Mexican Chicken Quiche

Remember how I said that, when I take photos of food for this website, I always photograph my actual dinner plate? Well, that still holds true for this recipe. I'm not the least bit ashamed to admit that the entire piece of quiche up there was mine, and that I ate the whole thing. It was just too delicious for me to feel the least bit guilty about it.

I have a lot of Mexican recipes waiting in the queue to share with you, but this quiche just may be the best. It's spicy, creamy, cheesy, and incredibly tasty. The topping is crispy, and so is the crust, and the inside is perfectly set and loaded with good stuff: eggs, tortilla chips, salsa, green chilies. You could even add corn or black beans if you wanted to, both of which would be delicious. The leftovers reheat really well, too, which is definitely an added bonus!

Mexican Chicken Quiche

adapted from Pillsbury

1 pie crust

4 eggs

1 cup milk

1 1/2 cups cooked shredded chicken

1 1/2 cups broken tortilla chips

3 cups shredded Mexican-blend cheese

1 cup salsa

1 4-ounce can chopped green chilies

1/2 teaspoon salt

Sour cream, salsa, and cilantro for serving

1. Preheat the oven to 350 degrees. Place the pie crust in a 9-inch pie pan.

2. In a medium bowl, beat the eggs with a wire whisk. Beat in the milk. Stir in chicken, tortilla chips, cheese, salsa, green chilies, and salt. Pour into the crust-lined pan.

3. Bake 55 to 65 minutes, or until crust is light golden brown and a knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Sprinkle with cilantro and serve with sour cream and salsa.

Chicken Suiza Crescent Pockets

Yes, yes, I’m still stuffing things inside crescent rolls. I just love those flaky little pastries so. They’re so versatile, and they’re usually pretty easy to work with too. Although sometimes, I will admit, it can be kind of a pain to keep those edges sealed together. The night I made these, I was having a particularly difficult night keeping the edges sealed – but the end result was worth my frustration.

For this version, I took my inspiration from this sandwich, which is one of our favorites. I made a creamy filling of chicken, cream cheese, sour cream, and salsa verde, and added a bit of honey for sweetness, some lime juice for tanginess, and lots of ooey gooey Swiss cheese. These were absolutely incredible and tasted exactly like enchiladas suizas but with less work, and in a handy little portable crescent roll package. They're sweet, spicy, and delicious. I’ll definitely be making these guys again.

Chicken Suiza Crescent Pockets

2 packages crescent rolls
1 1/2 cups cooked chicken, diced or shredded
1 8-ounce package cream cheese, softened
1 cup sour cream
1/2 cup prepared salsa verde
1 tablespoon honey
Juice of 1 lime
1/2 teaspoon cumin
Salt and pepper to taste
1 cup shredded Swiss cheese
Cilantro

1. Preheat the oven to 375 degrees. Separate crescent dough into 8 rectangles (2 triangular rolls pressed together) and seal the edges.

2. In a bowl, combine chicken, cream cheese, sour cream, salsa verde, honey, lime juice, cumin, salt and pepper, and Swiss cheese.

3. Place about 1/4 cup of the chicken mixture in the center of each rectangle. Wrap crescent rolls around the filling and pinch the edges to seal completely. Place on ungreased baking sheets.

4. Bake for 20 minutes in the preheated oven, or until rolls are golden brown. Sprinkle with cilantro, if desired.

Chicken Enchilada Pasta

There are many reasons I love pasta, of course, but probably one of the biggest of those reasons is because of how quick it is to make. A lot of pasta dishes are ready in the time it takes for the noodles to cook, and as an extremely busy working mom, that aspect alone is enough to make me jump for joy.

This chicken enchilada pasta is not only quick, it’s also SO DELICIOUS OMG. It’s also endlessly adaptable; black beans and corn would be great additions. It tastes exactly like a chicken enchilada, mixed up with pasta instead of wrapped up in a tortilla. My boys even loved this dish, which is a real testament to how good it is, because they’re not big fans of Mexican food. I really can’t wait to make this one again.

Chicken Enchilada Pasta
adapted from Cooking with Cristine

2 tablespoons canola oil
2 garlic cloves, minced
1 medium onion, diced
1 4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 10-ounce cans red enchilada sauce
2/3 cup chicken broth
1 rotisserie chicken, shredded
2 cups colby jack cheese, shredded
8 ounces cream cheese, cut into cubes
16 ounces penne pasta, cooked and drained
Sour cream and cilantro for serving

1. Heat oil in a large skillet. Add onion and sauté for 5 minutes, until onion is softened and translucent. Add garlic and sauté for another minute.

