Chicken Taquitos

2 Tbsp. oil

1 cup Monterey Jack cheese

4 Tbsp. cilantro, chopped

2 Tbsp. Halladay's Maple Habanero Seasoning

12 4-inch corn tortillas

2 cups chicken, cooked and shredded

Preheat oven to 350˚F. Heat oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften to make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Combine cheese, cilantro and seasoning. Divide cheese and chicken evenly among tortillas. Roll up each tortilla and place seam side down in a greased baking sheet. Bake until crisp and slightly browned, about 15-20 minutes. Serve with Maple Habanero Dip, optional. One package of Maple Habanero Seasoning will yield enough for the above recipe as well as a batch of dip, if desired.

SIMILAR RECIPES

Mini Black Bean Enchiladas

2 (10 ct.) packages mini (4-inch) flour tortillas

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can refried black beans

1 (8 oz.) can enchilada sauce

1 (4 oz.) can chopped green chiles

1 Tbsp. Halladay's Maple Habanero Seasoning

1 cup Monterey Jack cheese, shredded

Preheat oven to 350˚F. Gently tuck tortillas into cups of 2 lightly greased muffin pans; bake until hardened and browned, 12 minutes. Combine all remaining ingredients except cheese; divide evenly among tortillas. Sprinkle with cheese and bake until melted, 15 minutes.

Maple Bacon Poppers

Filling ingredients:

2 Tbsp. Halladay's Maple Bacon Seasoning

4 slices crisply cooked bacon, drained and chopped

2 (8 oz.) blocks cream cheese

1 cup shredded cheddar cheese

1 medium jalapeno pepper, seeded and diced.

Coating Ingredients:
1 cup flour
3 eggs, beaten
1 cup panko crumbs

Blend softened cream cheese with Maple Bacon Seasoning. Fold in cheddar cheese, cooked chopped bacon and diced jalapeno pepper. Chill for at least one hour, until firm.

Form filling mixture into small balls. Roll in flour, then egg wash, then panko crumbs. Bake at 375˚F for about 15 to 20 minutes, or until golden brown.

Maple Kettle Corn

¼ cup vegetable oil

½ cup popcorn kernels

1 package Halladay's Maple Cheesecake mix

¼ tsp salt

Pour all items into a med sized saucepan, stir. Cover pan with a well fitting lid. Heat contents slowly using low to med heat. Be sure to cook low and slow, if your heat is too high the sugar will burn. It will take a couple minutes to get warm enough for the kernels to pop. Shake the pan so that the kernels on the bottom do not burn. Remove pan from heat when the popping slows down. Leave the cover on for a minute or two until you don’t hear any more kernels popping. Pour onto a sheet pan in a single layer to cool.

Maple Pecan Cheesecake

1 Tbsp butter

2 Tbsp sugar

1 cup pecans, roughly chopped

1 package Halladay’s Maple Cheesecake Mix

1 (8 oz) package cream cheese, softened

1 (8 oz) container Cool Whip, defrosted

1 prepared graham cracker crust

Melt butter in sauté pan; add sugar and pecans, cook over low heat for a couple of minutes, until nuts are slightly crisp, being careful not to burn them. Set aside and let cool.

Blend softened cream cheese together with Maple Cheesecake Mix, then fold in the Cool Whip. Pour into prepared pie shell, top with cooled Pecans. Chill at least one hour before serving.

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