I hope you’re all having a nice weekend. Mine has been very productive. My husband and I took down all of the Christmas decorations. It’s sad to see everything get packed away, but it is nice to have the house back in order. I also spent some time starting my 2012 inspiration board. I should have it ready to post by Tuesday. Smile

Today’s recipe a a healthier spin on Mexican food.

Here are the ingredients you’ll need for 2 servings:

  • 1/4 cup salsa
  • 1/2 cup taco sauce
  • 2 soft taco tortilla (wheat would be an even healthier option, but my husband wanted the flour this time…compromises Smile )
  • 1 tbsp. taco seasoning
  • 1/2 cup shredded cheese
  • 1 tbsp. cream cheese
  • 2 medium tomatoes
  • 2 scallions


Liberally spray tortillas with cooking spray (such as Pam).


Bake for a couple of minutes, until tortillas form bubbles. Remove from oven and cool.


Cook chicken.


While chicken is cooking, dice tomatoes and slice scallions.


Mix tomato, scallions, cream cheese, taco seasoning, and salsa into chicken mixture. Sauté for about 2 minutes.


Cut each tortilla in 1/2. Place chicken mixture on the bottom tortilla. Top each with 1/8 cup of taco sauce.


Place 1/8 cup of taco sauce on top of each tortilla. Top each with 1/4 cup of cheese (or you can put 1/8 cup of cheese on the inside and the remaining 1/8 cup on top…it’s up to you). Bake in oven until cheese is melted.




Nutrition information: Each meximelt has about 350 calories and is extremely filling!

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