Chicken And Cheese Tortilla Patties Taco Inspired Recipes

EASY CHICKEN TACOS

Steps:

• Combine the Mexican seasoning, garlic, lemon, and olive oil in a mixing bowl. Marinate your chicken
• Heat a cast iron skillet and add the chicken. Let it bake but resist the urge to move the chicken thighs in the pan
• The chicken will release after a couple of minutes. Turn and cook the other side of the chicken thighs. Then turn the chicken regularly for 7 to 9 minutes per side
• Take the skillet off the heat and let the chicken cool before you cut the chicken thighs into small cubes
• Make the pico de gallo and put it in the fridge. Then finely dice the green bell pepper
• While you cook the chicken you can also warm the tortillas in the oven. Wrap in tin foil and warm for 5-7 minutes.
• Take a tortilla and add 2 to 3 tablespoons of Mexican chicken. Then top the tortilla with 2 tablespoons of pico de gallo. Sprinkle with green bell pepper and complete with some freshly grated parmesan.
• Ready to serve

FRENCH STYLE CHICKEN AND GOAT CHEESE TORTILLAS

Steps:

• Preheat the oven to 450 degrees. Combine the grapes, walnuts and chives and set aside.
• Combine the goat's cheese with the parsley and thyme and season well to taste with salt and pepper. Mix a tablespoon or more of mustard and the lemon juice in the melted butter and brush some of this mixture over each tortilla. Set them on a baking sheet and top with some chicken and goat's cheese. Bake for 5 minutes or until warmed throughout and cheese has melted somewhat. Remove from oven, fold in half and serve topped with the grape, walnut and chive mixture.

CHICKEN AND CHEESE TORTILLA PATTIES (TACO INSPIRED)

Steps:

• 1. To make a tortilla shell, combine all the dry ingredients together and stir. 2. In a separate bowl, whisk together milk and eggs until smooth and no lumps are formed. 3. Heat 1 teaspoon of olive and 1/4 teaspoon of unsalted butter on a medium size skillet until hot. Swirl it around to coat the pan. 4. With a ladle, scoop a generous amount of batter(about 1/4 of the batter) and spread it around the pan evenly, pressing down with ladle in a circular motion. Cook for about 1 minute on one side. Flip it around and cook for about 30 seconds on another side. Fold it in half like a taco and take it out of the pan and put on a plate. 5. Proceed the same way with the rest of tortillas. Use 1tsp olive oil to 1/4 teaspoon butter ratio for each patty. To make a filling, dice onion and pepper. Cut up chicken into small pieces. Using the same skillet heat up two table spoons of olive oil. Cook onions and peppers for about 6-8 minutes until golden brown. Add in garlic and stir for a few seconds. Pour in 1/2 cup of salsa and 1/2 cup of water into the pan and stir everything around. Then lay chicken pieces on top of the sauce, bring to boil and close the lid. Simmer in sauce for 15 minutes. Give a few stirs and add in dry couscous. Cook for an additional 10 minutes with a lid closed. Lay the chicken and sauce mixture into a plate, mix in 3/4 cup of cheese and set aside. Assemble: Open up each tortilla, spread one tea spoon of sour cream on the bottom, then chicken and cheese mixture, then one tea spoon of salsa up on top, press and close with another half. Preheat the oven to 400F degrees. Lay all four tortillas on a baking sheet. Sprinkle the tops with 1/4 cup of cheese and bake for about 8-10 minutes until they are crispy. Take out of the oven and let cool. Serve with sour cream and salsa on the side.

MEXICAN CHICKEN TACO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
• Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
• Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
• Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
• Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
• Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.

CRISPY FLOUR TORTILLA CHICKEN TACOS

Steps:

• Heat 10-inch nonstick skillet over medium heat. Stir in chicken, taco seasoning mix and water; cook 3 to 4 minutes, stirring occasionally, until chicken is heated through and sauce has thickened slightly.
• Divide chicken mixture among heated shells; top with cheese, guacamole and chopped tomatoes.

CHICKEN TORTILLA BAKE

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

CHICKEN & CHEESE TORTILLA PIE

Steps:

• Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit., Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives., Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.

GROUND CHICKEN TACO BURGERS

Steps:

• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Mix the ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
• Cook the chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa. Cover with remaining half of bun.