I know cold weather foods aren't on everybody's menus right now, but my mom's work had chili the other day and she brought me the leftovers. I often make chili dogs after we have chili, but I wanted to make something a little different this time. Instead, I made Chili Cheese Burritos and they turned out great! Plus, they have to be somewhat healthier than chili dogs :) Enjoy the recipe!
Chili Cheese Burritos
Ingredients:
3 Small to Medium Baked Potatoes or 2 Large
1 & 1/2 Cups Chili
1/2 TBSP Minced, Dried Onion
1/2 TBSP Fresh, Minced Garlic
1 TBSP Fresh, Chopped Parsley (I was out of Cilantro, but you can use that instead)
1 &1/2 Cups Shredded Cheese (Colby, Cheddar or Mexican Mix)
8 Large Flour Tortillas
Salsa
Frito Corn Chips, crushed (I used a snack-size bag, but you'll want about 1/2 to 1 Cup)
1. Preheat oven to 350 degrees. Spread a thin layer of salsa into the bottom of a 9x13 baking pan.
2. Deskin potatoes and cut into chunks. In a large bowl, mix together potatoes, chili, onion, garlic, parsley, and shredded cheese.
3. Microwave tortillas until soft (I microwaved mine separately for about 10 to 15 sec. each). Put a large scoop of filling on each tortilla and roll. Place into baking dish. Spray burritos with Pam and bake for 20 minutes. After 20 minutes, cover burritos with a thin layer of salsa and sprinkle Fritos on top. Bake for 5 minutes more. Makes 8 large burritos. Top with lettuce, tomatoes and sour cream if desired.
Don't forget to look for What's for Leftovers on Facebook to get recipe updates!
Happy Cinco de Mayo What's for Leftovers readers! We love tacos in our household, however sometimes I get tired of making them the "regular" way. This recipe is a great way to use up roasted chicken or leftover chicken breasts and celebrate Cinco de Mayo! Serve this with What's for Leftovers' Sangria and you'll have an instant party!
Crispy Chicken and Corn Tacos
Ingredients:
3 Cups Cooked Chicken
1 Cup Corn
½ Cup Plain Yogurt
½ Cup Cream Cheese
½ Cup Water
2 Tsp Dried Green Pepper
2 Tsp Dried Red Pepper
1 TBSP Dried Onions
8 to 10 Flour Tortillas
Shredded Cheddar Cheese
Lettuce
Fresh Cilantro
Chopped Tomatoes
1. If chicken is still on the bone, take it off and cut it up into small pieces. There needs to be 3 cups after you take it off the bone.
2. Wash lettuce, cilantro and tomatoes. Chop, mix together and put aside to use to stuff your tacos.
3. In a large sauce pan, mix togetherchicken, corn, yogurt, cream cheese and water. Cook over medium heat, stirring frequently. Add peppers and onions to pan. Cook until a creamy sauce begins to form and everything is heated thoroughly, about 10 minutes.
4. Turn stove top on medium heat. Spray a large frying pan with non-stick spray. When pan is hot, put a tortilla in pan. Spray side facing up with non-stick spray. Heat bottom of tortilla for 15 to 30 seconds. Flip tortilla. Before putting tortilla back down, spray pan again. Put a large spoonful of chicken and corn filling on half of taco. Sprinkle cheddar cheese on the other side. When cheese is melted, fold one side of taco over the other. Cook both sides until light brown and crispy. Continue with other tortillas.
5. Stuff tacos with lettuce, cilantro and tomatoes and serve. Ole!
I had five tortillas left after last night's dinner to do something with tonight. My friend Kim said that tortillas freeze nicely, but since we only had five left, I thought I would do something desserty with them. If you are going to freeze your tortillas, Kim said to double-bag them for freshness. This is a great tip to have for the future! For tonight's dessert, I fried the tortillas just like last night. Then I sprinkled them with sugar and cinnamon and topped them with chocolate, honey and whip cream. Mmmmm! It was excellent. A light, easy dessert for our families to enjoy.
Dessert Nachos
Ingredients:
5 Tortillas (or more if you have more)
Cinnamon and Sugar
Honey
Whip Cream
Chocolate Sauce
1. Cut up each tortilla into 4 triangles.
2. Heat a thin layer of oil in your frying pan. Put tortilla triangles into pan, frying one side, then flipping and frying the other side. Fry until they are a light brown.
3. When removing from pan, immediately sprinkle cinnamon and sugar on both sides of tortilla triangle.
4. When finished frying all triangles, arrange on plates. Sprinkle with cinnamon and sugar again.
5. Heat 1/3 to 1/2 cup of honey in the microwave for 10 seconds. Drizzle honey and chocolate on top of triangles. Top with whipped cream and enjoy!
This weekend, our good friends Mark and Danielle got married. They had a beautiful wedding and reception. We had a blast! Andy and I were lucky enough to get to go to the rehearsal dinner as well. It was at Casa Gallardo since Mark is from Texas. They served us a fabulous meal of margaritas, queso, chips and fajitas. There was so much food to eat and leftover. At the end of the meal, my lovely husband had all the leftover fajita fixings and tortillas boxed up for What's for Leftovers? Lukily we were with great friends, they just laughed at us as we left with our three boxes. Tonight we used the leftovers to make Gigantic Nachos. They were a perfect way to top off our fiesta filled weekend!
Gigantic Nachos
Ingredients:
6 Small Flour Tortillas
1 Can Refried Beans
4 Packets Taco Bell Sauce
2 Cups Fajita Meat and Veggies
3/4 Cup Shredded Cheese
Salsa (optional)
Sour Cream (optional)
1. Preheat your oven to 350 degrees.
2. Warm up refried beans in a small pot. Mix in the four packets of Taco Bell Sauce.
3. Chop up fajita meat and veggies into bite-sized pieces. Warm these up in a separate frying pan.
4. Cut each flour tortilla into 4 triangles. Heat a thin layer of oil in a large frying pan. Fry tortilla chips in pan until golden brown on both sides. Lay on a paper towel to drain off excess oil.
5. Spray a large baking sheet with Pam. Apply a thin layer of refried beans to each tortilla triangle. Put on baking sheet in a single layer.
6. Add a layer of fajita fixings and shredded cheese to each triangle.
7. Put in the oven and bake at 350 degrees for 10 minutes. Cheese should be melted when finished. Top off with sour cream and salsa and enjoy.
