Cinco De MY-O-MY-O-MY These Were Tasty!

chicken roll upsI’m one of those who doesn’t care if I’m not Irish, Hispanic, Italian, I’m still going to celebrate the holidays anyway – at least in a culinary fashion.  This past Cinco De Mayo I tried a recipe for Crispy Mexican Chicken Roll-ups – they are like a flauta, but more substantial.  It was delicious!  I rounded out the meal with Bush’s “seasoned” black beans and quick Mexican rice.  This meal has been voted as a do-over in my home.  Hope you enjoy it as much as we did.


Crispy Mexican Chicken Rollups

2 bone-in, skin-on chicken breasts

Fajita seasoning/rub

½ cup jack cheese

½ cup cheddar cheese

2 sliced green onions

1/3 cup salsa

1/3-1/2 cup reduced fat sour cream

Juice from ½ a lime

1/8 tsp. cumin

1/8 tsp. chili powder

1/8 tsp. chipotle chili powder

1 tsp. salt

1/3 cup canola oil

2 grated or minced garlic cloves

8-10 fajita size flour tortillas

The night before I oiled and rubbed the fajita seasoning on the chicken.  Covered them and baked in a 325° oven for 40-45 min.  I let them cool and refrigerated overnight.

The next day I shredded/chopped the chicken placed in large bowl and mixed in all the ingredients from jack cheese thru salt.  I let this sit for 10-20 min.

Place oil and grated garlic in small sauce pan over medium heat.  Once oil starts to get hot, remove from heat and let the garlic infuse the oil.

Preheat oven to 400°

Cover a cookie sheet with aluminum foil and spray with PAM.

Assemble the tortillas by adding about 2-3 tablespoons of the chicken filling along the lower edge of the tortilla.  Roll up and place on sheet seam side down.

Brush the tortilla rollups with the garlic oil.  Bake for 8-10 minutes, flipping over halfway through cooking and oiling the other side.  Cook until heated through and golden brown.

Serve topped with sour cream, guacamole and cilantro.


Sides to serve with…

Heated Bush’s seasoned black beans with Monterrey jack cheese melted on top.


Quick Mexican Rice

2 cups Minute rice

2 cups chicken broth

¼ cup of your favorite salsa


Heat broth to boiling.  Remove from heat.  Mix in minute rice.  Stir in salsa and let set for 5 minutes.



Fast Fajitas

Yesterday was Cinco de Mayo and I was very excited that we had nice weather and no snow like we did on Uno de Mayo…ugh.  Need I say we’ve had a very crappy spring here in Minnesota.  I pulled the ol grill out and fired up some chicken fajitas.  My new purchase of a grilling basket came in very handy cooking this fast and easy meal.

Chicken Fajitas

1 lb. boneless skinless chicken breasts thinly sliced


1 packet of Goya Sazon seasoning

Juice from 1 lime or 2 tbsp. bottled lime juice

1 tbsp. jarred crushed garlic or 2 cloves finely minced

1 tbsp. Canola oil

Salt & pepper

Sliced bell peppers and onionsfajita 2

Mix all marinade ingredients in a ziploc bag, add chicken and marinate 30 min to a couple of hours.

Over high heat on grill, place grill basket, spray with cooking spray and add onions/peppers.  Grill until they start to get color.  Remove.  Add chicken and grill until cooked thru, re-add onion and peppers.  Cook for a minute or two.  Removed and serve w/ tortillas, sour cream, fresh cilantro, cheese, guacamole, salsa and any other accoutrements you like. Enjoy!