Chicken Taco Patties Rachael Ray Recipes

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CHICKEN TACO PATTIES - RACHAEL RAY



Chicken Taco Patties - Rachael Ray image

Make and share this Chicken Taco Patties - Rachael Ray recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground chicken
1 cup chopped onion, plus more
onion, for serving
2 tablespoons jalapeno chiles, finely chopped canned
1 tablespoon chili powder
1 tablespoon grill seasoning
1 garlic clove, finely chopped
1 tablespoon extra virgin olive oil
1 cup shredded monterey jack cheese
4 whole wheat hamburger buns
1 romaine lettuce hearts, shredded
1 cup taco sauce

Steps:

  • In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
  • Heat the EVOO, 1 turn of the pan, in a skillet over medium heat.
  • Add the patties and cook for 4 minutes on each side. When they're almost done, top each patty with a mound of cheese and cook until melted.
  • Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

Nutrition Facts : Calories 461.5, Fat 19.1, SaturatedFat 7.5, Cholesterol 104.6, Sodium 887.8, Carbohydrate 35.2, Fiber 6.6, Sugar 10.6, Protein 38.8

TACO POCKETS



Taco Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt
1 tablespoon (1 turn around the pan) vegetable oil
4 (12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes

Steps:

  • Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
  • To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
  • Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
  • Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
  • Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

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