Kids 11 August 2015

PB&J Banana Burritos

  • 2 Mission Small / Fajita Flour Tortillas
  • 4 tablespoons Jif Creamy Peanut Butter
  • 2 tablespoons Smucker's Strawberry Jam, Jelly, or Preserves
  • 2 bananas, peeled
  1. Place tortillas on a paper towel and microwave for 10 seconds.
  2. Spread 2 tablespoons peanut butter on each tortilla. Add 1 tablespoon jelly to each tortilla.
  3. Place the banana near the edge of the tortilla and fold up the ends of the tortilla. Roll-up and enjoy!


SOURCE: Mission Foods

Ethnic 06 August 2015

Chicken Enchiladas

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz.) chopped green chiles
  • 1 lb. cooked chicken, shredded
  • 1 can (10 oz.) enchilada sauce
  • 1/2 cup jalapeño Jack cheese, shredded
  • 10 Mission Corn Tortillas, warmed
  1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.
  4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods

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