Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

What You Need:

4 Cups Chicken, cooked and shredded

2 cups Mozzarella Cheese

1/3 cups Franks Hot Sauce

12 Taco Tortillas

4oz Cream Cheese

1/3 cups Milk

2 tbs Butter

1 tsp Mrs Dash

1 tsp Garlic Powder

2 tbs Vegetable Oil

What You Do With It:

Preheat over to 425°

Melt butter in small sauce pot. Add Mrs Dash and garlic powder and stir to combine. Add cream cheese and stir until completely combined. Whisk in hot sauce and milk. Simmer 5-8 minutes. Salt to taste. 

Combine chicken to sauce. 

Lay out tortillas and fill with about 1/4-1/3 cup chicken and 2 tbs mozzarella. Tightly roll taquito and place in greased baking sheet. Brush all taquitos with vegetable oil on all sides. Rotating every 5 minutes, baking for 15-20 minutes, until golden brown. 

Chef's Scribbles:

This was quite the delicious meal. I made it for myself and my husband on a lazy Tuesday night, just after he happened to wake up with a cold. The hot sauce in this recipe made this a good fix for him. Of course, you can hardly go wrong with chicken when it comes to my husband. 

Enjoyed this a good deal. Could be made as a whole meal, or as a party appetizer. Would suggest with some sort of avocado ranch, guacamole, or sour cream to go on the side. 

Mexican Stuffed Shells

Mexican Stuffed Shells

What You Need:

1 lb Ground Beed

1 package Taco Seasoning

4oz Cream Cheese

16 Jumbo Pasta Shells

1 1/2 cups Salsa

1 cup Taco Sauce

1 cup Cheddar Cheese

1 cup Monterrey Jack Cheese

For Toppings-

Green Onion

Sour Cream

What You Do With It:

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Chef's Scribbles:
I had previously tried a different stuffed pasta shell meal, and wasn't overly fond of it. So I made this with some apprehension. Made this for Halloween this year, so my husband and I could nibble on shells between Trick or Treaters. I was quite impressed with it. It was a great blend of taste and texture. I will definitely make this again.