Baked Creamy Chicken Taquitos
Makes about 16
This is one of the most popular recipes with our readers. It’s rare for reduced-calorie alternatives for fried foods to taste as satisfying as the original, but these are an exception. The creamy filling is quick to throw together and can be made ahead of time.
- 1/3 cup (3 ounces) cream cheese
- ¼ cup green salsa
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped green onions
- 2 cups cooked, shredded chicken
- 1 cup grated pepper jack cheese
- 6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
- Nonstick cooking spray
- 2 tablespoons vegetable oil (optional)
- Kosher salt
Heat cream cheese in the microwave 20–30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.
Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.
Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the same instructions, extending the baking time by 10 minutes.
Roasted Garlic-Rosemary Potatoes
This recipe has become a favorite on our blog because it’s easy, gorgeous, and incredibly delicious.
- 2½ tablespoons extra-virgin olive oil
- 5 cloves of garlic, minced or pressed
- 2½ tablespoons chopped fresh rosemary (strip the needles from the stem before chopping)
- 2½ tablespoons coarse-grain or Dijon mustard
- Coarsely ground black pepper
- 1½ pounds baby red, fingerling, or other very small potatoes (as small as possible), washed
- Kosher salt
While the water is heating, combine the olive oil, garlic, rosemary, mustard, and some black pepper. Set aside.
Preheat oven to 425° F. Line a baking sheet with aluminum foil and set aside.
When the water is boiling, add the potatoes and boil for about 10 minutes, or until easily pierced with a fork. Drain, return the potatoes to the pan, and toss with the mustard mixture.
Spread the potatoes out evenly over the baking sheet and sprinkle with kosher salt. Bake 10–15 minutes, or until the skins begin to brown and sizzle. For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil, sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.
Tip: You can do most of the work on these potatoes ahead of time. After spreading the potatoes on the baking sheet, cover with plastic wrap and refrigerate up to 8 hours. When ready to cook, sprinkle the potatoes with kosher salt and roast 15–20 minutes at 425° F.
Serving Suggestion: Serve with pork tenderloin or grilled steaks.
Thai Peanut Noodles
Serve this spicy dish in bistro bowls with chopsticks and you’ll feel just like you’re at a restaurant.
- 8 ounces Udon or linguine noodles
- ½ cup chicken broth
- 3 tablespoons creamy peanut butter
- 1–2 teaspoons Sriracha chili sauce (1 is mild with a bite, 1½ is medium-hot, 2 is hot)
- 1½ tablespoons honey
- 3 tablespoons soy sauce
- 1½ tablespoons fresh minced ginger
- 2–3 cloves garlic, pressed or minced
- chopped green onions
- chopped cilantro
- chopped peanuts
- 2 limes, cut into quarters
While noodles cook, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in small saucepan over medium-low heat. Whisk until smooth and remove from heat.
Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Cookie Sundae Cups
Known as Pizzookies on our site, you can use your favorite cookie dough recipe or just buy some refrigerated cookie dough.
- Chocolate chip cookie dough
- Vanilla ice cream
- Chocolate sauce
- Caramel sauce
Bake 12–14 minutes, or until golden around the edges but still soft in the middle.
Remove from the oven and cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.
Hot Fudge Sauce
This is pretty much the best hot fudge sauce you’ll ever try! For hot fudge milk shakes, blend with vanilla ice cream and serve with an additional drizzle of hot fudge sauce, whipped cream, and a cherry. It also makes a quick and easy dessert fondue.
- ¼ cup butter
- 1 can sweetened condensed milk
- 3 ounces semi-sweet or dark chocolate (½ cup chips or squares chopped up)
Look for Our Best Bites: Mormon Moms in the Kitchen, available this March at Deseret Book and deseretbook.com. Also, look for the ladies of Our Best Bites on the cover of LDS Living’s March/April issue!