4 oz cream cheese, softened

1/2 C shredded Parmesan

4 slices bacon, cooked and crumbled

2 green onions, sliced

1 tsp garlic powder

1 C flour

2 large eggs

1 1/2 C Panko crumbs

4 thick pork chops, bone-in or boneless

salt and pepper

2 tbsp olive oil

1. In a small bowl, stir together cream cheese, Parmesan, bacon, green onion, and garlic powder until evenly mixed. Set aside.

2. Place flour in a shallow dish. Whisk eggs in a shallow bowl. Place Panko crumbs in another shallow dish.

3. Cut a pocket through the side of each pork chop to create a cavity for the filling. Season pork chops with salt and pepper.

4. Stuff each pork chop with cream cheese mixture. Press along seam to seal it as much as possible. You can secure it with a toothpick if you wish.

5. Coat pork chops in flour, dip in egg mixture and then coat in Panko crumbs. Sprinkle a little more salt and pepper on coated pork chops.

6. Preheat oven to 350 degrees and heat oil in a large oven-proof skillet. If you don't have an oven-proof skillet, you can transfer the pork chops to a baking dish before you put them in the oven.

7. Brown pork chops for a few miuntes on each side. Transfer skillet to oven to finish cooking for 15 to 20 minutes

From: Spicy Southern Kitchen

12 oz Penne pasta

1 tbsp olive oil

1/2 onion, chopped

1/2 pd sausage 

3 cloves garlic, minced

14.5 oz can fire roasted tomatoes, undrained

8 oz can tomato sauce

1 tbsp tomato paste

1/2 tsp dried basil

1/2 tsp salt

1/2 tsp red pepper flakes

1/4 tsp black pepper

1/2C heavy cream

1/2C grated Parmesan cheese

garlic salt to taste

1. Boil pasta till done.

2. Heat olive oil in a skillet. Saute onion and garlic. Add sausage and cook till done. 

3. Lower heat. Add seasonings, tomatoes, paste, and heavy cream. Let simmer till desired thickness, stirring continuously. 

4. Remove from heat and add Parmesan cheese, stirring until melted. Mix with noodles and serve.

1/2 pd sausage

2 tbsp garlic

1/3C onion, diced

1/2 red bell pepper, diced

1 zucchini, sliced

1 can Fire roasted diced tomatoes with green chilies

1/2 tsp Onion powder

1/2 tsp Black pepper

1 tbsp Chili powder

1/4 tsp Red pepper flakes

1 tsp Salt

1 tsp Cumin, ground

1/2 C Sharp cheddar cheese

1. Brown sausage with minced garlic, onion, red bell pepper, salt, and pepper. Cook over medium heat until meat is browned.

2. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.

3. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm. Add cheese to top and let melt.

1/2 pd ground sausage

Bag of Frito's (off brand is fine)

1/2 onion, chopped

1/2 bell pepper, chopped 

10 oz Fire Roasted Tomatoes, Kroger

4 oz green chilis

8 oz low fat cream cheese

2 C low fat sour cream

tater tots, cooked

garlic salt to taste

1. In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.

2. Stir in tomatoes and chilies. Add cream cheese; stir until melted. Stir in sour cream. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Turn off heat and let sit to thicken, about 5-10 minutes.

4. Layer bowl with Frito's, tater tots, and then cheese sauce.

4 -5 lbs pork roast

10 oz rotel

3 tbsp chili powder

1/2 tsp oregano

1/2 tsp cumin

4 garlic cloves, minced

2 jalapenos, chopped

14 oz green chilies

1 1/2 tbsp salt

2 tbsp lime juice

1 tbsp olive oil

1. Preheat oven to 300 degrees. Place roast on heavy duty foil inside a roasting pan. 

Cut slits into top of the meat so seasoning can slip into the meat.

 2. In a bowl combine all ingredients and spread on top of the roast. Seal foil securely and place roasting pan in the oven.

3. Cook for 3.5-4 hours (meat should be so tender it falls apart). Use 2 forks and shred roast while still warm.

4. In a skillet warm up a small amount of oil and crisp meat up for a few minutes. Serve with corn tortillas, guacamole, salsa & grilled onions.

* We like to make Pazole with the left over meat and juice.

1. Fill soup pot with water & leftover carnita and juice.

2. Add 3 tbsp chili powder,

1/2 tsp oregano, 1/2 tsp cumin and a can of hominy. Simmer for 20 minutes.

