Chicken Enchilada Ring

So it's been awhile I know, but the fall is always a crazy time for me and now it is the holiday season and time is just flying by!  I have a backlog of things to share, so fingers crossed I will post more than once per month moving forward! 

You may ask why is fall so busy?  Well....one word....football!  I don't play football or coach football or even have a job that has anything to do with football (although I kinda wish I did), but I watch football, and I watch it a lot!  I love college football, NFL and even play in 2 Fantasy Football leagues!  I wake up in the morning to my radio alarm playing sports talk radio and listen to it while I drive around all day....during the fall, football just seems to take over!  I even manage to travel to a couple of away games every year to follow my beloved Arizona State Sun Devils (this year we went to the Wisconsin and Cal games).  Unfortunately, both of my favorite teams, ASU and the Arizona Cardinals, are not having very good seasons this year....but I am no fair weather fan...I still have to watch and give them my support!

While the NFL still has a few more weeks to go, college football is over.  Well, it is not really over, but when your team doesn't go to a bowl game, it feels like it is over (although who am I kidding, I will still probably watch most of the bowl games...I am a football junkie, remember?).  Going into our last game, the Sun Devils knew that even with a win they wouldn't get a bowl game, but it being our rivalry game against the University of Arizona Wildcats....it was basically going to be played like a bowl game....and it did not disappoint!  After a slow start, the game got to be really close, and ASU pulled out a one point victory in double overtime by blocking an extra point (which they also did to send the game into overtime to begin with)....talk about drama!  It was a crazy game, with highs and lows, and very fun to watch (being the junky that I am, I actually taped it and re watched it the next night so that I could take it all in again....do you think there are support groups for this kind of addiction?) and I was glad that I had invited some friends over to watch it because it really made it that much more fun.

So here is the first of the dishes that I made, this was a real winner, and everyone really liked it.  It is actually supposed to be formed into the shape of a ring, but since it was for a football party I shaped it like a football as much as I could...genius!  The buttery crescent rolls were so tasty with the Mexican fillings, and everyone piled on guacamole and salsa and declared it a winner!  This was a snap to throw together since I had precooked and froze the chicken a couple of weeks ago; I have one more bag of chicken in the freezer so I have a feeling this will be making a repeat appearance soon!

Chicken Enchilada Ring

Adapted from www.justapinch.com

2 c. cooked chicken, cubed or shredded

1 (4 oz.) can sliced black olives, drained

1 c. cheddar cheese, shredded

1 (4 oz.) can diced green chilies, un drained

1/2 c. mayo

1 pkg. taco seasoning

1 small tomato, chopped

1 lime

2/3 c. finely crushed tortilla chips

2 pkgs. crescent rolls

Salsa, sour cream and guacamole for garnish, if desired

Preheat oven to 375 degrees.

In a large bowl combine chicken, olives, cheese, chilies, mayo and taco seasoning; stir to combine.  Seed and chop the tomato and add to the mixture.  Juice the lime and add 2 tablespoons to the chicken mixture.  Reserve 2 tablespoons of crushed chips and add remaining chips to the mixture; mix well.

Unroll crescent dough and separate triangles.  Arrange on a cooking sheet making a circle with the wide ends overlapping in the center and the points toward the outside.  There should be about a 5 to 6 inch diameter opening in the center.

Spread chicken mixture evenly onto the widest end of each triangle.  You can really heap the mixture on, and you may have a bit leftover.

Bring points of triangles up and over filling, and tuck under the wide ends of dough at center of ring.  Sprinkle with the remaining crushed chips.

Bake for 20 - 25 minutes, until the crescent rolls are golden.  Let cool for a minute, then slice along the seems to make wedges.  Serve with garnishes if desired.



