Tacoritos

From Taste of Home



Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup water
1 tablespoon chili powder
1/4 teaspoon garlic salt
1/4 pound ground beef
1/4 pound bulk pork sausage
1 tablespoon chopped onion
1/4 cup refried beans
2 flour tortillas (8 inches), warmed
3/4 cup shredded Monterey Jack cheese

Directions:
In a saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

In a skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.

Spread 1/4 cup sauce in a greased 8-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 10-15 minutes or until bubbly and cheese is melted.

Comments:
I'm not sure these are so much tacoritos as they are tachiladas. It's quite obviously an enchilada sauce we're making here and if you forget to fold the bottom... enchiladas. So there you go. Mexican food according to Martha.

Anyway, pretty simple assembly and quick baking time. Adam really liked these and I didn't mind them.

Spicy Shrimp Wraps

From Taste of Home



Ingredients:
1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

Directions:
In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.

In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Comments:
Adam liked the shrimp but didn't think much of the salsa/mango mixture. Prep was pretty easy, although putting taco seasoning on the shrimp made it kind of hard to tell when it was done using color alone. I managed. :)

Buffalo Chicken Tacos

From Everyday with Rachael Ray



Ingredients:
Eight 6-inch soft corn tortillas
1 tablespoon extra-virgin olive oil
Two skinless, boneless chicken breasts (about 1 pound)
Salt and pepper
2 tablespoons hot sauce, such as Frank’s RedHot
2 ounces blue cheese
3 tablespoons reduced-fat mayonnaise
4 cups shredded green-leaf lettuce
6 radishes, shredded
2 carrots, shredded

Directions:
1. Preheat the oven to 200°. Wrap the tortillas in foil and place in the oven.

2. In a nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and place in the pan; cover loosely with foil and cook, turning once, until golden and cooked through, about 12 minutes; transfer to a plate. Brush the chicken on both sides with the hot sauce and tent with foil to keep warm.

3. Meanwhile, using a food processor, blend the blue cheese, mayonnaise and 2 tablespoons water until smooth; transfer to a large bowl. Add the lettuce, radishes and carrots and toss to coat.

4. Thinly slice the chicken against the grain. Lay the tortillas on a work surface in a single layer. Divide the salad among them; top with the chicken and any juices

Comments:
Yeah, doesn't look too appetizing, does it? It wasn't that good. Maybe it was because I forgot the lettuce. Dunno. But neither of us was a big fan of this one.

Steak Burritos

From Taste of Home



Ingredients:
2 beef flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup sour cream

Directions:
Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chilies and vinegar.

Cover and cook on low for 8-9 hours or until meat is tender.

Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through.

Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Comments:
These were easy and pretty good. Not sure I'd make them again - the taco seasoning was kind of overpowering and I halved the recipe and didn't even use one whole envelope. I might just stick with an onion soup kind of base instead.

Pepper Jack, Chicken, and Peach Quesadillas

From Cooking Light



Ingredients:
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray

Directions:
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Comments:
I always make my quesadillas on my large griddle. It's so much easier. I also usually use two tortillas instead of trying to fold them over.

These were really good. I think I put lemon juice in the sour cream instead of lime because I was kind of on auto-pilot and the lemon juice bottle is taller than the lime. But I'm not 100% on that. I ended up using about half monterey jack and half pepper jack cheese because that's what I had in the fridge.

And I left out the cilantro. But you already knew that. :-)

In any case, very good.

Middle Eastern Salad Wraps

From Weight Watchers New Complete Cookbook



Ingredients:
2 tbsp tahini
2 tbsp plain fat-free yogurt (I used Greek)
1 tbsp lemon juice
2 1/2 tsp EVOO
1 small garlic clove, minced (I just used a garlic olive oil)
pinch salt
2 tbsp water
2 tomatoes, cut into 8 wedges each
1 cucumber, halved lengthwise and thinly sliced
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
1/4 small onion, thinly sliced
8 tortillas

Directions:
1. To prepare the dressing, in a small bowl, whisk the tahini, yogurt, lemon juice, oil, garlic, and salt with the water.

2. In a medium bowl, combine the tomatoes, cucumber, parsley, mint, and onion. Drizzle with the dressing; toss to coat.

3. To assemble the wraps, soften the tortillas according to package directions. Divide the salad among the tortillas. Fold up the bottom edge of each tortilla, then the left and right sides to enclose the filling.

Serves 4 (2 wraps each). POINTS Value per serving: 4

Comments:
I admit, I didn't eat this. Adam had picked the recipe and it didn't appeal to me at all. Plus, I had filled up on fresh strawberries from our local farm stand. (Eee! I love strawberry season!)

