Showing posts with label Tex Mex. Show all posts
Showing posts with label Tex Mex. Show all posts
These days I eat chicken more than I do any other protein. The cost of Beef and Lamb are prohibitive! I would call them insane. It is only to be enjoyed as a rare treat. Chicken is a bit more affordable, but even that is not cheap.
When I do cook any kind of meat or poultry, I try to use up every scrap of it that I can, so that there is no waste. I consider myself somewhat of an expert at using up leftovers. Rising five children will do that for you.
When you have five children, not only do you have to stretch your food to go further, but you also have to make your leftovers really inventive and tasty so that the kids will eat them! My children always gobbled up my leftovers because I was really good at disguising them. In fact my leftovers from a roast chicken, beef, ham, etc. often tasted better than the roast itself!
I saw this BBQ Chicken Tostadas recipe the other day on a page called The Creative Bite. It looked and sounded really delicious. Crisp tostadas shells topped with cubes of chicken, pineapple, BBQ sauce, and cheese. Yum. I made a BBQ & Pineapple Chicken pizza not long ago that was really tasty.
How could this ever be wrong!
Simply put, it wasn't. This was delicious, and not only that, they were really quick and easy to throw together. I cut the recipe in half to make only two tostadas and I could have been a real piggy and eaten both of them myself. There is that danger. You have been warned.
Depending on the BBQ Sauce you use, these are gluten free as well. My tostadas shells were made only from corn with no trans fats and were cholesterol free. The brand is Charras and they are made in Mexico.
Anyways, this made for a quick, easy and delicious lunch as well as being another tasty way to use up cooked chicken!! I highly recommend!
INGREDIENTS NEEEDED FOR BBQ CHICKEN,
CHEDDAR & PINEAPPLE TOSTADAS
Just a few simple ingredients. These are a great way to use up leftover cooked or rotisserie chicken.
- 2 crisp corn tostada shells
- 2/3 cup cooked chicken, diced
- 2/3 cup diced pineapple, drained and patted dry
- 4 TBS BBQ sauce (choose your favorite)
- 1/2 cup (42g) grated cheddar cheese (can use light)
- 1 spring onion, washed, trimmed and chopped (to garnish)
- sour cream to serve (optional)
- guacamole to serve (optional)
You can find tostadas shells in the International Aisle of the grocery store here in Eastern Canada. Super Store to be specific and they come in plain or jalapeno.
I have only one complain about them. More than half of them are usually broken.
What is a tostada shell? It is a crispy corn tortilla, about 5 inches or so in diameter. It is similar to a hard taco shell but flat. They are very crisp and crisp up nicely in the oven. They do soften up quickly, however, when you add toppings.
I tell you how to do that here. It is very simple to do, and the chicken comes in handy for all sorts. In fact I share quite a few ideas on that page for how you can use it.
I used Pineapple Spears in Coconut Water that I got at Costco. Its delicious. For this recipe I needed only one spear. You can lay the remainder out on a lined baking sheet and freeze individually, ready to pop into a zip lock baggie to keep in the freezer for future use. Great for smoothies and all sorts.
I used a strong white cheddar, but a medium would be find as would Monterey Jack cheese or a spicy Jack cheese. I like to grate my own cheese. If you want to cut back on fat and calories, simply use a low fat cheese.
HOW TO MAKE
BBQ CHICKEN, CHEDDAR & PINEAPPLE TOSTADAS
These are incredibly quick to make. Simple ingredients put together easily and quickly, with incredibly delicious results.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some aluminum foil or baking paper. (I used non-stick aluminum foil. It works very well.)
- Lay the tostada shells in a single layer on the baking sheet.
- Divide the chicken between the two tostada shells. (1/3 cup each). Scatter the pineapple over the chicken. (1/3 cup each) (My chicken was cut into 1/2-inch cubes and the pineapple the same.)
- Drizzle 2 TBS of BBQ sauce over each tostada. Divide the cheese between them. (1/4 cup/21g each) (I used Sweet Baby Ray's Hickory sauce for chicken or ribs.)
- Bake in the preheated oven for 10 to 12 minutes until everything is heated through and the cheese has melted.
- Remove from the oven and scatter the spring onions over top.
- Serve immediately with the sour cream/yogurt and or guacamole. (I didn't really enjoy the guacamole with this. The sour cream was fabulous however!)
DO I HAVE TO USE BBQ SAUCE ON THESE?
Absolutely not. You can feel free to adapt these to what you love. I used a sweet hickory BBQ sauce, but a Teriyaki or Jerk sauce would also be nice. You could keep it really Tex Mex as well by using a Mexican style sauce that you enjoy.
