Baked Chicken Taquitos

adapted from Our Best Bites

From: Emily Garner

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 c. green salsa
1 T. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 T. chopped cilantro
2 T. sliced green onion
2 c. shredded, cooked chicken
1 c. grated Monterrey jack cheese (use pepper jack if you like a little heat)

small yellow or white corn tortillas
kosher salt (do not skip this ingredient!)
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Add cilantro and green onions and mix. Add chicken, cheese and combine well.

Working a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 40 seconds, until tortillas are soft and pliable and won't crack when rolling. Place 2-3 T. of the mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet. When ready to bake, spray the tops lightly with cooking spray and lightly sprinkle with some kosher salt on top.

Bake for 15-20 minutes or until crisp and the ends start to turn golden brown. Dip in sour cream, salsa, guacamole or whatever you like!

"Cafe Rio" Chicken and Rice - Tara Flake

I didn't bring these, but they go along with the other Cafe Rio items.

Café Rio Chicken

• 1 small bottle Kraft Zesty Italian
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• 3 cloves minced garlic
• 5 lbs. boneless skinless chicken breasts

1. Roast all ingredients in crockpot on low for 4 hours.
2. Shred chicken, roast an additional 1 hour.

Café Rio Rice

• 3 c. water (I doubled the water and found myself adding a little more as it cooked)
• 4 tsp. chicken bouillon
• 4 tsp. minced garlic
• ½ bunch chopped cilantro
• 1 tsp. cumin
• 1 small can diced green chilies
• ¾ tsp. salt
• 1 Tbsp. butter
• ½ medium onion, chopped
• 3 c. rice, uncooked

Bring water to boil, add all ingredients. Lower heat and simmer for 30 min.

"Cafe Rio" Tomatillo Ranch Dressing - Tara Flake

• 1 pkg. buttermilk Ranch dressing (powder)
• 3 tomatillos (These look like small green tomatoes with a green husk on them. Should be at most grocery stores - very common in latin food.)
• 1 c. mayonnaise
• 1 c. buttermilk
• 1 c. chopped cilantro
• 3 cloves garlic
• 1/8 tsp. cayenne
  

1. Take the husks off the tomatillos and wash them
2. Puree everything in a blender or food processor & chill until ready to serve

This is what tomatillos look like, and the large ones are the size of a golf ball, so get more if you can only find little ones.

"Cafe Rio" Pork Barbacoa - Tara Flake

• 5-6 lb. Pork Roast (I've used 4 lbs too)
• 1 Tbsp. cumin
• 1 c. brown sugar
• 20 oz. bottle coke (I use caffeine free and we still like it)
• 12 oz. Red Taco Sauce

1. Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours or overnight.
2. Drain liquid.
3. Add remaining ingredients to roast and cook for an additional 4 hours.
4. Take out roast and shred. Put back in sauce and cook for an additional 2 hours (Or until it tastes good!).

A few notes: Use a dark cut of pork, like a shoulder, butt, or picnic roast. Bone and skin are fine if you remove them after the first 12 hours in the crock pot - just note that there will be less meat in the total weight. These cuts of meat are typically cheaper than the white cuts (loin) as well. I've also substituted salsa for the taco sauce for a spicier version.

Mexican Rice from Christi Kelsey

**UPDATE**Jeanette Anderson found tomato bouillon at the Food Lion on 54 and 751 if you are interested in making this.
I didn't have this to try at cooking club because I wasn't able to locate any tomato bouillon cubes. I know Knorr makes it and I used to see it in the International section at Kroger. I didn't go into any tiendas but could possibly be found there. I am including this recipe because this rice is really good and compliments the refried beans, if you are able to locate the bouillon. They are authentic recipes and are as good as any you will find in a restaurant.

2 c. long grain rice
2 T. oil
1/4 tsp. minced garlic
1 tsp. dehydrated onions
2 tomato flavored bouillon cubes
4 c. water
1 tsp. salt

Heat oil in large saucepan over medium heat. Add rice, stirring frequently until rice changes to a solid white color (approximately 4 minutes). Sprinkle garlic and onions over rice and stir. Crumble bouillon cubes into mixture and mix well. Mix salt into water, then add to mixture. Increase heat to medium-high, and bring mixture to boil. Cover pan with a tight lid, reduce heat to low, and simmer covered for 20 minutes. DO NOT uncover pan during cooking time. After 20 minutes, turn off heat and let pan sit, still covered, for another five minutes, then serve.
*The secret to this recipe is to use a saucepan with a tight fitting lid that keeps most of the steaming. Also, do not lift the lid at any time while rice is cooking.

Homemade Refried Beans from Christi Kelsey

3 c. pinto beans
1 T. dehydrated onions
1/2 tsp. minced garlic
salt to taste
oil

Sort pinto beans to check for rocks. Place dry beans in bottom of large crock pot. Fill crock pot with water; add onions and garlic. DO NOT ADD SALT YET! Cook beans on high for approximately 9-10 hours. The beans will be completely pink and soft. Add salt. Allow salt to soak in for about 10-15 minutes. Heat oil in large saucepan on medium heat. Strain beans in colander, reserving liquid. Add beans and some liquid to hot oil. Use a potato masher to smash beans and liquid into oil. If beans are too dry, add more liquid. The consistency should be smooth.
If you don't want to refry all the beans in one day, you can freeze the beans (with juice). When you are ready to refry them, defrost them, heat oil and repeat the process.

Spicy Black Bean and Corn Salsa from Christi Kelsey

16 oz. Cooked black beans
16 oz. Fresh or frozen corn kernels
½ cup chopped fresh cilantro
¼ cup chopped green onion
¼ cup chopped red onion
1-2 Tbs fresh lime juice
1-2 Tbs vegetable oil
1 Tbs ground cumin
½ cup chopped ripe tomatoes, drained
salt and freshly ground pepper to taste

In large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with tortilla chips.

*You can add a dash of crushed red pepper flakes or cayenne pepper for a kick.

Fish Tacos with Cilantro-Lime Crema by Micki Harris

Ingredients

CREMA:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

TACOS: 1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


Preparation

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Yield 4 servings (serving size: 2 tacos)