Kid Made Recipe: Baked Buffalo Cauliflower Bites

This crispy, spicy vegetarian take on buffalo wings makes a great party dish, or the perfect  weekend movie watching snack!

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Cauliflower? You bet! This crispy, spicy vegetarian take on buffalo wings makes a great party dish, or the perfect  weekend movie watching snack! The double coating of the batter and the breadcrumbs make them super crispy, and the dipping process is fun for kid helpers too.
 

Baked Buffalo Cauliflower Bites

Serves 4-6 as a side
Prep Time: 20  minutes
Bake Time: About 30 minutes total
Total time: About 50  minutes
 

Ingredients:

  • 1 medium head cauliflower
  • 1 cup whole milk ( I cup of unsweetened coconut milk from a can works too)
  • 1 cup all purpose flour
  • ½ tsp paprika
  • A few grinds of black pepper
  • 1 ½ cup panko breadcrumbs
  • 1 cup buffalo sauce

 

Instructions:

  1. Preheat oven to 450.
  2. Line a large baking sheet with parchment paper and set aside.
  3. Remove stem from cauliflower and carefully chop into 1-2 inch florets and set aside.
  4. In a large mixing bowl, combine flour, paprika and pepper and whisk to combine.
  5. Add milk and whisk until smooth. It should be like thick pancake batter.
  6. Add the cauliflower florets and gently toss, using a large spoon, until all florets are completely coated in batter.
  7. Pour breadcrumbs into a medium bowl.
  8. Using tongs, lift each batter-coated piece of cauliflower and toss gently with the  breadcrumbs. Place breaded florets on the lined baking sheet.
  9. Bake at 450 for about 10 minutes, or until crisp and lightly browned.
  10. While baking, get your buffalo sauce ready.
  11. Coat your cauliflower bites in sauce!  We used the pour-over method, flipping with tongs to cover the other side. You can put all the bites into a large, clean bowl and pour the sauce over, tossing very gently to coat them all.
  12. When the bites are coated in sauce, return them to the oven for another 15-20 minutes, or until they are crispy.
  13. Serve with carrots, celery, and blue cheese or ranch for dipping!

Recipe Notes:

  • All ovens are different! Yours may take more or less time to get you the crispy cauliflower you’re looking for. When it’s in the over for its final bake, start checking after about 10 minutes, then check every 2-3 minutes until they’re done.
  • You can buy buffalo sauce or make your own! Just combine ⅔ cup hot sauce (like Frank’s Red Hot) and ½ cup unsalted butter in a small saucepan and whisk over low heat until the butter is melted and the sauce is smooth.
  • You can leave these un-sauced for little kids, or anyone who doesn’t like spice! Just serve with your favorite dipping sauce.

Kid Made Recipe: Butternut Fettuccine

This creamy, delicious (and vegetarian!) pasta dish will warm up any weeknight, and it’s ready to go in 45 minutes or less.

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This creamy, delicious (and vegetarian!) pasta dish will warm up any weeknight, and it’s ready to go in 45 minutes or less. Little kids can handle peeling, and big kids can watch over the simmering squash and take over  the tossing and garnishing.  This is so easy and so tasty you’ll want to add it to your weekly dinner rotation!

Butternut Fettuccine

Serves 4-6
Prep time: 20  minutes
Cook time: 15-20 minutes
Total time: About 45 minutes
 

Ingredients:

  • 1 lb fettuccine noodles
  • 2 ½ cups peeled and cubed butternut squash
  • ½ small yellow onion, roughly chopped
  • 2 cups vegetable broth
  • 1 tsp salt
  • ¼ tsp nutmeg
  • Black pepper to taste
  • ½ cup half and half or heavy cream
  • 2 Tbsp grated parmesan cheese, plus more for garnish

 

Instructions:

  1. Combine the squash, onion, and broth in a medium saucepan and bring to a boil.
  2. Reduce heat to a simmer, add the salt, and nutmeg, and cook, stirring occasionally, for 10-15 minutes, or until the squash and onions are very soft and breaking apart.
  3. Meanwhile, in another large pot, cook pasta in well salted water according to package directions, drain, and set aside.
  4. Add pepper to taste, remove from heat, and blend mixture until smooth using an immersion blender, or transfer carefully to a food processor or blender.
  5. Once smooth, add the half and half or heavy cream and blend again on low speed until no streaks remain.
  6. Add the 2 Tbsp parmesan and stir.
  7. Using tongs, toss sauce with warm pasta until well coated.
  8. Serve with more parm, chopped walnuts, and a sprig or two of fresh rosemary.

