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.
I know fish is healthy for you, and I try to feed it to my family, but unfortunately they only like it when it's fried shrimp or sushi. For just about as many meals as I've made with fish, I've gotten just as many no thank yous. However, tonight that changed!!! I got sneaky with my cooking. My lovely children consumed tuna taquitos tonight quite happily. They weren't even fried! I hope you can trick your family into eating this delicious fish meal too :) Enjoy!
Italian Taquitos
Ingredients:
1 Can Tuna, drained
1 Can Beans, drained (I used Kidney beans)
1/2 Cup Cooked White Rice
1/8 Cup Italian Salad Dressing (I used Ken's Northern Italian)
1/4 Cup Diced Onions
1/3 Cup Diced Green Peppers
1 TBSP Mayonnaise
1 Tsp Dried Basil
1/2 Tsp Salt
1 Heaping Tsp Minced Fresh Garlic
1 and 2/3 Cup Shredded Mexican Cheese
12 to 15 corn tortillas
1. Mix together tuna, beans, white rice, Italian dressing, onions, green peppers, mayo, basil, salt, garlic and 1 Cup of the shredded cheese.
2. Preheat oven to broil- high. Place oven rack on the second to lowest level. Spray a large baking sheet liberally with non-stick spray.
3. Wrap 3-5 corn tortillas in a damp pamper towel and microwave for about 45 minutes. They need to be flexible so you can wrap them easily without the corn tortillas cracking. Uncover one at a time. Lay a large spoonful (about 1 and 1/2 to 2 TBSP) of tuna mix on one end and roll. Lay taquito folded side down on baking sheet. Continue with the rest of the tortillas, heating up more when needed. If you have any mix left, push a bit more into the ends of the taquitos.
3. When finished folding, spray taquitos with another liberal spray of non-stick spray. Broil in the oven for 10 minutes. After 10 minutes, sprinkle the remaining 2/3 cup of shredded cheese on top. Turn off the oven and let them sit in there for 5 minutes until cheese is melted. Serve with a side of salsa.
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I love the Superbowl- not necessarily for the football but because of all the wonderful leftovers you can use in recipes afterwards! Here's one for your leftover bits of dip. I used a ranch dip in our Crescent Cups but you can use dill, french onion, bacon cheddar or what every kind of dip you have leftover and your family loves. Enjoy!
Ham and Broccoli Crescent Cups
Ingredients:
1 Cup Chopped Ham
1 Cup Chopped Broccoli, cooked
3 TBSP Dip (ranch, dill, french onion, bacon cheddar, etc.)
1 Egg
1/2 Cup Shredded Cheddar Cheese
1 Tube Crescent Rolls
1. Preheat oven to 375 degrees. Mix together ham, broccoli, dip, egg, and cheddar cheese in a large mixing bowl.
2. Spray a 12 muffin, regular size muffin pan with Pam. Unroll crescent rolls. Take each triangle, and make it into a triangular cup (see picture, use long perforated side to join together). Place into muffin pan. Fill with ham and broccoli mix.
3. Bake at 375 for 14 to 15 minutes. Let sit for 5 minutes to set before serving. Makes 8 Cups.
Rice always seems to be the gift that never stops growing. Our neighbor made us a huge dish of Mexican rice the other day, and it was delicious! For a week I have been making dishes with this rice. This is my last one, I have finally used it all up! This happens to us when we eat out at a Mexican restaurant too.
I made this for our church lunch on Sunday. It was delicious and soooooo easy! Just like the name says, you should probably have everything on hand in your pantry. It is easy to make this soup really spicy or really mild according to your family’s taste. So, the next cold, snowy day you have- don’t go out to buy ingredients to make a soup, just look in your pantry!