WHAT CAN I USE INSTEAD OF TOSTADAS SHELLS?
I appreciate that not all people have the availability of Tostadas Shells. In that case you can use small corn or flour tortillas, crisped up in a bit of oil in a skillet. Simply heat a bit of oil in a skillet and add the tortillas, flipping them over when they are browned on one side and cook to crisp up and brown the other side.
CAN I MAKE THESE AHEAD?
AND HOW LONG WILL THEY KEEP?
I do not recommend making these too far ahead of when you want to eat them as the tostada sells will soften and not stay crisp. I also do not recommend keeping any leftovers. These are definitely a make and eat now dish!
A FEW OTHER
SNACK OR LUNCH OPTIONS
YOU OR THE KIDS MIGHT ENJOY
EASY PIZZA ROLLS -Sometimes lunch just needs a little upgrade—and these Easy Pizza Rolls are the perfect twist! Flaky, golden scone dough hugs melted mozzarella and spicy pepperoni, creating bite-sized pockets of savory bliss. They're crisp on the outside, gooey on the inside, and loaded with flavor in every roll.
MINI CHICAGO DEEP DISH PIZZAS - Craving pizza but short on time? These Mini Chicago Deep Dish Pizzas deliver the rich, cheesy indulgence of classic deep dish—in a fast, fuss-free format. Baked in a muffin tin with gooey mozzarella, punchy pepperoni, and a crispy golden crust, they're the ultimate snack-size comfort food.
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Yield: Makes 2 servings
BBQ Chicken, Cheddar & Pineapple Tostadas
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
Whether you enjoy these as a snack or a light lunch be prepared to fall in love with this sweet, savory and salty combination! You can use light cheese and serve with plain yogurt to cut down on the fat and calories if you wish. Quick, easy and delicious!
Ingredients
- 2 crisp corn tostadas shells
- 2/3 cup cooked chicken, diced
- 2/3 cup diced pineapple, drained and patted dry
- 4 TBS BBQ sauce (choose your favorite)
- 1/2 cup (42g) grated cheddar cheese (can use light)
- 1 spring onion, washed, trimmed and chopped (to garnish)
- sour cream to serve (optional)
- guacamole to serve (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some aluminum foil or baking paper.
- Lay the tostada shells in a single layer on the baking sheet.
- Divide the chicken between the two tostada shells. (1/3 cup each). Scatter the pineapple over the chicken. (1/3 cup each)
- Drizzle 2 TBS of BBQ sauce over each tostada. Divide the cheese between them. (1/4 cup/21g each)
- Bake in the preheated oven for 10 to 12 minutes until everything is heated through and the cheese has melted.
- Remove from the oven and scatter the spring onions over top.
- Serve immediately with the sour cream/yogurt and or guacamole.
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We've all been there. Faced with a bowl full of leftover cooked chicken and wondering what to do with it. We want something quick and easy and delicious, but we also don't want to put a lot of effort into it if we don't have to.
We've been all pot-pied out and just want something quick and simple that won't require a lot of time or energy on our part, and let's be honest here, in the summer months most of us really are not craving a bowl of hot soup!
Sure, we could make a chicken salad or some chicken salad sandwiches, but this quick and easy chicken taco recipe that I am sharing with you today is especially designed to help use up some of that roast chicken in a really delicious and simple way that isn't boring in the least. It's also guaranteed to get you out of the kitchen as quickly as possible! You can have these on the table in not much more than 15 to 20 minutes!
The chicken filling is delicious and uses only a few simple ingredients. You can adjust the level of spice according to your own tastes.
The avocado base is a rich addition and adds a wonderful depth of creaminess to these tacos. Not quite guacamole, but similar, with fresh and zesty flavors that detract in no way from the chicken filling.
Tucked into a blistered wheat tortilla and topped with your favorite taco toppings, you really cannot go wrong with these tasty tacos!
WHAT YOU NEED TO MAKE SPICY CHICKEN TACOS
Nothing too far out of the ordinary. If you are like me and keep a healthy store cupboard of Mexican ingredients, you probably have everything you need to make these right now!
