Anyways, one of the ways we are trying to keep the girls involved and motivated is by having them help us cook meals. We got Lilly a few Raddish boxes from a friend for her birthday although I think Gwen was more excited about them than Lilly. They picked out a few recipes to try first, one of them being a Creamy Queso. I am pretty sure I could eat Mexican food at least once a day so of course I was in for that one so we planned a Taco Tuesday meal! We didn't really have tacos but after The Lego Movie how can you call it anything else? We decided on chicken and cheese flautas with tortilla chips with homemade queso and guacamole for dipping! (Side note - did you know apparently they are called flautas when you use flour tortillas and taquitos when you use corn tortillas?) It was absolutely delicious! We turned on some latin music while we cooked and it was nice enough to eat on our back patio! If you need a tasty treat to finish it off, I highly recommend my post on fried ice cream and because it's your lucky day I am also including a tasty adult beverage! Enjoy!
Chicken and Cheese Flautas
(Find original recipe here)
Ingredients:
- 2 cups shredded chicken (use rotisserie chicken if you are short on time)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 teaspoons fresh lime juice
- 1 cup shredded cheddar or Mexican blend cheese
- 20 flour tortillas (you can also use corn tortillas)
Directions:
- Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
- Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the flautas.
- Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the flauta, seam side down on the prepared baking sheet. Continue rolling flautas until the tortillas and filling are gone. You should have about 20 flautas.
- Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until flautas are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
Guacamole
(Find original recipe here)
Ingredients:
- 3 avocados - peeled, pitted, and mashed
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
- 1 lime, juiced
- 1 teaspoon salt
Directions:
- In a medium bowl, mash together the avocados, lime juice, and salt.
- Mix in onion, cilantro, tomatoes, and garlic.
- Stir in cayenne pepper.
- Refrigerate 1 hour for best flavor, or serve immediately.
Creamy Queso
(Recipe from Raddish Subscription Box)
Ingredients:
- 4 oz Monterey jack cheese
- 4 oz cheddar cheese
- 1 red bell pepper
- 1 bunch green onions (optional)
- 2 cloves of garlic; minced
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 2 Tbsp flour
- 1 (12 oz) can evaporated milk
Directions:
- Grate cheese and set aside.
- Dice bell pepper and green onion (white/light green part).
- Heat oil in a large skillet over medium heat.
- Add vegetables, salt, pepper, garlic, and chili powder and cook until very soft (8-10 min), stirring occasionally.
- Add flour; cook 1 minute stirring constantly.
- Slowly add evaporated milk, whisking constantly.
- Simmer over medium-low heat until slightly thickened (1-2 minutes).
- Gradually add shredded cheese, stirring until melted.
- Top with minced green onion tops (optional)
Banana Pina Colada
Ingredients:
- 1/2 a banana
- 3 fl oz Pina Colada cocktail mix
- 1 1/2 fl oz Malibu Rum
- 1 cup of ice
Directions:
- Mix all ingredients in a blender and blend until smooth!
- Enjoy!
