Wayfinder's Galley

Chicken

Chicken Fajita Casserole

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This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 

This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 

In my Chili Mac post, I talked about the highly sought MRE.  One of my personal favorites, though, was the Chicken Fajita option.  It came with the main meal, baked snack crackers, and hot sauce among other things. I’d mix the three together for one of the more enjoyable meals in the box.  So, giving homage to field food days again, I concocted this delicious casserole. 

Note on the Chicken

The instructions below call for tenders to support the quick and easy aspect of this recipe.  However, if you have the time, I’m still a big advocate of the whole chicken.  For Mexican inspired dishes, I like to stuff the chicken with onions, chile peppers, and garlic before rubbing it down with seasoning and cooking. Currently, my top seasonings for dishes like this are Ancho-honey Citrus Spice, Fiesta Sweet and Tangy Seasoning, or Montana Mex Mild Chile and/or Jalapeno seasoning.

 

Chicken Fajita Casserole

This easy to make Chicken Fajita Casserole combines traditional Mexican flavors with Cheez-Its for a uniquely delicious feast. 
Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 1 lb chicken tenders
  • 1 tbsp avocado oil
  • 1/2 can enchilada sauce
  • 2 cups rice
  • 1 can Rotel
  • 1/4 onion, chopped
  • 1/2 green pepper chopped
  • Cheez-its

Instructions

  1. Start rice! The easiest way here is to dump the rice and Rotel in a rice cooker with a 1:2 rice/water ratio. So, 2 cups rice, 4 cups water. If you don't have a rice cooker, simply follow the rice instructions from the package and add 1 can of Rotel.
  2. Chop the pepper and onion. Brown the vegetables over medium-high heat for 3-5 minutes, until soft. Place them on a plate to the side. The same skillet will be used for the chicken.
  3. Wash tenders, chop, and season to your liking ( I recommend a Mexican inspired seasoning like the ones mentioned above). Add avocado oil to the skillet, over medium heat, and brown chicken until fully cooked, or approximately 10 minutes.
  4. Give the chicken a final chop, once fully cooked. You can use the spatula/wooden spoon or knife here, whatever works!
  5. In a bowl or pot; mix the rice, chicken, and vegetables. Then, pour in approximately 1/2 can of enchilada sauce and stir well.
  6. Spread the mixture into a large casserole dish. Cover the dish with slightly mashed Cheez-its, drizzle with enchilada sauce (optional), and bake at 400 for 10 minutes.
  7. Top with your favorite hot sauce and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 721mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 13g
© Cody

Cajun Chicken & Rice

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This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years.  I used to cook this over the weekend and have lunch set for the week! Now,  it feeds the family and leaves enough for maybe two days of lunch…….maybe.  This dish is like tortilla chips for me. Even if I’m full, I still keep eating………

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Chicken

So you can prepare the chicken in countless ways for this dish. You can boil it, saute it, blacken it, grill it, smoke it, bake it…….and don’t forget abut the Air Fryer!  You can use a whole bird, breasts, or tenders.  I’d probably steer clear of just using thighs here, though. 

I prefer the Cajun Roasted Chicken.  It’s, by far, the best tasting chicken that I currently make.  The meat absorbs all of those flavors from the vegetables and the seasoning provides just enough boldness without making it too spicy for the kids (if you remove the skin, of course).

When all of the meat has been removed, don’t forget to boil the carcass for some extra chicken broth!

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Sausage

I’ve use both pork and wild game sausage for this recipe.  The sausage used in the pictured dish is actually venison.  I prefer a little more spice and extra sage in mine, especially for this recipe.  If you’re not making your own, simply add some crushed red pepper (or buy a hot blend) and sage.

The Rice

The easiest way is just to add the ingredients (water, broth, rice, and veggies) to a rice cooker, press the button, and walk away. But, the old fashioned way never hurt anybody either. Don’t be afraid to add some spice to the rice.  Throw some extra parsley or Cajun season into the boiling water with the rice to vamp up the flavor.  The cream of mushroom is not a requirement, but does add depth and texture (we use the 98% fat free option). 