 

Recipe Notes:

  • If your cooked pasta gets sticky while you wait for the sauce to cook, add a pat of butter and toss before you add the sauce to loosen it up.
  • Add as much chopped fresh herbs as you like! We used rosemary, but sage, thyme or oregano would also be lovely and delicious!

Kid Made Recipe: Nutty Pumpkin Brownies

In the midst of Halloween candy madness, these pumpkin brownies are a sweet treat you could actually call healthy-ish! (Okay, maybe thats a stretch).

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In the midst of Halloween candy madness, these pumpkin brownies are a sweet treat you could actually call healthy-ish!  Ok, maybe that’s a stretch, but the nut butter and pumpkin do add protein and fiber, even to the frosting! Heading to a Halloween gathering? Big kids can whip these up on their own and bring ‘em along. Spookily delicious!

Nutty Pumpkin Brownies

Makes: 1 8×8 inch pan (12-18 brownies depending on your cut size)
Prep Time: 15 minutes
Bake Time: 30 minutes total
Cool Time:  30 minutes
Total time: 1 hour 15 minutes
 

Ingredients:

Brownies:

  • 1 cup nut butter of your choice (we used almond)
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup flour
  • ⅔ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Frosting:

  • ½ cup pumpkin puree
  • ⅔ cup nut butter
  • 1 cup confectioner’s sugar

 

Instructions:

  1. Preheat oven to 350.
  2. Mix nut butter, pumpkin, eggs and vanilla in a large mixing bowl by hand or with a hand mixer until well blended.
  3. Add flour, cocoa, baking powder, baking soda and salt, and mix until mixture is smooth and no dry ingredient streaks remain.
  4. Line an 8×8 inch baking pan with parchment paper so the edges overhang on all sides.
  5. Pour mixture into lined pan, smoothing the top.
  6. Bake at 350 for 25-10 minutes, or until a toothpick inserted into the center comes out just clean.
  7. Cool completely.
  8. Make frosting! Mix remaining ½ cup pumpkin, ⅔ cup peanut butter, and confectioner’s sugar in a large bowl and beat by hand or with hand held mixer until fluffy. If it’s too stiff, add a Tbsp or two of almond milk at a time and keep beating, until you get to your desired consistency.
  9. When brownies are cool, frost to the edges.
  10. Cut and serve!

Recipe Notes:

Feel free to use any nut butter your like! You can also use any milk you like to loosen the frosting, if you stick with almond or soy these are a dairy free treat!

Kid Made Recipe: Puff Pastry Veggie Pizza

Pick up some puff pastry and get going on this easy, tasty, pizza style dinner! If you like it spicy try cooked chicken, shredded mozzarella and jalapeños!

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Pick up some puff pastry and get going on this easy, tasty, pizza style dinner! We like all the colorful fall veggies like carrots, sweet potatoes and peppers, but you should probably make a few with different toppings and invite some friends over to share!

Puff Pastry Veggie Pizza

Makes: 1 12-inch square pizza
Prep Time: 10 minutes
Bake Time: 40  minutes total
Total time: 1 hour  25 minutes
 

Ingredients:  

  • 1 sheet frozen puff pastry  – typical package contains 2 sheets.
  • 1 ¼ cups ricotta cheese
  • 1 egg
  • 1 tsp salt
  • 1 tsp oregano
  • Black pepper to taste
  • About 2 cups thinly sliced veggies – we used purple, white, and orange carrots, sweet potato, and rainbow peppers
  • About a ½ cup of shaved parmesan cheese

 

Instructions:

  1. Preheat oven to 425.
  2. Roll out the puff pastry on a sheet of lightly floured parchment paper until you have a 12×12 square. Transfer on the paper to a baking sheet.
  3. Using a knife tip, score a square about an inch from the edges of the pastry on all sides. It should look like a picture frame.
  4. Bake at 425 for 10 minutes, until the pastry puffs up and turns light golden brown. Set aside.
  5. Mix the ricotta, egg, salt, pepper, and oregano in a small bowl.
  6. Using a large spoon or spatula, spread the ricotta mixture evenly over the pastry, staying inside the 1 inch border. You may have to gently push down on the center to deflate the pastry a bit before spreading.
  7. Top the ricotta with sliced veggies in more or less a single layer – a little overlap is ok. You want everything to cook evenly!
  8. Bake at 425 for about 25-10 minutes until the crust is deep golden brown, and the veggies are tender.
  9. Sprinkle with grated parmesan, cut and serve!

