Wednesday, May 18, 2011

Taco Bar Tuesdays with RWOP!

This post is linked to DK's A.W.E.D Menu page  A Worldly Epicurean Delight (A.W.E.D) is an event started by DK @ Chef In You ,where in every month a new Cuisine is chosen and all of us get a chance to cook and showcase the different recipes from that cuisine. This months theme is Vegetarian dishes from Mexico! Stop by for a visit and link up your dish!

All  right y'all, here's my entree video and recipe for the Real Women of Philadelphia Video Host Challenge.  Now it's time to get in the kitchen for the last video...dessert!

Cookin with Philadelphia Brand Cream Cheese and Kraft Cooking Creme Santa Fe Blend

Taco Bar Tuesdays are so much fun at my house! Everyone gets in on the act making their own tostadas and tacos. It only takes 10 minutes to make your own corn chips and tostada shells, and I can tell you it's well worth the time! Complemented by the cream cheese guacamole, they are fresh, crisp and delicious!!
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes |
  • Servings: 6
  • 2 Hass avocados
  • 1/2 block Philadelphia Brand Cream Cheese
  • 1/4 tsp. of garlic salt
  • 1/4 tsp. of black pepper
  • 1/4 tsp. of fresh chopped cilantro
  • 1 lime juiced
  • 1 16 ounce vegetarian refried beans
  • 1 4 ounce can diced green chilies
  • 1/2 cup(s) of Santa Fe Blend Cooking Creme
  • 1/2 cup(s) of Kraft Four Cheese Blend
  • 1 package corn tortillas
  • 3 1/2 cup(s) of vegetable oil
  • 1 tsp. of sea salt to taste
  • 1 head bib lettuce

Tostada shells and chip preparation: Heat vegetable oil in a large heavy sauce pan on medium high heat until the oil just starts to smoke, reduce heat to medium, cut 1/2 package corn tortillas into triangles or fourths, cook chips in small batches until golden brown, drain on paper towel, season with salt to taste, repeat process with whole corn tortillas to make tostada shells, turning shell frequently till golden brown, drain on paper towel until ready to use

Refried beans preparation: in a medium microwave safe mixing bowl combine, bean, chilies, four cheese blend and 1/4 cup Santa Fe Blend Cooking Cream, heat in microwave for 3 minutes, stir and heat additional 1-2 minutes until all the cheese is melted

If you are a guacamole "purest" and don't believe in adding anything except avocados, lime juice and garlic to your guac..join the crowd!  I've always gone with the idea that less is more when making guacamole however, I did try to approach this recipe with an open mind and I'm glad I did.  I was blown away by the flavor combination of the cream cheese mixed with the avocados, and the color is fabulous.

Guacamole preparation: using a microwave safe bowl heat 1/2 block Philadelphia Brand Cream Cheese for 30 second, peel and remove pit from ripe avocados and mash, add avocados to cream cheese and mix thoroughly, add pepper, garlic salt and juice from 1 lime, stir to blend

Assemble: spread 1-2 tablespoon beans onto cooked tostada shell, place 1 whole leaf bib lettuce on beans, fill lettuce with 1-2 tablespoons guacamole and garnish with extra cheese, salsa, jalapenos... Enjoy Taco Bar Tuesday night any night of the week.!

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  1. thanks paul! I ate 5 while filming the video...delicious. Thanks for visiting!

  2. Wow that looks delicious. I'm a new follower. Can't wait to read more of your blog.


  3. Welcome Morela. Thanks for following, be right over to follow back!

  4. The pictures are fabulous and the colours are so fresh!! Looks super yummy. I'll definitely have to try this for one of my tasty tuesday posts!

    New follower from TGIF congrats on being a guest host!

  5. Jayda, Thank you so much for linking up and following my blog as well as your sweet comment!! Really appreciated

  6. Hi from your newest follower. Taco bar sounds so good I will have to include this in the next family get together so much better than hamburgers and hotdogs. Thanks for sharing.


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