Everything you already have Mexican Crockpot Soup
2 and ½ Cups Mexican Rice
1 to 1&½ Cups Hamburger, browned with diced onions
1 Can Rotel
1 Can Tomato Sauce
1 Can Chicken Broth
1 Can Black Beans
1 Can Tomato Soup
½ Cup Salsa
5 Cups Water
1 TBSP Onion Powder
1 TBSP Chili Powder
½ TBSP Cumin
1 TBSP Dried Cilantro
½ TBSP Garlic Powder
1&½ Cups Frozen Corn
4 Slices of American Cheese
Tortilla Chips
Shredded Cheese
Put all ingredients in your crock pot. Cook on high 3&½ to 4 hours, stirring occasionally. Top with crushed tortilla chips and shredded cheese. Serves 12 to 15 people.
I love when we have Chinese take-out, it's like the dinner that never ends :) There are so many uses and creations that can come for it. Over the New Year's holiday we got Chinese take out. We had several cartons of rice left over. Earlier in the week I made a batch of cheesy, broccoli rice with it. Apparently it miraculously grew because it felt like we had more leftover than I started with. Well you know how I hate to throw away food, so our cheesy broccoli rice became meatballs. The nice thing about this recipe is if you don't feel like taking the time to make meatballs, you can use the mixture to make meatloaf or even hamburgers. While the meatballs were baking, I made a gravy to serve with them, but they would be great by themsevles or as a sandwich with cheese melted on top. Enjoy!
Easy, Cheesy, Meatballs
2 cups Broccoli Cheese Rice
1 lb Ground Beef
1 Egg
1/2 TBSP Onion Powder
1/2 tsp salt
 |
| Browned Meatballs |
Preheat oven to 350 degrees. Mix together all ingredients in a large mixing bowl. Form 1" to 1 and 1/2" meatballs. Spray a large frying pan with non-stick spray. Brown meatballs on all sides. Transfer to a baking sheet and bake for 20 minutes. Makes around 15 meatballs.
 |
| My Helper :) |
*Your meat mixture should have the consistency of a meatloaf mixture. If your rice is dry, add a little milk to the mixture to moisten it up. Be cautious though, if it is too moist, your meatballs will fall apart!
With Thanksgiving right around the corner (Holy Cow!!!), I thought I should start working on some "leftover" recipes for our favorite Thanksgiving foods. This one I made for dinner tonight. If you don't have leftover turkey, it also works great with leftover chicken. This recipe is a tasty change from normal turkey salad and it's very simple to make. It'll take you 15 minutes to prep and 20 minutes to bake. If you're as busy as we are during the holiday season, it's nice to have a great meal that doesn't take a lot of work. Enjoy!
Turkey Curry Melts
Ingredients:
1 Loaf of French Bread
2 Cups Chopped Turkey or Chicken
1 & 1/2 Cups Cooked Corn (cooled)
1/2 Cup Mayonnaise
2 Cups Shredded Mozzarella Cheese
1 Tbsp Curry Powder
1 Tbsp Seasoning Salt
1 Large Green Pepper
1. Preheat oven to 350 degrees. In a large bowl, mix together turkey, corn, mayo, cheese, curry powder and seasoning salt.
2. Spray a baking sheet with nonstick cooking spray. Slice loaf of bread in half long ways. Place two halves onto baking sheet. Spread turkey salad onto the two halves of bread. Slice green pepper into thin circles. Place on top of turkey salad.
3. Bake for 20 minutes. Serves 4 to 6 people.
Whenever we go to restaurants, it seems like such a waste to throw away all of those bread sticks or rolls that they give you. Often their servings are so large, we end up with 5 to 6 leftover. Here is a recipe that uses those bread sticks or rolls. If you don't have the bread sticks, simply substitute torn up bread pieces. If you don't have leftover pasta salad, use leftover or fresh cooked pasta. To make this recipe a complete meal, add cooked chicken and serve a salad on the side. Enjoy!
