Chubby Chicken and Cream Cheese Taquitos

Linda Juhl

Chubby Chicken and Cream Cheese Taquitos

Ingredients

3 cups cooked shredded chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped baby spinach, stems remove
coarse salt and fresh black pepper, to taste
10 six-inch flour tortillas
vegetable or canola oil, for frying

your choice for serving:
sour cream, guacamole, salsa, taco sauce, ranch dressing

Instructions
1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.

2. Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.

3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.

4. Serve with your choice of dunking sauce.

Chicken Stuffed with Spinach and Pepper Jack Cheese

Cooking In The Kitchen

CHICKEN STUFFED WITH SPINACH AN PEPPER JACK CHEESE:
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
2 tbsp. Cajun spice mix
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Directions

Preheat oven to 180 (350 degrees).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

Cajun Seasoning Mix
•3/4 tbsp paprika
•3/4 tsp onion salt
•3/4 tsp garlic powder
•1/4 tsp black pepper
•1/2 tsp cayenne pepper
•1/4 tsp white pepper
•1/4 tsp cumin
•1/4 tsp thyme
•1/8 tsp oregano

Secretly Healthy Spinach Dip

Alexzandra Skinny

Secretly Healthy Spinach Dip!

SO glad I found this! I could eat this stuff for breakfast, lunch and dinner! YUM!

Everyone has someone in their family who doesn't like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Lindsey’s Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

1-2 5 oz cans of sliced water chestnuts – dice into small pieces

1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy

1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.