Tag: Old El Paso

Baked Summer Vegetable Taquitos

Baked taquitos are one of my absolute favorite things to make – and eat! Roll just about anything into a tortilla (chicken and spinach? buffalo chicken?), add a little cheese, and bake it until it’s crisp and it’s pretty much guaranteed to be awesome.

These summer vegetable taquitos are my favorite version yet, and I’m so excited that I can finally share them with you! It’s perfect timing, too: summer produce is at its peak right now, and these really take advantage of all those vegetables and highlight it in a new way.

Plus, if you’re up to your ears in zucchini, this will take two of them off your hards. That’s right – no need for zucchini bread this week!

(You can also adjust the filling based on whatever vegetables are in season. In the winter, try substituting mushroom and kale for the zucchini and spinach.)

I used Old El Paso’s Fajita Dinner Kit for the base of these. I’m not normally a huge fan of kits, but this one is pretty basic and includes items that I routines buy anyway: tortillas, a packet of smoky seasoning, and zesty (and surprisingly addicting!) dipping sauce. Having everything together in one box made things really easy.

The tortillas are a larger size than I normally use for taquitos, but that just means you can really load them up with vegetables!

Baked Summer Vegetable Taquitos

These baked taquitos filled with farm-fresh vegetables are a hit with kids and adults! Luckily, Old El Paso Fajita Dinner Kits make them a snap! You won’t use the whole seasoning packet, so discard what’s left or use it in another recipe.

Author: Lauren Keating

Serves: 8

Ingredients

  • 2 tablespoons olive oil
  • 2 small zucchini, cut into ¼-inch dice (about 1.5 cups)
  • ½ small red onion, minced (about 2 tablespoons)
  • 3 cloves garlic, minced
  • 1 small red bell pepper, cut into ¼-inch dice (about ½ cup)
  • 1 Old El Paso Fajita Dinner Kit
  • 2 cups baby spinach
  • 2 tablespoons water
  • 1 cup shredded Pepper Jack cheese

Preparation

  1. Heat oven to 450*F.
  2. Heat olive oil in a large sautée pan. Add the zucchini, onion, garlic, bell pepper, and 2 tablespoons fajita seasoning. Cook 5 minutes, or until vegetables are soft. Add the spinach and water. Cook, stirring constantly, until spinach wilts and liquid cooks off. Remove from heat.
  3. Spoon 1 tablespoon vegetables onto the center of each tortilla. Top with cheese; roll tortilla tightly around filling. Place seam-side down on a baking sheet. Spray with cooking spray and bake 10 minutes or until bottom is golden brown; turn and bake 5 minutes on the other side.
  4. Serve with fajita sauce for dipping.

Nutrition Information

Calories: 173 Fat: 8.7 Carbohydrates: 18.1 Fiber: 1.1 Protein: 5.4

3.2.2124

This post was brought to you in partnership with Old El Paso. I received compensation for recipe development purposes. All opinions are my own. 

<!–

–>

Blackberry Basil Margaritas

Slushy blackberry margaritas with a hint of basil bring a little summertime flavor to the coldest winter days. I created this recipe for Old El Paso. You can find a great selection of game day drinks on their website. Thank you for supporting the brands that keep me inspired in the kitchen.

Raise your hand if you’ve had enough of this ridiculous weather. This has been the coldest winter I remember… ever. Our pipes froze twice and every time I leave the house I put on so many layers that I can barely move. I’d give just about anything to go back to the time before I ever heard the phrase “polar vortex.”  I’m starting to get cranky. I could definitely use a drink – preferably one that reminds me of summer.

So, let’s crank up the heat and make some margaritas! I created this recipe last summer to go along with some of the recipes I developed for Old El Paso (like the vegetable taquitos that they’re pictured with), but thanks to frozen blackberries, you can make these slushy treats any time of year. They have just the right amount of sweetness and they go great with spicy foods, so if you’re having a party this weekend they’d be a perfect addition to your “Big Game” lineup.

(Margaritas are my favorite, but if you’re not big on tequila you can also make these with rum for a daiquiri-like drink. Or leave the alcohol out entirely for a fun slushy.)

Blackberry Basil Margaritas

Make the basil syrup ahead of time and you’ll be ready to mix up drinks at a moment’s notice! It will keep refrigerated for several days.

Author: Lauren Keating

Serves: 4

Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup loosely packed fresh basil, torn into large pieces
  • 1 cup frozen blackberries, defrosted
  • ¼ cup fresh orange juice
  • ½ cup tequila
  • 4 cups ice

Preparation

  1. Combine sugar, water, and bail in a large saucepan over medium heat. Simmer 5 minutes, or until sugar dissolves and basil wilts (liquid will be clear). Let stand 15 minutes; discard basil.
  2. Add sugar syrup, blackberries, and orange juice to a blender. Process until smooth. Strain mixture through a fine mesh strainer placed over a pitcher; discard seeds. Add the liquid back to the blender, along with tequila and ice. Blend on high until drink is smooth and slushy.

Nutrition Information

Calories: 139 Fat: 0.2 Carbohydrates: 17.6 Fiber: 1.9 Protein: 0.6

3.2.2265

<!–

–>

Blackberry Basil Margaritas

Slushy blackberry margaritas with a hint of basil bring a little summertime flavor to the coldest winter days. I created this recipe for Old El Paso. You can find a great selection of game day drinks on their website. Thank you for supporting the brands that keep me inspired in the kitchen.

Raise your hand if you’ve had enough of this ridiculous weather. This has been the coldest winter I remember… ever. Our pipes froze twice and every time I leave the house I put on so many layers that I can barely move. I’d give just about anything to go back to the time before I ever heard the phrase “polar vortex.”  I’m starting to get cranky. I could definitely use a drink – preferably one that reminds me of summer.

So, let’s crank up the heat and make some margaritas! I created this recipe last summer to go along with some of the recipes I developed for Old El Paso (like the vegetable taquitos that they’re pictured with), but thanks to frozen blackberries, you can make these slushy treats any time of year. They have just the right amount of sweetness and they go great with spicy foods, so if you’re having a party this weekend they’d be a perfect addition to your “Big Game” lineup.

(Margaritas are my favorite, but if you’re not big on tequila you can also make these with rum for a daiquiri-like drink. Or leave the alcohol out entirely for a fun slushy.)

Blackberry Basil Margaritas

Make the basil syrup ahead of time and you’ll be ready to mix up drinks at a moment’s notice! It will keep refrigerated for several days.

Author: Lauren Keating

Serves: 4

Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup loosely packed fresh basil, torn into large pieces
  • 1 cup frozen blackberries, defrosted
  • ¼ cup fresh orange juice
  • ½ cup tequila
  • 4 cups ice

Preparation

  1. Combine sugar, water, and bail in a large saucepan over medium heat. Simmer 5 minutes, or until sugar dissolves and basil wilts (liquid will be clear). Let stand 15 minutes; discard basil.
  2. Add sugar syrup, blackberries, and orange juice to a blender. Process until smooth. Strain mixture through a fine mesh strainer placed over a pitcher; discard seeds. Add the liquid back to the blender, along with tequila and ice. Blend on high until drink is smooth and slushy.

Nutrition Information

Calories: 139 Fat: 0.2 Carbohydrates: 17.6 Fiber: 1.9 Protein: 0.6

3.2.2265

<!–

–>

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close