By Amy Story

Buffalo Pollo Taquitos


1 rotisserie chicken, shredded

4 c shredded mozzarella and/or sharp cheddar cheese

1 1/2 c. buffalo sauce, homemade or store-bought

garlic powder

smoked paprika

seasoned salt


> Season chicken and sauce to taste with the garlic powder, smoked paprika, and seasoned salt, and combine.

> Fold in the shredded mozzarella and/or sharp cheddar. Optional: add some chopped cilantro and/or jalapeños.

> Stack several corn tortillas, cover, and cook for at least 30 seconds in the microwave to prevent them from crumbling when you roll them.

> Add filling half of a tortilla, roll it firmly, and secure with a toothpick. Repeat for the rest of the tortillas

> Deep fry on medium heat until golden brown, remove toothpicks, and serve with a side of bleu cheese or ranch dressing.

Tasty Truffles


pumpkin seeds


shredded coconut

maple syrup

white, dark, or milk chocolate


> In a food processor, combine to taste equal parts pumpkin seeds, dates, and coconuts with maple syrup. Blend until the mixture reaches a packable or moldable texture.

> Pack into round shapes, melt the chocolate, and dip them in it.

> Sprinkle garnish on top, such as crumbled dried raspberries or sea salt, and enjoy.

This is not only super-tasty but is packed with nutrients.


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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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