Adam said this was very good. I'll take his word for it. The dressing is kind of runny so perhaps halve that part unless you like runny wraps.

Tortilla Bread Pudding

From Everyday with Rachael Ray



Ingredients:
2 cups frozen corn kernels, thawed
1 tablespoon vegetable oil
1 large onion, chopped
6 ounces cured chorizo sausage, finely chopped
3 eggs
1 1/2 cups whole milk
4 large flour tortillas (about 9 inches), ground into coarse crumbs
Salt and pepper
2 scallions, thinly sliced

Directions:
1. Preheat the oven to 400°. Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.

2. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.

3. In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.

Comments:
A pretty easy dish to throw together. I used whole wheat tortillas, which I can never find in a large size, so I just used 6 medium ones and it seemed to work ok. Both Adam and I liked this one a lot.

P.S. Oh my God, I just typed "Gorilla Bread Pudding" up there as the title and almost posted it. Where did that come from? I must be more tired than I thought...

Carne Asada Taco with Avocado Pico de Gallo

From Cooking Light



Ingredients:
1/4 cup fresh lime juice (about 2 medium)
1 (1-pound) skirt steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
Cooking spray
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
1/4 teaspoon kosher salt
8 corn tortillas
Lime wedges (optional)

Directions:
1. Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.

2. Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.

3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

4. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.

Comments:
Adam cooked the meat on the grill outside, our avocado was questionable so I tossed it, but other than that I pretty much stuck to the plan (minus the cilantro, flour tortillas rather than corn.) It was too spicy for me, but Adam loved it. Typical.

Chipotle Pork Quesadillas

From Everyday with Rachael Ray



Ingredients:
2 boneless pork chops (about 3/4 pound)
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 cup canned diced tomatoes
3 cloves garlic, chopped
1 chipotle chile in adobo sauce, finely chopped
1/2 teaspoon ground cumin
1/2 cup chopped cilantro, plus leaves for garnish
8 medium flour tortillas
1 cup shredded monterey jack cheese

Directions:
Preheat the oven to 350°. Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the pork and chopped cilantro.

Heat a grill pan over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in batches, cook the tortillas oiled side down until grill marks form, 1 to 2 minutes.

Arrange 4 tortillas grilled side down on a baking sheet. Divide the pork mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and top with the cilantro leaves.

Comments:
I left out the chipotle and cilantro and used some leftover 4-cheese Mexican blend instead of monterey jack. Even so, I think these turned out pretty well. Oh, I also ditched the grillpan thing and just browned the tortillas up on my griddle. Prep was pretty simple and they were mighty tasty. Adam didn't dig the tomato thing and thought the bottom of the tortilla got a little soggy. True. But still tasty.

Black Bean, Corn, and Zucchini Enchiladas

From Recipezaar



Ingredients:
1 teaspoon canola oil
2 cups diced zucchini
10 ounces frozen corn
15 ounces black beans, rinsed
2 cups enchilada sauce, divided (recipe follows)
cooking spray
8 (8 inch) whole wheat tortillas
2 cups shredded reduced-fat cheddar cheese, divided

Enchilada sauce
1 teaspoon canola oil
1/4 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
28 ounces crushed tomatoes

Directions:
To make sauce:
Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!

To assemble and cook enchiladas:
Preheat oven to 350. Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans. Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray. Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese. Roll the tortilla and place it seam side down in the baking dish. Repeat and then top with remaining enchilada sauce.

Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.

Comments:
I cheated and bought canned enchilada sauce. Perhaps a mistake, since that's the part I liked the least about this dish. The filling is great and I ate the leftovers that didn't fit in the tortillas by itself and was very happy. I didn't dig the enchilada sauce and will probably disassemble them when I eat the leftovers. Adam didn't mind them - except for the beans.

Chicken Cheese-Steak Wraps

From The Biggest Loser Cookbook



Ingredients:
1/4 pound boneless, skinless chicken breast
1/4 cup onion slivers
1 whole-wheat flour tortilla
1 wedge Laughing Cow cheese
1 tbsp ketchup
2 tsp sliced pickled hot chili peppers

Directions:
With a sharp knife, cut the chicken into thin slivers at a 45-degree angle.

Set a medium skillet over medium-high heat until it is hot. Mist with olive-oil spray. Place the chicken and onion in the pan. Cook, separating the chicken, for 2 minutes or until evenly browned and no longer pink. Remove from the heat and set aside.