2. Add chiliies, salt, chili powder, cumin, enchilada sauce, chicken broth, and chicken. Simmer for 10 minutes.

3. Stir in cheese and stir until melted. Add cream cheese and stir until melted.

4. Pour sauce over noodles and stir to combine. Serve with sour cream and cilantro, if desired.

Breakfast Tacos

Sometimes it’s just fun to eat like a kid, am I right? I mean, I’m all for fancier (but still easy) homemade dishes, but sometimes, it’s nice to eat something that’s no-frills and simply delicious. I made these breakfast tacos for my little guys, who love breakfast for dinner, and who think they love tacos – until they taste taco meat. They’re not so crazy about Mexican spices these days, so I decided to give them a twist on a standard taco. This is what I came up with: sausage, cheesy eggs, tater tots, and salsa piled on a flour tortilla. The boys were in heaven, and Joe and I really enjoyed this dinner too.

You could use whatever breakfast ingredients you like for these, really. You could use bacon, or sausage links or patties; you could add refried beans, avocado, or pico de gallo. You could leave off the tater tots, I guess, but I loved the texture and flavor that they added to these tacos. I bet you could even freeze these for easy breakfasts throughout the week. In any case, I will definitely be making them frequently, because Andrew and Will gave them two thumbs WAY up!

Breakfast Tacos

1 pound bulk breakfast sausage

6 eggs

Salt and pepper to taste

1 cup shredded Mexican-blend cheese

Tater tots, prepared according to package directions

Flour tortillas (I used whole wheat)

Salsa and sour cream for serving

1. Cook the sausage in a large skillet, using a wooden spoon to break it up into chunks, until sausage is browned and cook through. Remove to paper towels to drain.

2. Meanwhile, scramble the eggs and season them with salt and pepper. Cook over medium heat in a large skillet until they’re softly scrambled. Stir in cheese and remove from heat.

3. Assemble the tacos by topping each flour tortilla with some of the eggs and sausage, a few tater tots, and salsa and sour cream.

Buffalo Chicken Quesadillas

My love of all things buffalo chicken is probably apparent by now, right? I mean, there are the sloppy joes, the enchiladas, the nachos, the lasagna, and I’m sure there are more dishes that I’m just not thinking of right now. Oh! How could I forget my very favorite salad of all time in the history of ever? (Make that salad. Then come back and thank me for its existence in your life.)

I tried a recipe for buffalo chicken quesadillas couple of months ago and while they were good, they weren’t exactly what I was craving. So I decided I’d create my own version. The end result is a simple combination of spicy buffalo chicken strips, cool and creamy sliced avocado, and sharp cheddar cheese, and it is absolutely delicious.

You could skip the breading-and-frying aspect of these quesadillas if you wanted to, but since this is an every-once-in-a-while sort of dinner anyway, I figure why not just go all the way to give them more of that buffalo wing feel? The chicken strips themselves are soaked in buttermilk, so they’re incredibly tender and juicy. Most people pair buffalo chicken with carrots and celery, but I really love it with avocado. It seems like such a natural pairing: the avocado cool and creamy, the buffalo chicken crispy and spicy. With ranch dressing on the side for dipping, these quesadillas just could not be more perfect.

Buffalo Chicken Quesadillas

1 pound boneless skinless chicken tenders
1 cup buttermilk
1 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying
1 cup Frank’s Red Hot or other hot sauce
2 tablespoons butter
1 avocado, sliced
1 cup shredded sharp cheddar cheese
Flour tortillas

1. Add the chicken tenders to a medium bowl; pour the buttermilk over and mix to ensure that the tenders are coated completely. Let stand 10 minutes at room temperature.

2. Mix together the flour, salt, and pepper in large bowl. Add the chicken tenders and dredge completely.

3. Heat about an inch of oil in a large skillet over medium-high heat. When heated, shake excess flour from chicken tenders and add to skillet. Fry until cooked through, golden brown and crispy, about 4 minutes on the first side and 3 minutes on the second side. Fry in batches, removing each previous batch to a paper towel to drain.

4. While the chicken is cooking, heat the hot sauce and butter in a small skillet. Toss with the chicken tenders.

5. Add some cheese to a tortilla. Top with two or three chicken strips, some sliced avocado, and another sprinkling of cheese. Top with a second tortilla. Cook each quesadilla in a skillet over medium heat until browned and crisp. Slice and serve.