Recipe Notes:

Lots of variations you can try here! Use pizza sauce and mozzarella, or try a ricotta mixture, spinach, and cheddar. If you like it spicy, try cooked chopped chicken, shredded mozzarella and jalapeños!

Kid Made Recipe: Pumpkin Cream Puffs

Looking for a fun, fall, weekend baking project with a little pumpkin spice? Try these fluffy puffs filled with delicious pumpkin buttercream!

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Looking for a fun, fall, weekend baking project with a little pumpkin spice? Try these fluffy puffs filled with delicious pumpkin buttercream! They look super fancy but come together with just a few steps.  Have a kiddo help out with the egg cracking and hand mixing and you’ll be on your way to perfect pate a choux pastry in no time!  

Pumpkin Cream Puffs

Makes: About 20 puffs
Prep Time: 35 minutes
Bake Time: 30 minutes
Cool Time: 20 minutes
Total time: 1 hour  25 minutes
 

Ingredients:  

For the pate a choux pastry

  • 1 stick unsalted butter
  • 1 cup water
  • 1 Tbsp granulated sugar
  • ½ tsp salt
  • 1 ¼ cups all purpose flour
  • 4 large eggs

 

Instructions:

  1. Preheat oven to 425.
  2. Bring the water, butter, sugar, and salt to boil in a medium saucepan.
  3. Remove from heat, add flour, and mix until a smooth, paste-like dough forms.
  4. Let dough cool for a few minutes, then beat on medium with a hand mixer for about 1 minutes. Dough will break apart into chunks, this is ok!
  5. Add the eggs one at a time, beating after each addition. After the fourth egg, the mixture should come together to form a smooth, sticky pastry.
  6. Line a baking sheet with parchment paper. Using a tablespoon, drop rounded, golf-ball sized rounds of dough in rows of four. You should be able to fit 12-16 puffs to a sheet.
  7. If you like a nice, shiny, crust, lightly brush tops and sides of puffs with a beaten egg.
  8. Bake at 425 for 10 minutes. Then lower oven temp to 350, rotate pan, and continue to bake for another 20 minutes, or until puffs are very puffy, and nicely browned. You want them to completely dry out inside, so make sure you don’t take them out too soon, or they will deflate!
  9. Remove from oven, and use a toothpick to prick the top of each puff to let any extra steam escape. Let them cool completely before filling, about 20 minutes.

For the pumpkin buttercream

  • 2 sticks unsalted butter, softened
  • ½ cup plus 2 Tbsp pumpkin puree
  • 1 tsp cinnamon
  • 4 cups confectioners sugar.

With a hand mixer, beat butter and pumpkin until completely incorporated and fluffy. Add cinnamon and about half of the confectioner’s sugar and beat on medium until smooth. Add the rest of the sugar and beat on medium to combine, then on high until smooth and very fluffy.
Slice the puffs in half crosswise,  spoon filling on bottom half, then pop on the top half. Drizzle with melted chocolate chips if you like for extra pizzaz!

Kid Made Recipe: Tater Tot Veggie Pot Pie

It’s comfort food season! Grab a big kid to help you out with these tasty, easy pot pies. The crispy tater tots will make them a new family favorite.

 
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It’s comfort food season! Grab a big kid to help you out with these easy, tasty pot pies. Store bought pie crust makes them weeknight friendly, and the crispy tater tots will make them a new family favorite.  

Tater Tot Veggie Pot Pie

Makes: 1 10 inch pie, or 5 mini pies
Prep Time: 35 minutes
Bake Time: 30 minutes
Total Time: 1 hour  5 minutes
 

Ingredients:  

  • Olive oil for pan
  • 1 ½ cup carrots, peeled and diced
  • 1 cup red or yellow potato, washed and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup veggie broth
  • ¼ cup heavy cream
  • 2 tsp cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 refrigerated pie crust
  • About half a bag of frozen tater tots

 

Instructions:

