Taquitos and Margarita Jello

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So if any of you are Cubs fans like us, this is a big series. The Cubs returned to Fenway Park for the first time since 1918. To say the least, watching each game and snacking on delicious treats is the plan. I had a lot of leftover meat from the BEST taco meat recipe (which I will be sharing later), so I wanted to try my hand at taquitos. They turned out gooey and crisp, which was such a treat. Then for dessert, I could not pass up the margarita jello from Annie’s Eats. Both made such a delicious combination to cheer our Cubbies on!

Taquitos

makes 8 taquitos

2 cups of leftover taco meat

6 oz of queso fresco

8 corn tortillas

cooking spray

sea salt

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray. If the meat is shredded, make sure all pieces are roughly 1 inch. Wrap the tortillas in a damp paper towel and microwave for 90 seconds. Take each tortillas and spread 1 Tablespoon of queso fresco crumbled down the center. Then, take 1 Tablespoon of meat and spread on top of cheese. Start at one end and roll the mixture tightly, placing seam side down on the baking sheet. Repeat for the remainder of tortillas. Spray the tops with cooking spray and sprinkle with sea salt. Bake for 25 minutes and serve with your favorite salsa for dipping.

Margarita Jello

from Annie’s Eats
1 tbsp. unflavored powdered gelatin
¾ cup water, divided
1 cup sugar
½ cup freshly squeezed lime juice
¼ cup tequila
¼ cup orange-flavored liqueur (I used triple sec)


In a small saucepan, sprinkle the gelatin over ¼ cup of the water.  Allow to soften for 5 minutes.  Add the rest of the water and the sugar to the pan and heat, stirring, over medium-high heat until the sugar and gelatin are dissolved.  Remove from the heat and let cool.  Stir in the lime juice, tequila and orange liqueur.  Taste and adjust ingredients accordingly.  Pour into small serving glasses and refrigerate for several hours until set.  Serve cold.

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