Turkey Chili



This post has been moved to:  http://heavensentpeanutbutter.com/turkey-chili-2/
Heaven Sent Peanut Butter

I love Tuesdays. Let me rephrase that…I love Tuesday mornings that I have off of school and work. Because I am still in school, my schedule is relatively inconsistent. Sometimes I have class on Tuesday mornings or sometimes I have a clinical or shadow experience. But not this morning. This morning was all to myself. And this spin bike. Oh, and this pilates mat.

Heaven Sent Peanut Butter

I am pretty lucky to work at a gym that provides a free membership. Even better, I can walk to one of the locations. If I don’t have something going on on Tuesday mornings, I make sure I dedicate my morning to exercise. I dedicate it to me.

All too often, as I’m sure many of you do the same, I don’t spend enough time for myself. I don’t even have children yet, so I can’t imagine how mothers do it. But I know it is important to spend some time for you. I strongly believe that if you are making yourself the best you you can be, you can better help those around you–and that’s what I strive to be about.

What will you do for yourself this week?

As a full-time undergraduate student, part-time graduate student, wife, and with two part-time jobs, my schedule can get pretty crazy. I tend to be a very organized person and I love to make to-do lists and cross them off. I love the feeling of accomplishment–even if it is the littlest task. This week I found a new printable from this website. In an effort to keep this week organized and “get-er-done”, I thought I would try out this new form of a to-do list. Check it out to see if it will work for you!

Heaven Sent Peanut Butter: Weekly Organization

But now for today’s recipe. That’s why you originally came, right? Well today’s recipe comes from my husband’s family cookbook. My mother-in-law spent A LOT of time putting together cookbooks filled with all kinds of family favorites, some of which I hope to share with you here. Some will just have to stay a family secret though! ūüôā

Heaven Sent Peanut Butter: Turkey Chili

The recipe today is slightly adapted based on my liking–or based on things I had around the house. Today I added chopped red pepper since I had some left over from the weekend and didn’t want it to go to waste. Apparently today’s recipe turned out “awesome” because my husband just walked in to the room and asked, “Where did you get that chili recipe? It was AWESOME.” Since it’s husband approved, I think you’ll enjoy it too!

Heaven Sent Peanut Butter: Turkey Chili

Turkey Chili

Makes approximately 7 servings 

  • 1.5 pounds ground turkey
  • 1/2 cup chopped onion
  • 3/4 cup water
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 cloves garlic, minced
  • 1, 28 ounce can, no-salt added diced tomatoes (fire roasted tomatoes make a great addition!)
  • 1 can condensed tomato soup
  • 1, 6 ounce can tomato paste
  • 2 ounces canned chopped green chilies
  • 1 medium red pepper, chopped (optional)
  • 1, 15.5 ounce can reduced-sodium black beans, undrained

In a large saucepan, brown ground turkey and onion. Drain any residual grease. Add all of the remaining ingredients, except the black beans. Bring to a boil; reduce the heat, cover, and simmer for 1 1/2 – 2 hours and stir occasionally. Add black beans and heat through.

Serve with corn chips, cheddar cheese, sour cream, plain greek yogurt, and/or crackers.

*Note: I love making this big batch and freezing several individual servings in my pyrex glass containers. Perfect for dinner next week or when you are too lazy to cook dinner on an upcoming night!


Crockpot Caesar Chicken Sandwiches

Wow, what a crazy few weeks it has been! My weeks have been filled with lots of school work, but lots of fun events as well. This past weekend we celebrated the marriage of my cousin Alex and her new hubby Josh. We traveled to Iowa City for the event and we had a great time! It is always awesome to see other couples who you can tell, just by looking at them together, that they are perfect for each other. Congratulations, Alex & Josh! We love you!

The weekend prior we had virtually all of my closest friends out for a Brewers tailgate! My sister and I refer to this as the “Annual Brewers Weekend”. It has been about 6 years now, I believe, since we started the annual event. It started as a way for our friends from Minnesota to learn the real way to tailgate–the Wisconsin way! Now the weekend includes our college friends from UST and our friends living in the area and is simply an excuse to get to together–no matter the distance between us–and eat & play! I look forward to the Brewers Weekend every year because we still have a huge sleepover all together at my parents house. I know the weekend may change in this aspect over the years, but I hope the event continues for many, many years to come.

