Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts
Friday, May 1, 2015
Avocados from Mexico Featuring Baked Crab Cakes with Avocado Crema and Mango Avocado Salsa
One of my all-time favorite foods is avocado...I mean, what’s not to love?!?!? They’re rich and buttery on their own…and they’re versatile as well. I love guacamole as much as the next gal, but avocados can be used in so many other ways! My favorite avocados come from Mexico...I find that they’re consistently buttery and flavorful. I was delighted when the nice folks at Avocados from Mexico sent me a gift basket with avocados, a t-shirt, a cookbook, and a handy OXO avocado slicer. You may be wondering why I’m featuring avocados for Healthy Eating Month…avocados are fattening, right?!?!? Wrong! Not only do avocados taste fabulous, they’re a nutritional powerhouse!! Just check out these facts:- One ounce of a Haas avocado has 50 calories, 3 grams monounsaturated fat (that’s the good stuff!), ZERO cholesterol and sodium, and 1 gram of dietary fiber.
- Avocados provide 20 essential vitamins and minerals, including: potassium, folic acid and other B vitamins, vitamin E, and vitamin K.
- Avocados are a great source of lutein, which is essential to maintaining good eyesight.
Did I mention that they taste great too?!?!? I wanted to showcase my Avocados from Mexico in a healthy main dish, so I did a bit of online research for inspiration. I found a couple of great recipes at the Food Network website. I played around with them to lighten them up a bit and came up with a hybrid that I call Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa. Imagine a bed of creamy, tangy avocado crema topped with an oven-crisped crab cake…and the crab cake is topped with a sweet-spicy mango-avocado salsa. Each bite is bursting with vibrant flavor, and you don’t have to feel the least bit guilty for this splurge-worthy meal.
The crema is made with avocado and fat-free Greek yogurt, flavored with lime, cilantro, and a bit of spice. The crab cakes are topped with a sprinkle of panko and baked, which saves calories and fat compared to frying. The sweetly spicy salsa is flavored with honey, cilantro, and jalapenos for a bit of heat. Add it all up, and you’ve got a dish that rivals any restaurant. One note: the formed crab cakes need to hang out in the fridge for an hour or two to firm up before baking, so make sure to figure in time for that. That gives you plenty of time to assemble the crema and salsa, so it’s all good!
Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa
Inspired by recipes from The Food Network website
Step 1: Add the following ingredients to a large mixing bowl: 1 lb. lump crab, 2 tbs. light mayo, 1 tbs. dark mustard, the zest and juice of one lime, 2-3 sliced green onions, 2 tbs. chopped flat-leaf parsley, 1-2 tsp. Old Bay, ½ tsp. salt, and ½ cup Panko bread crumbs. Gently combine all ingredients just until mixed…be careful not to break up the lumps of crab. Using clean hands, form into six cakes. Generously sprinkle with your favorite Cajun seasoning, cover with plastic wrap, and refrigerate for at least an hour.
Step 2: Make the salsa by adding the following ingredients to a small bowl:1 diced avocado from Mexico, 1 diced Ataulfo mango, 2 tbs. finely diced purple onion, 1-2 thinly sliced green onions, ½ seeded and finely diced jalapeno, the juice of one lime, 2 tsp. honey, 1 tsp. dried cilantro, and salt to taste. Give it a quick stir and set in the fridge until it’s time to assemble the crab cakes. [NOTE: If it’s going to be more than 3 hours, wait to add the avocado until just before serving.]
Step 3: Make the avocado crema by adding the following ingredients to a mixing bowl: 1 small or ½ large avocado from Mexico, 1/3 cup fat-free Greek yogurt, the juice of half a lime, 1 tsp. dried cilantro, Tabasco or sriracha to taste (I used about 2 tsp. Tabasco), and salt to taste. Combine on low speed until combined. Scrape down the sides, then combine on med speed for 30 seconds, until the mixture is creamy. Spoon the crema into a small bowl, cover with plastic wrap, and refrigerate.