3. Serve with shredded cabbage and diced onion.

Left over Carnita meat, chunks (recipe above)

4 tablespoons all-purpose flour 

2 tablespoons vegetable oil 

1/2 large white onion, chopped 

1/2 green bellpepper, chopped

1 medium tomato, chopped 

1/4 C  cilantro, chopped

1 serrano pepper, seeded, & chopped

3 garlic cloves

1/2 tsp black pepper

2 tsp cumin

1/2 tsp oregano 

1/4 tsp garlic salt

1/2 tsp paprika

1 tsp chili powder

1/2 tsp salt

1/2 C water

1 1/2 C beef broth

1. Dredge the cubed meat in flour, coating well.

In a heavy, deep-sided skillet, add the oil and heat over medium heat. Add the cubed meat and brown thoroughly, stirring often.

2. Once the meat is browned, add the seasoning 1/2 C water, onion, bell pepper, tomatoes, garlic, cilantro, and serrano to the pot and sauté for 3 to 4 minutes.

3. Add beef broth, bring to a boil and then reduce heat to low, cover, and cook for 20 minutes, or until the beef is tender and the mixture has cooked down to a thick sauce. 

4. Serve with cheese over rice or in tacos.

4 bratwursts

4 hot dog buns

3 tbsp butter

2 onions slices

2 jalapenos, diced

1 clove garlic, minced

11 oz sauerkraut, Claussen, don't drain

3 tbsp brown sugar

1/2 tsp celery seed

1 bay leaf

Sauce:

1/2 C mayo

1/4 C yellow mustard

1/4 C sriracha hot chili sauce

1. Saute onions, jalapeno in butter. When the onions are caramelized add garlic, saute for 1 minute. Add un-drained sauerkraut, sugar, celery seed and bay leaf. Cover and simmer 1/2 hour.

2. Add meat and simmer for 45 minutes. In a bowl, mix all of the sauce ingredients together.

3. Put buns in the oven to toast. Open bun. Spread sauce on the bun. Add bratwurst and top with sauerkraut.

1 ½ lb carnita meat

8 corn tortillas

1 lb cheddar cheese, shredded

1⁄2 onion, chopped

2 tbsp butter

2 tbsp flour

5 tbsp red chili powder

2 tsp cumin

2 tsp garlic powder

3 tsp garlic salt

1 tsp salt

1 tsp pepper

1 tsp cayenne

1 tsp onion powder

1 pinch cinnamon

6 oz tomato paste

2 1⁄2 C water

Sauce:

1. Melt butter in a sauce pan.

Make a roux by browning flour in melted butter. Add spices and tomato paste; stir until well blended into roux.

2. Add water gradually, stirring constantly. Heat until boiling.

Continue simmering and stirring until desired thickness.

3. Let cool. Let sit overnight in the refrigerator.

Enchiladas:

1. Let sauce come to room temperature. Fry tortillas slightly in oil to soften tortillas. 

2. Coat the bottom of 11 x 14 pan with the sauce. Coat each side of a tortilla with sauce.

3. Put carnita meat, cheese, & onion in tortilla, and roll up placing fold side down. Continue till you have 8 enchiladas.

4. Pour the remainder of the red sauce over enchiladas. Top with remaining cheese. Cook at 400 degrees for 15 minutes.

Balls:

1/2 pd sausage

8 oz cream cheese

1 tbsp garlic, minced

3 tbsp onion, minced

3oz mushrooms

2 cans crescent rolls

Gravy:

2 pkg chicken gravy

2C Chicken broth

1 can mushroom soup

3 tbsp sour cream

2 tbsp butter

salt & pepper to taste

1. Preheat oven to 375 degrees.

2. Cook sausage with onion and garlic till almost done. Add mushrooms and let cook for a few minutes.

3. Open crecents so that there are 2 still attached making a square on each. In a greased cooking dish, stuff each square and form a small ball. Pat down to stay closed. Cook for 10 minutes or until pastry starts to brown.

4. On the stove stop, bring all gravy ingredients to a boil, then simmer for a few minutes. Stirring often so not to stick. Let sit 5 minutes before serving.

* I serve mash potatoes on top of the balls and cover the whole thing in gravy.

12oz Penne, boiled adente in chicken broth

1/2pd sausage

1 pkg taco seasoning

1 C chicken broth

4oz cream cheese

1 C shredded cheese

Nacho jalapeno, and juice

1. Brown sausage drain. Mix  taco seasoning and chicken broth with sausage for 5 min.

2. Add cream cheese to sausage and stir until melted. Remove from heat add cheese stir till melted.

3. Let sit for 15 minutes before serving.

Triple Bacon Grill Cheese

4 slices bread of choice

2 C Sharp Cheddar Cheese, shredded

8 slices bacon, cooked till crispy

Duke"s Mayonnaise

1. Start by grilling each side of the bread in a toaster oven till lightly grilled. Spread Mayonnaise on each side of the grill cheese.

