Not to toot my own horn, but I made a really excellent meal last night. I’m pretty sure we cleared our plates within 5 minutes – absolutely no leftovers to spare. M managed to throw out comments like ‘this is soooooo good’ and ‘this is a definite make again’ while consuming extra large perfectly crisp bites.
Then, as I was clearing some of the dishes he threw out ‘yea, that was a 9 out of 10.’ Huh. Excuse me? You literally just inhaled your dinner in almost an uncomfortable way. What on earth classifies a 10 to you?
He then rambled on about some stuffy rack of lamb I had made for a Valentine’s dinner one year and then went into how even his absolute go to favorites, the braised pork ragu and the wingless buffalo chicken pizza, are also 9 out of 10’s. Ok then. So apparently in M’s head ‘fancier’ food equals a 10. Talk about high maintenance!
It’s so funny to me how one person can think of something as such a high compliment (M thinking a 9 out of 10 is amazing) and how another can think it’s just an insult (how exactly was that not a 10????).
To me, these scream a 10 out of 10. Yet, if you have a more dignified palate you might be 1 point disappointed. Either way you look at it though, these puppies slide down pretty easy.
- 1/3 cup cream cheese
- 1/4 cup green salsa
- 1 TBS fresh lime juice
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1 clove freshly minced garlic
- 3 TBS chopped cilantro
- 2 TBS sliced green onions
- 2 cups shredded cooked chicken
- 1 cup grated pepperjack cheese
- 10 small tortillas, corn or flour
- sea salt
- cooking spray
- Decide on your chicken. You can pick up rotesserie chicken and shred it, or, you can rub two bone in chicken breasts with olive oil, salt, and pepper and roast at 350 degrees for 45 minutes. Comes out perfectly tender each time.
- Preheat (or increase) the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for 20 seconds until soft. Mix in all ingredients up until the green onions. Add the cooked chicken and cheese and combine. (Note, this can be made ahead of time and kept in the fridge for 2 days.)
- Heat up a few tortillas at a time for 20 seconds using a damp paper towel in between each one. Place 2-3 TBS of the mixture towards the lower 1/3 of the tortilla. Slowly roll up and place seam side down on your baking sheet.
- Repeat with all tortillas. Spray the tops lightly with cooking spray and sprinkle with sea sat.
- Bake for 15-20 minutes until crisp and the edges start to get golden brown.
- Serve with salsa, sour cream, sliced avocado.
Try not to eat 5…