Eat Like It’s Hot! Healthy Tacquitos Make It Feel Like Summer

Photo-Column-April 17 The weather sucks. Is there any other way to say it? Winter has dragged it’s cold and unwelcome feet waaay too long and while I know I have no power to influence the weather gods (apart from trying to shrink my carbon footprint), I do, however, have some control over my attitude. If I eat stew, soup and thick hearty rib-sticking meals I’ll be embracing winter. By filling my gullet with thick and hearty deliciousness I’ll be indulging in the pacivity and idleness that winter forces upon us all with it’s frigid temperatures and it’s dark and depressing lighting scheme.

SO! The answer in my books- the way to officially force my brain to move into spring, despite the snow, is to eat like it’s hot!

 Tacquitos are a fast-food staple in Mexico and much of the southern States, where the sunshine is abundant and the idea of snow is laughable. My sister spends several months a year stateside denying winter and processing as much vitamin D as possible under the scorching Arizona sun and it is from her that this recipe for tacquitos comes.

Basically, Tacquitos are deep fried, filled tortillas but in this bikini-friendly version we ditch the deep fryer in lieu of a little olive oil and the oven. They are a healthy and delicious way to welcome summer to our stomachs and force the cold and snow from our minds…at the dinner table as least.

12 flour tortillas

1 8 oz package of plain cream cheese

1/3 c. milk

1 Tbsp butter

1 tsp garlic salt

3/4 c. Frank’s Buffalo Sauce

3 boneless, skinless chicken breasts

2 c. shredded Monterey jack cheese

olive oil

1 garlic clove

1 Tbsp seasoning salt

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In the morning, place your chicken breasts in a crock put and fill with water until they are covered. Add 1 clove of garlic and 1 Tbsp seasoning salt to the mix and then leave on low for 8 hours.

 

Once the chicken is cooked, remove it from it’s water bath and shred with a fork.Tacquitos 3

 

Tacquitos 4In a large saucepan melt the cream cheese with the milk and stir in the butter, garlic salt and buffalo sauce. Once you’ve got a lovely sauce, remove from heat, pour in your shredded chicken and stir well.

 

Preheat oven to 400F

 

Spread 1/4 of chicken mix onto a tortilla,  sprinkle with cheese and roll your tortilla up. Place the tortilla edge-down onto a baking sheet and brush the top with oil.TacquitosTacquitos 2

 

Bake at 400F for 5 minutes, flip the tortillas over and bake another 5 minutes on the other side.

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