Cajun Chicken & Rice

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

Ingredients

  • 1 lb Chicken
  • 2 tsp chopped garlic
  • 1 lb sausage
  • 2 cups of long grain rice
  • 2 cups of broth
  • 2-3 celery ribs
  • 1 1/2 onion
  • 1/2 red bell pepper
  • 1 can dark red kidney beans
  • 1 small can cream of mushroom
  • Cajun seasoning
  • Hot sauce (optional)

Instructions

  1. Preheat the oven roaster to 425.
  2. Chop the vegetables, saving half of an onion and one celery rib for later.
  3. Wash the whole chicken and remove the giblets. Stuff the cavity with the garlic, onion, celery, and red bell pepper. Liberally rub the bird down with your favorite Cajun seasoning. Place in the oven, breasts up for approximately 1 hour, or until the internal temperature is 165.
  4. Combine the water and broth in a large pot and bring to a boil.
  5. Stir in rice and remaining celery and onion. Reduce heat and cover until done. (approximately 20 minutes)
  6. In a skillet, cook the sausage until fully browned. Don't forget to add some extra spice if you want to crank the heat a bit.
  7. Return to the chicken and pull 1 lb of meat. Rinse the kidney beans well. Add the chicken, sausage, and red beans to the rice and stir well. Then add the cream of mushroom and mix until all ingredients are evenly distributed. Return cover and cook on low for 5 - 10 minutes, or until thoroughly heated. Occasionally stir.
  8. Garnish with parsley and top with your favorite hot sauce (optional).

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 913mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 20g
© Cody

P.S. Add some boudin as a side because it’s awesome!

Chicken & Wild Rice Casserole

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This Chicken & Wild Rice Casserole with Minnesota wild rice, jalapenos, and cheddar is a great, easy-to-make dinner choice!

This Chicken & Wild Rice Casserole with hand-picked Minnesota wild rice, jalapenos, and cheddar is a great, easy-to-make dinner choice!

Remember the Air Fryer Whole Chicken recipe, where I raved about the seemingly endless options of cooking a whole chicken? Well, this is one of those options and only requires half of the chicken while still providing a variety of light and dark meat throughout the casserole.

The first time I had this casserole, it was filled with grilled pheasant that a friend of mine brought back from a Veteran hunt that he was able to attend.  It was delicious! Pheasant isn’t overly abundant around here, so I subbed in chicken for a comparable dish. 

If you’re meal prepping, feeding a crowd, or just want something warm and gooey on a cool day; tread carefully! This casserole can have you stuffed in comfy pants and on the couch before you know it!!

 

 

Chicken & Wild Rice Casserole

This Chicken & Wild Rice Casserole with Minnesota wild rice, jalapenos, and cheddar is a great, easy-to-make dinner choice!

Ingredients

  • 1/2 Chicken, pulled
  • 1 1/2 cups natural wild rice
  • 2 cups water
  • 2 cups chicken broth
  • 2 jalapenos, halved and sliced
  • 8 oz mild cheddar, shredded
  • 1 tsp garlic, minced
  • 1/2 onion, chopped
  • salt & pepper to taste

Instructions

  1. For the chicken, I start with a whole bird but only half is used in this recipe. You can air fry, roast, bake, grill, or smoke it! Whatever your preferred method, just remove the skin and pull half of the chicken off the bone. For an easy whole chicken recipe, click here.
  2. In a pot, bring 2 cups of water and 2 cups of broth to a boil. Rinse the rice thoroughly (until water runs clear), add to the pot, and stir. Reduce heat to low and cover, allowing to simmer for about 45 minutes. Stir occasionally.
  3. While rice is cooking, chop the vegetables and shred the cheese. Remove the seeds from the peppers to reduce the heat (optional). If your chicken hasn't already been pulled, do that now.
  4. Place a skillet over medium high heat. Add the garlic, onions, and jalapeno and allow them to cook for about ten minutes, or until brown.
  5. Return to the rice (after 45 minutes) and remove from heat. Stir in the chicken, vegetables, and cheese. Mix well.
  6. Pour into a casserole dish and spread evenly. Place in the oven at 425 for 10 minutes, until the cheese is fully melted and the top is slightly crisped.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 423mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 10g
© Cody
Category: Main Dish

Mediterranean Chicken Sandwich

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Fast and filling, these Mediterranean Chicken Sandwiches are full of flavor!