Salsa Ranch Chicken Taco Salads

Everyone seems to love salsa chicken, and everyone seems to have their own version of it. My favorite version is basic, simple and delicious: a jar of salsa, a cup of chicken stock, and spices. When I made the chicken for these salads, I added a packet of ranch dressing mix, which was a stroke of genius on my part, I must say. I piled the cooked chicken on top of taco salads loaded with tons of toppings and drizzled the entire thing with even more ranch dressing. These salads were so delicious, and made for such an effortless weeknight dinner.

(Sorry my posts have been short the past couple of days. I’ve been beyond busy!)

Salsa Ranch Chicken Taco Salads

For the chicken:

1 1/2 pounds boneless skinless chicken breasts

1 16-ounce jar salsa

1 cup chicken stock

2 teaspoons chili powder

1 teaspoon cumin

1 packet ranch dressing mix

For the salads:

1 head iceberg lettuce, chopped

1 packet of Mexican rice, cooked according to package directions

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

Shredded cheddar cheese

Corn chips

Salsa

Ranch dressing

1. Place the chicken in a Crock pot. Add salsa, chicken stock, chili powder, cumin, and ranch dressing mix; stir to combine and evenly coat the chicken. Cover and cook on High for 4 hours or Low for 8 hours. When ready to eat, remove chicken and shred with two forks.

2. To assemble the salads, arrange lettuce on a plate. Top with rice, beans, corn, chicken, cheese, and corn chips. Add more salsa and drizzle with ranch dressing.

Grilled Chicken Tacos with Green Apple Salsa

Every March, it happens. No matter how mild the winter was, I’m done with it. I’m ready for spring. I’m ready for flowers, sunshine, evenings spent entirely outdoors, and fresh fruits and vegetables. And the grill. I am very, very ready for dinner cooked on the grill.

One day a couple of weeks ago, I suddenly got it in my head that I wanted to make a Mexican-flavored grilled chicken with an apple salsa on top. I couldn’t stop thinking about it, and even as I put it on our weekly menu, it was still coming together in my head. The results were absolutely amazing. The spicy, flavorful marinade made the chicken so tender, and the crisp apple salsa on top was the perfect textural contrast. The salsa itself had a great balance of spicy and sweet elements and was just incredible when paired with the chicken. At the last minute, I decided to slice the chicken and serve it in tacos. It was delicious that way, but would have been incredible all by itself too.

Grilled Chicken Tacos with Green Apple Salsa

For the chicken:

1 1/2 pounds boneless skinless chicken breasts
1/2 cup vegetable oil
Juice of 1 lime
1 tablespoon red wine vinegar
2 tablespoons taco seasoning (or 1 store-bought envelope)
1 teaspoon sugar

For the salsa:

3 Granny Smith apples, diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1 tablespoon finely chopped red onion
1 tablespoon chopped cilantro
1 teaspoon sugar
Pinch of salt

Flour tortillas

1. In a large bowl, combine oil, lime juice, vinegar, taco seasoning, and sugar. Add chicken, coating all sides evenly with the marinade. Cover and marinate for one hour, up to overnight. I marinated mine for about 26 hours (due to a last-minute change of dinner plans the night I’d planned to make this) and it was perfect.

2. When ready to eat, preheat a grill or grill pan to high heat. Add chicken and cook until cooked through.

3. While the chicken is cooking, combine all of the salsa ingredients in a small bowl.

4. Slice chicken and portion into flour tortillas. Top with salsa.

Cheesy Chicken Tortilla Soup

This is one of those recipes I’ve literally been making for a couple of years now, and just haven’t gotten around to sharing yet. When I put it on a recent(ish) meal plan, I told you guys that I’d definitely share it this time.

The universe must’ve been laughing, though, because the very night I made this for dinner, I got sick with the stomach flu. And…well, yadda yadda yadda, you know how those things go. So here we are, a month later, and I’m finally able to post this recipe. (I’m being intentionally vague; I know you don’t want the details.) It’s still March, which is still soup weather in my book! All year is soup weather in my book, for that matter.

We love this soup so much. It’s cheesy, creamy, spicy, and flavorful. The corn chips provide the perfect crunch. It’s so easy to make, and the leftovers reheat really well. It’s definitely not the healthiest soup in the world, I’ll grant you that; but once you take the first bite of it and taste how delicious it is, I highly doubt you’ll be thinking about the calories.

Cheesy Chicken Tortilla Soup

adapted from Krista’s Kitchen

1 envelope taco seasoning

1 1/2 pounds boneless skinless chicken breasts, diced

2 tablespoons butter

1 onion, chopped

1/3 cup flour

2 1/2 cups chicken broth

12 ounces Velveeta, cubed (I used 2% milk Velveeta)

8 ounces shredded Monterey jack or pepper-jack cheese

1 16-ounce jar salsa

1 can corn, drained

1 cup milk

Corn chips, sour cream, and green onions for topping

1. Sprinkle chicken with taco seasoning. Heat the butter in a Dutch oven over medium high heat. Add chicken and cook until the chicken is nearly cooked through.