Baked Pasta Salad
Ingredients:
4 Cups Bread sticks, toasted
4 Cups Pasta Salad
1 Egg
1/2 Cup Sour Cream
1 Can Cream of Soup
1/2 Cup Milk
1 Cup Mozzarella Cheese
1/2 Envelope Onion Soup Mix
Parmesan Cheese
1. Preheat oven to 400 degrees. Cut or tear bread sticks into large chunks and put in the oven until lightly toasted. Let cool before mixing with other ingredients.
2. Mix together bread sticks, pasta salad, egg, sour cream, soup, milk, mozzarella cheese, and onions soup mix in a large bowl.
3. Spray a large baking dish with Pam. Pour mixture into dish. Sprinkle Parmesan cheese on top. Bake at 400 degrees for 25 to 35 minutes. Dish is finished when top is starting to brown and bubbly.
Good Evening!!! I can't believe it's already the end of September. This school year is really flying by. It has been a challenge keeping up my posting and working full-time. But, have no fear, I have a pile of What's for Leftovers recipes that I need to post. They're just waiting for some spare time!
Here's a new recipe that you can use with leftover tuna salad. My husband, Andy, only like a few types of fish: fried catfish, tuna fish and shrimp. A little while ago, I made a speedy dinner of tuna fish. I made a large batch, so we had quite a bit leftover. Since tuna fish salad doesn't last very long, I wanted to have it again the next day, but didn't want to have tuna salad sandwiches again. Soooo, I baked it. It turned out fantastic! Enjoy!
1. Preheat oven to 350 degrees. Spray a 10 to 11 inch baking pan with Pam.
2. Mix all ingredients together. Pour into baking pan. Bake at 350 degrees for 25 to 35 minutes. Baked Tuna Salad is finished when the top is lightly browned and bubbly.
My mom is semi-Southern, so, we grew up eating fried okra. For us, it was a treat when my mom would take the time to cook this Southern delicacy. Although, I have battered and fried okra by hand, I am lucky enough to be able to buy it in the grocery store. I love it when it is on sale for $1 a bag. While I think fried okra is simply delicious, I was very surprised to find out that my children aren't as thrilled about it (although they both tried it for me!). With all this fried okra leftover, I seriously thought I might have to throw it out, but then I got to thinking. I hid it in this Cajun Spaghetti that went over extremely well with my husband and father. Enjoy the recipe, it's spaghetti with a twist!
Cajun Spaghetti
Ingredients:
1/2 Cup Diced Onions
2 Celery Stalks, Chopped
1 TBSP Minced Garlic
2 Chorizo Sausage Links
1 Brat or Smoked Sausage
1/2 Cup Chopped Ham
1 Diced Tomato
1 Cup Fried Okra
I Can Diced Tomatoes
1 & 1/2 Cups Spaghetti Sauce
1 Cup Water
1 TBSP Creole Seasoning
4 Cups Cooked Pasta
1. In a large soup pot, saute diced onions, celery and minced garlic in a little olive oil for 5 minutes.
2. When celery turns bright green add chorizo (decased and crumbled). Cook for another 5 minutes. Add smoked sausage, ham, tomato, fried okra, diced tomatoes, spaghetti sauce, water, and creole seasoning. Simmer on high for 10 minutes.
3. Turn to low and mix pasta in. Cook until pasta is thoroughly heated. Serves 6 people.
After being back at work full-time for a month now, I feel like we can finally breath. The first couple of weeks we went out to eat a lot! However, there were a few nights I was able to sneak in a well-balanced, healthy meal. Here's a recipe that I created during those weeks. It is incredibly simple and you can start it the night before, so there's virtually no prep (besides your side dishes) when you get home from work. You can also use this marinade on vegetables or chicken, just follow directions substituting the shrimp with your preferred ingredients.
Shrimp on a Stick
Ingredients:
Bag of Frozen Shrimp (the already cooked kind you would thaw out and serve for a party)
2 TBSP Tandori Paste
1 Cup Orange Juice
Kebab Sticks
1. Start preparing this recipe the night before while you're cooking that night's dinner. In a large bowl, whisk together o.j. and tandori paste. The kind of tandori paste I used is pictured above.