The whole group at the Annual Brewers Weekend!

The whole group at the Annual Brewers Weekend!

With all of these events, school, and work it has been pretty crazy! This week alone I have 3 mid-term exams and a research proposal due. With all the craziness, my husband and I are working hard on staying active and making health choices. I think we all know that when things get busy, we tend to eat poorly.

Two days of the week, I am at school at least 12 hours (straight!). When I come home after those days, the studying or work isn’t done yet. The other days of the week, I am usually at school for about 6 hours and then head to work for the night. This makes it really hard to want to make healthy dinners. Since yesterday was one of my 12 hours days on campus, we decided to try a new crockpot meal. My husband started the meal in the crockpot between his day at the hospital and his day at the pharmacy. When I got home later that evening, I finished preparing the meal. Luckily there were few dishes and little clean-up required so I could get back to work after my brief dinner break.

Heaven Sent Peanut Butter: Crockpot Chicken Caesar Sandwiches

Crockpot Caesar Salad Sandwiches

Recipe Adapted from: The Girl Who Ate Everything

Makes:  8 Sandwiches

WW+: 8 points per sandwich


  • 2 pounds, boneless chicken breasts
  • 3/4 cup light caesar salad dressing
  • 1/2 cup shredded parmesan cheese
  • 2 tablespoons dried parsley
  • 1/2 teaspoon ground pepper
  • 2 cups shredded romaine lettuce
  • 8, 100% whole wheat sandwich thins (or, buns of your choosing)

Place the chicken breasts in a slow cooker with 1-2 cups water. Cover and place on medium-high heat for about 3 hours.

Remove the chicken from the slower cooker and place on a cutting board. Drain (or even clean) the slower cooker pot. Shred the chicken into small pieces. I find it easiest to use two forks to pull the meat apart.

Place the shredded chicken back into the slow cooker. Add the dressing, parsley, pepper, and parmesan cheese. Mix well. Cover and cook for 30 minutes on high heat, or until the mixture is hot and the cheese is melted.

Spoon approximately 1/2 cup onto each sandwich roll. Top with shredded romaine lettuce. Enjoy!

Meatball Ricotta Pizza

Yikes! It has been since August 20th that I posted last! Could you tell school started again? Yep, school started in full force last week. I went from being bored and free reading book after book to almost every minute of the day being booked. Now is the time that being healthy is the hardest for most people–including myself.¬†How do you find the time to stay healthy and active during your busy weeks? Although this semester is going to be a crazy busy one, I am actually pretty excited about it. This semester, I have the following classes on my plate:

  • Medical Nutrition Therapy II
  • Research
  • Food Services & Systems Management
  • Pediatrics (Graduate-Level)
  • Nutrigenetics (Graduate-Level)
  • Exercise Physiology I (Graduate-Level)

I will also being working at the athletic club part-time and will be a part-time intern for Anne, who heads up this lovely nutrition blog! Check it out–she has some great healthy recipes that I cannot wait to try. Remember this post¬†about our Sunday night pizza nights? Well, we decided to put a new twist on our pizza. Turkey Meatball Ricotta Pizza with fresh basil. It was delicious!! It was nice to mix up our weekly pizza with some new flavors. You should try it this for your own “Cutie” Pizza night this week. ūüôā Heaven Sent Peanut Butter: Meatball Ricotta Pizza ¬† Meatball Ricotta Pizza

  • Herbed Whole Wheat Pizza Crust,¬†or your own version
  • 1/2 cup pizza sauce
  • 1 cup reduced-fat mozzarella & provolone cheese
  • 1/4 cup shredded parmesan cheese
  • 6 ounces, frozen turkey meatballs, thawed and sliced
  • 1/2 cup ricotta cheese
  • 1 handful, fresh basil, chopped

Preheat your oven to 425 degrees. Par-bake your pizza crust on your pizza stone (if you have one) for 7-10 minutes. Add your pizza sauce followed by both shredded cheeses. Layer your sliced turkey meatballs to the pizza. Next, drop dollops of ricotta all around the pizza. (I say 1/2 cup, but seriously add your desired amount.) Lastly, add your fresh basil. Continue baking the pizza at 425 degrees for 7-10 minutes, or until the cheese is golden brown. Enjoy the new twist on your pizza night!

