In just a few short days everyone and their mother will be pulling out the tequila and tacos to celebrate this much loved Mexican holiday. And while I’ll be working my butt off at the restaurant (Mexican restaurant), I want everyone to get a little treat for the weekend. Maybe you’ll be entertaining, or perhaps you’re headed to a friend’s house to celebrate Cinco … either way I have some great recipes and tips.
|Cooking Time:||30 Minutes|
|Recipes Makes:||8 Servings|
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
shredded cheddar cheese
green onions, for garnish
Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.
2 oz Tequila
1 oz fresh lime
3/4 oz Triple Sec
1 tsp simple syrup (1:1 sugar to water)
If you’re salting the rims, pour lime juice (bottled actually works well here!) onto one small plate, and fill another one with kosher salt. Dip the top of each glass into the juice and then into the salt. (Note: this won’t work with water, you need the stickiness of juice to hold the salt.)
Shake up all ingredients in a shaker with ice, then strain into glasses over fresh ice. Garnish with a lime wedge, and serve.