2. Add onion and cook until softened. Stir in the flour until blended, then gradually stir in the broth. Cook and stir for a couple of minutes, until slightly thickened.

3. Stir in Velveeta, shredded cheese, and salsa. Cook over medium-low heat until cheese is melted. Add corn, then stir in milk and heat through.

4. Garnish each bowl of soup with corn chips, sour cream, and green onions.

Mexican Spinach Dip

I mentioned in my meal planning post a couple of weeks ago that a group of my high school friends and I have started a cooking club. The plan is to get together once a month and have a themed sort of dinner, with each of us providing one component (appetizer, main dish, dessert, etc.). For our first meet-up, we had an amazing Mexican fiesta, including blood orange and pomegranate margaritas, fajitas, tres leches cake, and this delicious sopapilla cheesecake-like dessert that I cannot wait to make at home. We had a blast, and there may be a picture of all of us circulating on Facebook wearing Mexican mustaches. That might have happened. We’re all moms, and spending an evening together, reflecting on life and motherhood with women who have known me for so many years, was good for my soul.

My contribution to our fabulous meal was this Mexican spinach dip, which was suggested to me by a lovely reader named Jessi (who is blogless) when I solicited for Mexican appetizer ideas. You guys, this dip is so incredibly delicious. And it’s addictive, too – even after my friends and I had finished our meal and our dessert, we were still eating it. It’s creamy, just a little bit spicy, and has that great earthy spinach flavor. Definitely a winner, and something I’ll be making often in the future! Thanks for sharing this one, Jessi!

(P.S. March’s theme is Italian food, and I’ve been assigned the dessert course. What’s your favorite Italian dessert? Link ’em up in the comments! So far you guys are 1 for 1!)

Mexican Spinach Dip
adapted from Allrecipes

1 16-ounce jar salsa, medium or hot
1 10-ounce package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 8-ounce package cream cheese, diced and softened
1 8-ounce carton sour cream
1 tablespoon red wine vinegar
Salt and pepper to taste

1. Preheat oven to 400 degrees.

2. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, sour cream, red wine vinegar, and salt and pepper.

3. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.

Shrimp Enchiladas Verdes with Jalapeno Cream Sauce

You guys know I'm a sucker for an enchilada, so when I saw this shrimp version on Pinterest I was instantly intrigued. Shrimp isn't something I cook with a whole lot, and Joe loves it, so I thought he'd appreciate this take on enchiladas where shrimp features prominently.

I was intrigued by the filling for these enchiladas; in addition to shrimp, they contain spinach and cole slaw mix. I really liked the flavor and textural combinations that these elements provided. You get the sweetness of the shrimp, the earthiness of the spinach, and the crunch of carrots and cabbage in each bite. The enchiladas are topped with a simple jalapeno cream sauce, which tastes absolutely divine.

I will say that, with all the bold flavors in these enchiladas, the flavor of the shrimp got a little lost. It's such a subtle flavor, and when it was paired with all of the other flavors, it was somewhat overtaken. This could easily be solved by either adding more shrimp or reducing the amount of spices, so keep that in mind if you make these.

I couldn't get the boys to touch these, not surprisingly, but Joe was certainly a fan. So they're definitely husband-approved!

Shrimp Enchiladas Verdes with Jalapeno Cream Sauce
adapted from Gimme Some Oven

For the enchiladas:

2 tablespoons butter
1 pound peeled, devined shrimp
2 cloves garlic, peeled and minced
Half a white onion, peeled and finely chopped
3 cups cole slaw mix
3 cups fresh baby spinach
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 cup green enchilada sauce
1 tablespoon honey
8-10 flour tortillas
2 cups Monterey jack cheese

For the sauce:

2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro

1. Preheat the oven to 375 degrees. Grease a 9 x 13-inch baking dish.

2. In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle 1/2 teaspoon of chili powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30 to 60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.

3. Melt the remaining butter in the pan. Add the garlic and onion, and cook until just tender, about 5 minutes. Add the cole slaw and spinach, as well as the other 1/2 teaspoon of chili powder, plus the cumin, oregano, and salt and pepper to taste. Stir well, and cook for another 1 to 2 minutes, until the spinach just begins to wilt. Add the shrimp back in and stir to combine. Stir in green enchilada sauce and honey, heat through, then remove pan from heat and set aside.

