Taco Puffs

We're back!!! We took a little 3 month hiatus to do this:

But now we're back, and ready to share some seriously delicious food. And, no worries guys, we kind of promised to only tie the knot once, so there will be no more randomly long absences from the blog :)

There are some nights when I get home from work after a long day, and I barely feel like eating, much less making dinner. It’s on nights like those (you guys know the nights I’m talking about, they typically start with “Mon” and end in “Day”) that I’m happy to have easy, go-to weeknight recipes on hand. I love knowing that I can make a delicious, homemade meal for me and my new husband (!!) without draining the little energy that I have left. These Taco Puffs are the perfect weeknight meal. They’re easy. They’re fast. They’re delicious. And, I bet you have almost all of the ingredients in your kitchen already. Seriously, go check! You can whip these up tonight and come to the happy realization that you can have your Taco Puffs and eat them too – a delicious meal, and plenty of time leftover to chill on the couch and watch something educational The Bachelorette. You know you love it.

Adapted from this recipe

Ingredients:

• 1 package crescent rolls
• 3 oz cream cheese or yogurt cheese
• 1/2 cup Mexican blend shredded cheese
• 1 cup shredded chicken
• 1/3 cup salsa
• 1 teaspoon hot taco seasoning mix
• 1/4 cup Mexican shredded cheese for sprinkling

Instructions:

• Preheat oven to 375 and line a cookie sheet with foil or parchment paper.

• Place cream cheese and 1/2 cup Mexican cheese in a small bowl and microwave for about 30 seconds, to soften.
  
• Add the taco seasoning mix, salsa and chicken to the cheese mixture and stir until combined.
  
• Unroll the crescent rolls on the prepared pan.
  
• Scoop 1 large heaping spoonful of the chicken mixture into the center of the of the crescent roll.
  
• Pull the outer corners of the crescent roll over the chicken mixture, completely enclosing the filling. Pinch the ends to seal completely.
  
• Sprinkle the tops of the puffs with the additional shredded Mexican cheese.
  
• Bake for 15 minutes, or until golden brown.