Jalapeno Chicken Casserole

Well, looks like the cat is out of the bag, Laura (my sister) if you are reading this, please forgive me!  Why am I asking for her forgiveness?  I may or may not have not mentioned the word jalapeno when I invited my sister over for dinner and told her what I was making!  My sister is a wimp when it comes to spicy food; for instance, she claims to LOVE buffalo wings, but then wipe all of the sauce off of each one before she eats it....so weird!!!  So when she asked what I was making, I told her Mexican Chicken Casserole, she said yum, so I said see you at 6!  I knew that if I mentioned the "J" word she would not even try it, so I had to be a little bit sneaky....but isn't that what big sisters are for???

So at 6 last Sunday night, my sister and my parents arrived for dinner; we sat down and ate, and guess what?  They all liked it!  My sister made a little mention that a few of her bites were a little spicy, but like I said before, she is a major spice wimp.  This was really good, and fresh tasting.  I liked that it didn't use a canned soup as the base, which I am not against at all, but they can sometimes make dishes feel really heavy.  I also really liked the addition of the spinach, it was a good way to get in some veggies, this almost tasted like a spicy spinach dip with chicken, which is definitely not a bad thing in my opinion!

My only suggestion when making this would be to use more chicken.  The pound of chicken called for in the recipe seemed a little sparse to me, but do what you like!  I was also thinking of maybe instead of adding more chicken, to just use a can of black beans, or even use no chicken at all and just black beans....mmm beans....well they don't call me The Bean Queen for nothing!

I am really sorry I didn't get a picture of the insides, but trust me, it was very pretty!

Jalapeno Chicken Casserole

adapted from Chaos in the Kitchen

2 Tbsp. butter

1 onion, diced

3 jalapenos fresh, chopped
2 cloves garlic, minced
2 Tbsp. flour
20 oz chicken stock
salt and pepper, to taste
10 oz pkg. frozen spinach, thawed and drained
2 Tbsp. pickled jalapenos, diced
2 Tbsp. jalapeno pickling liquid
2 c. light sour cream
4 green onions, tops only, diced
2 Tbsp. lime juice, or about 1 lime
1 large bag of tortilla chips
1 lb chicken, cooked and chopped
2-3 c. cheddar and Monterrey Jack cheese, shredded
fresh cilantro, chopped

Melt butter in a large pan over medium heat. Pre-heat the oven to 350°F. Saute onions, jalapenos, and garlic until soft. Sprinkle flour over jalapeno mixture and cook for several minutes until golden. Add chicken stock to pan and stir until smooth. Cook, stirring often, until simmering and slightly thickened. Season sauce with salt and pepper, to taste.

Meanwhile in a medium bowl, combine spinach, pickled jalapenos and liquid, sour cream, lime juice and green onions. Add chicken stock mixture to sour cream mixture and stir thoroughly until mixed.

In a 9 x 13 baking dish, layer a handful of crushed tortilla chips, chopped chicken, and half of the sauce mixture. Sprinkle with half of the cheese. Add another layer of crushed tortilla chips, and the rest of the chicken and sauce mixture. Sprinkle with the remaining cheese. Top casserole with another layer of crushed tortilla chips and sprinkle with fresh cilantro.

Bake casserole for 30 to 40 or until hot and browned. Top with fresh pico de gallo, if desired.

I served mine with a big pot of pinto beans.....mmm mmm good!

Chicken Suiza Tostadas

Oh my goodness, it has been way too long since I have been able to post anything food related here, but my computer is working again (for the most part) and I am ready to get back to making a more regular appearance on here!

According to my camera, I actually made these back on April 12, so it seems that I am about 2 months behind in all my posting, which is a shame, because I have made some yummy stuff during that time!  These tostadas are actually a spin on a recipe that was getting posted all over the various blogs that I read, they were intended to be eaten as a sandwich, but being such a Mexican food lover, I have a hard time putting the concept of Mexican food and sandwiches together, plus I wanted something crunchy, so thus I served it tostada style!  But feel free to serve on a nice crusty roll if it is a sandwich that you crave!