4. To  make the sauce, melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2 to 3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

5. To assemble the enchiladas, place a tortilla on a flat surface. Fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.

6. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. Garnish with additional cilantro, cheese, and/or sour cream, if desired.

Sweet and Spicy Chicken Tostadas

When it comes to cooking, eating, and sharing what I’m cooking and eating, I am officially in the biggest slump I’ve been in since starting this blog. For whatever reason, my motivation to meal plan, make dinner, take photos of dinner, upload the photos, and share the recipes here has been sorely lacking. It all started a month or so ago, when I was really sick. At that time I didn’t step foot in the kitchen for nearly a week, and since then it’s been decidedly hard for me to get my mojo back.

That’s not to say we haven’t eaten some delicious meals, because we definitely have. Take these tostadas for instance, which we all loved and which I can’t wait to make again. The chicken itself is rubbed with a spice blend that hits just the right balance of sweet (brown sugar) and heat (cayenne pepper). I topped these with cilantro ranch dressing, roasted corn and black bean salsa, and shredded cheddar cheese, and I loved that combination of toppings. The tangy dressing worked perfectly with the spicy-sweet chicken, and the salsa added the perfect bit of smoky heat. I strongly recommend making your own tostadas (instructions are below), because they taste so much better than store-bought!

You’ll have some of the spice mixture left over, but you’ll want to make these a lot, so it’ll definitely get used.

Sweet and Spicy Chicken Tostadas
adapted from What’s Cookin’, Chicago?

2 tablespoons sweet paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1 1/2 teaspoons dried oregano
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts
Tostadas (store bought or homemade*)
Cilantro ranch dressing
Shredded cheddar cheese
Salsa

1. Preheat the oven to 350 degrees. Combine all the spices in a small bowl.

2. Generously rub the spice mixture on the chicken, making sure to thoroughly coat.

3. Place the chicken on a baking sheet lined with foil. Bake in the preheated oven for 30 minutes, or until juices run clear and the chicken is completely cooked through. Remove from oven and allow to rest for at least 5 to 10 minutes. Using 2 forks, shred the chicken.

4. To assemble the tostadas, top each with chicken, shredded cheese, salsa, and a drizzle of cilantro ranch dressing.

*To make homemade tostadas, briefly fry corn tortillas in oil until crisp and lightly browned. Drain on a paper towel and cool slightly before topping.

Cheesy Corn Bites

I’ve had my eye on these succulent little bites ever since Deborah posted the recipe over the summer. I finally had the opportunity to make them recently, when I was expecting my stepmom and sister to come over for one of our evenings of girl TV. But I guess there’d been a break in our communication, because while I thought they were coming over, neither of them actually was planning to on this particular night. That would have been fine, if I’d known that before I’d put an entire batch of these corn bites in the oven.

I knew it would be dangerous to have an entire batch of these to myself, and I wasn’t wrong. They are so addictive. I finally had to force myself to stop eating them after I’d eaten nearly half a batch all on my own (I KNOW. THE SHAME). These are dangerous not only because they’re compulsively eatable, but also because they’re so darn simple to make, and require only four ingredients. Did you know you were that close to cheesy corn bite Heaven? I bet not.

These are delicious as-is, and they’re also great with a bit of pico de gallo on top (which is how I served them at Will’s birthday party earlier this month). If you serve them for the Super Bowl this weekend, you should probably make a triple batch.

Cheesy Corn Bites
adapted from Taste and Tell and originally from Every Day with Rachael Ray

8 ounces cream cheese, at room temperature
1 cup shredded Mexican blend cheese
1/2 cup frozen corn kernels
Salt and pepper
48 scoop-shaped tortilla chips
Chopped cilantro, for sprinkling, if desired

1. Preheat the oven to 350 degrees. Set the chips out on a baking sheet.

2. In a bowl, combine the cream cheese, shredded cheese, corn, and a sprinkling of salt and pepper; mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.

3. Sprinkle the corn bites with the cilantro and serve warm.

Chicken Bacon Ranch Enchiladas

With all the disappearing I’ve been doing lately, I figure I owe you guys a really, really good recipe to begin the week. So how about a big pan of these chicken bacon ranch enchiladas? I think these babies could bring about world peace.