 

Fast and filling, these Mediterranean Chicken Sandwiches are full of flavor!

 

We love these things!! I like using naan bread, but pitas and other flatbreads work as well. You know how, when cooking things like this (or omelette or over sized quesadilla), flipping it causes a disastrous come apart? Yea? Forget about that! With this cast iron skillet method that I got from Guy’s Big Bite, you’ll have perfectly pressed sandwiches.  I prefer this method to a panini press any day, hands down. 

Mediterranean Chicken Sandwich

Fast and filling, these Mediterranean Chicken Sandwiches are full of flavor!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 8 pieces of naan bread
  • 1 lbs chicken tenders
  • Cavender's seasoning
  • 1 tbsp olive oil
  • 1 cup mozzarella cheese
  • 4 tbsp feta cheese
  • 2 tbsp sun-dried tomatoes
  • 1/2 cup fresh spinach, chopped
  • 4 tbsp peperoncini peppers
  • Also required: 2 different size cast iron skillets (large/med, med/small)

Instructions

  1. Rinse the chicken tenders, pat dry, chop, and season with Cavender's.
  2. Add olive oil to skillet and place over medium high heat.
  3. Add chicken and cook for approximately 10-12 minutes, or until done.
  4. Take one piece of naan bread and top with chicken, spinach, feta and mozzarella, peppers, and tomatoes. Evenly distribute the toppings then place the second piece of bread on top. The goal is to have this pressed tightly and fully filled. It's better to have overflow at the beginning than to have a loose sandwich that falls apart.
  5. Heat two cast irons (one large, one medium or medium and small) over medium high heat.
  6. Place the completed sandwich in the larger cast iron. Then, take the heated smaller cast iron and sit it on top of the sandwich, ensuring that it sits flat to heat evenly. Press for approximately 2-3 minutes, or until lightly browned and thoroughly heated.
  7. Cut in half and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 1055mgCarbohydrates: 59gFiber: 3gSugar: 5gProtein: 23g
© Cody
Category: 30 Minutes or Less

Baked Life Chicken

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This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!

This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!

I have no idea what gave me the idea to do this, but somewhere in my ventures of fried food alternatives I stumbled upon crispy gold.  I smashed up Life cereal to use as the crust for crispy baked chicken! I’ve made it consistently for the past several years and it’s seemed to be pretty well liked.  Quick and easy, it’s a good change up……….and guess what leftovers mean!? Chicken and biscuits!!…..”or waffles” – Wifey.

This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!

This is a great fall recipe because it pairs well with so many comfort sides like seasoned greens, zesty macaroni, or maple bourbon glazed carrots.  Giving off the sweet and salty vibe, it’s easy to counter and/or compliment. 

Baked Life Chicken

This baked chicken coated with Life cereal is a sweet and salty favorite that can be made in less than 30 minutes!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 3 chicken breasts
  • 2 cups of Life cereal
  • 1 cup of flour
  • 1 egg
  • salt & pepper to taste

Instructions

  1. Preheat oven to 425.
  2. Wash chicken and pat dry. Slice the breasts in half, long ways as if you were butterflying them.
  3. On one plate, pour flour and salt to taste. I use about 2 tsp per cup. The importance of the salt is to help establish the salty part of "sweet and salty". Seasoning salt is an option as well but, if you opt out of using salt completely, you run a high risk of some pretty bland chicken.
  4. Beat the egg in a bowl and salt and pepper to taste.
  5. In a food processor, blend down the cereal to the consistency of course bread crumbs. Pour the cereal onto a plate.
  6. Dredge, dip, roll. Dredge the chicken in the flour, dip in the egg, and roll in the cereal.
  7. Place the coated breasts on a roasting rack and bake for 20-25 minutes, or until internal temp is 165. You can use a sheet pan or any other preferred pan, but utilizing a roasting rack in a convectional oven helps prevent that soggy bottom and removes the need to rotate (in attempt to prevent the soggy side from staying/sticking). Pssssst! This is very similar to the air-frying method that circulates air more rapidly.
  8. Optional: add some sea salt immediately after removing from oven.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 82mgSodium: 127mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 21g
© Cody
Category: Chicken

Buffalo Chicken Mac

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This deliciously gooey and spicy Buffalo Chicken Mac will have you stuffed with satisfaction.  Seriously! I literally eat to excess every time I make this. 

