First Tuesday of Easter and Some Spice

Happy Easter Season! Welcome to the Tuesday of the Octave of Easter, a day of celebration. It is now the 3rd day of the Easter Season. We will be celebrating Easter till the cows come home or more accurately until Pentecost Sundy.

Tuesday in the Octave of Easter
Jesus said to her, “Woman, why are you weeping? Whom are you looking for?” She thought it was the gardener and said to him, “Sir, if you carried him away, tell me where you laid him, and I will take him.  Jesus said to her, “Mary!”  She turned and said to him in Hebrew, “Rabbouni,” which means Teacher.  Jesus said to her, “Stop holding on to me, for I have not yet ascended to the Father.”  John 20:15–17

While this sounds cruel, Jesus was not being critical of Mary. He wanted her to let go of their old relationship to make room for a new, deeper spiritual relationship with the Risen Lord. Although Mary and the Apostles knew Jesus was the Son of God, often they thought of their relationship with Him in human terms. He wanted so much more for them. Just as He wants so much more of us today. What is our relationship like? Do we make room for Christ to dwell within us? Often, I get busy and forget to pray as I should or to take a moment out of my busy day to say Thank You Lord Jesus. When we celebrate the Octave of Easter, we are reminded of all Christ has done and will do. Praise be!

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Years ago, I attended a pot luck party that became the inspiration for this easy Mexican Supper. One of my co-workers poured Enchilada Sauce over frozen Cheese Taquitos for what she billed as a quick and easy Cheese. I will admit, it was quick, easy and had some flavor. Her dish inspired me to pour Alfredo Sauce over frozen Beef Taquitos. Oh, and I added chorizo to the sauce for that Wham-Pow effect. Don’t ask me why – it just sounded delicious. Over the years, I’ve used the Chorizo-Alfredo Sauce over Beef, Pork and Cheese Taquitos with great success. The only flop was with the Chicken Taquitos. I’m not sure what was going on there – a textural thing – a flavor profile – something was definitely off. Live and learn. Kiddo loves the Taquito-Chorizo-Alfredo dish so much, it’s one of the things he actually gets excited about. I thought there was no way to improve this recipe. I mean there are only three ingredients – one frozen, one from a jar and the last from my favorite Mexican Market. What’s that they say – never say never? A new brand of Taquitos hit our market – with an incredible introduction price that was half my usual brand. What could it hurt? Oh my – this was amazing. The tortillas are flour, not corn, dusted in seasoning that compliments the sauce beautifully. What a game changer!

Chorizo-Alfredo Taquito Round 2
1/2 lb Chorizo
1 jar Alfredo Sauce
4 tablespoons Heavy Cream
18 count El Monterey Taco Seasoned Taquitos
Sour Cream if desired

Heat oven to 425-degrees.

While the oven is heating, brown chorizo meat in a large cast-iron skillet. Break the meat into small pieces as it browns. Drain off any excess grease if necessary and return Chorizo to the skillet.

Note: The higher the quality of Chorizo, the less greasy. Mine rarely need to be drained.

Add Alfredo Sauce to the skillet, stir to combine. Pour heavy cream into the now empty jar of Alfredo Sauce. Swirl to gather up all the creamy goodness left behind, pour into the skillet. Heat until bubbling.

While the sauce warms, arrange the frozen Taquitos in a large casserole dish or enchilada platter.

Pour Chorizo-Alfredo Sauce over the Taquitos. Place in the heated oven; uncovered and bake for abut 20 minutes or until heated through.

Serve with a dollop of sour cream if desired alongside Refried Beans and a Margarita.

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My exalted Lord, may I cling to You as You cling to me.  May my heart, mind and soul be Yours.  Come live in me so that I may live in You.  I give my life to You, dear Lord, help me to offer You all that I am.  Jesus, I trust in You.