It’s no secret by now that the chicken-bacon-ranch combo is one of my favorites, and I’ve played with it a lot in the past (in chili, on pizza, etc.). I just had to try the flavors out in an enchilada, and I’ve come up with something truly delicious here. The filling is composed of chicken, bacon, cheese, green onions, ranch dressing mix, and Mexican spices in a creamy combination of cream cheese and sour cream. The topping for the enchiladas is salsa, with some ranch dressing stirred in to highlight that flavor. These are SO DELICIOUS, and all four of us gobbled them up (yes, this was an instance in which I got my boys to eat Mexican food!).

The chicken-bacon-ranch combo lives on...Where will it show up next? (Hint: In a recipe I’ll be sharing later this week.)

Chicken Bacon Ranch Enchiladas

6 strips bacon, cooked and crumbled
2 cups chopped or diced chicken
1 tablespoon green onions
1 packet ranch dressing mix
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 8-ounce package cream cheese, softened
1 cup sour cream
3 cups shredded cheddar-jack or Mexican blend cheese, divided
1 jar salsa
1/4 to 1/2 cup ranch dressing (as much or as little as you want)
Flour tortillas

1. Preheat the oven to 425 degrees.

2. Combine bacon, chicken, green onions, and all seasonings in a large bowl. Add cream cheese, sour cream, and one cup of the shredded cheese and stir until fully combined.

3. Combine salsa and ranch dressing. Ladle about 1/2 cup of the mixture into the bottom of a greased casserole dish, spreading it evenly to coat the bottom.

4. Divide filling evenly among flour tortillas and roll up. Place seam-side down in the casserole dish, and pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese.

5. Bake, uncovered, for 15 to 20 minutes or until browned and bubbly.

Tater Tot Nachos

It’s no secret that Joe and I love Mexican food, and that we eat it frequently. On nights that I plan for Mexican food, though, I usually always have to have a back-up meal in place for Andrew and Will. Their relationship with Mexican food is kind of up and down. Sometimes they love something I make (this Mexican sour cream rice is always a hit with them), but often, they take one bite of the dish I put in front of them and refuse to eat the rest. I didn’t like Mexican food much myself when I was a kid, so I’m hoping this is just a phase and that they’ll grow out of it.

The night I served these tater tot nachos, though, they had no qualms about chowing down. They love tater tots, and would probably eat them if they were covered with dirt (really, they are boys; I wouldn’t doubt that they’d actually eat something covered with dirt). As for Joe and me, we loved these too. Sometimes it’s just really fun to eat like a kid.

Tater Tot Nachos
adapted from Real Mom Kitchen

1 24-ounce package tater tots
1 pound ground beef
1 onion, chopped
1 packet taco seasoning
Shredded lettuce
Shredded cheese
Sour cream
Salsa

1. Prepare tater tots according to package directions.

2. While the tater tots cook, brown ground beef with onion and taco seasoning in a skillet until no longer pink; drain.

3. To serve, place tater tots on a plate and top with the meat mixture followed by lettuce, shredded cheese, sour cream, and salsa.

Spinach and Chicken Tortilla Bake

(Updated with a new photo on January 31, 2013.)

I was going to save this recipe to share with you this spring, when I can make it again and photograph it with the natural light in my kitchen. I know the picture isn’t very attractive. The truth is, some foods just don’t photograph well – especially without natural light. But as much as I love including pretty pictures with my recipes when possible, the point of this blog, for me, is to share the recipes that I love with you – even if I’m not able to get a magazine-worthy photo of every recipe. And this, my friends, is definitely a recipe I love. Is it attractive? Nope. Is it messy? Yes. Does it taste amazing? ABSOLUTELY.

I first saw this on Stephanie’s blog, and I immediately wanted to try it. But for whatever reason, I haven’t really been into ricotta cheese lately. I’m not really sure why. I decided to replace the ricotta with cream cheese, which turned out to be a stroke of brilliance on my part. The cream cheese added a great tangy quality to the recipe. I wouldn’t initially think that spinach and salsa verde would work well together, but it turns out that they’re a perfect match. Although this was too spicy for my boys, Joe and I both absolutely loved it…and next time I make it I’ll be doubling the recipe so we can eat the leftovers for days.

Spinach and Chicken Tortilla Bake
adapted from Stephanie Cooks (and originally from Rachael Ray)

1 tablespoon olive oil
1 pound chicken breasts
Salt and pepper
1 1/2 cups salsa verde
1 8-ounce package cream cheese, softened
4 large (8-inch) tortillas
3 cups baby spinach
1 1/2 cups shredded pepper jack cheese

1. Preheat the oven to 450 degrees.

2. In a large skillet, heat the oil. Add the chicken, seasoned with salt and pepper, until cooked. Remove from the heat and slice thin or shred the chicken.