This deliciously gooey and spicy Buffalo Chicken Mac will have you stuffed with satisfaction

Back in my law school days…….well, the two years that I attended anyway, my meal prep/cooking would lag on occasion.  At times it was just easier to swing by somewhere on the two (plus) hour commute to grab food.  The closest restaurant to school had this as an appetizer! I had been warned that it was as filling as any meal but was like, psssshht. I mean, I’m a foodie and can put it away with the best of them.  If you didn’t know this, early phase law students (some……not all) tend to parallel the Globo Gym motto.

Oh, what’d you know!? I was wrong, haha.  I walked into three and half hours of some overly interesting lecture 🤨 (after working the better part of the day) weighted down with gooey deliciousness.  All internal and external signals were saying “sleeeeeep, sleeeeeep”. The struggle was real, but the food was good.  So, I tortured myself with this same scenario on more than one occasion. 

I rarely pass that restaurant these days and am unlikely to make any special trips to make it happen. Instead, doing what I do, I recreated it myself.  When I get the crave, I hit the kitchen and whip this up in less than 30 minutes!

Buffalo Chicken Mac

This deliciously gooey and spicy Buffalo Chicken Mac will have you stuffed with satisfaction
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 8 oz mild cheddar
  • 8 oz American cheese
  • 8 oz milk
  • 1 box chicken fry mix
  • 1.5 lbs chicken tenders
  • 16 oz trompetti noodles
  • croutons
  • buffalo sauce

Instructions

  1. Bring water to a boil in a large pot.
  2. Add trompetti noodles and return to boil. Cook uncovered until done, or approximately 12 minutes.
  3. Strain noodles and return to pot.
  4. Cube or shred the cheeses and add to the pot with milk. Place on medium-low heat and cover. Stir often.
  5. Once cheese has melted, remove from heat.
  6. Batter the chicken in fry mix. Follow the instructions on the specific fry mix of your choice. I use Zataran's New Orleans Style Hot & Spicy; which requires me to mix a small amount of water with the mix, dip chicken tenders in the liquid, then roll in the dry mix.
  7. Fry chicken until the internal temperature reaches 165, or approximately 6-8 minutes for tenders.
  8. Chop the chicken tenders and toss in the buffalo sauce of your choice. I like Guy Fieri's Buffalo NY Wing Sauce and Moore's, too.
  9. Mix in with the pasta.
  10. Garnish with croutons and drizzle with buffalo sauce. If you want to get extra cheesy, top with fresh shredded cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 581Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 94mgSodium: 1269mgCarbohydrates: 40gFiber: 2gSugar: 2gProtein: 33g
© Cody

Chicken Penne Arrabbiata

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For those who like some spice in their pasta, this Chicken Penne Arrabbiata won’t disappoint.
For those who like some spice in their pasta, this Chicken Penne Arrabbiata won’t disappoint.

Ok say it with me, “ahh ree va der chee” . Haha, moving on! Now that I’ve envisioned everyone reading this and sounding like Aldo Raine on Inglorious Basterds, here’s how to say it. Literally meaning angry, arrabbiata is just spicy enough to have you hot-headed before you reach the meal’s end. This particular version can be ready in under an hour with rather minimal effort (because we’re not making the sauce from scratch).

Chicken Penne Arrabbiata

Chicken Penne Arrabbiata
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 1 hour

Ingredients

  • 2 tbsp olive oil
  • 2 lbs chicken tenders, chopped
  • 16 oz penne pasta
  • ½ tsp seasoned salt
  • ¼ Italian herb blend
  • 1/8 tsp black pepper
  • 1/8 tsp crushed red pepper
  • 1/8 cup Parmesan cheese
  • 24 oz Arrabbiata Sauce
  • Salt (optional)

Instructions

    Pre-heat oven to 400 (set on roast)

Bring water to a boil over medium-high heat.  Add 1 tbsp olive oil and a punch of salt (optional) – “Did I say pinch or punch?” – Al Pacino, Donnie Brasco

Add penne and return to a boil.

