Bacon Jalapeno Cheddar Bread

This is based on a muffin recipe on the Wildtree website.  You can see it here.

Bacon Jalapeno Cheddar Bread

Toasted with some cream cheese

1 package Wildtree Quick and Easy Beer Bread
1 cup milk
1/2 cup shredded fiesta cheese (or cheddar)
4 oz can diced chilies, drained (use 1/2 can if you don't want it so spicy)
2 slices bacon, cooked and crumbled

Preheat oven to 350.   Mix together all of the ingredients.  Coat loaf pan with spray oil.  Transfer the batter to the loaf pan.  Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.  Let sit for 5-10 minutes before removing from the pan and cooling completely.

Chicken Avocado Burritos

Found this recipe on Pinterest and made a few modifications (of course)

Chicken Avocado Burritos

2 to 2 1/2 cup cooked shredded chicken

1/2 cup Mexican cheese blend

1 avocado, diced

1/2 tsp Wildtree Chipotle Lime Rub

Flour tortillas - I used fajita size and needed 10. 

Spray oil

Mix the chicken, cheese, avocado, and Wildtree Chipotle Lime Rub together in a mixing bowl. 

Place about 1/4 cup of the mixture in the center of a tortilla.  Fold up from the bottom, then fold in the sides.  Lastly, roll it up over the top to the tortilla.  

These can be cooked on the grill and probably could be baked.  I used my George Foreman grill.  Spray the grill with a little oil.  Arrange the burritos on the grill and close.  Cook for several minutes until browned and warmed through.  

Serve with salsa, sour cream and guacamole. 

These can be frozen up to 3 months according to the original recipe.  I would probably use the option to cook before freezing - might as well while the grill is hot.   Then you just heat in the microwave for 3 minutes or until warmed.  

I think they would be good with additional ingredients such as corn, black beans, green onions, and green chilies.  I will have to experiment :-) 

Nacho Bake

Nacho Bake

1 lb lean ground beef
14 oz can diced tomatoes
jalapeno pepper
1 packet taco seasoning
1/2 cup sour cream
tortilla chips ( approx 54 chips)
1 cup shredded Mexican cheese blend

Brown ground beef and drain. Add tomatoes, diced jalapeno, 1/2 cup water and taco seasoning. Cook, uncovered for 10 minutes.

Stir in sour cream.

Spray the bottom of a 13 x 9 baking dish.  Spread a layer of tortilla chips.  Top with half of the eat and tomato mixture.   Repeat layers and top with the cheese.  Bake at 350 for 10 minutes.

Chicken Verde

8 chicken breasts tenderloins - about 3 oz each ( I allow 2 per serving but I usually just eat 1)
2/3 cup lime juice ( I used Real Lime)
1 tsp cumin
1 tsp garlic powder (might try minced garlic next time)
1 tbsp olive oil
1/2 cup chicken broth
1/2 cup salsa verde
Sour Cream
Cilantro, if desired

Place chicken tenderloins in a large bowl.  Mix together the lime juice, cumin and garlic powder and pour over the chicken, mix to coat.  Marinade in the refrigerator for 1 hour or overnight.
Heat the olive oil in a large skillet over medium- high heat.   Remove chicken pieces one by one and place in the skillet. Reserve marinade.  Cook chicken pieces until golden browned on each side and cooked through.  If necessary, drain any fluids as you are cooking so the pieces brown.
Remove chicken and keep warm.  Pour reserved marinade and chicken broth into skillet and heat to boil.  Cook until reduced by about half. Stir in the salsa verde and heat through.  If it is too watery, combine about 1 tsp of corn starch in 1/8 cup cold water.  Pour into the boiling sauce and stir constantly until thickened.
Serve the sauce on the side with the chicken. Spoon sauce over the chicken and top with a dollop of sour cream and cilantro. 

Calories per 1 tenderloin and sauce to cover - 83

Mexican Beef Salad

This salad is a revision of one I got from Weight Watchers.

