Type what you have

Ingredients

• ✓ mexican cheese blend
• ground turkey breast
• green poblano pepper
• seasoned salt
• onion
• hamburger bun
• avocado

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, shredded cheese, poblano pepper, seasoned salt, and granulated onion in a bowl until thoroughly combined. Divide mixture into 4 portions. Roll each portion into a ball and press into a burger shape.
3. 3 Place burgers on the preheated grill and cook, flipping once halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on hamburger buns topped with mashed avocado.

By SIMIBURTONS

Ingredients

• ✓ mexican cheese blend
• jalapeno pepper
• butter
• flour tortilla
• cream cheese
• tortilla chip

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
3. 3 Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
4. 4 Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
5. 5 Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

By laurieish

Ingredients

• ✓ mexican cheese blend
• cooking spray
• refried bean
• onion
• corn tortilla
• red enchilada sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
4. 4 Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
5. 5 Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
6. 6 Spoon bean filling down the middle, then wrap tortilla around filling.
7. 7 Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
8. 8 Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

By hunni662

Ingredients

• ✓ mexican cheese blend
• chicken breast
• tequila
• lime
• garlic powder
• chili powder

Instructions

1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Ingredients

• ✓ mexican cheese blend
• ground beef
• onion
• water
• taco seasoning
• crescent roll

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Remove crescent roll dough from the packaging and separate into individual triangles.
4. 4 Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle cheese over ground beef mixture. Fold crescent roll points toward the middle, sealing dough together.
5. 5 Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.

By kissthechef

Ingredients

• ✓ mexican cheese blend
• red enchilada sauce
• water
• taco seasoning mix
• chicken breast
• flour tortilla

Instructions

1. 1 Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
2. 2 Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.
3. 3 Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
4. 4 Heat a large nonstick skillet over medium heat. Slide quesadilla into the hot skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

By Proud-Meinke

Ingredients

• ✓ mexican cheese blend
• butter
• onion
• jalapeno pepper
• vegetable oil
• flour tortilla

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add onion; cook and stir until softened and lightly browned, about 10 minutes. Add jalapeño peppers; cook and stir until onion is browned, about 10 more minutes. Transfer mixture to a plate.
2. 2 Heat about 1 tablespoon oil in the same skillet. Add one tortilla; top with 1/4 cup cheese, 1/2 of the onion mixture, and another 1/4 cup cheese. Top with another tortilla and cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Remove to a plate, add more oil to the skillet, and repeat to make remaining quesadilla.

By ALICIA26

Ingredients

• ✓ mexican cheese blend
• ground beef
• russet potato
• taco seasoning mix
• lettuce
• black olive
• tostada shell

Instructions

1. 1 Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
2. 2 Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

By Soup Loving Nicole

Ingredients

• ✓ mexican cheese blend
• chicken thigh
• adobo seasoning
• flour tortilla
• onion
• black olive
• green chili

Instructions

1. 1 Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
2. 2 Heat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
4. 4 Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

By Thuy Ortiz

Ingredients

• ✓ mexican cheese blend
• ground beef
• water
• taco seasoning mix
• taco shell
• corn chip
• hot pepper sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
3. 3 Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
4. 4 Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

By Dakota's Dishes

Ingredients

• ✓ mexican cheese blend
• vegetable oil
• ground beef
• fajita seasoning
• pinto bean
• salsa
• brown rice

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.
2. 2 Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

By earlzey

Ingredients

• ✓ mexican cheese blend
• cooking spray
• salsa
• cream cheese
• chicken
• flour tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
2. 2 Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
3. 3 Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
4. 4 Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.

By Chrissy008

Ingredients

• ✓ mexican cheese blend
• ground beef
• taco seasoning mix
• tomato
• green chile pepper
• ranch-style bean
• tortilla chip

Instructions

1. 1 Cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. Drain excess grease and mix in taco seasoning. Stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally.
2. 2 Place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. Repeat with remaining chips and meat mixture. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on each serving.

By Sharon Timms

Ingredients

• ✓ mexican cheese blend
• cooking spray
• corn tortilla
• cheddar cheese
• onion
• black olive
• green chile enchilada sauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
2. 2 Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

By Culinary Envy

Ingredients

• ✓ mexican cheese blend
• vegetable oil
• onion
• green bell pepper
• salt
• flour tortilla
• steak

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 teaspoons oil in a 10-inch skillet over medium heat. Add onion and bell pepper; cook and stir until softened, 5 to 10 minutes. Season with salt and transfer to a bowl.
3. 3 Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture.
4. 4 Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
5. 5 Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side.
6. 6 Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.

By DHANO923

Ingredients

• ✓ mexican cheese blend
• lasagna noodle
• salsa
• ground beef
• taco seasoning mix
• cottage cheese
• parmesan cheese
• salsa con queso sauce

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
3. 3 Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
4. 4 Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

By Cassy Gartman

Ingredients

• ✓ mexican cheese blend
• ground beef
• taco seasoning
• water
• mexican rice mix
• butter
• bell pepper
• spicy ranch dressing

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
2. 2 Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
3. 3 Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
4. 4 Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

By Karen Pugh

Ingredients

• ✓ mexican cheese blend
• chorizo
• onion
• garlic
• butter
• all-purpose flour
• milk
• green chili

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
3. 3 Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
4. 4 Transfer mixture into a shallow baking dish.
5. 5 Bake in the preheated oven until browned, about 25 minutes.