For the chicken filling:
- 1 1/2 cups (190g) shredded cooked chicken
- 1/2 TBS light olive oil
- 1/2 medium onion, peeled and finely chopped
- 1 cloves garlic, peeled and minced
- 1 tsp chipotle in adobo sauce, or to taste
- 1/2 tsp dried oregano flakes
- 1/2 tsp dried coriander leaf (cilantro)
- 1/4 tsp dried ground cumin
- 1/2 cup (80g) tinned chopped tomatoes in tomato juice, undrained (freeze the remainder)
- 1/2 TBS lime juice
- Salt and black pepper to taste
For the avocado:
- 1 ripe avocado, peeled, pitted and coarsely mashed
- 1/2 TBS lime juice
- 1/8 tsp garlic powder
- salt and black pepper to taste
To Serve:
- 1 small red onion, peeled and finely diced
- 6-inch flour tortillas
- Mexican cheese blend
- shredded lettuce
- sour cream
You can use any kind of leftover cooked chicken for this. It can be from a roast chicken, or a rotisserie chicken. I have also been known to poach chicken breasts specifically to use in things like this. Its very easily done.
Just pop boneless, skinless chicken breasts into a saucepan and cover with well-seasoned cold water or stock. Bring to the boil, then reduce to a simmer and cover tightly. Cook over low heat for about 1o to 15 minutes until cooked through. The inner temperature should register 165*F or 74*C.
Leave to cool in the stock and then remove, discard stock and shred with two forks.
You can freeze any leftover tomatoes or chilies in adobe sauce that are not needed for the recipe. That way you will have them to hand to use in other dishes.
The tomatoes can simply be popped into a lock top and frozen as is. For the Chilies in Adobo sauce, I dollop them onto a parchment lined baking sheet in 1 teaspoon measured amounts and freeze. Once frozen I transfer the frozen dollops to an airtight container or zip lock bag.
Make sure your avocado is ripe and easily mashed. You can also use frozen avocado thawed for this. Pat dry before mashing so it's not overly wet.
I use a mild grated Mexican cheese blend, but I don't like a lot of spice. You do you! You can also grated your own cheeses for this. I recommend Jack and a strong cheddar.
You can garnish/finish these with whatever additional toppings you prefer. Chopped fresh tomato, sliced black olives, etc.
HOW TO MAKE SPICY CHICKEN TACOS
These are really simple to make. I know I say that all the time, but it's true. I am at a stage in life where I no longer do complicated if I can help it! Simple, easy and delicious works for me!
Make your chicken filling first. Heat the oil in a large skillet over medium heat. Add the onions.
Cook, stirring frequently until softened without browning. Add the garlic and cook for a minute or so longer.
Add the chicken, chipotle chili, oregano and coriander leaf, ground cumin, undrained tomatoes and lime juice. Cook and heat through over medium low heat.
Taste and adjust seasoning with salt and black pepper. Keep warm.
Make the avocado layer by mashing the avocado together with the lime juice, garlic powder and seasoning to taste.
Warm your tortillas as per your preferred method.
Fill your prepared tortillas as follows: A layer of avocado, shredded lettuce, your chicken filling, sour cream, and finished off with chopped red onions.
HOW TO WARM TORTILLAS OVER AN OPEN FLAME
This is my preferred method of warming tortillas. They end up lovely and blistered with an almost smoky taste. You can do this over the gas flame of a gas stove or over a gas grill. I don't recommend using candles unless you want your tortillas to taste like pumpkin spice or blueberry tart, lol
This method blisters them beautifully. Take a pair of tongs and cook them over a lit gas burner. Just plop them onto the lit burner for about 30 seconds, flip them over and cook for another 30 seconds upon which time they will be beautifully blistered and have taken on a smokey flavor. Keep warm, while you blister them all.
Alternately you can do this over the open flame of a gas grill or BBQ.
I found these chicken tacos to be just right and not overly spicy. You can of course adjust the heat level by the amount of chilies in adobo sauce that you add. I always err on the side of caution as I no longer like to eat really spicy foods.
I like to top my tacos simply with some sour cream, grated cheese and a bit of chopped red onion. There is nothing elaborate, but simple things, done well, speak for themselves, and these are fabulous tacos!! No bells or whistles needed.
These were very filling all on their own as is, but if you have some hearty eaters in the house you might want to add some Mexican rice and beans. I trust this recipe. It's simple and delicious. You really can't go wrong with simple.
Do you love tacos as much as I love tacos? I just can't get enough of these tasty, spicy, Tex Mex treats! I have made quite a few different versions through the years. Here are a few more that I enjoy!
SHREDDED BEEF TACOS - The filling for these delicious beef tacos begins in the slow cooker/crock pot with a variety of spices, etc. You end up with tender, melt-in-the-mouth beef, perfect for shredding and adding to soft or hard tortillas with your favorite toppings. These are fabulous to put on in the morning and come home to after church! Easy peasy Lemon squeezy!