Cook uncovered for approximately 10 minutes, or per instructions.

While the water is reaching a boil, wash your chicken, pat dry, and chop into small chunks or your preferred size.

Season your chicken with seasoned salt, herbs, and pepper and place in skillet over medium-high heat, cooking for 10-12 minutes or until done.  If you time it right, your chicken and penne should be done around the same time.

Drain pasta.

Add chicken and penne to roasting pan, top with Arrabbiata sauce, stir and cover.

Place in oven for approximately 30 minutes.

Remove from oven, top with parmesan and cover.

Let sit long enough for cheese to melt (5 min) and serve.



Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 691Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 74mgSodium: 1950mgCarbohydrates: 63gFiber: 5gSugar: 7gProtein: 35g
© Cody

Air Fryer Whole Chicken

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This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

The Air Fryer

This thing is amazing! For me, it has been one of the best cooking aids when time is of the essence (or I just don’t want to devote my full attention).  Want some roasted baby potatoes for a side? Throw them in the air fryer.  Boudin with your gumbo? Air fryer.  Chicken wings? Air fryer.  Fries or tots with the kid’s dyno nuggets? Air Fryer.  Whole chicken? Yep, air fryer!   

The Chicken

It’s as juicy as a rotisserie chicken, but with crispier skin.  It can go a long way, too.  Once this bird is fully cooked, the follow-on options are endless. It can be eaten as is with some sides or (with skin removed) can be used in Chicken Waldorf, chicken enchiladas, chicken tacos, chicken and dumplings, any type of chicken soup, chicken casserole, and chicken sliders (just off the top of my head).  Once you’ve pulled and used the meat, throw the carcass in a pot with some celery, onion, carrots, garlic, and herbs to make a chicken stock.  The stock can be used in soup, dumplings, risotto, or anything else that utilizes stock in the preparation.  I’ve fed my family four times with a whole chicken in the air fryer: Chicken, veggies, and potatoes; chicken tacos, chicken florentine, and chicken Ramen. 

Air Fryer Whole Chicken

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 1 whole chicken
  • Seasoning/rub

Instructions

  1. Wash chicken and pat dry. Ensure the giblets are removed. The 15 minute prep time is if you choose to let the chicken rise toward room temperature for a more even, thorough cook. Some go longer, I met in the middle here.
  2. Typically, if you were just roasting a chicken in the oven, I would say to rub the bird down with olive oil prior to seasoning to help give the skin the crisp golden texture. With the air fryer, I do not find this step necessary. But, feel free if you wish. I just rub the seasoning (typically a rotisserie or garlic & herb blend) on and go to the next step.
  3. Place the chicken in the fryer breasts up for one hour at 360. Some recommend flipping the bird for the final quarter (15 min +/-). Again, I do not find this necessary. To be honest, in attempting that I've only made a mess, mangled the chicken, burnt myself, or all three simultaneously.
  4. Remove from fryer and let cool for 5-10 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 61mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 20g

Chori Pollo Tacos

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This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

 

On the about me page, I complain about repetitive monotonous food.  That repetition does NOT apply to tacos because they are not monotonous.  Tacos are a weekly occurrence in our house, sometimes even more than that.  There are so many different flavors to create with these things, it’s insane. 

What is Chori Pollo?

It’s safe to say that, if you walk into a Mexican restaurant that you’ve never been to and order Chori Pollo, it’s likely going to be good.  It’s almost too easy to mess up.  The dish typically consists of a delicious spicy sausage called chorizo, chicken, and queso. It is often served over potatoes and/or rice. So, why not make that a taco!? You just need to add the meats and cheese to a crispy corn tortilla!