By emmyjay1

Ingredients

• ✓ mexican cheese blend
• ground beef
• water
• taco seasoning mix
• chunky salsa
• cream of mushroom soup
• cream of chicken soup
• corn tortilla

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat; cook and stir until evenly browned. Add water and taco seasoning; reduce heat to low and simmer 15 minutes.
2. 2 Combine salsa, cream of mushroom soup, and cream of chicken soup in a medium bowl. Reserve 3 cups cheese; stir remaining 1 cup cheese into salsa mixture.
3. 3 Place 1 layer tortillas to cover bottom of a slow cooker. Top with 1 layer ground beef mixture and 1 layer reserved cheese. Repeat layering with remaining tortillas, beef mixture, and cheese, ending with 1 layer tortillas, topped with remaining cheese. Cover slow cooker.
4. 4 Cook on High for 45 to 60 minutes.

By AIMS312

Ingredients

• ✓ mexican cheese blend
• butter
• chicken breast
• cream of chicken soup
• sour cream
• green chili
• ranch dressing mix
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.
3. 3 Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

By Amber

Ingredients

• ✓ mexican cheese blend
• lasagna noodle
• ground beef
• water
• hot taco seasoning mix
• black olive
• spaghetti sauce
• taco sauce
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
5. 5 Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
6. 6 Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

By Hawn

Ingredients

• ✓ mexican cheese blend
• ground beef
• taco seasoning mix
• water
• enchilada sauce
• refried bean
• corn
• tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.
3. 3 Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.
4. 4 Bake in the oven until cheese is melted and golden, 8 to 10 minutes.

By Kayla Brown

Ingredients

• ✓ mexican cheese blend
• ground beef
• onion
• tomato
• water
• rice
• taco seasoning
• lettuce

Instructions

1. 1 Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

By Amanda

Ingredients

• ✓ mexican cheese blend
• chicken
• green chili
• green salsa
• chili powder
• cumin
• garlic powder
• flour tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
3. 3 Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
4. 4 Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
5. 5 Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

By Rocks422

Ingredients

• ✓ mexican cheese blend
• refried bean
• salsa
• chili powder
• garlic powder
• cumin
• flour tortilla
• vegetable oil

Instructions

1. 1 Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
2. 2 Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
3. 3 Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

By beta3

Ingredients

• ✓ mexican cheese blend
• vegetable oil
• chicken breast
• cumin
• garlic powder
• salt
• black pepper
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with 1/2 of the cumin, 1/2 of the garlic powder, salt, and black pepper; arrange chicken breasts seasoned-side down in hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
3. 3 Season the top of each chicken breast with remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough salsa juice to keep it from burning.
4. 4 Transfer chicken breasts to a 9-inch square baking dish; sprinkle with Mexican cheese blend. Loosen drippings from the skillet with a little more salsa juice and pour on top of chicken breasts. Spoon salsa over cheese layer.
5. 5 Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Joy Mason

Ingredients

• ✓ mexican cheese blend
• ground beef
• garlic powder
• black pepper
• salt
• ketchup
• flour tortilla
• sour cream
• ketchup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Add beef; season with garlic powder, black pepper, and salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir 1/2 cup ketchup into beef.
3. 3 Lay 1 tortilla onto a work surface; place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line across the middle. Roll tortilla over filling, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Place filled tortilla into the prepared baking dish. Repeat with remaining tortillas and filling. Sprinkle remaining Mexican cheese blend on tacos. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until tacos are heated through and cheese topping has melted, 20 to 25 minutes. Combine sour cream and 1/3 cup ketchup in a bowl. Top each taco with sauce.

By Lisa Altmiller

Ingredients

• ✓ mexican cheese blend
• vegetable oil
• rotisserie chicken
• chili powder
• cayenne pepper
• salt
• black pepper
• flour tortilla
• pico de gallo salsa

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken, chili powder, cayenne pepper, salt, and black pepper; cook until chicken is heated through, about 10 minutes.
2. 2 Divide chicken mixture among tortillas; top with pico de gallo and Mexican cheese blend.

By Steve Cowherd

Ingredients

• ✓ mexican cheese blend
• tuna
• black bean
• sour cream
• sweet corn
• buffalo wing sauce
• garlic salt
• cumin
• butter
• whole-wheat tortilla

Instructions

1. 1 Combine tuna, black beans, and sour cream in a large bowl. Stir in corn, Buffalo wing sauce, garlic salt, and cumin.
2. 2 Melt 1 1/2 teaspoons butter in a large skillet over medium heat. Add 1 tortilla and heat for 1 minute; flip. Spread 1/2 tuna mixture over tortilla, sprinkle with 1/2 Mexican cheese, and top with another tortilla. Cover the skillet; cook for 1 minute. Flip quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice each quesadilla into 8 wedges.

By SUPERTIM99

Ingredients

• ✓ mexican cheese blend
• chicken breast
• olive oil
• onion
• olive
• green chile
• water
• taco seasoning
• flour tortilla

Instructions

1. 1 Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
4. 4 Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
5. 5 Bake in the preheated oven until edges are brown, about 30 minutes.

By vitaminamy