Huevos Con Chile Relleno Bake
1 (22.5-oz.) box José Olé® Steak & Cheese Taquitos cut into thirds, partially thawed
8 large eggs, beaten
1 (7-oz.) can diced green chilies
1 cup shredded cheddar and Jack cheese blend, divided
3/4 cup chunky salsa
Buffet Ideas
Taquitos O’ Brien
3 Tablespoons butter
1 (20.0-oz.) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz.) Chicken & Cheese Taquitos, partially thawed, chopped into small pieces
1 (24-oz.) bag frozen potatoes O’Brien
1 cup shredded pepper Jack cheese
Sliced Green Onions or Chopped Cilantro (optional)
Forgotten Chicken
Cinnamon Sugar Pretzels
1 (16 oz) bag pretzel twists
⅔ cup vegetable oil
½ cup sugar
2 tsp cinnamon
Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.
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Oreo Fluff
1 small box white chocolate instant pudding mix
2 cups milk
1 small tub cool whip
24 oreos, crushed
2 cups mini marshmallows
Instructions
in a large bowl whisk together the pudding mix and milk for 2 minutes. Add cool whip, oreos and marshmallows, stir well. Refrigerate until ready to serve.
Chicken Enchilada Dip
1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)