2. Spray a baking sheet with Pam and sit bread on the pan. Top 3 layers with cheese, bacon, repeat. Put sandwich together.

3. Toast in toaster oven for 5 minutes, flip sandwiches over and toast another 5 minutes. 

4. Serve as a light meal or pair with a soup or salad.

1/2 lb ground sausage

3 (3 oz) pkg oriental-flavor ramen noodles

6 oz  stir fry vegetables, frozen

onion, diced

1 tbsp ginger

2 tbsp soy sauce

1. Boil ramen and veggies, strain, add flavor packets. 

2. Cook sausage and onion until done. Mix everything together.

MARINADE:

1 tsp salt

1 tsp garlic powder

1 1/2 tsp paprika

1/2 tsp pepper

1/2 tsp dried minced onion

1/2 tsp cayenne pepper

1/2 tsp oregano

1/4 tsp red pepper flakes

1 tsp lemon juice

enough olive oil to make a paste

DISH:

2 Tbsp butter

andouille sausage, sliced into 1/4" slices

2 chicken thighs, diced or rotisserie chicken

1/2 C yellow onion, diced

1 jalapeno pepper, seeded and diced

2 celery stalks, diced

1/3 C mushrooms, diced

1 tbsp garlic, minced

salt and pepper to taste

1 C DRY long-grain rice

2 1/4 C chicken stock or broth

Sliced green onions for garnish

Minced fresh parsley for garnish

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Let marinate 2 hours.

2. Add butter to skillet on med-high heat. Add celery, onion & jalopeno. Let cook for about 5 minutes and add garlic. Add sausage and stir. Cook for a few minutes.

3. Add mushrooms & marinated chicken. Cook a few minutes. Add uncooked rice, chicken stock, & seasoning & bring to a boil.

4. Set on low-medium and cover. Cook till rice is slightly wet. Take cover off & let sit for 15 minutes. Garnish with sliced green onions and minced parsley.

* I used smoked sausage & leftover smoked chicken and it was great.

4 (5 ounce)  pork chops 

2 limes, juice of 

1/2 tsp ground cumin

 2 garlic cloves 

1/4 tsp onion powder 

1/4 tsp ground pepper 

1/2 tsp olive oil

1. Mix all together and marinade at least 30 minutes. These can be frozen for later. Grill till done.

4 (1/2-inch-thick) boneless pork chops 

1/2 C hoisin sauce

3 tbsp cider vinegar

1 tbsp Asian sweet chili sauce

1/4 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1. Mix all together and marinade. Can be frozen with marinade for later. Grill till done.

hot dogs

buns

bacon

can pinto beans, drained & heated

tomatoes

salsa verde 

sour cream

1. Wrap hot dogs with bacon and grill. Mix salsa and sour cream together. Top with beans, tomatoes, and salsa mix.

8 hot dogs 

1/4 C ketchup 

2 Tbsp Worcestershire Sauce 

1 garlic clove, minced 

1 tsp vegetable oil 

1. With a small, sharp knife, make cuts at an angle 2 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles.

 2. Mix the ketchup with the Worcestershire sauce, oil and garlic. Pour into a large ziplock bag, add hot dogs and let marinate for 15-20 minutes.

3. Serve however you like your dog.

* Racheal Ray

4 franks 

2 tbsp 

McCormick grill seasoning 

2 slices sharp cheddar cheese 

2 tbsp olive oil 

2 small onions

2 tbsp brown sugar 

1 tsp finely chopped chipotle chile in adobo 1 tsp adobo sauce 

salt 

2 tablespoons butter, melted 4 hot dog buns

1. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.

2. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.

3. Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions

1/2 lb breakfast sausage

1 lb sack tricolor coleslaw

4 cloves garlic, minced

1 tbsp ginger, ground

1/4 C soy sauce, low sodium

1/2 tbsp wasabi, or more

1 tbsp sesame oil

1/4 C green onion, chopped

1. Cook sausage, do not drain. Add ginger & garlic. Let cook a few minutes. Stir well to mix seasoning. Add the coleslaw.

2. In a bowl, mix the soy sauce & wasabi together till there are no large lumps. Pour mix into the coleslaw. Cook it down to your desired texture.

3. Remove from heat. Add 1 tbsp sesame oil & 1/4 C green onions. Mix well. Serve

1 red bell pepper

1/2 pd sausage 

1 egg

1/4C breadcrumbs

3 tbsp parmesan cheese

1 tbsp Cajun seasoning

dash red pepper flake

1 tbsp parsley

2tbs garlic, minced

2 tbsp onion

12oz can tomatoes, fire roasted

1/2C cheese, shredded

1. Prepare pepper by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. 

2. Slice into 4 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers and onion to use in meat mixture.

3. Prepare meatloaf mix: Mix sausage with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers and onion until combined.

