- Home Improvement ideas
- Legal Research
- News, News Feeds, and Social Media
- Real Estate
- November 2018
- October 2018
- August 2018
- July 2018
- March 2018
- February 2018
- November 2017
- September 2017
- August 2017
- March 2017
- August 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- August 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
Monthly Archives: May 2015
31 May 15
21 May 15
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
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.
Bacon Wrapped Cream Cheese Stuffed Chicken Breast
An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!
Serves: 4 large servings
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
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.
* 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.