Easy Skillet Sesame Chicken

Every once and a while I get a craving for Chinese food. Not just any Chinese food though, it has to be from Emperor’s Kitchen–my favorite place for take-out as long as I can remember. I admit it, I don’t venture out too much in the Chinese food world. My order is almost always the same: Sesame Seed Chicken, Chicken Fried Rice, and an Egg Roll. I might order Chinese food maybe 2-3 times per year. Yeah, it isn’t often, but when I get it it is sooooo yummy! I would probably get it more often if it wasn’t so unhealthy. Talk about deep fried, sugary, fatty chicken plus a few vegetables. So when I found this healthified sesame chicken over at How Sweet It Is¬†I knew I had to try it. I admit that it doesn’t match Emperor’s Kitchen, but this healthy alternative hit the spot for dinner.¬†

Interestingly enough, I actually didn’t even add the sesame seeds to mine. So if you really love them, don’t forget to add them to yours!¬†

Heaven Sent Peanut Butter: Easy Skillet Sesame Chicken


Easy Skillet Sesame Chicken

Recipe Adapted from: How Sweet It Is

  • 2 pounds chicken breast, diced
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sesame oil
  • 1 tablespoon grapeseed oil (or olive oil)
  • 2 cloves garlic, mined
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1/2 cup low-sodium chicken broth
  • 2-3 tablespoons sesame seeds
  • Brown rice & your choice of vegetable for serving

Preheat your oven to 400 degrees. In a medium sized bowl, whisk together chicken broth, brown sugar, 1 tablespoon of sesame oil, garlic, soy sauce, and vinegar. Set aside. 

Over medium-high heat, heat 1 tablespoon sesame oil and grapeseed oil in a cast iron skillet (or other oven safe skillet). While it heats, toss the diced chicken breast with the salt, pepper, and flour. Once the oil is hot, at the chicken to the skillet in a single layer. Cook until seared and golden on one side, flip, and cook until golden again. Pour the set aside chicken stock mixture over the top and toss to coat. Turn off the heat. Place the oven safe skillet in the oven and bake for 20 minutes. Remove and sprinkle with sesame seeds. Sever the chicken with steamed vegetables and brown rice. 

Heaven Sent Peanut Butter: Easy Skillet Sesame Chicken



Pico de Gallo

I don’t know what took me so long to try them, but the tacos at Chipotle are one of my favorite things in the past few months. In college I really enjoyed the burritos at Chipotle. After graduation brought an end to my competitive athletic career, I moved on to the burrito bowls. Not working out 4+ hours a day forced me to remove the calorie packed, yet yummy white tortilla from my order. Since then, I have been enjoying the burrito bowls with the yummy cilantro lime rice. But a few months ago, I don’t know what came over me one day, but I tried the chicken tacos and haven’t ordered a burrito or bowl since. Now every time we are in a pinch for dinner and don’t have much at home, I always start craving chicken or steak tacos with guac, corn salsa, and pico de gallo from Chipotle.

Heaven Sent Peanut Butter: Pico de Gallo Salsa

After finding a new recipe for pico de gallo, I quickly added homemade tacos to the menu. I designed the meal as “make your own tacos”. I diced up some chicken, seasoned it, got out some flour & corn tortillas, shredded cheese, lettuce, and of course guacamole.

Try this new, fresh salsa recipe this weekend! Create your own taco night or serve it as an appetizer with some multigrain chips.

Tonight we are making a pork tenderloin with yummy parmesan basil orzo! If you haven’t made this orzo yet either, you should really add it to your menu this week!

Heaven Sent Peanut Butter: Pico de Gallo Salsa

Pico de Gallo Salsa

Recipe Adapted from: Sweet Life

  • 4 medium tomatoes, seeded & diced
  • 1 small white onion, diced
  • 1/4 cup cilantro, chopped
  • 1 jalape√Īo, minced (without seeds)
  • 1 lime, juiced
  • Salt and pepper, to taste

Combine all ingredients and season with salt and pepper. Refrigerate until ready to serve on tacos or with chips!