Meanwhile, place the tortilla between two damp paper towels. Microwave on low power in 10-second intervals until it's warm.

Place the tortilla on a serving plate. Spread the cheese, leaving about 2" bare on one end, in an even strip running down the center of the tortilla. Top with the chicken mixture, ketchup, and peppers. Fold the bare end of the tortilla up over the filling and then fold the sides of the tortilla over the middle.

Comments:
Didn't totally follow this. I used low-fat cheddar instead of the Laughing Cow (which is Swiss and neither of us like that.) I also skipped the ketchup and peppers because, well, eww. Just the chicken, onions, and cheese were perfect. I used this thin flatbread stuff rather than tortillas as well and that was great too. I think we'd eat this again.

Fried Chicken Rollups

From Everyday with Rachael Ray



Ingredients:
2/3 cup plus 2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas

Directions:
1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.

2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.

3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.

Comments:
Adam had issues with the name of this recipe (he thought the chicken was fried rather than the rollup.) Other than that it was all good. Whenever a recipe says to go buy a rotisserie chicken, I completely disregard that (expensive, bones, tedious) and just cook some boneless breasts up on the George Foreman. That grill can do anything! I had a blonde moment and forgot to add the cheese until halfway through. Whoops. I also had a problem with the rollups flopping open in the pan. But it all worked out and was edible. Which is all that really matters in the long run.

Beef Taco Skillet

From Campbell's via an ad in Everyday with Rachael Ray



Ingredients:
1 pound ground beef
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup salsa
1/2 cup water
6 flour tortilla (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

Comments:
I discovered the jar of salsa I thought I had in the pantry was, in fact, not there, so I had to do some improvising. I added a second can of tomato soup and a little extra water and it turned out fine. Not so "taco" or spicy, but I liked it and Adam even ate the leftovers!

Nacho Chicken & Rice Wraps

From Campbell's via Slow Cooker Magic in Minutes



Ingredients:
2 cans cheddar cheese soup
1 cup water
2 cups salsa
1 1/4 cups uncooked regular long-grain white rice
2 pounds skinless, boneless chicken breasts, cut into cubes
10 flour tortillas (10-inch)

Directions:
Mix the soup, water, salsa, rice and chicken in a slow cooker.

Cover and cook on low for 7 to 8 hours or until chicken is cooked through.

Spoon about 1 cup rice mixture down center of each tortilla. Fold tortilla around filling.

Comments:
Totally easy. I halved the recipe and put completely frozen chicken breasts in the slow cooker. I came home at lunch and cut them up a little. Turned out fine. The edges burned a bit and Adam didn't like it too much, but overall, a decent meal.

Chicken Fajitas with Cowpoke Barbecue Sauce

From Slow Cooker Magic in Minutes



Ingredients:
For the sauce:
1 (8oz) can tomato sauce
1/3 cup chopped green onion
1/4 cup ketchup
2 tbsp water
2 tbsp orange juice
1 tbsp cider vinegar
1 tbsp chili sauce
2 cloves garlic, finely chopped
1/2 tsp vegetable oil
dash Worcestershire sauce

For the fajitas:
10oz boneless, skinless chicken breasts, cut into 1 x 1/2 inch pieces
2 green or red bell peppers, thinly sliced
1 cup sliced onion
2 cups tomato wedges
warm flour tortillas

Directions:
Combine the sauce ingredients in slow cooker. Cover and cook on high 1 1/2 hours.

Spray large nonstick skillet with cooking spray. Add chicken and cook over medium heat until browned. Reduce slow cooker heat to low. Add cooked chicken, bell peppers, and onion and stir until well coated. Cover and cook 3 to 4 hours or until chicken is no longer pink and vegetables are tender.

Add tomatoes. Cover and cook 30 to 45 minutes or until heated through. Serve with tortillas.

Comments:
I suppose that's the way you could have made this. If you planned ahead at all. Or were not lazy. In my world, this is how it went down: I totally forgot to pull the chicken out of the freezer. So I get to work and remember that I was supposed to prep this before I left. Oops. I run home at lunch to try and throw something together. I put chicken breasts that were still frozen solid in the crockpot. Threw the peppers and onions on top. Mixed the sauce ingredients together, threw that in the crockpot, set it on low for 5 hours and hoped for the best. When I got home I took the chicken out and shredded it up a bit when I added the tomatoes. It all worked out. Crockpots are amazing. And good for the absent-minded, holes in her brain cook. :)