Step 4: Preheat oven to 375. Place the chilled crab cakes on a baking sheet that’s covered with parchment or a silpat. Combine ½ cup panko bread crumbs, 1 tbs. olive oil, and 1 tbs. of your favorite Cajun seasoning in a small bowl. Stir until the mixture is thoroughly combined. Sprinkle the crumbs on top of each crab cake, pressing a bit so they stick. Cook for about 20 minutes, until the crab cakes are heated through and the crumbs are golden-brown. Turn the sheet around halfway through baking to ensure even browning.
Step 5: To assemble the dish, use a spatula to spread about 1/3 cup of the avocado crema in a circular pattern on the center of the plate. Place 1-2 crab cakes on top of the crema, then spoon some of the mango-avocado salsa on top of each crab cake. Get ready for a feast for the tastebuds...and the eyes!
This dish is out of this world! The tangy avocado crema, the sweet crab, and the spicy-sweet salsa combined for a fiesta of flavors! The panko brought a bit of healthy crunch for a fraction of the fat that comes with frying. Each component of this dish tastes great, but together? Get out of here! Michael isn’t as big of an avocado fan as I am, and he went crazy for the flavors in this dish. We ate them just like this as a complete meal, but you could certainly add a salad with a nice citrus vinaigrette on the side if you like. If you’re an avocado lover, I hope you’ll add this to your short list of ways to enjoy them very soon!!
Disclosure: Avocados from Mexico sent me an avocado gift pack to facilitate this feature. All opinions expressed are my own.
Friday, April 10, 2015
Baked Cajun Seafood Dip Featuring Chobani 0 Plain Greek Yogurt
I love to make dishes lighter and healthier when I can…but I refuse to sacrifice flavor or texture! One of my favorite tricks for reducing fat while keeping dips super-creamy is to use fat-free Greek yogurt. Chobani recently sent me more of their yummy Greek yogurt to create a couple of fun new dishes for you! I love their yogurt, because I don’t have to sacrifice flavor or texture to eat more healthfully. I‘ve been developing one sweet and one savory recipe to share with y’all…first up is today’s offering: Baked Cajun Seafood Dip. You’d never know that it’s lower in fat…it’s creamy and full of the big flavors we love at Casa Garcia. The creamy base is a mixture of Chobani 0% plain yogurt, reduced-fat cream cheese, and 2% shredded co-jack cheese. To that, I added a bit of Tabasco and Cajun seasoning for a nice kick…and lots of shrimp and crabmeat.This dip is perfect with sturdy chips or thin slices of warm crusty bread! This is one of those recipes you’re going to want in your hip pocket for the upcoming holiday entertaining season: it’s simple to make, easier on the waistline, and totally delish. Simple mix together the ingredients, pop into the oven to bake until bubbly, and set it out for your guests to devour. I’m betting that no one will have a clue that you’ve shaved fat and calories from typical creamy dips…without sacrificing texture or flavor. That’s a win-win situation in my book!
Baked Cajun Seafood Dip
adapted from Southern Living
Step 1: Preheat oven to 375. Add the following ingredients to a mixing bowl: 1 package softened low-fat cream cheese, 1 cup Chobani 0% plain Greek yogurt, 1 cup shredded 2% co-jack cheese, 4 ounces lump crab, 2 sliced green onions, and 1 tsp. salt. Set aside while you cook the shrimp.
Step 2: Add 2 tbs. butter to a non-stick skillet over med-high heat. When the butter is melted, add 1/3 cup finely diced shallot, 1 tbs. Tabasco, 1 tbs. Cajun seasoning, and 1/2 lb. diced shrimp -- make sure the pieces are bite-sized. Saute until the shrimp are cooked through, then turn off heat and let the mixture cool for a few minutes.
Step 3: Add the spicy shrimp mixture to the bowl with the other ingredients. Stir until the mixture is evenly incorporated...be gentle so you dont break up the crab too much! Spread the dip in an 8x8 square pan. Top with an additional 1 cup of the shredded 2% grated co-jack cheese.