3. In a small bowl, combine the salsa verde and the cream cheese.

4. In a baking dish sprayed with cooking spray, place the first tortilla. Top with 1/3 of the chicken, salsa/cream cheese mix, spinach, and pepper jack cheese. Top with another tortilla and layer another 1/3 of each ingredients, repeating the process until you end with the final tortilla.

5. Bake 15 to 20 minutes, until the cheese is melted and the top tortilla is crisp. Allow to cool 10 minutes before slicing and serving.

Chicken Bacon Apple Quesadillas

The fact that I made these quesadillas last fall and am just now getting around to sharing them with you guys is an absolute travesty, for a couple of reasons: 1. The delicious Honeycrisp apples I used in them have long since gone out of season; and 2. These quesadillas are SO DELICIOUS OMG and you all should have been eating them for months now. Shall we agree that I totally suck for not sharing these sooner and move on? Okay then.

Remember the pepper-jack, chicken, and peach quesadillas I made last summer? My whole family absolutely loved those, and they were my inspiration for this version. Why not replace the peaches with apples, and add some bacon just to make them extra delicious? The results of this little experiment were just as tasty as I thought they'd be.

The bacon's salty smokiness pairs perfectly with the sweet, crisp apples. I used a mild cheddar-jack cheese for this version, but all cheddar would also be great if you want a stronger cheese flavor (and all Monterey jack would be great if you want a really mild cheese flavor). If you're feeling really decadent, you could even use Brie. Mmm. And even though you can't get Honeycrisp apples right now, Granny Smiths or even Red Delicious apples would work just fine in this recipe. With some honey-lime sour cream on the side for dipping, this is a quick and easy lunch or dinner that I think you're going to love.

Chicken Bacon Apple Quesadillas

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup sour cream
4 8-inch flour tortillas
3/4 cup cheddar-jack cheese
1 cup chopped skinless, boneless rotisserie chicken breast

4 slices of bacon, cooked until crispy and crumbled
1 apple, thinly sliced
Cooking spray

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, the equivalent of 1 slice of crumbled bacon, and a quarter of the apple slices. Fold tortillas in half.

3. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned. Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Taco French Bread Pizzas

Raise your hand if you’re resolving to eat healthier next year. Yeah, me too. I think it’s a goal that a lot (if not most) people make at the beginning of the year. And I think it’s a great resolution to have. We should all think about eating better, healthier, more whole and less preservative-laden foods. But guess what? It’s not 2012 yet! There’s still time to eat a few more sinful, not-so-healthy dinners. And so, I give you...TACO FRENCH BREAD PIZZA.

Man, you guys, is this ever delicious. You prepare it the same way you would a regular French bread pizza, but instead of topping it with your typical pizza ingredients, you top it with refried beans, taco meat, and tons of cheese. And then some lettuce and tomato, you know, so you get your vegetables. You’re basically eating a taco on bread instead of in a tortilla.

And that, my friends? Is pretty amazing.

Taco French Bread Pizzas
heavily adapted from Food and Whine

1 pound ground beef
1 onion, chopped
2 cloves garlic, chopped
1 4-ounce can diced green chilies
1 packet taco seasoning
1 can refried beans
1 loaf French bread, cut in half lengthwise, then each half cut into thirds (six slices total)
2 cups shredded cheddar or Monterey jack cheese
Diced tomato, lettuce and sour cream for serving, if desired

1. Cook ground beef in a medium skillet over medium-high heat. When meat starts to get a little color but is still pink, add onion. Cook until beef is fully cooked and onion is softened. Drain meat and return to pan.

2. Stir in garlic; cook and stir 30 seconds. Stir in green chilies with their juice and taco seasoning.

3. Meanwhile, hollow out the center of each slice of French bread (this is so you can fit more toppings in!). Broil just until they begin to brown.

4. Fill each hollow of bread with some refried beans. Top with a generous helping of meat and a generous sprinkling of cheese. Broil until cheese is melted.

5. Sprinkle each serving with lettuce and tomato, and dollop with sour cream if desired.

Butternut Squash Enchiladas

My friend Jessie tweeted about this recipe last winter, saying these were possibly the best enchiladas she'd ever had, and I've had the recipe bookmarked ever since. As soon as butternut squash came into season, I put them on our menu. I'm only sorry I waited so long to make them, because they are indeed delicious.

They remind me a lot of these sweet potato and black bean enchiladas my family loves so much. The flavor profile is very similar. I loved the creaminess of the cream cheese and the heat and texture from the jalapenos. And they're vegetarian, which means they're not very expensive at all to make.

These enchiladas are the perfect way to highlight one of my favorite winter vegetables. They're hearty, comforting, and so incredibly delicious.

