Step 1: Preheat the Oven

• Start by preheating your oven to 400°F (200°C). This temperature ensures that your taquitos will turn out perfectly crispy.

Step 2: Prepare Your Ingredients

• In a mixing bowl, combine the shredded chicken, spices, and pepper jack cheese. If you’re using any optional ingredients, mix those in as well. This blend of flavors is what will make your taquitos unforgettable!

Step 3: Warm the Tortillas

• Microwave the corn tortillas for about 30 seconds while wrapped in a damp paper towel. This makes them soft and pliable, preventing them from cracking when you roll them.

Step 4: Assemble the Taquitos

• Place a warmed tortilla flat on a surface. Spoon 2 tablespoons of the chicken mixture onto the lower third of the tortilla and roll it tightly around the filling. Place the rolled taquito seam-side down on a baking sheet lined with parchment paper.

Step 5: Bake to Perfection

• Lightly coat the tops of the taquitos with cooking spray or brush them with oil. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. The aroma of baking taquitos will fill your kitchen, creating the perfect pre-dinner excitement!

Step 6: Serve and Enjoy!

• Once they’re out of the oven, let the taquitos cool slightly before serving. Pair them with your favorite dipping sauces like salsa, guacamole, or sour cream for the ultimate experience.

• Prep the Bread: Butter the two slices of sourdough bread on one side.
• Heat the Skillet: Heat a medium skillet over medium heat. Once hot, add one slice of buttered bread to the skillet, buttered side down.
• Add the Honey: Drizzle hot honey on top of the bread for a spicy-sweet kick.
• Layer the Cheeses: Top with goat cheese slices or crumbles, followed by gruyere slices.
• Add the Peaches: Arrange the peach slices on top of the cheese and sprinkle with fresh basil.
• Top It Off: Place the other slice of bread on top, buttered side up.
• Cook: Once the bottom slice is golden brown (about 2 to 3 minutes), carefully flip the sandwich.
• Finish Cooking: Cook on the other side until toasted and golden brown, ensuring the cheese melts and becomes gooey.
• Serve:Slice in half and serve immediately.

• Prepare the Bean Layer: In a large mixing bowl, combine the black beans with salt, garlic powder, cumin, and cayenne pepper. Stir until all the seasonings are well incorporated.
• First Layer: Spread the seasoned bean mixture evenly across the bottom of a 9×13-inch baking dish or a 3-quart casserole dish.
• Second Layer: Top the beans with the cooked ground beef, spreading it out to cover the beans completely.
• Cheese Layer: Sprinkle 2 cups of shredded cheddar cheese over the beef for the third layer.
• Baking: Place the dish in the oven and bake at 350°F (175°C) for about 20 minutes, or until the cheese is melted and the layers are hot and bubbly.
• Cool and Add Guacamole: Once the dish is out of the oven, allow it to cool slightly, just enough to warm but not too hot. Then, spread the guacamole evenly over the top of the beef and cheese layer.
• Sour Cream Layer: Carefully spread the sour cream over the guacamole, making sure to cover it fully. This helps keep the guacamole from turning brown.
• Salsa Layer: Spoon and spread the salsa evenly over the sour cream layer.
• Top with Cheese: Add another sprinkle of shredded cheddar cheese on top of the salsa.
• Final Garnishes: Finish by scattering sliced green onions, jalapeños, and fresh cilantro over the top for a flavorful and colorful finishing touch.

• Place frozen corn in a microwave safe dish. Add red bell pepper diced, red onion diced and jalapeños diced . Mix well so ingredients are distributed equally. Place cream cheese in lumps throughout mixture
• Microwave on high heat for 3 minutes then remove and mix well, add spices chili powder paprika and chili powder mix well until evenly distributed microwave another 3 minutes and then mix again, place in microwave for a third and final time for 1-2 minutes to finish heating process. stir well and add salt and pepper to taste.
• Move to a serving bowl, garnish with cilantro leaves and and diced of jalapeño and serve with nacho chips. Perfect for a game day snack.