4. Form 4 patties and press into pepper rings. Brown each side in a skillet for 5 minutes. Place browned ring into a casserole dish.

5. Drain tomatoes. Top meat rings with tomatoes and cheese. Cook for 30 minutes on 350 degrees.

1 lb pork (carnita) or chicken

Cheese Dip:

1 lb fat free Velveeta Mexican Cheese

8 oz fat free cream cheese

8 oz fire roasted tomatoes

4 oz green chilies, diced

1 green onion, chopped

3 jalapenos, with seeds chopped

3 tbsp garlic, minced

1/2 bunch cilantro, chopped

Beans:

8 oz can re-fried beans

1 tbsp butter

1 tsp garlic salt

Nachos:

tortilla chips

jalapeno, nacho

Morton's Nature Seasoning

• Cheese Dip:.

1. In a sauce pan, mix all ingredients together. Stir on low heat till fully melted. Turn off heat and let dip sit 1 hour to thicken.

Beans:.

2. In a microwave dish, mix beans, butter, and garlic salt. Microwave till warm and mix well.

Nachos:.

3. On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalapenos, dust with Nature Seasoning. Bake on 350 degrees for 15 minutes. Serve with salsa or avocado dip.

4 red bell peppers

Olive oil

1/2 lb ground sausage

1/3 C onion, chopped

2  tbsp garlic, minced

10 oz can Fire Roasted tomatoes

1/2 C fresh parsley, chopped

8 oz pkg Dirty rice, prepared to pkg

1/2 C Sharp cheese

Salt, pepper & Cajun Seasoning to taste

1 C chicken broth

1. Prepare peppers for stuffing, cut off tops & remove seeds & ribs. Set aside.

2. In a large skillet, drizzle olive oil & saute onion, garlic, and sausage till sausage is cooked. Add tomatoes and cook down till most liquid is absorbed. Add parsley & mix well.

3. Add prepared rice and cheese to sausage mixture. Season to taste. Stuff peppers and put peppers snuggle into a shallow baking dish. Pour broth in the bottom of the baking dish.

3. Cover tightly with foil and bake on 350 degrees for 1 hour or until pepper is tender.

1/2 lb breakfast sausage

20 oz bag frozen fries

2 C shredded cheddar cheese

1 C sour cream

1/2 onion, diced

1/4 C butter, melted

salt & ground pepper to taste

1. Preheat oven to 350 degrees. Lightly spray a 13- by 9-inch baking pan with nonstick cooking spray. Heat oil and cook fries. Cook onion & sausage in a separate skillet till done, & drain.

2. Combine all ingredients in a large bowl.Spread mixture evenly in prepared pan. Bake 20 minutes or until lightly browned. Let stand 5 minutes before serving.

pack of hot dogs

24 oz can chili

10 oz can chili sauce

2 C cheddar cheese, grated

20 oz frozen tater tots or fries 

4 hot dog buns

seasoning salt to taste

Dukes Mayonnaise 

1. Preheat oven to 350. Lightly grease a 9 x 13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly.

2. Fry tater tots and drain on paper towel, season with seasoning salt. Layer on bread. Slice the hot dogs into bite size pieces and layer the pieces over the taters.

3. Pour the chili over the hot dogs. Top off with the cheese.

4. Bake in the preheated oven for 30 minutes.

Serve with a dollup of Dukes Mayonnaise on top

1 pd smoked sausage, sliced  OR

(* ground sausage is good to)

3 medium potatoes, diced

3 C shredded cabbage 

1 onion, diced

6 tbsp olive oil 

3 tbsp butter 

Salt and Pepper, to taste

Cajun seasoning to taste

1. Fry potatoes in large skillet with onion for about 10 minutes. Add cabbage and cook down till potatoes and cabbage are done.

2. Add sliced sausage. Add butter and season to taste. Cook 10 more minutes until done.

1/2 pd sausage 

1/3 onion, sliced

1/2 bell pepper, sliced

1 egg, beaten

1C Italian bread crumbs

2 tbsp Italian seasoning

3 tbsp garlic, finely minced

14oz can fire roasted tomatoes 

1 small can tomato paste

1/4C of olive oil

1/2 tsp of salt

1/2 tsp garlic salt

1 tsp pepper (more to taste)

1 package of Kraft shredded mozzarella

1 package of kaiser rolls

1. In a deep skillet, saute onion & bell pepper in a little olive oil till tender. Combine paste, tomatoes, olive oil, salt, garlic salt, pepper and 2 tablespoons of minced garlic.

