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

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

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

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Cook chicken.

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While chicken is cooking, dice tomatoes and slice scallions.

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

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

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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.

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Enjoy!

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

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