CRISPY TWO POTATO TACOS - These are my all-time favorite tacos!! Both sweet and white potatoes are combined in this rich and cheesy filling. Tucked into Corn and Wheat tortillas and pan toasted until golden brown and crisp, these are delicious served with green salsa and sour cream! I could eat these every day and never get tired of them!
Yield: 6 small tacos (3 servings)
Spicy Chicken Tacos
Quite delicious with just the right amount of spice and super simple to make. You can make these as spicy or as mild as you enjoy according to how much of the chipotle chili in adobe sauce you use. I find 2 tsp just right for my taste!
Ingredients
For the chicken filling:
- 1 1/2 cups (190g) shredded cooked chicken
- 1/2 TBS light olive oil
- 1/2 medium onion, peeled and finely chopped
- 1 cloves garlic, peeled and minced
- 1 tsp chipotle in adobo sauce, or to taste
- 1/2 tsp dried oregano flakes
- 1/2 tsp dried coriander leaf (cilantro)
- 1/4 tsp dried ground cumin
- 1/2 cup (80g) tinned chopped tomatoes in tomato juice, undrained(freeze the remainder)
- 1/2 TBS lime juice
- Salt and black pepper to taste
For the avocado:
- 1 ripe avocado, peeled, pitted and coarsely mashed
- 1/2 TBS lime juice
- 1/8 tsp garlic powder
- salt and black pepper to taste
To Serve:
- 1 small red onion, peeled and finely diced
- 6-inch flour tortillas
- Mexican cheese blend
- shredded lettuce
- sour cream
Instructions
- Make your chicken filling first. Heat the oil in a large skillet over medium heat. Add the onions.
- Cook, stirring frequently until softened without browning. Add the garlic and cook for a minute or so longer.
- Add the chicken, chipotle chili, oregano and coriander leaf, ground cumin, undrained tomatoes and lime juice. Cook and heat through over medium low heat.
- Taste and adjust seasoning with salt and black pepper. Keep warm.
- Make the avocado layer by mashing the avocado together with the lime juice, garlic powder and seasoning to taste.
- Warm your tortillas as per your preferred method.
- Fill your prepared tortillas as follows: A layer of avocado, shredded lettuce, your chicken filling, sour cream, and finished off with chopped red onions.
Notes
How to Warm Tortillas over an Open Flame
This blisters them beautifully. Take a pair of tongs and cook them over a lit gas burner. Just plop them on for about 30 seconds, flip them over and cook for another 30 seconds upon which time they will be beautifully blistered and have taken on a smokey flavor. Keep warm, while you blister them all.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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Hello May! Here's hoping it's a great month for everyone. This coming Monday is Cinco de Mayo, or the fifth of May and lots of people like to celebrate it. It's a holiday which celebrates the Mexican victory over the French forces at the Battle of Puebla on the 5th of May, 1862.
I am not Mexican, and it is not a day that has any particular meaning to me other than the fact that I love Mexican flavors and will take any excuse I can to celebrate them! When I saw this simple taco recipe on Flavorful Life, I knew that I wanted to try it, and what better excuse can there be than Cinco de Mayo!
Simple to make and with less than five minutes of prep, these delicious tacos are destined to become favorites. An easy Taco Bell copycat recipe that transforms a fast-food favorite into a quick and easy to make simple dinner that will go down a real treat any time!
Soft flour tortillas, rich melting cheese, crispy spiced tater tots, your favorite taco toppings and a creamy drizzle sauce ensure that this is something everyone will love. You might even convert a few of the carnivores in your life!
Sized for the smaller family, you can very easily double this recipe to serve more.
WHAT YOU NEED TO MAKE EASY SPICY POTATO SOFT TACOS
Just a few simple ingredients, put together in the most delicious of ways!
For the Tacos:
- 7 ounces (198.4 g.) frozen potato tots
- 1 tsp taco seasoning (I used Kanel Santa Fe Chipotle Honey)
- 1 1/4 cups (151g) grated cheddar cheese
- 5 street sized soft tortillas
for the garnishes:
- hand shredded lettuce
- finely chopped peppers
- finely chopped red or green onions
For the sauce:
- 1/4 cup (55g) mayonnaise
- 1/4 cup (30g) dairy sour cream
- the juice of 1/2 lime
- 1-2 tsp. Cholula Chipotle hot sauce
For the frozen tater tots I ended up with exactly six for each of five soft tortillas. That filled them quite generously!
