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Posts Tagged ‘Salsa’

Any reason to use wonton wrapper is a good enough reason for me. I love them, the things you can stuff into them is endless. You might see them on my blog from time to time. I use them for Wonton Taco Cups . I use them for Kale Ravioli’s. Wonton’s are so easy to work with and they crisp up so nice. I’m going to take you through a fun and easy recipe that is perfect as a side dish or an appetizer, but I will admit I sometimes eat them for dinner.

The can chicken breast I get from Sam’s club is so good, it’s all natural with no MSG, or preservatives, plus is it chicken breast meat, no rib meat or other additives are added. So I never feel guilty serving it.

One thing you can always find in my house is a variety of cheese products, so I wanted to try something different in this Quito so I used Laughing Cow cheese wedges instead of shredded cheese.

Just chop into bite size pieces and smash into the chicken and salsa mix, it really gave it a creamy texture.

Add some corn.

Get your wraps ready.

Plop a tablespoon full on the wrap and spread over the entire wrap.

I do suggest getting it as close to the edge as possible so the end of the Quito’s has some filling. It’s such a thin layer that it will not squish out as you roll it.

Assemble on a cookie sheet and bake foe 15 minutes on 375 degrees.

They come out all crispy and ready to be devoured.

Here’s The Recipe:

Ingredients:

  • One 12.5-oz. can chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
  • 1/2 cup salsa
  • 3 Laughing Cow Blue Cheese Wedges or 1/3 cup shredded cheese
  • 1/4 cup corn
  • 16 small square wonton wrappers
  • Optional dips: salsa, red enchilada sauce, or sour cream

Directions:
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken, salsa, cheese and then add the corn. Mix thoroughly.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface of each. Roll each wonton up tightly into a cigar-shaped tube. Place wonton on the baking sheet, seam side down. If needed, secure with toothpicks. Repeat with remaining wonton and chicken mixture.

Bake until crispy, about 15 minutes.

Next time I make these will be adding black beans, I want to load them up with some fiber.

So the winner of the 4 Luna Bar’s is: Annie Yarde: I’ve never tried a nutrition bar, but these sound yummy!

Annie just email me at denajeanne@gmail.com with your full mailing address and I will get those right out to you. 

Note: I used Random.org to determine the winner of this giveaway, which by the way is so much fun, I am easily amused. Thanks to everyone who entered.

Question of the Day: What’s your favorite Mexican food?  I can not answer that because I could not choose, I love too many. 

Check Ya Later.

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When I set out to make these burritos I knew I wanted to jazz them up, so I used a leftover that really made me go Loco for this burrito.

My secret ingredient was this little gem, I added barley instead of brown rice, I thought why not, it’s a grain and I had a bowl full of leftovers.

Keeping it easy, I just reheated the barley in a pan added a can of black beans and some salsa.

Scrambled 6 eggs and seasoned to taste, a little salt a little pepper.

Mixed it all together.

Oops, I almost forgot the cheese.

Did I forget to mention it had avocado in it.

Tortillas always are so much easier to fold and tuck after they are heated up. So I heated each side for a minute.

I packed it full and topped with avocado slices, then I did my best to tuck and fold it up.

Garnished with a few additional slices of avocado and some more shredded cheese.

I crushed it bite by bite, it was really good go get em’  fuel. I ended up doing an amazing workout after I ate it, and it even kept me full for a few hours after my workout. That really never happens. I think the beans and the barley did their job well.

Wrapped up a few burritos so that I could take them to work with me and have a Loco burritos for lunch.

Later in the day I wanted more so I made a Blue Chip Loco Nacho. I will use any reason to make a nacho.

It was a thing of beauty.

Question of the Day: Breakfast burritos for Lunch?

Check Ya Later.

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