Caesar Pizzsalad

Let me tell you about another foodie item that blew my mind. When I say “blew my mind”, picture the man from this AT&T commercial. Exactly what I’m thinking with those soft pretzels dipped in hot fudge¬†and this… a caesar salad pizza, or better said as a PIZZ-SAL-AD!

When we headed up to visit a great friend in Appleton, Wisconsin, we went out to dinner and one of the pizza selections was a “Pizzsalad”. I didn’t even know how to pronounce it…you maybe having trouble too, but I can’t help you much over typed letters. The pizza was literally a pizza topped with caesar salad. It was DE-LI-CIOUS! I told myself right then and there that I was going to be making my own version of this as soon as I got home. Well…that was in the beginning of June. But the pizza hadn’t slipped my mind. Although, it wasn’t until it appeared on another menu last weekend while visiting more great friends in LaCosse, Wisconsin that I knew I had to make this pizza… I mean salad…I mean pizzsalad, once and for all.

So I did it. And it was fabulous! I should have brought some to this patient who pleaded for pizza from their hospital window as we went on our evening walk past Froedtert Hospital…


If you enjoy pizza, caesar salad, and making a new dish for the evening, try out this new recipe that I put together on my own from inspiration from the two restaurants. I’m pretty sure this dish will be making its way to more pizzeria menus…including yours.

Heaven Sent Peanut Butter: Caesar Pizzsalad

Caesar Pizzsalad

    Herbed Pizza Crust:

Adapted from: Mommie Cooks

  • 1 cup warm water (approx. 110 degrees)
  • 1 tablespoon sugar
  • 1 packet yeast
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon basil
  • 1/2 teaspoon onion powder
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup white whole-wheat flour

Caesar Pizzsalad

  • 1/4 cup + 2 tablespoons light caesar salad dressing
  • 4 ounces, cooked & diced chicken breast seasoned with salt & pepper
  • 1 1/2 cups reduced-fat shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 2-3 cups chopped romaine lettuce
  • 1/4 cup bite sized¬†croutons

Using your stand mixer attached with a dough hook, add water, sugar, and yeast to the mixing bowl. Mix and let the mixture stand for 10 minutes.

Next, add your garlic, olive oil, salt, basil, and onion powder. Combine. Add your flours and mix until well combined. Your dough should be slightly sticky. If too sticky to handle, add a little more flour. Let the dough sit for 10 minutes and preheat your oven to 425 degrees.

Once the oven is preheated, roll out your pizza dough onto your pizza stone or pan. Be sure to use corn meal on your pizza stone or lightly grease your baking pan. Bake the dough for 7-10 minutes.

Next, spread 1/4 cup of the dressing on the crust as your sauce. Layer the cheeses and spread the diced chicken. Place the pizza back in the oven for another 7-10 minutes until the pizza is golden brown.

Lastly, make sure your romaine lettuce is diced or shredded into bite size pieces. Toss the lettuce with the remaining 2 tablespoons of dressing. Spread the lettuce on the pizza and sprinkle on the croutons (we cut up our croutons into even smaller pieces). Take a moment to appreciate your work of art, then devour! Enjoy!!

Heaven Sent Peanut Butter: Caesar Pizzsalad

“Cutie Pizza”

My husband and I are both students and our schedules are pretty crazy. They are crazy because we are gone a lot and because our schedules are never consistent. When we got married last year we wanted to try to make sure our Sunday night meals would be spent together (if possible) and that the dinner would be something special–special to us that is. It started off as “Cutie Movie & Pizza Night!” Yes, we most definitely named it this. If you know us, often times we are referred to at the “cuties”. This is because for some reason the nickname just stuck for us–yeah, yeah, I know what you are thinking. But all couples have those weird nicknames for each other, it just so happens that everyone knows ours!

Anyways, once the school year started, the movie night on Sundays quickly fell through–but the pizza stuck. We almost always make the pizza homemade and add our own toppings. We agree on the same pizza toppings–except those awful black olives that my husband can eat by the can.



Since we were married, we almost always consistently had cutie pizza night on Sundays. But when I was sick in the fall/winter and had to go gluten-free for about 9 weeks (to test for intolerance/sensitivity), the pizza nights fell through. The first Sunday I was gluten-free we tried a gluten-free crust. Although it looked great–nice and fluffy–it was disgusting¬†less than great. Needless to say, we didn’t have Sunday night pizza the rest of those 9 weeks.

