Monthly Archives: May 2015

How to make Chico’s Tacos at home

For anyone craving an El Paso favorite, I got this recipe from a friend on facebook:

frozen beef taquitos (fry until crisp in oil 2-3 minutes)
large bag finely shredded cheese (mexican mix good)
One large can whole tomatoes (any brand, whole only- tried other combos, this works)
4-5 jalapenos (cut off stems, I leave seeds)
2 cubes tomatoe base boullion and 2 cubes chicken boullion
1 gallon water
salt to taste ( should need almost none b/c of boullion cubes)

Boil can tomatoes with cubes in gallon of water until rolling boil for about 15 minutes. (Note: We have had better results only using a half gallon. A full gallon made too much and diluted the sauce)
Remove tomatoes only and blend on liquify in blender, return to pot of soup
Take fresh jalapenos and blend on liquify with a small amount of water. (you should see only very minute pieces)
Add jalapenos to soup. Remove from stove. Store in plastic containers.Can freeze some of this.

Deep fry beef taquitos until crisp about 2-3 minutes. Place in a bowl that has about a cup of hot soup, cover taquitos with cheese.

For their green jalapeno sauce,

8 fresh jalapenos
4-5 tomatillas
lime juice, salt

Boil whole tomatillos with cut up jalapenos ( leave seeds) in enough water to cover them and boil until soft. Pour off excess water, blend tomatillas and jalapenos on liquify until it is a smooth sauce. Add a couple tablespoons of lime juice and a little salt. If you want it really hot, Add some serrano chilis to this for increased heat.

Enjoy!

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Print
Prep time
15 mins
Cook time
35 mins

An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!
Serves: 4 large servings
Ingredients

2 Boneless skinless chicken breast
4 tablespoons cream cheese
¼ cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon

Instructions

Cut chicken into 4 equal size pieces. Pound breast so it is about ¼” thick.
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
Serve immediately.

Notes
* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.