Step 4: Bake until the cheese is melted and the dip is bubbly. Remove from oven and let cool for 5 minutes before serving. I served this dip with slices of San Francisco sourdough baguette and scooped tortilla chips...but any cracker or chip would likely work perfectly well with this dip!
This dip is really fabulous! It’s creamy and comforting…with just enough spice to make it interesting. Feel free to vary the amount of Tabasco and Cajun seasoning you use, depending on the heat level you like; the amount I used makes for a medium level of spice. The sweet shrimp and crab play really nicely against the savory shallot and green onion, making this dip downright addictive. I hope you’ll give this appetizer a try at your next football-watching party…or during the upcoming holiday season. I’m planning to share this dip at our family Thanksgiving spread this year.
Tuesday, February 10, 2015
Easter and Passover Recipes for SundaySupper Featuring Bunny Approved Baked Easter Doughnuts
This week, were sharing our favorite Easter or Passover dishes for #SundaySupper...just in time to add a few new items to this years menu! Our hostess this week is Carla from Chocolate Moosey, and were sharing everything from Easter Sunday Brunch items to Passover desserts. I wanted to make something fun and colorful for Easter...something that was quick and easy. I originally thought about making candy-topped Easter bark...and then I remembered my Wilton doughnut pan that I bought a few months ago. That made me change my plan and make my Bunny-Approved Baked Easter Doughnuts instead. These buttermilk cake doughnuts are similar in texture to a muffin, and they bake up in less than 10 minutes. That gives you just enough time to whip up the icing on the stovetop.
Feel free to tint the glaze if you want, but I stuck with white since I was using brightly colored Easter and Spring-colored sprinkles. The main thing is to have fun and let your creativity go wild! Decorating these doughnuts is sort of like coloring eggs...only you have half a dozen doughnuts to enjoy when youre done. And you dont have to hide them...unless, of course, you dont want to share! I made two minor tweaks to a fantastic baked doughnut recipe from Sur le Table. I subbed cinnamon for the nutmeg called for, and I added 1 tbs. of vanilla extract with the wet ingredients. Feel free to double the recipe if you want to make a dozen doughuts...youll have plenty of icing!
Read more »
Feel free to tint the glaze if you want, but I stuck with white since I was using brightly colored Easter and Spring-colored sprinkles. The main thing is to have fun and let your creativity go wild! Decorating these doughnuts is sort of like coloring eggs...only you have half a dozen doughnuts to enjoy when youre done. And you dont have to hide them...unless, of course, you dont want to share! I made two minor tweaks to a fantastic baked doughnut recipe from Sur le Table. I subbed cinnamon for the nutmeg called for, and I added 1 tbs. of vanilla extract with the wet ingredients. Feel free to double the recipe if you want to make a dozen doughuts...youll have plenty of icing!
Bunny-Approved Baked Easter Doughnuts
adapted from Sur le Table
Step 1: Preheat oven to 425, and spray a six-well doughnut pan with non-stick spray. Set aside while you make the batter. In a large mixing bowl, whisk together: 1 1/4 cup cake flour, 1/2 cup sugar, 1 1/4 tsp. baking powder, 3/4 tsp. salt, and 1 tsp. cinnamon. Add 1/2 cup buttermilk, 1 slightly beaten large egg, 1.5 tbs. melted butter, and 1 tbs. vanilla. Stir just until combined.
Step 2: Fill each well of the doughnut pan 2/3 full. A pastry bag or ziploc bag with the corner snipped makes this pretty easy, since its a thick batter. Bake the doughnuts for 4-6 minutes, until the top springs back when touched. Let the cooked doughnuts cool for a couple of minutes, then remove from pan. They should release easily without sticking.
Step 3: Make the icing by combining the following ingredients in a small saucepan over medium heat: 1/4 cup milk, 1 tsp. vanilla, and 3 cups powdered sugar. Keep the pan over the heat and whisk until everything is combined and a nice dipping consistency. Dip the round tops of each doughnut in the icing, letting excess drip back into the pan. Place on parchment and quickly decorate before the glaze sets.
