Page 14 - Home Garden Decorator 7 - Northshore

MINI CHICKEN TACOS

• 3 boneless chicken breasts • 1 box chicken stock
• 1 pack mini corn tortillas, soft - • 1 pack taco mix
if mini corn tortillas are unavailable, • 1 lb shredded mexican
buy regular size and cut or cheddar cheese
with a cookie cutter • 2 tablespoons cornstarch

BAKED BLACK DIRECTIONS:

BEAN AND CHEESE FOOTBALLS  Place the boneless chicken breasts in a pot with the
chicken stock and envelope of taco mix. Boil until chicken
is tender and shreds easily.
• crescent rolls, canned • 1 can of black beans, drained and rinsed • cheese (whatever you like)
 Remove chicken from pot and chop or shred. Add corn-
DIRECTIONS: starch to broth, one tablespoon at a time until the sauce is
 Use a football cookie cutter (if you don’t have one, bend a round cookie cutter on each end thick enough to coat chicken. (mix cornstarch with a little
into a point) tap water to dissolve, then place in broth or it will clump).
 Place a mound of beans and cheese on half of the football cut-outs. Place the other rest of the  Return the shredded chicken to the pot and toss
dough cutouts on top of the footballs with cheese. Use a fork to press the sides down to keep until chicken is well coated.
the cheese from oozing out. Use pieces of shredded cheese to create the laces.  Spoon into center of tortilla round and top with cheese.
 Get creative with your fillers. Add jalapeños, vegetables, or any type of meat.  Fold over into tacos. Press down gently to keep from
Younger crowds usually prefer the plain cheese. breaking. Heat in oven until cheese melts.

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