Speaking of food, I haven't been very good at trying new recipes. Last week I didn't, and the week before that the only new recipe was a brownie one. {Which were divine.} But the week before that I did make some YUMMY Baked Creamy Chicken Taquitos found on Our Best Bites. Thanks Cassie for recommending! The taquitos were delicious, as well as the Creamy Lime-Cilantro Dressing for dipping. Mmm.............. {And please tell me I am not the only one who had never used Green Salsa before.} The recipe may look a little daunting with all the steps, but seriously, SO easy and SO good.
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese, softened
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken1 C grated pepperjack cheesesmall corn/flour tortillas kosher salt
cooking spray
1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Mix cream cheese, 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.)
3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
5. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
7. Dip 'em in salsa, sour cream, guacamole, or Cilantro Lime Dressing.
cooking spray
1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Mix cream cheese, 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.)
3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
5. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
7. Dip 'em in salsa, sour cream, guacamole, or Cilantro Lime Dressing.
Creamy Lime-Cilantro Dressing
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce
1. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
The brownie recipe I tried was Cookies and Cream Swirled Brownies with Chocolate Peanut Butter Ganache from The Picky Palate. Oh my goodness. And you can do the ganache without the peanut butter for those of you who don't like peanut butter (or have spouses who don't like it...) And, if you DO want the peanut butter taste, I recommend putting in like twenty times the amount of peanut butter called for. Okay, maybe not quite that much more, but we couldn't taste the peanut butter very well even after I added extra. Still, so good.
Cookies and Cream Swirled Brownies with Chocolate Peanut Butter Ganache
1 box Brownie Mix (9×13 size)
8 oz softened cream cheese
1/3 Cup sugar
10 Oreo Cookies, broken into pieces
1 Cup semi sweet chocolate chips
1 ½ Tablespoons creamy peanut butter
3 Tablespoons half and half
8 oz softened cream cheese
1/3 Cup sugar
10 Oreo Cookies, broken into pieces
1 Cup semi sweet chocolate chips
1 ½ Tablespoons creamy peanut butter
3 Tablespoons half and half
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and place into a 9×7 inch baking dish that has been lined with tin foil and sprayed with cooking spray. **I like a thicker brownie, so I use the smaller baking dish, but you can use the 9×13 inch size as well.**
2. In a medium bowl, stir together the cream cheese and sugar until smooth. Stir in Oreo Cookie pieces until combined. Using a spoon, spoon cookies and cream mixture evenly over brownie mix. Using a knife, gently swirl cookies and cream into brownies without scraping the bottom of the dish. Bake for 40-45 minutes or until toothpick comes out clean from center. Cool completely.
3. Place chocolate chips into a microwave safe bowl and microwave for about 1 minute. Stir in peanut butter and stir chocolate chips until smooth. Place back in the microwave for 15-30 more seconds if not smooth. Stir in half and half until glossy smooth, then spread over cooled brownies. Cut into squares and serve.
2. In a medium bowl, stir together the cream cheese and sugar until smooth. Stir in Oreo Cookie pieces until combined. Using a spoon, spoon cookies and cream mixture evenly over brownie mix. Using a knife, gently swirl cookies and cream into brownies without scraping the bottom of the dish. Bake for 40-45 minutes or until toothpick comes out clean from center. Cool completely.
3. Place chocolate chips into a microwave safe bowl and microwave for about 1 minute. Stir in peanut butter and stir chocolate chips until smooth. Place back in the microwave for 15-30 more seconds if not smooth. Stir in half and half until glossy smooth, then spread over cooled brownies. Cut into squares and serve.
*I (Cameo) did this last step on the stovetop. I find it works and mixes better/easier with the cold half & half.
FYI Side-note: The Cheesy Chicken Cordon Bleu recipe I posted about a few weeks ago was tried by a few people who later told me they loved it.
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