Ingredients for Homemade Chori Pollo

  • ground Chorizo
  • Chicken breast or tenders, seasoned to taste
  • Queso
  • Rice or Fried Potatoes

How to make Homemade Chori Pollo

You can purchase chorizo at your local grocery store or make it yourself.  Simply brown the ground sausage in a skillet and set aside. For the chicken, you can use breast or tenders seasoned in your favorite taco seasoning.  For Chori Pollo, I prefer butterflying chicken breasts. However, for Chori Pollo Tacos, I’m cooking tenders whole in the skillet and giving them a chop once they’ve had a few minutes to rest.  Whichever you choose, make sure to cook it in the same skillet as the Chorizo.  This adds a ton of flavor to the chicken. Serve over fried potatoes, rice, or both and smother in queso. 

How to Make Chori Pollo Tacos

To make Chori Pollo Tacos, simply place the chorizo and chicken into taco shells instead of over rice or potatoes. Fry the corn tortillas fresh! It is a 30 second process that will take your taco to the next level.  Totally worth it! Then, drizzle with queso and add your favorite toppings.  Fresh sliced veggies with a twist of lime really liven these tacos. 

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

These crispy corn tortillas were ready in under five minutes and are an excellent choice for Chori Pollo Tacos.

What if everybody doesn’t like Chorizo?

No worries!! My daughter doesn’t like chorizo right now, even though she hasn’t tried it.  She hasn’t tried it because she already knows she doesn’t like it, but I’m working on that.  I’m sure all of you parents out there know what I’m talking about.  So, I take the chicken, cheese, and rice and serve her up some Arroz Con Pollo (chicken and rice).  Problem solved! And she’s yet to bring up/notice that I cook the chicken in chorizo grease 🤫.

What to do with leftover taco meat?

As embarrassed as I am to admit, sometimes I can’t eat all the tacos (sigh). But these leftovers don’t go to waste.  Put leftover chorizo, or any other taco meat in the fridge for the next morning’s (or whenever) breakfast.  Throw some egg and cheese in with the sausage and stuff a poblano or wrap up a burrito.  Hashbrowns, crispy jalapenos, and fire roasted tomatoes are also great additives, too. This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

Taco Toppings

When it comes to toppings for tacos, you can do no wrong.  I’ve even had Asian inspired tacos topped with kimchi! For Chori pollo tacos, fresh ingredients make the best toppings.  Here are some great options to start with:

  • Shredded lettuce
  • Lime (squeeze juice over tacos)
  • Onions (freshly sliced)
  • Jalapenos (freshly sliced)
  • Shredded cheese
  • Taco sauce/hot sauce
  • Sour Cream
  • Avocado
  • Pico De Galo
  • Fresh Cilantro
  • GuacamoleThis go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

 

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

Other Taco Dinners:

Easy Taco Mac

Easy Keto Taco Cups

Chori Pollo Tacos

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

Ingredients

  • 1lb. chicken breasts or tenders, sliced.
  • 1lb. chorizo sausage
  • ½ onion, diced
  • 6 yellow corn tortillas
  • 6 oz queso blanco
  • ¼ cup of table crème
  • ½ tsp minced jalapeño
  • I tsp seasoned salt (optional)

Instructions

  1. Place chorizo and onion in a skillet over medium-high heat and cook thoroughly (about 8-10 minutes).
  2. Move cooked chorizo from skillet to an oven safe dish and place in the warmer.
  3. Return skillet to stovetop (reduce heat to medium) with some sausage grease remaining and add sliced chicken breasts. I usually go with a thin slice here for a more even/consistent bite. Season chicken with seasoned salt (optional) and cook thoroughly (another 8-10 minutes should do).
  4. In a microwave safe dish or double boiler, mix queso blanco, jalapeno, and table crème and melt. 
  5. In a separate skillet, fill the bottom with avocado oil (about ¼ inch), or your oil of preference, and heat over medium-high.
  6. Fry the corn tortillas for 1-2 minutes per side, or until golden brown.
  7. Place the chorizo, chicken, and cheese in the tortilla.  Top with grilled jalapenos (optional) and serve over Spanish rice. 

Notes

Feel free to use store bought queso.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 159mgSodium: 1207mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 52g
© Cody

Three Cheese Tortellini Alfredo

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Quick, easy, budget friendly, and filling, this 4-ingredient Three Cheese Tortellini Alfredo will likely have you returning for seconds…….or thirds. And kids love it!

