midwest neurotica

I made this scrumptious Tex-Mex dish tonight with Quorn “chicken”. They really hit the spot, creamy on the inside with a fresh almost pesto-like sauce on top.

SarahKevin.com’s recipe (inspired by Cooking Light)

“All you need is verde salsa, cilantro, an onion, some garlic, philly
light cream cheese, shredded jack cheese, chicken(or whatever), tortillas, and broth.

In the blender/food processor, 1/4 cup cilantro chopped, few cloves of
garlic, 1 cup onion - blend, then add salsa about 6- 8 oz. Blend all
together.

In a big bowl Add softened cream cheese to meat and then add half of the
salsa to the cheese mixture. Mix.

In a pan, boil broth (chicken), wet tortillas to make a little soft,
fill tortilla with mixture, roll and place in Pyrex cooking pan. Repeat.
Top with remaining salsa, can sprinkle chili powder for extra kick and
add some shredded cheese.

Bake at 425 for 18 minutes.”

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