Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Pineapple Chicken Tacos and Barbecue Chicken Ranch Tacos. Enjoy!

SOFT VEGGIE TACOS WITH JACK CHEESE

This is from the November/December 2006 issue of Vegetarian Times (page 41), and begins, "Red chile sauce, a spicy Mexican condiment served on enchiladas, heats up zucchini, yellow squash and cauliflower in this recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/soft-veggie-tacos-with-jack-cheese/.

Ingredients

2 Tbs. olive oil

1 onion, thinly sliced (1 cup)

4 cloves garlic, minced (about 4 tsp.)

5 cups cauliflower florets (from 1 large head)

2 medium yellow squash, cut into 1/2-inch rounds (about 9 oz.)

2 medium zucchini, cut into 1/2-inch rounds (9 oz.)

2 cups canned medium red chile sauce, such as Las Palmas

1/2 cup chopped cilantro

1 cup shredded Monterey Jack cheese (about 3 oz.)

12 4-inch corn tortillas or 6 8-inch whole-wheat tortillas, warmed

Preparation

Heat oil in large skillet over medium-high heat. Add onion, and sauté 4 minutes, or until soft. Stir in garlic. Add cauliflower, yellow squash and zucchini. Sauté 2 minutes. Add chile sauce; bring to a simmer.

Cover, reduce heat to medium low, and simmer 15 minutes, or until vegetables are tender and sauce thickens, stirring occasionally. Remove from heat. Stir in cilantro, and add cheese. Spoon mixture into warmed tortillas, and serve.

BARBECUE CHICKEN RANCH TACOS

This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of BBQ that complements the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to fresh toppings. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet barbecue chicken and all their favorite toppings."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.

Ingredients

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

1/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup barbecue sauce

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

1 cup shredded Cheddar cheese (4 oz)

1-1/2 cups shredded romaine lettuce

1/2 cup chopped tomatoes

1/4 cup sliced green onions

1/2 cup Old El Paso™ Zesty Ranch Sauce

Lime wedges, if desired

Preparation

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, justuntil no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.

Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.

Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.

Expert Tips

For best results, pat chicken slices dry before adding to hot skillet.

Swap out lettuce with shredded green cabbage for a delightful crunch.

Get creative with your BBQ Chicken Ranch Tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot &Spicy, can add a flavorful kick that's perfect for spice lovers.

Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 Medium-Fat Meat, 1-1/2 Fat

Carbohydrate Choices: 1.5

PINEAPPLE CHICKEN TACOS

This comes from Ree Drummond on the Food Network site. Active Time: 16 minutes; Total Time: 16 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/pineapple-chicken-tacos-5215870.

Ingredients

2 tablespoons vegetable oil

6 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

4 scallions, thinly sliced

2 cloves garlic, minced

One 6-ounce can 100% pure pineapple juice

1/4 cup hot sauce

2 tablespoons honey

4 small flour tortillas

12 ounces broccoli slaw

1/2 cup mayonnaise

2 to 3 tablespoons chipotle sauce

1 lime, zested and juiced

1/2 cup thinly sliced pineapple wedges

1/2 cup fresh cilantro leaves

Serving suggestions: tortilla chips and salsa

Directions

Preheat the oven to 400 degrees F.

Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.

In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.

Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.

Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.

Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.

To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish."

Yield: 6 servings; Time: 30 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016747-tacos-with-summer-squash-tomatoes-and-beans.

Ingredients

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

2 garlic cloves, minced

3/4 pound tomatoes, peeled and diced

1-1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)

1 serrano chile, minced

1-1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)

1/4 cup chopped cilantro (more to taste)

12 to 14 warm corn tortillas

2 ounces goat cheese, crumbled (1/2 cup)

Salsa of your choice

Preparation

Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).

Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.

Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.

Tip

Advance preparation: You can make the filling a day in advance and refrigerate overnight. Reheat gently in a skillet.

BUCKEYE ROLL-UPS

This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"

Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings

To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.

Ingredients

1 container (8 oz) whipped cream cheese

2 tablespoons powdered sugar

1 cup creamy peanut butter

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

1 cup mini semisweet chocolate chips

1/2 cup chopped salted roasted peanuts

1 tablespoon unsweetened baking cocoa

Preparation

In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.

Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.

To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1-1/2-inch) slices. Sprinkle with cocoa.

Expert Tips

The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.

For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.

TACO LETTUCE WRAPS

This is from Kristina72913 on Allrecipes. Kristina wrote, "Easy taco lettuce wraps."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Yield: 6 servings

To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.

Ingredients

1 pound ground turkey

1 (16 ounce) package frozen corn

1 (15 ounce) can black beans

1 (14.5 ounce) can diced tomatoes

1 (1 ounce) package taco seasoning mix

romaine leaves, rinsed and dried

Directions

Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.

Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

Cook's Note:

I make my own taco seasoning mix, but store-bought works