This looks fairly impressive and it was a big hit with my husband, but I didn't love it as much as I expected. Probably because it required a decent amount of prep work and I'm just not that into prep work. I think it's best saved for special meals. All in all, I like this asparagus recipe better.
Mexican Rice I actually love Mexican Rice, but I had never tried to make it until I ran into this recipe. As it turns out, it's really quick and easy. I might try the same recipe with quinoa just to see how I like it.
Baked Chimichangas. The link takes you to my inspiration for trying this, but I actually kind of marched to the beat of my own drum on this one. I'll paste my own version below. My husband said they're the best chimichangas he's ever had and it's a huge bonus that they're not deep fried!
1 lb shredded and seasoned chicken (I cooked two chicken breasts in the crock pot with about 1/2 a packet of dry ranch and probably the equivalent of 1 packet of dry taco seasoning, plus about 1/2 cup of chicken broth. In the future I will add about 6 oz of cream cheese to the crock pot to keep from having to mix it together later.)
about 6 oz cream cheese (could use less and could use the 1/3 less fat kind)
Cook the chicken and combine with cream cheese and cheddar cheese, spoon it out on a tortilla and fold it up, placing it seam side down on a wire rack (I put a wire rack on top of a cookie sheet to catch any melty cheese). Spray the top of the tortilla with a small bit of cooking spray.
Cook at 350 for about 15 minutes, flip the chimis, spray tops with cooking spray, and cook another 15 minutes.
I made some steak ones too using cut up steak that my husband grilled the day before. Just sprinkled the steak strips with dry ranch, taco seasoning, mixed in the other 2 oz of cream cheese and some cheddar cheese and folded them up.
I made a dipping sauce with sour cream + Frank's Red Hot.