  1. Preheat oven to 400
  2. Heat a large, heavy bottomed sauce pan – at least 2 inches deep – over medium high heat. When it’s nice and hot, add a few Tbsp olive oil and swirl around.
  3. Add the carrots and cook, stirring a lot, for 2-3 minutes.
  4. Add potatoes and continue to stir, cooking for another 2-3 minutes.
  5. Add sweet potatoes and keep on stirring, another 2-3 minutes.
  6. Add onions, and let all the veggies cook for a few more minutes, until the onions are very fragrant.
  7. Add the peas, corn, salt, pepper, and veggie broth. Stir well, reduce heat to medium, and let the mixture simmer gently for about 5 minutes.
  8. Add cornstarch and stir until dissolved.
  9. Add heavy cream and stir gently, until the sauce thickens.
  10. Remove from heat and set aside while you get the crust ready.
  11. Unroll pie crust and roll out to a 12 inch circle.
  12. If you’re using one large pie dish, transfer dough to dish. If you’re using individual dishes, cut dough into pieces and transfer. No matter what you’re using, press dough gently down so there are no bubbles underneath, and trim the edges so there is about ½ inch of overhang around the dish edges.
  13. Crimp the crust edges.
  14. Add the filling evenly.
  15. Top with tots!
  16. If you like, brush an egg wash on the crust edges for a shiny, golden brown color.
  17. Bake at 400 for 30 minutes, or until crust is golden and tots are hot and crispy on the top.

Kid Made Recipe: Cinnamon Apple Cupcakes

This 4 ingredient, mix-and-go recipe is perfect for tiny bakers, and older kids can tackle the ziploc frosting bag challenge!

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We just can’t get enough of apple season at our house, so this week we made a big batch of applesauce, then baked some into these super delicious cupcakes! This 4 ingredient, mix-and-go recipe is perfect for tiny bakers, and older kids can tackle the ziploc frosting bag challenge!  And no worries if homemade applesauce is not on your agenda. Store-bought works perfectly well, just make sure it’s unsweetened.

Cinnamon Apple Cupcakes

Makes: 24 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Cool Time (before frosting): about 45 minutes
Total time: 1 hour 25  minutes
 

Ingredients:  

  • 1 box white cake mix
  • 2 ½ cups unsweetened applesauce (homemade or store bought)
  • 4 large eggs
  • 2 ½ tsp cinnamon, divided
  • 2 sticks unsalted butter
  • ½ cup dark brown sugar
  • 3 cups confectioner’s sugar
  • 2-4 Tbsp milk (or heavy cream)

Instructions:

  1. Preheat oven to 350
  2. In a large mixing bowl, combine cake mix and  1 ½ tsp cinnamon, and whisk to combine.
  3. Add applesauce and eggs, and beat with a wooden spoon until smooth and free of lumps.
  4. Spoon batter into 2, 12 cup paper lined muffin tins.
  5. Bake at 350 for 20 minutes, or until slightly puffed and golden, and  a toothpick inserted into the center of a cake comes out clean. Cool cupcakes completely before frosting!
  6. To make frosting: using an electric hand-held mixer, beat butter, brown sugar, and remaining tsp of cinnamon until pale and fluffy.
  7. Add confectioner’s sugar a bit at a time, beating on medium after each addition.
  8. When all the confectioner’s sugar is incorporated, add the milk or cream a Tbsp at a time and continue beating until you get the right consistency.
  9. To frost: fold the opening of a ziploc bag back  and spoon in about a cup of frosting. Twist the opening of the bag closed, and snip off about ¼ inch of one corner.
  10. Holding the twisted end of the bag closed with one hand, use the other hand to squeeze a ribbon of frosting through the cut corner in a spiral. This might take a little trial and error, but don’t worry! Even messy cupcakes are delicious.

Kid Made Recipe: Gluten Free Apple Crisp

Autumn means apples, and lots of them! Nothing’s better than biting into a juicy, crunchy Macintosh, except maybe this delicious apple crisp.

 
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Autumn means apples, and lots of them! Of course, nothing’s better than biting into a juicy, crunchy Macintosh, except maybe this delicious (and gluten-free) apple crisp. So satisfying, and so easy to put together kids can help with every step. P.S. This recipe is vegan too – as long as you use a dairy-free topping!

Apple Crisp

 
Makes: 1 9 inch pie plate – serves 8-10
Prep Time: 30 minutes
Bake Time: 1 hour
Total time: 1 hour 30 minutes
 

Ingredients:  