You can use any taco seasoning you wish. I used the Kanel because I have it and want to use it up before it gets stale. It has a really nice flavor and is great stirred into mayo for a dressing, or added to maple syrup for a spicy sweet drizzle and is fabulous with steaks or chicken as a dry rub.
I used a Tex Mex blend of already grated cheeses, mild. My tortillas were about 6 inches across, no larger.
You can use whatever taco toppings you enjoy. I really wanted guacamole, but the shops had no avocados that I was willing to part with my hard-earned cash for. sometimes I think we are really at the end of the food chain here, I really do.
Everything else is pretty self-explanatory. You can find the hot sauce in the Mexican food aisle in the grocery store. I actually keep three kinds of it in my house. The regular one, the green chili one and this one that I have used here today.
HOW TO MAKE EASY SPICY POTATO SOFT TACOS
These are really simple to make. The taters are cooked in the air fryer, but don't worry if you don't have one, you can also easily cook them in the oven instead.
To cook the potato tots, shake them together in a baggie with the taco seasoning. Spread out in a single layer in the basket of your air fryer.
Fry for 20 o 22 minutes at 400*F/200*C, giving them a good shake halfway through the cook time. (Alternately you can cook them in your oven according to the package directions.)
While they are cooking make your sauce by whisking together all of the ingredients until smooth. Set aside.
Prepare all of your toppings.
Warm your tortillas as per your favorite method. (I heated mine in a non-stick skillet over moderate heat. In the U.K. I used to heat then over the gas flame of my stove. No gas here.)
Place the tortillas on a baking sheet and sprinkle 1/4 cup of cheese over each. Place into a low oven to melt the cheese if desired.
Top each with 1/5 of the tater tots. Top the tater tots with some of the lettuce and other toppings. Drizzle the sauce over top and serve. Pass extra sauce at the table.
These were delicious and surprisingly filling! I can guarantee that you won't miss the meat. All of the other flavors are so tasty that you will be too busy enjoying them to notice there isn't any meat.
I had heated up some Mexican Rice in the microwave to enjoy with these, but in all truth, I was so full after eating only 1 1/2 taco that I did not have the room for it!
They are not quite as delicious as my Crispy Two Potato Tacos, but still, they were very enjoyable, which lets you know just how tasty the other ones are!
Do you enjoy Tacos and Tex Mex as much as I do? If so, you might also enjoy the following options. I can promise you that they are delicious!
QUICK & EASY BAKED CHICKEN TACOS - Quick and easy to make these simple baked chicken tacos are a real favorite. A crisp corn tortilla is filled with a layer of refried beans topped with a delicious creamy, spicy chicken filling and topped with cheese before baking to heat through in the oven. Delicious served with your favorite taco toppings.
BEEF BARBACOA TACOS WITH QUICK PICKLED ONIONS - Something I came up with to use up leftover cooked roast beef. These are delicious to say the least! You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as per the recipe.
Yield: Makes 5 tasty tacos
Easy Spicy Potato Soft Tacos
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These are fabulous. Super quick and easy to make and super delicious! Perfect for a weeknight supper when you are really on the run and don't have a lot of time to cook!
Ingredients
For the Tacos:
- 7 ounces (198.4 g.) frozen potato tots
- 1 tsp taco seasoning (I used Kanel Santa Fe Chipotle Honey)
- 1 1/4 cups (151g) grated cheddar cheese
- 5 street sized soft tortillas
for the garnishes:
- hand shredded lettuce
- finely chopped peppers
- finely chopped red or green onions
For the sauce:
- 1/4 cup (55g) mayonnaise
- 1/4 cup (30g) dairy sour cream
- the juice of 1/2 lime
- 1-2 tsp. Cholula Chipotle hot sauce
Instructions
- To cook the potato tots, shake them together in a baggie with the taco seasoning. Spread out in a single layer in the basket of your air fryer.
- Fry for 20 o 22 minutes at 400*F/200*C, giving them a good shake halfway through the cook time. (Alternately you can cook them in your oven according to the package directions.)
- While they are cooking make your sauce by whisking together all of the ingredients until smooth. Set aside.
- Prepare all of your toppings.
- Warm your tortillas as per your favorite method. (I heated mine in a non-stick skillet over moderate heat. In the U.K. I used to heat then over the gas flame of my stove. No gas here.)
- Place the tortillas on a baking sheet and sprinkle 1/4 cup of cheese over each. Place into a low oven to melt the cheese if desired.
- Top each with 1/5 of the tater tots. Top the tater tots with some of the lettuce and other toppings. Drizzle the sauce over top and serve. Pass extra sauce at the table.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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