Recipe Exchange

"Rotisserie chicken soft tacos made with homemade flour tortillas and pico de gallo." Ingredients 1 teaspoon vegetable oil  1 rotisserie chicken, meat removed and chopped  1 tablespoon chili powder  1 teaspoon cayenne pepper  salt and ground black pepper to taste  12 flour tortillas  2 cups pico de gallo salsa  1/2 cup shredded Mexican cheese blend Directions Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

"This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use." Ingredients: 2   eggs 1 cup   milk 2/3 cup   all-purpose flour 1 pinch   salt 1 1/2 teaspoons   vegetable oil Directions In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.