2. If your shrimp bag has a ziplock on it, just use the shrimp bag. If yours doesn't have one, use a large ziplock bag. Dump o.j. and tandori paste marinade onto the frozen shrimp. Lay bag onto a plate and put in the fridge. Evertime you open the refigerator, flip the bag. Leave in the fridge until dinner the next day.
3. Next Day: Soak kebab sticks in water for 20 to 30 minutes. Heat BBQ grill to medium. Skewer shrimp on the kebab sticks. Spray grill racks with Pam. Grill on medium, away from the direct flame. 5 to 7 minutes per side. (We used the top rack of our grill) Shrimp are done when they are bright pink/orange and a little smaller.
Ohhh, I had forgotten how busy the start of the school year is! After a crazy month of August, I finally get to sit down and post a recipe. Hooray! This is a recipe I made a couple of weeks ago. I loved it! It was a fabulous mixture of tastes that you wouldn't necessarily put together regularly. We bought our Sicilian Eggplant and all the peppers from our local farmer's market. If you can't find a Sicilian one, just use a small regular one. Happy cooking!
Tortellini with Eggplant and Peppers
Ingredients:
1 Small Sicilian Eggplant, peeled and diced
1/2 TBSP Salt
1 Fresh Banana Pepper, diced
1 Poblano Pepper, diced
1 Small Onion, Diced
1 TSP Minced Garlic
1/2 Cup Olive Oil
1 Can Cream of Mushroom Soup
1/3 Cup French Onion Dip
1/2 Can of Milk (use cream of can)
2 Bags of Meat Tortellini
1. Pour olive oil and eggplant into a large skillet. Sprinkle salt on eggplant. Saute on high. When skillet is hot, add peppers, onion, and garlic. Stir frequently. Saute until eggplant softens.
2. Add cream of mushroom, French onion dip and milk to skillet. Lower heat to medium, continue stirring frequently. Cook until bubbly and thicker (about 15 minutes).
3. While finishing sauce, cook meat tortellini in a separate pot following directions on package. Mix sauce and cooked tortellini together and serve. Serves 4 to 6 people.
Last weekend we had friends over for a fantastic, end of the summer bbq. (It's only the end of the summer because our school is back in session.) As always, we had way too much food. When I was little, we used to eat a dish called pizza burgers at school. I remember I loved them. This gave me the idea to turn our hamburgers into breakfast burgers. These were easy to make and only need a couple ingredients. Enjoy!
Breakfast Burgers:
Ingredients:
2- 1/4 Hamburgers, crumbled
2 Eggs
1/3 Cup Dip (I used spinach artichoke, but any will work.)
3 Hamburger or Hotdog Buns
Shredded Cheese
1. Preheat oven to 350 degrees.
2. Mix together hamburger meat, eggs, and dip. Spread out over hamburger or hotdog buns. Top with shredded cheese.
3. Bake for 10 minutes. Makes 6 Breakfast Burgers.
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I love to make rice salad. It's so easy, a little of this, a little of that, some cheese and Italian dressing and voila, ready to eat. Unfortunately, I'm the only one in our family who really loves rice salad, so I either need to be making it for a party or be prepared to eat it every night for a week. Last week I got tired of eating leftover rice salad, so I snuck it into a dish for dinner. Wouldn't you know, my family loved the dish, so I now know what I can do with leftover rice salad. Enjoy!
Chicken Vino
Ingredients:
6 Chicken Breast or Thighs, thawed
1 Can Cream of Mushroom
1 & 1/2 to 2 Cups of Rice Salad
1/2 Can Black Olives, Sliced
1/2 Green Pepper, Chopped
1/2 Onion, Chopped
1/4 Cup Cream Cheese
1/2 Cup Red Wine
(*My rice salad had peas and tomatoes in it, if yours doesn't you can also add these to your dish.)