  • 1 ½ cup (gluten free) oats
  • ½ cup almond flour
  • ⅔ cup dark brown sugar
  • 8 Tbsp coconut oil chilled in the fridge until solid – about 10 minutes
  • 1 tsp cinnamon
  • ½ tsp salt
  • 6 -7 apples peeled and thinly sliced – you need about 6 cups total
  • 3 Tbsp real maple syrup
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 375
  2. Toss sliced apples in a large mixing bowl with maple syrup and cinnamon, set aside
  3. In another bowl, combine oats, almond flour, salt, brown sugar and cinnamon and stir or whisk to combine.
  4. Break up the solid coconut oil into chunks and add to oat mixture.
  5. Use your fingers to pinch the oil into the oat mixture until it resembles coarse crumbs, Pea-size and smaller.
  6. Rub the bottom of a 9 inch pie plate with a little coconut oil, then tip the apples in. Spread them around evenly to the whole plate is covered. You want the apple layer to reach the top of the pan. If you’re short, slice up another apple or two and add them.
  7. Cover apples completely with the topping. It will seem like a lot, but use it all. You want a thick, crunchy layer of crisp!
  8. Place pan on a baking sheet to catch any bubbles or drips, and bake at 375 for 1 hour, or until apples are bubbly and crust is deep golden brown and crispy.
  9. Let cool for 15 minutes or so before digging in, but serve warm!

 

Recipe Notes:

If your crisp is browning too quickly, loosely cover with aluminum foil until the last 5-10 minutes of baking. We like to top vanilla ice cream, but just use your favorite dairy-free version to keep things vegan!

Kid Made Recipe: White Bean Chicken Chili

If you’ve got leftover chicken and a tween prep cook, you’re on your way to a warm, hearty delicious dinner that everyone will love.

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Chilly fall afternoon on the soccer field? We’ve got a chili for that! If you’ve got leftover chicken and a tween prep cook, you’re on your way to a warm, hearty delicious dinner that everyone will love.

White Bean Chicken Chili

Serves: 6 with some leftovers
Prep Time: 45 minutes (if you roast the potatoes)
Simmer Time: 20 minutes
Total time: 1 hour 5 minutes
 

Ingredients:  

  • 4 cups diced cooked chicken
  • 2 cups diced potatoes, boiled until just tender – about 5-6 minutes, or roasted at 400 for 15 minutes
  • 2 ½ cups white beans – we used Great Northern
  • ½ cup chopped poblano peppers – fresh or canned
  • ¼ cup diced onions – sauteed in a little butter just until translucent
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp cumin
  • 2 cups vegetable broth
  • ½ cup shredded cheddar cheese, plus more for topping

Instructions:

  1. Boil or roast potatoes, sautee onions, and chop poblanos.
  2. In a large heavy bottomed sauce pan, combine all prepped ingredients except cheese. Stir to combine.
  3. Heat to a low boil over medium heat, then reduce heat slightly and allow to simmer, stirring gently occasionally, for 20 minutes or until the chili starts to thicken up a bit.
  4. Remove from heat, add ½ cup of grated cheddar and stir until it melts into the chili.
  5. Serve it up! Top with extra cheese!

Kid Made Recipe: Barbecue Chicken Tacos

Let us introduce you to these crispy, oven-baked barbecue chicken sensations! Taco night done right, with plenty of time left for homework help!

 
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With back-to-school schedules ramping up, you need recipes with ingredients you can pick up on your way home from work and still get on the table in 30 minutes,  right? Well let us introduce you to  these crispy, oven-baked barbecue chicken sensations! Grab a rotisserie chicken and you’re  halfway done. Get a kid to layer the fillings and you’re all the way done. Taco night done right, with plenty of time left for homework help!

Barbecue Chicken Tacos

 
Prep Time:   15 minutes
Bake Time:  10-12 minutes
Total Time:    25-30 minutes
Yield:  10 tacos
 

Ingredients:

  • 1 package stand-and-stuff hard taco shells (they have flat bottoms!)
  • 1 rotisserie chicken, or about 2 lbs breast or thigh meat,  roasted and sliced
  • 1 green pepper, seeded and thinly sliced
  • ½ 1 red onion, thinly sliced
  • 2 cups shredded cheddar or jack cheese
  • ⅓ cup sliced scallions
  • About ½ cup of your favorite barbecue sauce
  • 1-2 cups shredded Boston or butter lettuce

Instructions:

  1. Preheat oven to 375
  2. Line a 9×13 baking pan with parchment paper so it overhangs on each side.
  3. Line up the taco shells
  4. Sprinkle cheese in the bottom of each.
  5. Layer with fillings! We went with chicken, barbecue sauce, green pepper, onion, scallions and then more cheese.
  6. Bake uncovered at 375 for 10-12 minutes or until the shells are crisp and the cheese is melted and bubbly.
  7. Top with shredded lettuce, more scallions, and bbq sauce.

 

Recipe Notes:

Make these veggie by subbing black beans or sautéed tofu for the chicken.