This is actually a Rachael Ray recipe, and it actually took less than 30 minutes!  The basis is a pre-cooked rotisserie chicken, so that really eliminates a lot of time, but there is some prep involved with getting all of the chicken off of the bone.  (Quick Tip: It is much easier to pull the chicken off the bone and shred it while it is still warm, so if I go to the grocery store early in the day, I always de-bone and shred the chicken when I get home and then just refrigerate until I am ready to start cooking.)  This smelled delicious while cooking, and the end result confirmed it, the chicken mixture was creamy with a touch of heat.  For the shells, I just took corn tortillas and fried them in a little bit of oil until crispy, but you could always use pre-made shells or bake them until crispy for a lighter version.

Since it was just me eating this, I was able to package up two more portions for the freezer, which will be just perfect when I need a Mexican fix after a long day at work!

Chicken Suiza Tostadas

adapted from Everyday with Rachael Ray - September 2009

1 Tbsp. olive oil 

1 small red onion, chopped

2 cloves garlic, chopped
Juice of 1 lime
1 Tbsp. honey
1 1/2 c. store-bought salsa verde
1/2 c. sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 tostada shells
4 slices Monterrey jack cheese (I just used shredded)

1. Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.

2. Pile the chicken mixture on the tostada shells. Top with the cheese and broil to melt. Serve with extra sour cream and salsa if desired....and of course....a side of beans!

Creamy Chicken Taquitos

So as you can tell from all my previous posts, I am a huge Mexican food lover!!  But what you may have not caught on to, is when it comes to Mexican food, I rarely choose chicken as my filling of choice.  I will choose a beef or pork dish over chicken almost any day; I couldn't even tell you the last time that I ordered something at a Mexican restaurant that involved chicken (and well, I go to Mexican restaurants at least a couple times a week)!  With that being said, I was oddly drawn to make these creamy chicken flautas, I saw them pop up on a bunch of blogs, and the ingredients in the filling sounded so delicious, that I decided to just give it a whirl.  I am so glad that I tried this, not only is the filling so easy to put together, but it is delicious!!  While mixing it up I was considering not even putting this in the tortillas, just heating it up and eating it with a spoon!  The flavors are so fresh and really pop, that I just loved the combination!  Since these are baked and not fried, this is actually quite a healthy meal, loaded with lean protein! 

My sister came over for dinner the night that I made these, and she was a big fan as well.  I really wish that I had taken a picture of the gooey filling for you all, but you will just have to trust me and try it out for yourselves!  But a word of warning: line the baking sheet with foil, because some of the filling is bound to escape!

Creamy Chicken Taquitos

adapted from On My Menu

4 oz. reduced-fat cream cheese
1/4 c. green salsa

1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
1 (12.5 oz) can solid white chunk chicken, drained (Or sub 2 cups cooked chicken)
1 c. grated pepperjack cheese
12 small corn tortillas
Kosher salt
Cooking spray

Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Warm the cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine, and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and then roll it up as tight as you can. Place seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with sour cream, guacamole, salsa and/or shredded cheese!

Buffalo Chicken Dip

If you haven't tried this dip yet....go directly to the store and get the ingredients to make it!  This stuff is so completely addicting and is the perfect dish to bring to a party, because the dish will always come home empty!  I took this to my friend's Superbowl party and everyone loved it.  I made it quite spicy, but you can always reduce the amount of hot sauce to tone it down a bit, but whatever you do, just make it, the photograph below just doesn't do it justice!

Buffalo Chicken Dip

2 (8 oz. each) pkgs. cream cheese

1 large can white chunk chicken, drained (I used the Costco kind)

1 c. cheddar cheese, shredded

1 c. Frank's Buffalo Wing sauce

1 c. Ranch Dressing

Place cream cheese in a microwave safe bowl and heat in 30 second intervals until softened.  Stir in the rest of the ingredients, and bake at 350 degrees for about 25 minutes or until heated through.  Serve with tortilla chips, celery sticks and/or carrot sticks!

Enjoy!