Pork Soft Tacos

From Everyday with Rachael Ray



Ingredients:
2 tablespoons extra-virgin olive oil
2 small onions, finely chopped
1 pound ground pork
1 tablespoon sweet smoked paprika
Salt and pepper
Eight 6-inch flour tortillas
One 10-ounce package frozen corn, thawed
2 tablespoons finely chopped cilantro (I excluded. Yuck.)
Juice of 1 lime
8 ounces shredded monterey jack or cheddar cheese

Directions:
1. Preheat the oven to 300°. In a large skillet, heat the olive oil over medium heat. Add half the onions and cook until softened, about 5 minutes. Add the pork and paprika and cook, breaking up the meat until browned and cooked through, 8 to 10 minutes. Season to taste with salt and pepper.

2. Meanwhile, place the tortillas on 2 baking sheets and warm in the oven for about 5 minutes. In a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season the salsa to taste with salt and pepper.

3. To serve, top each warm tortilla with cheese, meat and corn salsa.

Comments:
Adam complained about the corn part of this, but they seemed to go down alright even with that part of it included. These are a little bit messy, and he ended up rolling his like a burrito. I think they could use some additional spicing up (and that's saying a lot coming from this wussy spice eater.) They'd also be good with beef or turkey.

Turkey and Black Bean Tostadas

From Everyday with Rachael Ray



Ingredients:
3½ ounces roast turkey, from the deli counter, finely diced (3/4 cup)
1/4 cup cooked black beans, drained and rinsed
3 tablespoons fresh corn kernels or thawed frozen corn
1 small ripe tomato, finely diced
Juice of 1 lime (about 1 tablespoon)
1 tablespoon chipotle sauce or hot sauce, to taste
1/4 cup shredded extra-sharp cheddar cheese
1/4 cup plain reduced-fat sour cream
2 flat corn tostada shells, such as Bearitos brand
1/2 cup shredded lettuce
1 tablespoon snipped chives (optional) in a bowl

Directions:
Combine the turkey, black beans, corn, tomato, lime juice, chipotle sauce and cheese. Pack the turkey mixture, sour cream, tostadas, lettuce and chives separately until ready to use. To serve, spread some sour cream on each tostada. Top each tostada with some of the turkey mixture, lettuce and chives.

Comments:
Instead of tostadas I used these taco shells that come flat with forms that you bake in the oven. They worked wonderfully. This was it was much easier to eat all the filling without it falling all over the place. I'm a notoriously messy eater.

Scrambled Egg Burritos

From Everyday with Rachael Ray



Ingredients:
6 slices bacon, halved crosswise
1/4 cup sour cream
1 1/2 tablespoons chopped chipotle chiles in adobo sauce
Salt and pepper
1/4 cup fresh cilantro leaves
4 large eggs
Four 8-inch flour tortillas
1/2 cup shredded cheddar cheese

Directions:
1. In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Transfer to paper towels to drain; reserve the fat in a measuring cup.

2. In a small bowl, stir together the sour cream and 1 tablespoon chipotles.

3. Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat. Beat the eggs, season with salt and pepper and add to the skillet. Scramble until the eggs are just set, about 3 minutes. Transfer to a plate.

4. Place a tortilla on a work surface and sprinkle 2 tablespoons cheese across the center. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten. Roll up burrito-style. Repeat with the remaining tortillas, cheese, eggs, sour-cream mixture and bacon pieces.

5. Halve each burrito crosswise and serve.

Comments:
I've omitted the Tex-Mex salad part of this recipe but you can find in on the RR website. These were quite good. Kind of a new spin on the breakfast strudel I make from time to time. Pretty much anything with bacon is a hit.

Barbecued Chicken Quesadillas

From Taste of Home's Cooking for 2 Winter 2009



Ingredients:
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast
1/4 cup barbecue sauce

Directions:
Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges.

Comments:
I used cooking spray rather than butter and it worked fine. This is a totally simple dish, I added barbecue sauce to half of the chicken for Adam and left mine plain, so it even works for people with differing tastes. We'll probably try this one again. The variations are endless.

Andouille Egg Burritos

From Taste of Home's Simple & Delicious October 2008 (another subscriber only)



Ingredients:
onion
butter
andouille sausage
eggs
salt & pepper
cayenne
tortillas
jack cheese

Comments:
Yet another Adam recipe. I didn't eat this one either. I'm a big wimp when it comes to hot and spicy foods. I made this for dinner last week and I had some soup instead. He said it wasn't that hot, but that's in his opinion. I'm sure I would have died. In any case, he liked it and we still have half the sausage in the fridge. Yay.