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Amazon Shop: Tacos

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Registered: 05/13/04
Posts: 11,945
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Grande Mexican Meal
    #2843183 - 06/30/04 12:46 PM (13 years, 11 months ago)

Buon Giorno! Mi Chiamo ShroomieOfDoomie.

well my parents were both working a few days ago so ide thought ide stop by and make them a killer dinner... i made acapulco rice for chicken and rice burritos, mexi-cakes, and tortilla roll ups. ill explain how to make everything and how i prepared it and how it all went.

first i made the rollups

1 package flour tortillas, jumbo sized, fat-free
2 package cream cheese, fat-free
1 can rotel tomatoes with chilies, drained
4 green onions, finely chopped - per roll


Mix the cream cheese, rotel tomatoes w/chilies and green onions to
make a paste...you may need a little of the juice drained from the
rotel, so reserve it just in case.

Spread the mixture about 1/4 inch thick on tortillas. Refrigerate for
about an hour before slicing.

then i made the mexi-cups while the tortilla rollups were refridgerating

4 large flour tortillas
2 oz crumbed goat cheese
1/2 tomato, minced
1 jalapeno, minced
2 oz grated queso blanco
2 tbsp minced red bell pepper
2 tbsp finely chopped cilantro
1/8 tsp hot chili powder
2 oz monterey jack cheese, thinly sliced
2 to 3 tb cooked black beans


Using a cookie cutter, cut 6 rounds out of each tortilla and make a
1/2 inch cut at opposite sides of each one. Press the 24 rounds into
mini muffin tins. Preheat oven to 440 degrees F.

For the Goat Cheese antojitos: Place crumbled goat cheese in the
center of each of 8 tortillas cups. Arrange tomato on one side and
the jalapeno on the other to replicate the bands of color on the
Mexican flag.

For the Monterey Jack antojitos: Place a small slice of cheese in the
bottom of 8 tortilla cups, cover with black beans and top with the
remaining cheese.

For the Queso Blanco antojitos: Mix together the queso blanco,
cilantro, red bell pepper, and chili powder and divide among 8
tortilla cups.

To finish the recipe: Place the muffin tins on the middle rack of the
oven and bake 3-4 minutes or until the edges of the tortilla cups
begin to color. Serve at once.

so the goal having 24 things, is to make 6 of each so you have a good variety of mexi-cakes.

then i finaly sliced some fine chicken breast into strips and cooked that up in some garlic powder and olive oil, and put those aside on a plate.

then came the acapulco rice

16 oz tomato sauce
1/2 cup water
3 tsp chili powder
1 1/2 cup minute rice
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese


Combine tomato sauce, water and chili powder in a medium sized
saucepan. Bring to a full boil. Stir in rice. Sprinkle with tortilla chips and
cheese. Then stir in the chicken strips and make it one giant mess, be sure to leave the strips long enough for them to reheat if they are dry. Cover, remove from
heat and let stand for 10 minutes.

i took the rice and made soft tacos out of them, or just like... wraps or whatever they are a good fill along with black beans, corn, homemade salsa, and shredded lettuce, a little sour cream is good in it also. 1 of each mexi-cake, about 4 rounds of the tortilla roll, a whole jalepeno on the side of the plate, a good imported beer or a tall glass of milk goes good with this. my parents were so surprised to come home and have a whole gourmet mexican dinner on the table with a couple of beers cracked and chilled awaiting their arrival...

i really suggest you try the tortilla rolls since they are pretty easy to make and are very good on any ocassion...

Buon Appetite!

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