Alton Brown's Buffalo Wings

One of my New Year's Cooking Resolutions was to cook something out of all the cooking magazines that I subscribe to within a month of receiving them in the mail; well wouldn't you know that within just days of making that resolution my first magazine appeared in the mailbox.  I have been getting Food Network Magazine for about a year now, and honestly, I haven't made much out of it; like with most resolutions I am bound and determined to stick to them especially since it is still only January!  I decided to try these chicken wings from Alton Brown that appeared in the magazine because unlike most wings they are baked and not fried, and while they were good, boy did this reaffirm my dislike for Alton Brown....why does he have to make things so complicated?  I have never been a fan of his show, I find him to be really annoying, but nevertheless, the recipe got good reviews so I figured I would give it a shot.  I had never made chicken wings from scratch before and I think it can be done much easier with the same results.  But if you feel like undertaking a project, give these a try.

Alton Brown's Buffalo Wings

from Food Network Magazine January/February 2010

12 whole chicken wings (I used a 4 lb. bag of already separated wing portions)

3 oz. (6 Tbsp.) unsalted butter

1 small clove garlic, minced (I omitted)

1/4 c. hot sauce (I used Frank's Red Hot Buffalo Style)

Kosher salt

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

If using whole wings, remove the tips of the wings and discard.  Use kitchen shears or a knife to separate the wings at the joint.  Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. (I had to do this in 2 batches.)  Remove the wings from the basket and carefully pat dry.  Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees.  Remove the paper towels from the pan and replace with parchment paper.  Roast on the middle rack of the oven, about 20 minutes.  Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic (if using).  Pour this along ith the hot sauce and 1/2 tsp. salt into a bowl large enough to hold all of the chicken and stir to combine.  Remove the wings from the oven, transfer to the bowl and toss with the sauce.  Serve warm.

Pollo Fundido

Oh no friends, I am in trouble! Why am I in trouble? Because I have figured out how to make Pollo Fundido at home...and I have to say it is just as good, if not better than versions that I have had in Mexican restaurants around town! And adding to the trouble....it is way too easy to make...which makes it way too convenient for me to make it way too often! I am going to have to put some limits on myself on how frequently this can show up on my plate...but it is going to be oh so hard!

For those of you not familiar with Pollo Fundido, it is one of my all-time favorites to order at Mexican restaurants. It is basically a chicken chimichanga, covered in a jalapeno cream cheese sauce and melted cheese. It is cheesy, gooey and spicy all rolled into one, basically it is just plain delicious! I have been on a mission for the last few months to try and re-create the jalapeno cream cheese sauce that comes with fundidos, and not because I wanted to make a fundido, but because I am obsessed with using it as a dip for chips...it is like a cold queso dip...divine! I have tried a few versions before, and none of them ever quite worked out. I recently came across a recipe for a version of the cream cheese that called for chicken base. I wasn't quite sure what chicken base was, so I of course googled it, it turns out that it is a liquid form of chicken bouillon. Well, chicken base is not that easy to track down, I searched grocery stores far and wide, and was finally able to find some at Super Wal-Mart...jackpot!

So tonight was the night that I decided to put all the pieces together, to make one of my favorite meals! The chicken cooked in the Crock Pot, and then after that, the sauce came together in about 2 minutes, and 10 minutes later, I had dinner! This chicken was delicious, and I am not usually a chicken person, I much prefer beef or pork, but I can for see using this in quesadillas, tacos, burritos and tostadas too. I am planning to freeze some to keep for another time...which means I can have Pollo Fundido....pronto!

Pollo Fundido

Chicken Filling

1.5 lbs. chicken breasts (I just threw mine in frozen)

16 oz. jar Salsa Verde (I used La Victoria Thick N' Chunky)

2 cubes Chicken bouillon

Throw everything in the Crock Pot and cook on high for 3 - 4 hours or until chicken is cooked. Remove chicken and shred, put chicken back into Crock Pot with remaining sauce and mix thoroughly. Keep warm until ready to use.

Cream Cheese Sauce

8 oz. cream cheese (I used light)

1/4 c. Half & Half

2 Tbsp. chopped jalapenos (I got mine from a 4 oz. can and then saved the rest)

1 tsp. chicken base (liquid bouillon)

1 tsp. garlic salt

Soften cream cheese, and then mix in all the other ingredients. Add more jalapenos if you like things really spicy. Set aside. (I mixed mine in my Magic Bullet.)

