Wednesday, January 26, 2011

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip


*These are GREAT to make ahead and freeze. I made a bunch and can just pull some out for a quick breakfast before school.


Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
Recipe by Our Best Bites

2 tsp extra virgin olive oil
12 large eggs
1/2 C Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce

16 6" flour tortillas
cooking spray or olive oil

Dipping Sauce:
1 1/2 C  Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.

Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine. 

Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.

While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep:  The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.




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Slow Cooker Orange Chicken


Slow Cooker Orange Chicken
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt (use less if you are not using kosher)
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

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