Wait until you see what the rest of the #SundaySupper contributors are sharing today. Go by and visit...and get some great ideas. Make sure to join us for our weekly #SundaySupper Twitter chat tonight at 600 CST. Its always a good time!
Step 4: Let the doughnuts cool for about 5 minutes. This will give the icing time to set and allow the sprinkles to adhere firmly. Your patience will be rewarded with six adorable and tasty doughnuts that the Easter Bunny would be proud of!
These doughnuts are as tasty as they are cute! They bake up moist and light thanks to the buttermilk, and the icing is the perfect consistency to cover the tops without running down the sides. The icing is very sweet...I wont lie...so one doughnut with an ice-cold glass of milk should be enough for even the most die-hard sweet tooth. If you have little ones, Im sure theyd love decorating the tops with sprinkles. Heck, Im a big kid, and I had a blast!
Wait until you see what the rest of the #SundaySupper contributors are sharing today. Go by and visit...and get some great ideas. Make sure to join us for our weekly #SundaySupper Twitter chat tonight at 600 CST. Its always a good time!
Easter
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Hot Cross Cinnamon Buns from girlichef
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
Main Dishes
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
Dessert
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Carrot Cake Cheesecake from Chocolate Moosey
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Cookies: Carrots in Dirt from The Urban Mrs
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Roasted Figs from Gourmet Drizzles
- Japanese Easter, Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
Passover
- Homemade Matzo from The Foodie Army Wife
- Mock Gefilte Fish from Fast Food to Fresh Food
Dessert
- Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Sunday, February 8, 2015
Gearing Up for National Oatmeal Day with Driscoll’s…Featuring Baked Strawberry Apple Oatmeal BerryNOats
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| Photo provided by Driscolls |
When the weather turns chilly, one of my favorite breakfast foods is oatmeal! What’s not to like? It’s comforting, filling, and delicious. It’s also a versatile base for dressing up with a wide variety of flavorful ingredients. In honor of National Oatmeal Day on October 29th, my friends at Driscoll’s are highlighting how well their juicy berries pair with hearty oatmeal. Berries make a terrific oatmeal topping or ingredient. I paired their juicy organic strawberries with seasonal Gala apple to create a delicious Baked Strawberry-Apple Oatmeal. This recipe makes a fantastic weekend brunch. You could also make a batch on Sunday evening and store it tightly covered in the fridge for convenient on-the-go weekday breakfasts. It’s moist and lightly sweet – so we also enjoy it warm from the oven as a dessert.
Not only do oatmeal and berries taste great…they’re packed with health benefits too! Oatmeal contains significant amounts of beneficial protein and fiber, which help you to stay feeling full longer. Berries are low in calories and high in fiber and Vitamin C. In fact, one serving of strawberries may help improve heart health, lower blood pressure, and lower the risk for some cancers. Delicious and healthy is combination we can all get behind! This Baked Strawberry-Apple Oatmeal is sweetened with maple syrup and a touch of brown sugar, and it bakes up moist with a soufflé-like texture.
Baked Strawberry-Apple Oatmeal
adapted from Whole Foods
Ingredients:
- 1 tbs. softened butter to prep the baking pan or ramekins
Dry ingredients:
- 2 cups oatmeal
- 1/2 cup chopped pecans
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 heaping tsp. apple pie spice
- 1.5 cups chopped organic Driscoll’s strawberries
- 1 medium Gala apple, peeled and coarsely grated
Wet ingredients:
- 1/2 cup vanilla Greek yogurt
- 1 cup vanilla almond milk
- 1 medium egg + 1 egg yolk
- 1/3 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1 tbs. vanilla extract
Directions:
Step 1: Preheat oven to 375. Butter the top and sides of a 9x9 square baking pan or 4 large ramekins. Set aside. Add the oatmeal, pecans, salt, baking soda, apple pie spice, strawberries, and apple to a large mixing bowl. Use a spatula to carefully combine all of the dry ingredients.