Other Ingredients

4 - 6 burrito size tortillas (I buy the ones you have to cook first)

4 - 6 slices cheddar or American cheese

Canola Oil (about 1/2 cup)

Preheat oven to 350 degrees.

Heat about 1/2 inch of oil in a medium sauce pan until hot. Place about 1/4 to 1/2 cup of chicken filling on each tortilla. Fold one end over filling, then fold in the sides and continue to roll up burrito style until sealed well. Place burritos, one at a time, in hot oil, flipping over after about 30 seconds. Once golden brown, drain on paper towel or cooling rack. Place drained burritos on baking sheet. Spread cream cheese mixture on top, then top with a slice of cheese. Bake for

5 - 10 minutes until cheese melts.

Serve with rice and beans if desired....delicioso!

Greek Chicken Nachos

I was hosting another dinner for some of my college friends this past Wednesday, and once I again I had to figure out something that didn't use beef or too much cheese (my two favorite ingredients)! Even though I am in the middle of my Mexican food challenge, I opted not to go with anything Mexican this month. I had seen a recipe in one of my magazines for Greek Chicken Nachos, and when I looked it up, I realized that I had almost all the ingredients already on hand, I just had to get pita chips and marinade; so I was sold! Whenever my parents come over they always seem to comment on how my pantry could feed an army, I like to go with the term "well-stocked." I try to tell them that all my cooking magazines are always suggesting that you keep a good amount of the basics on hand, but I am usually just met with eye rolls. I think I get the "well-stocked" pantry and freezer gene from my paternal grandmother, she too likes to keep ample supplies on hand.

This dish was simple to throw together once the prep work was done, and the girls demolished it! Looking at the dish before it went into the oven I was thinking to myself how I was going to have a lot of leftovers, but nope, they scraped the dish clean! I served it with a side of baby zucchini and roasted red peppers, sauteed in olive oil and garlic (other items in my "well-stocked" kitchen). It was a delicious dinner, but the company was the best part of the meal!

Disclaimer: This does not photograph very well, and I forgot to take a picture until after I had served everyone. It may not look pretty on the plate, but it will be tasty on the taste buds!

Greek Chicken Nachos
adapted from Taste of Home's Simple & Delicious Jan/Feb 2009

1 1/2 lbs. boneless, skinless chicken breasts

1 (12 oz.) bottle Lemon Pepper Marinade (I used Lawry's 30 Minute Marinade)

2 (15 oz. each) cans garbanzo bean, rinsed & drained

1/2 c. Italian salad dressing

4 c. crushed Pita chips

1 (4 oz.) pkg. tomato and basil feta cheese

1 c. chopped tomatoes

1 c. Kalamata olives, chopped

2 c. mozzarella cheese, shredded

Place chicken in a large resealable bag and pour in marinade. Refrigerate for at least 30 minutes or overnight. Remove chicken from marinade and bake at 350 degrees for 20 - 30 minutes or until juices run clear. (You could also grill the chicken if desired).

While chicken is cooking, place garbanzo beans and salad dressing in a food processor, cover and process until smooth. When chicken is cooked, dice into bite size pieces.

In an ungreased 13 x 9 inch baking dish, layer in this order, half of the bean mixture, pita chips, chicken, feta cheese, tomato, olives and mozzarella cheese. Repeat layers one more time.

Bake, uncovered, at 325 degrees for 10 - 15 minutes or until cheese is melted.

Enchiladas and Idol

Since it is Tuesday and I have Idol on the brain, it reminded me of a dinner that I made for my friend Whitney and my sister during an Idol viewing a few weeks back. Whitney had recently done some redecorating at her place, and wanted us to come over and check it out. I had been in a cooking mood so I volunteered to come over and make dinner, and both were quick to agree to the plan!