Thankfully, I am not gluten-intolerant and we can go back to our yummy, gluten filled pizza crusts again. We usually use a whole-wheat rosemary garlic pizza crust, but the other day we decided to try this new recipe I found on pintrest. The crust is nice and thick (the way we like it!) and has a very subtle sweetness to it. My husband prefers this crust over the rosemary so I decided to share this one with you first with the rosemary crust to come when we make it next.

So cuddle up on your chosen night of the week and create you own “cutie pizza” personalized to you and your cutie.


“Cutie Pizza” Crust

Recipe Adapted from: I Dig Pintrest

  • 1 cup milk, warmed
  • 3 tablespoons sugar
  • 1/3 cup warm water
  • 1 tablespoon yeast
  • 3 – 3 1/2 cups flour
  • 1 teaspoon garlic powder
  • Olive oil
  • Cornmeal (for the pizza stone)


If using a pizza stone (which I recommend!), sprinkle cornmeal on the stone to prevent the sticking of the dough.

In a large, microwave-safe bowl, combine the warm water and yeast and let it sit approximately 5 minutes, until the mixture looks frothy. Next, warm the milk in the microwave for about 45 seconds. Add the sugar and stir until dissolved. Add the milk mixture to the yeast mixture and stir.

Add 2 cups of flour and stir. Add another 1/2 of a cup at a time and knead. Continue to add flour until it reaches the desired stickiness. The dough should be slightly sticky, but not too sticky that you won’t be able to roll it out. Let the dough rest for about 10 minutes.

Next, roll out your dough to your desired size–or enough to fill the area of the pizza stone. Form an outer crust, if desired, by folding the edge of the dough over and pressing with a fork.

Brush the crust with olive oil and sprinkle on the garlic powder. Add desired toppings.

Bake at 400 degrees for approximately 20 minutes, keeping an eye on the crust, until the crust is golden brown.

Slice you pizza and enjoy your own little pizza night!!

Slow Cooker Honey Chicken

Last night I had a wonderful dinner with my twin, Lauren, and good friend, Carla. We had great conversation, lots of laughs, and a beautiful evening outside on the patio. To make the evening even better, dinner was easy to make as I decided to set out and try a new slow cooker recipe!

Slow cookers always seem to be winter type dishes, but don’t forget that they are great for summer too! Cooking with a slow cooker in the summer keeps your oven and stove off to keep your house that much cooler. Next time you are craving a healthier Chinese dish or just a tasty, easy chicken dish, try this dish–not only is it husband approved, but friend approved!!


Slow Cooker Honey Chicken 

Recipe adapted from: Chef In Training

  • 2.5 pounds boneless, skinless chicken breasts (trimmed if any fat)
  • Ground black pepper
  • 1 cup honey
  • 1/2 cup lite soy sauce
  • 1/4 cup diced onion
  • 4 tablespoons ketchup
  • 2 tablespoons olive oil
  • 2 gloves garlic, minced
  • Dash of red pepper flakes
  • 1 tablespoon corn starch dissolved in 1/4 cup cold water
  • Sesame seeds (optional)

After trimming any necessary fat off of the chicken breasts, season the chicken breasts with ground black pepper on both sides. Place the chicken breasts in the slow cooker.

In a medium-sized bowl, combine the honey, soy sauce, onion, ketchup, olive oil, garlic, and red pepper flakes. Stir until well combined. Pour over the chicken breasts in the slow cooker.

Cook chicken on low for 3-4 hours, or until the chicken is cooked (no pink remains). Once cooked, removed the chicken and dice into bite sized pieces.

Next, add the corn starch and cold water to the remaining sauce in the slow cooker. Stir until combined and heat for approximately 10 minutes on high until the sauce begins to thicken. Note: If the sauce does not begin to thicken after about 15 minutes, you can transfer the sauce to a saucepan on the stove and heat on medium-high heat until thickened.

Add the bite size chicken back to the slow cooker with the thickened sauce and combine. Serve over brown rice and with broccoli or other desired vegetables. Enjoy!!