Put your chicken into a large slow cooker. Pour all other ingredients on top. Cook on High for 1 &1/2 to 2 hours until chicken is done. Check periodically and stir, add a little water or milk if sauce starts to dry up.
It is so hot in St. Charles, but I don't want to stop cooking! To avoid heating up our whole house with a gas oven, I made stuffed green peppers in my slow cooker. They turned out great, were a snap to make and really easy to clean up. I had 3 HUGE peppers, so I cut them in half and stuffed each half. If you have smaller ones, feel free to use the whole pepper.
Slow Cooker Stuffed Peppers
Ingredients:
3 Large Peppers (green, red, yellow or orange)
1/2 lb ground turkey
1 & 1/2 Cups Cooked Instant Brown Rice
1/2 Cup Black Bean & Corn Salsa
1 Egg
3 TBSP Hummus
1/2 Tsp Salt
1/2 Cup Water
Shredded Cheddar Cheese
1. Cut peppers in half. Take half of pepper with stem. Carefully cut around stem and pull out seeds.
2. In a separate bowl, mix together ground turkey, rice, salsa, egg, hummus and salt. Stuff peppers with mixture.
3. Pour 1/2 cup of water into bottom of a large slow cooker. Place stuffed peppers into cooker. Cook on high for 90 minutes. Place shredded cheese on top of peppers and cook for 15 more minutes on high. Keep on warm or low until ready to serve. Serves 4-5 people.
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This is a recipe for Gordita filling. My husband loves Mexican food. Gorditas are really easy to make and they're a neat treat for your family. To make the gordita shell, you'll need to buy Corn Masa Mix from your grocery store. I found it at Aldi's, but you can find it at almost any store. Follow the directions on the bag for gordita or tortilla shells. In case there aren't directions, you're going to want to mix equal parts of water and mix to make a dough. Heat up a skillet with oil. Make dough into balls and flatten out. Fry dough in your pan until both sides are golden brown. Fresh gorditas are the best! You'll never want to go back to Taco Bell :)
Here's a recipe for a potato filling to top your shells with. This recipe makes enough for 6 to 8 people. This is a mild filling, spice it up with red pepper flakes and jalepenos if your family likes spicy. Enjoy!
Potato Gordita Filling
Ingredients:
5 to 6 Baked Potatoes
1 Lb Ground Turkey
1& 1/2 TBSP Dried Cilantro
1 TBSP Cumin
1 TSP Onion Powder
1/2 Cup Water
1/4 Cup Olive Oil
1/2 Cup Monterey Jack Cheese
Salt and Pepper to taste.
1. Chop up potatoes into small chunks. Brown ground turkey in a large frying pan. When brown, add olive oil and potatoes. (I leave some of the skin on the potatoes.)
2. Add spices, water and cheese. Cook until turkey is completely finished, cheese is melted and potatoes have become soft. Add water while cooking if your filling becomes to dry!
3. Spread filling on Gordita shells and top with lettuce, tomatoes and salsa.
We have had a super busy summer! The best part of it is we have been to a couple of international markets or stores. It's always fun to use new ingredients when cooking! Here's a recipe for Asian noodles and chicken. We went to City Market in Kansas City earlier in the summer and I bought the noodles and sauce at the Chinese grocery store. You can also find similar items in your local grocery store. This was a great dish for Celia and Charlie to practice using chopsticks with.
Asian Noodles and Chicken
Ingredients:
3 Cups Cooked Chicken, Chopped
1/3 Large Onion, Diced
2 Small Zuchinnis, Chopped
2 Cups Frozen Stir-Fry Veggies
1 1/2 Cups Korean BBQ Sauce/Marinade
2 Sheets Rice Noodles
1. Chop and prepare all ingredients before starting to cook. In a large wok or frying pan, start to cook onions in a thin layer of olive oil. Cook for 2 minutes on high.
