Happy First Day of Summer!! I should probably post a bikini-friendly recipe today but too bad. This recipe is quite the crowd pleaser though so while it may not help you look your best in a bathing suit, it’s certain to make you lots of new friends. Plus they are baked so how bad can they be?? I know I’ve mentioned my weird personality flaw thing about how I’m not as big a fan of summer as I should be. I imagine it has something to do with this little pest called work. I’m pretty sure summer was my best friend when I was a school kid. It’s really not as fun when you can’t sleep in until noon, eat popsicles and watch music videos on MTV all day (I think I just aged myself by admitting there were still music videos on MTV when I was a kid…) Anyway, I have a new garden this year and super cute patio furniture scheduled to be delivered today, so I’m hoping this will be the year summer and I strengthen our bond. Flautas and Margaritas should help!Ingredients:
- 3 ounces cream cheese, softened
- 1/4 cup salsa verde (Trader Joe’s has a good one)
- 1 TB fresh lime juice
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 3 TB chopped cilantro
- 2 TB sliced green onions
- 2 cups shredded cooked chicken
- 1 cup grated pepperjack cheese
- about 12 small flour tortillas
- kosher salt
- cooking spray
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. If cream cheese isn’t at room temperature, heat in the microwave for about 20-30 seconds to soften. Add the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder to a medium bowl and mix well.
3. Add the cilantro, green onions, chicken and pepperjack cheese to the bowl stir to combine.
4. Place about 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. Pleace seam side down on the baking sheet, keeping at least 1/2 inch between each flauta.
5. Once all the flautas are rolled, spray the tops with cooking spray and sprinkle with kosher salt. Bake for about 15 minutes until the tortillas are golden brown and crispy. Serve hot with sour cream and additional salsa verde.
Source: Adapted from The Girl Who Ate Everything