Step 2: Add the Greek yogurt, almond milk, eggs, maple syrup, brown sugar, and vanilla to a bowl or 4-cup measuring cup. Whisk well until the eggs and brown sugar are completely incorporated. Pour the wet ingredients into the bowl of dry ingredients and stir well to completely combine.
Step 3: Pour the oatmeal mixture into the prepared pan or ramekins. Place the pan or ramekins on a rimmed baking sheet. Cook until the top of the oatmeal is browned and the mixture is set – approximately 45 minutes. Turn the pan around halfway through the cooking time to ensure even baking. Remove the baked oatmeal from the oven and let cool 5 minutes before serving. Serve with a halved strawberry on the top of each serving, along with additional maple syrup for drizzling on top.
I loved this moist and fruity oatmeal! Each bite is bursting with the flavor of strawberries and apple, and the sweetened custard keeps the oatmeal moist and lightly sweet. The nuttiness of the chopped pecans works really nicely with the oatmeal too. This is a decadent breakfast you dont have to feel guilty about -- whether you serve it in squares from a pan or in individual ramekins. I hope that you’ll make a batch of this delicious fruity baked oatmeal to celebrate National Oatmeal Day on October 29th!
Disclosure: Driscolls provided me with berry coupons and a Whole Foods gift card to facilitate this feature. I received no further compensation, and all opinions expressed are solely mine.
Saturday, February 7, 2015
Wrapping Up Driscolls Berry Week with Baked Blueberry Lemon Doughnuts and a Giveaway for TWO FREE Driscolls Berry Coupons!!
Its time to wrap up Driscolls Berry Week with a sweet finale! Sunday is also World Baking Day, so the first thing that came to mind to celebrate both of these fun events was to make a batch of baked doughnuts using Driscolls sweet and juicy blueberries! I love my doughnut pan, so Im always looking for fun new ways to use it. When I thought about making blueberry doughnuts, lemon immediately came to mind. Its a perfect combination in my book! I looked around for a recipe that featured light, healthy ingredients and found a great recipe to tweak that features yogurt to keep the doughnuts nice and moist. The glaze combines crushed blueberries, lemon juice, and lemon zest for a pronounced fruit flavor. These doughnuts were love at first bite for me!
To amp up the blueberry flavor even more, I used Chobani blueberry Greek yogurt. The batter is flavored with both lemon extract and vanilla bean paste from Nielsen-Massey. These gems were literally ready for the oven in about 10 minutes. While they baked, I whipped up the sweet-tart glaze. These can be ready -- start to finish -- in just over 30 minutes. They make a great dessert or evening snack...and theyre also great for a leisurely weekend brunch. If you love blueberries, youll go nuts for these doughnuts. My recipe makes 6 doughnuts, but feel free to double the ingredients to feed a larger crowd.
Read more »
To amp up the blueberry flavor even more, I used Chobani blueberry Greek yogurt. The batter is flavored with both lemon extract and vanilla bean paste from Nielsen-Massey. These gems were literally ready for the oven in about 10 minutes. While they baked, I whipped up the sweet-tart glaze. These can be ready -- start to finish -- in just over 30 minutes. They make a great dessert or evening snack...and theyre also great for a leisurely weekend brunch. If you love blueberries, youll go nuts for these doughnuts. My recipe makes 6 doughnuts, but feel free to double the ingredients to feed a larger crowd.
Baked Blueberry-Lemon Doughnuts
adapted from King Arthur Flour
Step 1: Preheat oven to 375, and spray the wells of a doughnut pan with cooking spray. Prepare the batter by adding the following dry ingredients to a mixing bowl: 1 cup flour, 1/2 cup sugar, 1 tsp. baking powder, and 1/4 tsp. salt. Whisk to combine and add the following wet ingredients to the bowl: 1 small container Chobani blueberry Greek yogurt, 1 large egg, 2 tsp. vegetable oil, 1 tsp. Nielsen-Massey lemon extract, and 1 tsp. Nielsen-Massey vanilla bean paste (or vanilla extract).