Butternut Squash Enchiladas

adapted from The Savage Feast

3 cups cooked, unseasoned, mashed or pureed butternut squash

8 ounces cream cheese, softened

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon salt

2 cloves minced garlic

2 jalapenos, seeded and minced

1 15-ounce can black beans, rinsed and drained

Flour tortillas

2 cups shredded Mexican-blend cheese, divided

1 16-ounce jar fire-roasted chipotle enchilada sauce, divided

1. Preheat the oven to 375 degrees and spray a large rectangular baking dish with cooking spray.

2. In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in about half a cup of the enchilada sauce and 1 cup of the cheese.

3. Place a generous amount of filling in each flour tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.

4. Bake, uncovered, 30 to 40 minutes until they're bubbly and the cheese is slightly browned.

Southwestern Ranch Open-Faced Turkey Sandwiches

If you’re hosting Thanksgiving this year, you probably know by now what you’re serving on Thursday. But you may not know what you’re going to do with all the food that’s left over. Like the turkey – what are you going to do with all of those leftovers? Well, what you should do is make these sandwiches. As soon as you possibly can. In fact, you should set aside some of your turkey, just so you can make these.

I first saw this recipe as a pin on Pinterest, and I adapted the preparation and ingredients for our family. These have quickly become a favorite in our house. Bread is slathered with a creamy Southwestern ranch sauce, topped with turkey, tons of cheese, and some tomato, and baked until the cheese is melted. Cool, creamy avocado is the perfect finish. These sandwiches have tons of flavor. They’re a wonderful and quick weeknight dinner, and a great way to give your turkey new life!

Southwestern Ranch Open-Faced Turkey Sandwiches
adapted from The Sisters’ Café

6 slices sandwich bread
1 packet ranch dressing mix
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup mayonnaise
1/3 cup sour cream
3/4 to 1 pound turkey, thinly sliced
2 medium tomatoes, thinly sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack or Monterey Jack cheese, shredded
2 ripe avocados, sliced
Juice of 1 lime

1. Toast bread in toaster or under the broiler. Preheat oven to 350 degrees.

2. In a bowl, combine ranch dressing mix, chili powder, and cumin. Stir in mayonnaise and sour cream.

3. Place bread on an ungreased baking sheet and spread 1 tablespoon of the sauce on each slice. Top with sliced turkey and 1 more tablespoon of the sauce. Top with cheese and tomatoes.

4. Bake for 15 minutes until cheese is melted. Top each sandwich with sliced avocado and a sprinkling of lime juice.

Baked Chicken Chimichangas with Creamy Salsa Verde

Some recipes I see and I automatically think to myself, “Yep. Making that.” That happens to me a lot when I visit Sarah’s blog. She posts the most fantastic recipes, and these baked chimichangas are no exception. It took me a while to make them (and even longer to post the recipe!), but I’m so glad I did, because they were delicious.

Because the chicken cooks in the Crock pot, these are perfect for a weeknight meal. With 10 minutes of assembly and 20 minutes in the oven, dinner’s ready in half an hour. I thought the creamy sauce was the perfect complement to the crispy chimichangas. This meal has spice, it has texture, it has tons of flavor…It’s just so very good.

Baked Chicken Chimichangas with Creamy Salsa Verde
adapted from A Taste of Home Cooking

For the chimichangas:

2 boneless skinless chicken breasts
1 can diced tomatoes with green chilies
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cornstarch
4 burrito (large) size tortillas
1 cup shredded Mexican blend cheese
Sour cream, tomatoes, shredded lettuce, cilantro to garnish

For the creamy salsa verde:

1 16-ounce jar salsa verde
1 cup sour cream
Juice of 1 lime
1 tablespoon honey

1. Add chicken to Crock pot. Combine diced tomatoes, spices and cornstarch in a small bowl. Pour over chicken and cook on low until chicken is cooked through. Shred meat with two forks.

2. Preheat the oven to 425 degrees. Spary a large cookie sheet with cooking spray. Combine the shredded chicken mixture with the cheese. Lay out the tortillas and top each with 1/4 of the chicken mixture. Roll up the tortillas burrito style, tucking the ends in, and place them seam side down on the cookie sheet. Spray the top of the chimichangas with cooking spray. Bake for 20 minutes.

3. Meanwhile, combine the salsa verde, sour cream, honey and lime juice in a medium saucepan. Simmer over gentle heat until warmed through.

4. Serve the sauce on top of the chimichangas. Garnish with sour cream, tomatoes, shredded lettuce and cilantro, if desired.