Chicken Taquitos

I love Mexican food.  We have tacos once a week.  I try to visit my favorite Mexican American restaurant Zantigo as often as I can (which is not as often anymore).  And since I’m all about trying to find new things to make, I thought about these tasty taquitos.  Usually you can get these as an appetizer, but I made quite a few of them so that we could have them as our dinner and dip them in salsa.

1/3 cup (3 ounces) cream cheese, softened

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 fresh or dried cilantro

2 cups diced cooked chicken

1 cup grated mozzarella

16 flour tortillas

kosher salt

(optional) sour cream and guacamole as topping


Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla and roll tortilla up as tight as you can.

Place tortillas seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.

Place in oven and bake for 15-20 minutes or tortilla start to turn golden brown. Makes around 16 taquitos.

I added sour cream, onions, and salsa to mine.  I would have made some black beans as a side with these, but I’m afraid I would have been the only one eating them.  So I let the kids have some Doritos with theirs.  (Craig may not have been a fan, but he did eat them!!).

I thought the flavor was great.  I’d make these again any day!  Good for a get together….hmmmm we’re having a pot luck at work this month!!!

Patricia – Two Girls Cooking 🙂


Our Best Bites

Taco Stuffed Shells

I love making the Stuffed Pasta with spaghetti sauce and mozzarella cheese melted over the top.  I love it.  I’ve shared that recipe with many people and make it quite often.  However, when Jodi showed me this site with the Taco Stuffed Shells, I knew I’d be making this soon.  I made it for dinner for both Jodi and our kiddo’s this past weekend.  I think I prefer these over the regular pasta shells.  Craig wasn’t home to try these, but I’ll tell you that he may like these as well.

We’ll see if my other cooking partner gives a comment on this on how she liked them or not.  I may have left mine in the oven a bit longer as the cheese looks a bit dry compared to the photo from the site Jodi found it on.  But I ate at least 5 of them.  I had leftovers for lunch the next day.

1lb ground beef (I used ground turkey)
1 package taco seasoning
1 4 once package cream cheese (I used fat free)
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded) (I used fat free)
1 cup Monterey jack cheese (shredded) (I used fat free)
1 ½ cups tortilla chips (crushed) (I used Market Pantry White Organice Tortilla chips – sold at Target)
3 green onions (chopped)
1 cup sour cream

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Fantabulous.  I could make these again this week!  I loved them.  I sure hope my other cooker liked them as well.  Thanks goes out to her for bringing this to my attention and thanks to blogchef for sharing it.  Oh my.  Must try.

Have a great weekend.

Patricia – Two Girls Cooking ; )


Blog Chef


A couple of days ago Craig and I were talking about what to have for dinner.  I try to include him in the meal planning since he has a “different” taste for dinner than I do.  We saw a commercial for Taco Bell – which I am NOT a fan of, but he likes their Chalupas.  So I found a recipe online on how to make them.

I’m not sure how Taco Bell or any other restaurant gets them in the taco shape because I had a rough time with that.  Craig even helped roll them out and cooked them.  This one in the picture he got to fold in half, but then it fell apart.

I think it turned out pretty good.  I might add some different spices to the breading next time.  But for our first time, these turned out pretty good!

Here’s what you need:

  1. To make Indian Fry Bread Mix dry ingredients together.
  2. Cut in shortening; then add milk.
  3. Shape dough into a long cylinder; cut into 8 equal parts.
  4. Flour hands, then work the pieces into 6″ tortillas.
  5. Fry in oil until golden brown.
  • I used ground turkey for the taco meat and added our favorite toppings (meat, sour cream, cheese, onions and some hot sauce).  If Craig wasn’t eating I may have had some refried beans and black olives!!
  • I wonder if Taco Bell would tell me how they get theirs to fold over while frying!!!!!
  • Have a great weekend.
  • Patricia