Penne with Mushrooms & Turkey Sausage

The other day I decided to kind of make a penne and turkey sausage dish. I started with a recipe and then when I finished, I realized that I pretty much made it up myself as I went. I think the only same ingredients were the penne and turkey sausage. The dish was husband approved! Oh, but don’t worry, I wouldn’t bother you by posting any recipes that weren’t husband approved! ūüôā


Penne with Mushrooms & Turkey Sausage

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3/4 pound Italian turkey sausage
  • 10 ounces mushrooms
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon course ground black pepper
  • 1/3 cup white wine
  • 3/4 cup low-sodium chicken broth
  • 1 tablespoon corn starch
  • 1/4 cup cold water
  • 12 ounces whole-wheat penne pasta
  • 1 cup freshly grated Parmesan cheese
  • Fresh parsley, chopped, for garnish (optional)

In a large skillet, heat the tablespoon of oil and add the chopped onion. Cook the onions until it starts to soften and stirring occasionally, about 5 minutes.

Next, add the sausage with the casings removed. Break up the sausage into smaller bite size pieces using a spoon or fork. Cook until the meat is no longer pink. Add the rosemary and ground pepper (and some salt if desired, but I do not salt my dishes, especially those with salty ingredients already included). Stir and cook until the mushrooms soften, approximately 5 minutes. Add the wine and bring it to a boil until most of the liquid evaporates, about 4 minutes. Finally, add the 3/4 cup broth and allow it to come to a boil. Next, dissolve the tablespoon of corn starch in 1/4 cup cold water. Add the mixture to the dish and stir. Cook the dish on a medium-high heat, stirring regularly, until the liquid becomes thicker–essentially a sauce.

Meanwhile, cook the penne according to the boxes directions. After draining the pasta, add it to the dish along with the parmesan cheese. Stir until the cheese melts and is equally incorporated. Garnish with parsley, if desired.

Serve immediately. Enjoy!


Cheesy Chicken “Taquitos”

I know it has been a while since my last post. But now we finally have internet up and running at our new place! We have been pretty busy lately with work and being out of town, but we still have had some time to do some cooking and baking!

Earlier in the week I made a cream cheese coffee cake. But it wasn’t blog worthy. It wasn’t the coffee cake I was looking for. It was too bland with little sweetness to it. I’ll keep searching.

So I know this recipe post is similar to my last one, but it is worth it. I told you we were on a guacamole kick, so you can expect to see lost of posts that pair with guac well. Like this one…

Cheesy Chicken “Taquitos”.¬†I put taquitos in quotes because I’m not sure this recipe truly qualifies as a taquito. I’m no expert on Mexican dishes…all I know is they pair well with guac! But I was under the impression taquitos were made with corn tortillas, wrapped small, and usually fried. Well these “taquitos” are none of those. These are made with whole wheat flour tortillas, loaded with cheesy chicken, and baked–not fried.¬†Usually¬†the recipes I post will be what we consider “healthified”–meaning I choose healthier ingredients, or low-fat versions of the ingredient. This one is no different to help healthify the dish. Get your quac out and make this favorite dish of ours tonight!


Cheese Chicken “Taquitos”

  • 3 cups cooked shredded chicken
  • 6 ounces Neufchatel cream cheese, softened
  • 1/3 cup 0% fat, plain Greek yogurt
  • 1/2 cup salsa
  • 1 1/2 cups reduced fat Mexican blend shredded cheese
  • 1/2 teaspoon fresh black pepper
  • 6 (6 inch) whole wheat flour tortillas
  • Olive oil, for lightly spraying the taquitos

Preheat the oven to 350 degrees.

In a large bowl, mix together the chicken, cream cheese, yogurt, salsa, cheese, and black pepper.

Prepare a 9×13 pan by lightly greasing the pan.

Add the chicken and cheese mixture to each tortilla, trying to equally distribute the mixture among all 6 tortillas. Roll the “taquito” and set into the pan seam side down.

Once the taquitos are set into the pan, lightly spray the taquitos with olive oil. I used one of these to lightly spray the taquitos. (I use this instead of purchasing Pam or other cooking sprays).

Bake the taquitos in the oven to 375 degrees for about 20 minutes until everything is melted and hot. The tortilla should also be a little crispy. Serve with guac, sour cream, salsa, etc. Your choice. Enjoy!