Miss F loves pretty much anything when it is rolled up in a tortilla with cheese. She likes quesadillas, but she adores it so much more when I make the same ingredients into taquitos. She can usually devour three or four of these in one sitting. If only there were an easy way to pack them in her lunch box. Anyone know of any long and skinny containers that keep things warm? I got the usual whining from C about my use of chipotles, he abstained from the dip because it was "too smoky." His loss. This is an incredibly easy meal and would also be a great addition to your Super Bowl Party menu. As for me, I will be enjoying the Super Bowl while on the ski slopes of Aspen. No party planning this year! Thanks to The Brewer and the Baker for the recipe.
¾ cup mayo
¾ cup sour cream
2-3 canned chipotle peppers with 1 tablespoon adobo sauce
1 tablespoon lime juice
1 small bunch of chives
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
¼ cup buttermilk
6 ounces cream cheese, softened
2/3 cup Chipotle Ranch Dressing
2 teaspoons chili powder
1 teapsoon cumin
½ medium onion, diced
2 cloves garlic, minced
4 cooked chicken breasts, shredded
2 cups shredded Colby jack cheese
2 dozen 6-inch corn or flour tortillas (or ~4 dozen 5-inch tortillas)
Make the chipotle ranch by adding the mayonnaise, sour cream, chipotles, lime juice, chives, garlic, salt and pepper to a blender. Puree until smooth, then stir in the buttermilk. Set aside.
Preheat the oven to 425 degrees and line two baking sheets with parchment or a Silpat. Stir together the cream cheese, dressing, chili powder, cumin, onion and garlic, then stir in the chicken and cheese. Spoon a couple tablespoons of the chicken mixture on the lower third of each tortilla. Roll the tortillas up tightly and place seam side down on the prepared baking sheets. Spray with cooking spray and bake for 15 minutes until starting to brown. Serve with remaining chipotle ranch.
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