Step 2: Mix just until combined, being careful not to overmix. Add 3/4 cup Driscolls blueberries and the zest of one small lemon. Stir gently to combine the zest and berries into the batter, being careful not to break up the berries. Spoon the batter into the doughnut pan and bake for 15 minutes, until golden brown on top.
Step 3: Make the doughnut glaze. Add 1/3 cup blueberries to a small bowl and crush with a fork. Add the juice and from 1 small lemon and enough powdered sugar to make a thick glaze. Your mileage may vary, but I added about 1 cup of powdered sugar to get the consistency I was looking for. Its a gorgeous purple-pink color!
Step 4: Let the doughnuts cool in the pan for 5 minutes before removing them. This will allow them to release from the pan much easier. These doughnuts are a bit fragile when warm, so I found it easiest to place them on foil and spoon the glaze over the warm doughnuts. Let them cool until the glaze is set, then place on a serving platter.
Mercy, are these a little bite of blueberry heaven! Thanks to blueberries and blueberry yogurt in the batter -- and a healthy dose of blueberries in the glaze -- these doughnuts pack a huge blueberry punch! The lemon stands up to the blueberry quite nicely, but doesnt overpower. The yogurt keeps them moist and delicate, and the fact that theyre baked saves calories and fat over takeout doughnuts. I like knowing exactly what I put into these!
Ive had a blast at Driscolls Berry Week, and I hope youve enjoyed the recipes I featured. Driscolls is giving one of you TWO coupons for free berry products, so make sure to enter by leaving a comment below telling me your favorite way to enjoy berries, along with your e-mail. Ill be picking a winner on Monday, so hurry to enter. Good luck!
Disclosure: Driscolls and Nielsen-Massey gave me coupons for free berries and samples of extracts to facilitate this World Baking Day post. All opinions are mine.
Sunday, February 1, 2015
Baked Confetti Chicken Taquitos with Cilantro Lime Ranch Featuring Heart Healthy Mazola Corn Oil
Rather than deep frying my taquitos in oil, I simply brush them with a bit of Mazola Corn Oil and then bake them in a hot oven until they’re crispy and golden. Other heart-healthy ingredients I used in this recipe include fresh pico de gallo, fat-free Greek yogurt, and 2% pepper jack cheese. These ingredients saved both fat and calories, but they didn’t skimp on flavor or texture. The filling for my taquitos is moist and bursting with spicy flavor. This recipe makes enough filling for a dozen taquitos – plenty for a family of four. However, I made 8 taquitos since it’s just Michael and I. Bonus: I had enough of the flavorful filing left to make quesadillas the next evening. If you prefer your Mexican food on the milder side, simply use shredded cheddar or Colby-jack in place of the spicier pepper jack.
Baked Confetti Chicken Taquitos
with Cilantro-Lime Ranch
a Weekend Gourmet Original
Ingredients:
- 3 cups shredded chicken (a deli rotisserie chicken is ideal for this!)
- 1 cup shredded 2% pepper jack cheese
- ½ cup corn kernels
- 1/3 cup prepared pico de gallo
- ¼ cup fat-free plain Greek yogurt
- 1 tbs. finely chopped cilantro
- 1 tsp. cumin
- Salt & pepper to taste
- 1 dozen yellow corn tortillas
- 1/3 cup Mazola Corn Oil
- 1 tbs. chili powder
For the dipping sauce:
- 1 cup reduced-fat ranch dressing
- 1 tbs. chopped fresh cilantro
- 1 small lime, juiced
Directions:
Step 1: Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper; set aside while you prep the taquitos. Add the chicken, cheese, corn, pico de gallo, Greek yogurt, cilantro, cumin, and salt & pepper to a large mixing bowl. Stir with a sturdy spoon until the mixture is completely combined.
Step 1: Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper; set aside while you prep the taquitos. Add the chicken, cheese, corn, pico de gallo, Greek yogurt, cilantro, cumin, and salt & pepper to a large mixing bowl. Stir with a sturdy spoon until the mixture is completely combined.
Disclosure: Compensation was provided by Mazola via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mazola.
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