8 cups lettuce, bite size pieces
4 Roma tomatoes, sliced
8 ounces deli roast beef, shaved and cut into strips
2 avocadoes, sliced
1 can black beans, rinsed and drained well
1 medium onion, diced
1/4 cup lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp hot sauce
fresh cilantro, optional

Divide lettuce among 4 dinner plates.  Top with tomato slices, roast beef and avocado.
Mix together the lime juice, olive oil, water, garlic, cumin, salt, and hot sauce.  Stir in beans and onions.  Divide bean mixture (with all the juice) between the 4 plates, spooning on top of the lettuce. 
Top with the cilantro if desired.

Serve with warm tortilla or tortilla chips.

Creamy Chicken Taquitos

Creamy Chicken Taquitos - original recipe can be found here


Here is my version:

4 oz softened cream cheese
1/4 cup salsa verde
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1 Tbsp chopped cilantro (opt'l - I omit it as my daughter doesn't care for it)
1 Tbsp chopped onion (opt'l)
2 cups shredded cooked chicken (I used boneless skinless chicken thighs)
1 cup shredded fiesta blend cheese
14 small flour tortillas (the number will vary)


Preheat oven to 425
Line baking sheet with parchment paper.

In large bowl, mix the cream cheese, salsa, lime juice, and cumin. Stir in the cilantro and onions if using. Add the chicken and cheese and mix thoroughly.
(You can chill the mixture at this point to use later)




Warm a few tortillas at a time in the microwave by placing between 2 paper towels and heating for 30 seconds. (I don’t usually warm them.😉)
Spread 2 Tbsp of the chicken mixture along one third of a tortilla. Roll the tortilla as tightly as you can.



Place seam side down on the baking sheet. Continue until you have used all of the chicken mixture. I got 14 taquitos from mine.



Bake at 425 for 10-15 minutes (I baked for 15 and may have been a little bit too long - of course, this will vary depending on your oven and how tightly you have rolled the tortillas)


I might have overfilled a few as the filling flowed out the ends. I used a little over 2 Tbsp since the recipe said 2-3 Tbsp but I think 2 Tbsp would have worked well and I would have gotten even more.

The original recipe states you can freeze the rolled taquitos before baking them. I did put a couple in the freezer on some aluminum foil and will place in a ziplock bag when they are frozen. I'll have to back them some time when I have the oven on and see how they compare. If frozen, bake at 425 for 20 minutes.


They were very tasty. I figured 3 would be a good serving size - and that was filling for lunch today. For dinner, I would add a salad and maybe refried beans on the side. Could possibly get by with 2 taquitos for a serving with the sides.

Update 5/25/18 - I freeze these all the time now.  After rolling the tortilla filled with the chicken mixture, place on a parchment lined baking sheet (close together - you can pack them on it).  Place in freezer for 4 - 12 hours.  Once frozen, place the taquitos in a zip lock bag.  A gallon bag will hold about 20 taquitos.   Repeat as long as you have filling and tortillas.
Cook from frozen in preheated 425 oven for 15 minutes.

Mexican Layered Chicken

2 lb chicken, cooked and cut up in bite size pieces
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas

Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.

Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.

Homemade Tortilla Chips

Flour tortillas - any size
Cooking spray
Cumin
Garlic powder

Cut tortillas into desired shape ( I sometimes do pie-wedges and sometimes just straight strips).
Spray cooking sheet with cooking spray. Arrange tortilla pieces on the cooking sheet- place them as close as possible to each other without overlapping.
Spray lightly with cooking spray. Sprinkle with cumin and garlic powder.
Place under broiler for 2-3 minutes until they start to brown. Serve with salsa, soup or salad.

Mexican Chicken Salad

1 ripe avocado
3 Tbsp lime juice
1 tsp olive oil
1/4 tsp salt
1 tsp cumin
2 cups cooked, cubed chicken thigh meat
3 scallions, chopped
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed in hot water to thaw, drain well
4 cups lettuce
cherry or grape tomatoes

Cut avocado into small pieces and mix in bowl with the lime juice until coated. Stir in olive oil, salt and cumin. Add chicken, scallions, black beans and corn. Stir to mix.
Place 1 cup lettuce on plate, top with 1/4 of the avocado chicken mixture. Decorate with tomatoes.

Makes 4 large servings.