6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 cup Old El Paso™ Thick ‘n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Additional Old El Paso™ Thick ‘n Chunky salsa, if desired
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
1/4 cup butter
2/3 cup milk
1 package Taco seasoning mix
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, diced
1 cup shredded cheddar cheese
Sour cream, optional
Preheat oven 350F.
In a medium sauce pan, melt butter & Add milk, 2 Tbs taco seasoning, mixing well.
Remove from heat, add potato flakes, mixing until incorporated.
Press mixture into the bottom of a regular pie plate, then Bake the “crust” for 7-10 minutes until it just BARELY turns golden brown. In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Drain. Add Salsa & remaining taco seasoning. Cook until bubbly.
Pour into crust. Bake for 15 minutes, or until crust is golden brown.
Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes, black olives, jalapeno slices, etc
1 sm. onion – chopped
3 cloves garlic – minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12″ flour tortilla
1 cup canned refried beans
non-stick cooking spray – as needed
In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
Fold the top and bottom of the tortillas toward the center, then roll up the sides.
Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
Place chimichangas in a 13″ X 9″ X 2″ baking pan, seam side down.
Spray all sides of the chimichangas with a light coating of cooking spray.
Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
1 boned, skinned chicken breast half
(1/2) 1.25 oz. pkt. taco seasoning
(2) 12″ flour tortillas
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
1 Tbls. chopped black olives
1/2 tsp. Cajun seasoning
sour cream – for dipping
salsa – for dipping
Sprinkle taco seasoning over both sides of chicken.
Fry chicken until cooked through in a lightly oiled pan.
Cut chicken into 3/4\” pieces; set aside.
Spray one side of a tortilla with non-stick cooking spray and place sprayed side down in frying pan over medium heat.
Sprinkle tortilla evenly with cheese. Sprinkle tomato, jalapeno, olives, and Cajun seasoning evenly over cheese. Lay cut chicken evenly over all.
Spray one side of remaining tortilla with non-stick cooking spray and place sprayed side up over chicken.
Using 2 spatulas, flip entire quesadilla.
Cook until all cheese has melted and tortilla is lightly browned.
Remove from pan to serving plate and cut into six equal wedges using a pizza cutter.
Serve sour cream and salsa in a small bowl on the side.