Baked Creamy Chicken Taquitos

Recipe courtesy of:  Our Best Bites

1/3 cup (3oz) cream cheese

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

Small flour tortillas

Kosher Salt

Cooking Spray or Olive Oil

For the Filling

Heat cream cheese in the microwave for about 20-30 seconds so its soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.  Stir to combine and then add cilantro and green onions.  Add chicken and cheese and combine well.  (You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.)

For the Taquitos

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray.  If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.

Place 2-3 Tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and pace seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in over and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  

For the Freezer Instructions

Prepare the taquitos through rolling them out and placing them on the baking sheet.  Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag.  When ready to cook, preheat the over to 425 degrees and place the taquitos on a lined baking sheet.  Bake for 20-25 minutes or until golden brown and crispy.

Carmelitas

 Recipe courtesy of:  Nicole the Nomad

3/4 cup unsalted butter (melted)

3/4 cup brown sugar

1 cup rolled oats

1 cup flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

caramel sauce (in a jar or the squeeze kind)

sea salt

3/4 cup chocolate chips

Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.

Combine melted butter and brown sugar in a large bowl until smooth.  Add oats, flour, baking soda, salt and vanilla until combined.  Press half of your oat mixture into the bottom of the pan and cook for 10 minutes.

Remove pan from the oven and pour a generous drizzle of caramel all over the top to completely cover the base.  Sprinkle with sea salt.  Sprinkle a layer of chocolate chips on top of that until covered.

Crumble the rest of your oat mixture on top sprinkling it evenly until the caramel and chocolate chips are mostly covered.  Return to the oven for about 15 more minutes or until perfectly golden brown.  It should be oozing!

Let cool for at least 10-15 minutes and enjoy!

Fiesta Corn Dip

Recipe courtesy of:  Brits Cookin

3 cans of corn, drained

1/2 cup diced jalapenos

1/2 cup green onions

1/2 cup red bell pepper

1 cup mayonnaise

1 cup sour cream

16 oz. shredded cheddar cheese

Seasonings to taste - Cajun seasoning, onion powder, garlic powder, black pepper, etc.

Combine all ingredients in a bowl and give it a mix.  Refrigerate and serve with Fritos.

Cheesy Buffalo Chicken Salad

4oz chicken breast (1 cup) cup up into small pieces or shredding canned chicken breast will also work)

1/4 cup shredded cheddar or colby jack cheese

2 Laughing Cow light creamy swiss wedges

1/4 cup Frank's Buffalo Sauce

1/4 tsp ranch dip mix

Stir together chicken, cheeses, seasoning and hot sauce and serve with crackers, on a tortilla or on bread.