Quick, easy, budget friendly, and filling, this meal will likely have your returning for seconds…….or thirds. And, kids love it!!

Three Cheese Tortellini

My family loves pizza and pasta!  Three Cheese Tortellini Alfredo is an easy one pan meal that helps break away from the typical pasta nights with fettuccine, spaghetti, linguine, etc. If your spread thin and short on time, using your favorite jar of sauce will have you a quick dinner in under 20 minutes.

What Sauce Goes with Three Cheese Tortellini?

There are two types of sauce that pair well with three cheese tortellini.  The first is a tomato based, red sauce.  For a delicious Three Cheese Tortellini using red sauce, click here.  The second type is alfredo sauce! That is what we’re using in this easy pasta recipe.   

Now, for a quick pasta dinner recipe, there’s nothing wrong with using store-bought sauce from a jar.  It’s hard to beat homemade sauce, though!

4-Ingredient Three Cheese Tortellini Alfredo

This simple one pan Three Cheese Tortellini Alfredo can be ready in under 20 minutes and you only need the following:

  • Three Cheese Tortellini
  • Alfredo sauce
  • Fresh chopped spinach
  • Garlic & Onion Macadamia Nuts

How to Make Homemade Alfredo Sauce

One of the best things about homemade sauce is that you can put your own spin on it and emphasize your personal taste preferences. Adding a little garlic, Italian seasoning, black pepper, or even red pepper for the spicy alfredo lovers, can make a huge difference.  So, while the recipe below doesn’t require homemade, I’ll give you a quick run down on how to whip up your own and only add a handful of minutes to your time in the kitchen.

Drop 1/3 cup of butter into a saucepan.  While the butter melts, add a teaspoon of minced garlic and black pepper to taste.  I highly recommend using medium grown black pepper, here.  Once the garlic and pepper become fragrant (roughly 15-30 seconds), add one cup of heavy cream and let simmer for 2-3 minutes.  Then, whisk in 1 cup of parmesan cheese until melted and well blended. 

Quick, easy, budget friendly, and filling, this Three Cheese Tortellini Alfredo will likely have you returning for seconds…….or thirds. And kids love it!

Tips for the Best Tortellini Alfredo

Add Chicken.  Turn this easy meal into Chicken Tortellini Alfredo by adding some chopped grilled chicken breasts or some pulled chicken from your Air Fryer Whole Chicken.  You can even use a rotisserie chicken from the store to keep it super simple.

Don’t Skip the Nuts. Personally, I appreciate the texture that the macadamia nuts bring to this dish.  Getting a little bit of flavorful crunch every now and then is a welcomed surprise. 

Top with Fresh Ingredients.  Sprinkle some fresh parmesan over the top of the pasta and garnish with some fresh chopped Italian herbs and Garlic & Herb Macadamia nuts.  I know, we already have cheese in the pasta covered with a creamy cheese sauce but the fresh parm over the top matters, trust me! The fresh herbs amp up the flavor and texture.   

Other Easy Pasta Recipes

Three Cheese Tortellini 

15+ One Pan Pasta Recipes

Three Cheese Tortellini Alfredo

Quick, easy, budget friendly, and filling, this Three Cheese Tortellini Alfredo will likely have you returning for seconds…….or thirds. And kids love it!

Ingredients

  • 1 Bag of Three Cheese Tortellini
  • ½ cup of alfredo sauce
  • ½ cup chopped fresh spinach
  • 1/8 cup chopped Garlic & Onion Macadamia Nuts

Instructions

  1. Bring 4-6 quarts of water to a boil and cook the pasta per the instructions on bag. I tend to push it a minute or two longer than recommended times to reach my liking.
  2. While pasta is cooking. Chop the spinach (I cut the stems off and discard). Mash the nuts with the side of your chef blade and give them a chop to fine tune.
  3. Drain pasta and return to pot.
  4. Add spinach and nuts.
  5. Pour Alfredo sauce over the pasta and stir gently.
  6. (Optional) Sprinkle fresh chopped Italian herbs and fresh parmesan over the top before serving.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 84mgSodium: 739mgCarbohydrates: 47gFiber: 3gSugar: 3gProtein: 17g
© Cody
Category: Main Dish