2. Add zuchinni and veggies to onions and cook for 3 minutes. Add sauce and chicken and cook covered on medium heat for 5 minutes. Stirring occasionally.
3. While cooking chicken, heat a large bowl of water in the microwave. When warm, place rice noodles in bowl. Soak for 2 minutes or until soft. Drain water and cut noodles several times with kitchen scissors. Add noodles to pan and mix together with veggies and sauce. Cook until sauce thickens and serve immediately. Serves 4-6.
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This is a great meal if you're ever in a hurry. It's also a non-traditional way to use leftover turkey.
Mexican Turkey Skillet
Ingredients:
1 Box Spanish Style Rice-a-Roni
3 Cups Cooked Turkey, Cut Bite-Sized
1 Cup Corn (Canned, Frozen, or Leftover)
1 Can Diced Tomatoes
1 Can Water (use tomato can)
1/2 TBSP Dried Cilantro
1 & 1/2 Cups Colby Jack Cheese
1. Follow instructions on rice box. Brown rice in olive oil or butter. Add turkey, corn, tomatoes, water and cilantro. Bring to a boil. Turn heat down to a simmer and cook for 15 to 20 minutes until rice is cooked.
2. Mix in cheese. Cool for 3 to 5 minutes before serving.
My neighbor Mathilde made us some awesome, homemade Mexican rice. We weren't able to finish it all, so the next night, I used the leftovers to make Tropical Fried Rice. This is a fun dish for summertime. It's light and flavorful. The ingredients are surprising, but their tastes compliment each other perfectly. Enjoy!
Tropical Fried Rice
Ingredients:
1/2 Large Vidalia Onion, Chopped
1 & 1/2 Cups Fresh Pineapple, Chopped
1 Package Cooked Bacon, Cut up into bite-size pieces
1 Package Immitation Crab Meat
2 & 1/2 Cups Mexican Rice
1/2 Cup Pineapple Orange Juice (or use just Orange or Pineapple Juice)
1/3 Cup Harry & David's Pepper & Onion Relish
1. Pour a thin layer of olive oil in a large frying pan or wok and heat over medium heat. When hot, add onions and pineapple. Cook 5 minutes or until onions start to become softer.
2. Add bacon, crab meat, Mexican rice, relish and juice. Cook until thoroughly heated and onions are translucent.
Happy rainy Monday!
Last weekend we had a really fun engagement party for my sister Jen and her fiance Austin. As with most parties, there was a ton of food leftover. Lucky for us, my mom brought a whole bunch of the leftovers to my house. Jen had made this really fantastic tasting, simple to make, Pesto Dip for the party. I added some half and half to it to turn it into a creamy dressing for a pasta salad. The pasta salad can be served warm or cold, depending upon what your family likes. Here's the dip recipe, plus the Pesto Pasta Salad recipe. This way you can plan your leftover meal in advance! Enjoy!
Jen's Pesto Dip
Ingredients:
Half a Jar of Pesto
1/2 cup (or so) chopped roasted red pepper
1 Bar of Cream Cheese
3/4 Cup Chopped Walnuts
Combine pesto and cream cheese, add peppers and walnuts.
Serve with crackers or french bread
Pesto Pasta Salad
Ingredients:
1 and 1/8 Cup of Pesto Dip
3/8 Cup Half & Half
1 TBSP Dried Minced Onion
4 Cups Cooked Pasta
3 Roma Tomatoes, Chopped
2 oz Mozzarella Cheese (shredded or cubed)
1/2 Cup Turkey or Ham Lunchmeat, Chopped
2 and 1/2 Cups Cooked Cauliflower, Chopped*
1. Mix together pesto dip, half & half and minced onion until creamy.
2. In large bowl, stir together cooked pasta, tomatoes, mozzarella cheese, lunchmeat and cauliflower. Pour dressing on top and mix.
*If your family does not like cauliflower, substitute 2 and 1/2 cups of peas and chopped green peppers.
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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!