Whitney, Laura and I have a lot in common, including a deep love for Mexican food....including beans!! I was trying to come up with something quick, easy and tasty to try out....and after surfing around online, I decided to go with chicken and spinach enchiladas. I looked at a couple of recipes and kind of melded them together, and they turned out quite tasty! Both Whitney and Laura were excited when I offered them the leftovers....and the next day I got e-mails informing me how their office mates were jealous of their lunches!

Here is the recipe for the enchiladas. I served them with some fiesta corn and seasoned black beans with a dollop of sour cream on top! My taste testers are not the biggest fans of spice, so I kept these mild, but next time, I am going to kick them up a notch! I also made a mint chocolate chip ice cream pie in an Oreo crust for dessert....and Whitney got to keep the leftovers, lucky girl!

So if you are feeling like having a fiesta....give these a try!

Creamy Chicken and Spinach Enchiladas

1 c. chopped onion (white or yellow)
3 garlic cloves, chopped
2 c. cooked chicken; chopped or shredded (I just purchased a rotisserie chicken)
3 c. fresh baby spinach, washed and stemmed
½ c. sour cream
½ c. cream cheese
1 (16 oz.) can red enchilada sauce
1 (4 oz.) can chopped green chilies (I didn’t use these, but next time I make them I will add them for a bit of heat, but you can leave them out)
2 c. shredded cheese (Mexican blend, Monterrey jack or cheddar)
12 small flour tortillas

Add 1 Tbsp. of olive to a pan, add onions and garlic and cook until softened. Add spinach to pan and cook until slightly wilted. Add cream cheese, sour cream and 1 cup of cheese to mixture, stir over low heat until cheeses are melted. Add chicken to the pan and mix well.

Spoon chicken mixture into tortillas and roll up, place seem side down in a 9 x 13 inch baking dish. Repeat until all the tortillas are used. If there is any remaining chicken mixture, spoon over the top of the tortillas. Cover with the enchilada sauce and sprinkle with remaining cheese. Bake at 350 degrees for 20 – 25 minutes, until cheese starts to bubble.

Wednesday Night Dinner

As time goes by, life gets crazy, so a group of my college friends and I decided a few months ago that we needed to have a monthly dinner to catch up. There are 7 of us total, and we have yet to have the whole group attend....maybe next month? Last night we decided to get together at my house because it is less formal than a restaurant....plus I wanted to try out some new recipes and I always welcome willing participants! I was really excited to start planning my menu, but as I began thinking about things, I realized that I was dealing with a diverse group of eaters (and by diverse, I mean picky!). There is the one who doesn't eat cheese (something I can just not comprehend), the one who only eats chicken (I am a beef girl myself) and the one who won't eat pork. When I was thinking of things to make, that were either meatless or were chicken based....they all included cheese!!! At the last minute I finally figured something out....and the menu turned out great...although I am already starting to worry about what to make for next month!

April's Dinner Menu

Appetizer:
Raspberry Black Bean Dip (I rebelled here....there were 2 different cheeses in this dish!)

Main Course:

Avocado and Mango Spinach Salad with Citrus Dressing

Chicken & Bean Tacos/or Tostadas

Dessert:

Chocolate Chip Strawberry Shortcakes

Here is the recipe for the tacos, they were so easy, and very flavorful. If you are interested in any of the other recipes, send me a note!

Chicken & Bean Tacos in the Crock Pot

adapted from Pillsbury.com

2 lbs. boneless, skinless chicken breasts (I used tenders)

1 (1 oz. ) pkg. taco seasoning

1 (15 oz.) can pinto beans, drained

1 (14.5 oz.) can diced tomatoes, undrained

1 (4.5 oz.) can diced green chilies

2 Tbsp. lime juice

Place chicken in a 4 quart crock pot. Sprinkle taco seasoning over chicken. Top with beans, tomatoes, chilies and lime juice in that order. Cover and cook on low for 7 - 8 hours or until chicken shreds apart easily. Shred chicken with 2 forks and stir everything together.

Serve meat mixture in tortillas or on tostadas shells with all the fixings!