for a few seconds on each side. Drain well.
  6. To assemble, top tortillas with shrimp, slaw, and sweet chili lime sauce. Serve with lime wedges and jalapeño slices.