Baked Taquitos

Yesterday was another strong blast of heat. Our house has withstood the heatwave until now. This morning when I woke up and the house still sat at 75 degrees- I knew there was a problem. This weather has kicked in full gear and is not backing down. We are supposed to reach 100 degrees today and while Portland typically hasn’t reached this high heat on a regular basis, we are now. It seems the past few years have consistently remained hot, smokin’ hot.

I remember long ago, moving to Portland–okay it was only 11 years ago, but I was utterly shocked that the majority of the city does not support central air. Portland never got that hot where AC was worth the investment. It seemed only the million dollar homes carried central air while now a days– Portland has had to adapt. Our heat wave the past few years has gained quite steadily leaving us with no choice but to have AC. And for all my sorry pregnant friends out there with no AC, my heart goes out to you!

It’s pretty insane how our weather has changed so significantly over the years. My family back up in Washington is experiencing temperatures in the low 100’s on a too regular basis. It’s almost as if it’s becoming the new Arizona state while mimicking the high heat. Nothing else of course resembles Arizona in the slightest.

Anyway, today Cooper and I were outside preparing for our park date tonight with daddy. I tried to quickly bake our dinner and scurry outside to play with my son. (Sometimes I feel he has too many independent play days)

This was his snack of choice:

  • Orange Juice
  • Chow Mien Noodles (4 gms of protein- shocking)
  • Glazed pecans
  • And sour little worms that his Grammy bought him


He has been having a great time pulling his toys around lately. He typically loves to push and run rampant with everything but, this little helicopter makes him slow down making sure it doesn’t fall sideways off it’s track and lose balance, boy does that cause for some frustartion. He keeps it on track and walks it through the grass, dirt and up the sidewalk by our house stopping for treats along the way.


While he was playing, I would run back and forth from the kitchen to play with him as I began to make this incredibly quick dinner. This meal allowed me to spend most of the time with him while stepping outside to let the taquitos crisp up in the oven… ooohh ya! I had you at crisp!

Tonight’s menu: Baked Taquitos with cucumber tomato salad

Venue: Hammerle Park

Guests: You, Me and Dupree

Requirements: Please bring a fun attitude, adventurous toys for the kids and chocolate for my love of desserts.


  • ½ lb chicken, chopped (2-3 breasts)
  • 1 can kidney beans
  • 3 large mushrooms, chopped
  • 1 tsp Paprika
  • ½ tsp garlic salt
  • ½ cup blue cheese or ranch
  • 4 ounces cream cheese
  • 1 cup shredded mozzarella cheese
  • 8 tortillas

Chop cooked chicken and add to saucepan.


Add blue cheese and kidney beans. Begin to heat through on low heat.


Add in mushrooms and saute until tender.


Once the mushrooms are tender, turn the heat off. Add in cream cheese, garlic salt and paprika. Stir until cream cheese is melted.


Lay one heaping 1/2 cup onto a tortilla and sprinkle with cheese. Roll up leaving the edges open. Repeat until your mixture is gone.


Place on a foil lined baking sheet.

IMG_5768Bake at 425 degrees for 10-12 minutes or until light golden brown.


Aren’t they so pretty and ooey-gooey delicious looking?


I allowed ours to cool a bit and then wrapped them in foil to pack for our picnic. They remained perfectly warm until we enjoyed them on our blanket at the park. We had cucumber tomato salad with our taquitos along with chips and salsa and dark chocolate peanut butter cups for dessert. Yummy!

IMG_5773What will you be serving your taquitos with tonight?

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