2. In a large bowl, use your hands to mix together sausage, egg, breadcrumbs, Italian seasoning and 1 tbsp of minced garlic. Combine well.

Divide the meat mixture into 10 meatballs.

3. Place the meatballs in the sauce mixture and cook covered on med-low for 40 minutes, turning once.

4. Put about three meatballs on each sub and ladle some of the sauce over the meatballs.Top with mozzarella cheese.

5. Broil for 3 minutes or until the cheese is completely melted.

4-5 lb pork roast, any kind

7/8 oz brown gravy mix

2/3 oz dried Italian salad dressing mix

1 oz ranch dressing mix, dry

4 C chicken broth or 4 C beef broth

3 potatoes, cut in chunks

baby carrots

5 oz mushrooms

1/2 onion

1. Slice criss cross slits in meat. Rub half of seasonings into meat. Seal in large ziplock bag and refrigerate over night.

2. Put meat into a large roasting pan, fat end facing up. Mix remaining seasoning with 4 cups broth. Add potatoes, carrots, onion, & mushrooms to roasting pan.

3. Pour stock mixture over veggies. Cover with foil. Cook at 325 for 4 hours covered with foil.

1/2 lb ground sausage

3 (3 oz) pkg oriental-flavor ramen noodles

6 oz  stir fry vegetables, frozen

2 tbsp soy sauce

4 tbsp chunky peanut butter

4 tsp Sriracha chili sauce

1. Boil ramen and veggies, strain, add flavor packets. 

2. Cook sausage and onion until done. Mix everything together.

6 slices bacon, diced

Reserve bacon grease

1 Tbsp butter

3 cloves garlic, minced

2 C chicken broth

1 1/4 C milk

8 oz spaghetti

1/2 tsp salt

1/2 tsp pepper

1/2 tsp red pepper

1/2 C shredded parmesan cheese

1/4 C sour cream

1 packet Ranch seasoning mix

parsley for serving

1. Cook the diced bacon in a large skillet over medium heat until crisp. Remove the bacon to a paper towel lined plate.

2. Leave bacon grease in skillet and butter to the skillet. Add the garlic and cook 1-2 minutes, until fragrant, stirring frequently.

3. Stir in the chicken broth, milk, spaghetti, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally until pasta is cooked through.

4. Stir in the reserved bacon, parmesan, sour cream, red pepper and ranch seasoning. Top with parsley.

1/2 lb ground sausage

1 box penne pasta

15 oz jar Alfredo sauce

24 oz  jar Marinara sauce

2 C shredded mozzarella cheese

1 C shredded parmesan cheese

garlic salt to taste

1. Cook sausage till done. Boil noodles till aldente and drain.

2. Mix all remaining ingredients and stir over stove until all is melted and blended.

1/2 lb lean ground sausage

12 oz fettuccine

28 oz jar prepared spaghetti sauce

1 tsp Italian seasoning

1 clove garlic, minced

8 oz cream cheese

1/2 C Parmesan cheese, grated

1. Preheat oven to 350 degrees. In a skillet, brown the sausage until cooked through; drain fat and stir in spaghetti sauce. Set aside.

2. Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

3. Lightly grease a 9 x 13" pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce. 

4. Sprinkle Parmesan cheese on top. Bake for 30 minutes, until bubbly

1/2 lb sausage

1 medium onion, chopped

2 garlic cloves, minced

26 oz jar spaghetti sauce

16 oz penne pasta

8 oz cream cheese, softened

1 C sour cream

2 C shredded cheddar cheese

1. Preheat the oven to 350 degrees.

2. In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add the onion and cook until translucent. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Taste for seasoning and add salt, pepper, and spices to taste.

3. Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine the cream cheese and sour cream.

4. In a greased shallow 3-quart baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.

5. Bake, uncovered, for 30 to 35 minutes or until bubbly. 

16 oz package chorizo sausage

1 C salsa

1 C cheese shredded

6 -8 large flour tortillas

guacamole (optional)

sour cream (optional)

1. Preheat oven to 400 degrees. In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking). Drain 1/4 cup of oil from the cooked sausage. Set sausage aside to cool.

2. Stir salsa and cheese into the skillet of sausage, mix well. Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center. Fold tortilla in half, then roll up. Secure with toothpicks. Place on foil-lined cookie sheet.

3. **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**. Bake until filling is hot and tortilla is crisp and golden brown - about 18 minutes. Cut taquitos in half, crosswise. Serve hot with your choice of condiments!