Football season is officially here!!!
My beloved Oklahoma Sooners took the field for their first game of the season on Saturday and put up an impressive 48 points against Louisiana Tech, and in less than a week my San Diego Chargers will take the field against Arizona for their first regular season game.
I think it’s just something in the air when you’re growing up in Oklahoma, you catch that football fever as a kid and it stays with you for the rest of your life!
I even joined my first all-girls Fantasy Football League this year, with some of my besties, Bradie, Amy, Annie and Kelly. I’m so excited for the witty football banter to begin between all of these lovely ladies 😉
Besides the actual game itself, my other favorite part about football season is getting together with a big group of friends to watch the games and dig in to some delicious game day grub!
My first thought when it comes to football food is buffalo sauce anything, which is obviously why I’m such a big fan, I did write an entire book about Buffalo Style dishes!
I also think tacos, burgers, nachos, dips, sandwiches and chili. A couple of weeks ago I began brainstorming new ideas for this seasons “game day grub” on the blog.
I decided to do a twist on my Chipotle Pulled Pork Dip (all I can say about that dip is YUM YUM YUM), with chicken, all wrapped up in a tortilla for this delicious rolled taco recipe.
It’s a little sweet, a little spicy, totally cheesy and so scrumptious!
- 2 cups chicken breasts (boneless, skinless, cooked and shredded)
- 2 tbsp honey
- 2 limes (juiced)
- 1 tsp chipotle pepper powder (or chili powder)
- 3 tbsp fresh cilantro
- 8 oz can diced green chilis (divided)
- 8 oz cream cheese
- 12 small flour tortillas
- 1 cup pepper jack cheese (shredded)
Preheat the oven to 425°F.
Combine the chicken, honey, lime juice, chipotle powder, cilantro and 4 oz green chilis in a large bowl.
Combine the cream cheese and remaining 4 oz green chilis in a small bowl.
Spread app. 1 tbsp of the cream cheese mixture in the middle of a tortilla.
Top with a large spoonful of the chicken mixture.
Sprinkle pepper jack cheese on top.
Roll the tortilla up tightly and place seam side down on a baking sheet.
Repeat until all tacos are wrapped up.
Place in the oven and bake for 12-15 minutes.
I sliced the rolled tacos in half so they were easy to serve up as a game day snack!
They can also be left whole and eaten for dinner. Wait, did someone say it’s “Taco Tuesday”?! Aw yeah!
As an appetizer, game day snack, lunch or dinner, it really doesn’t matter when you eat these tacos, they’re super delicious anytime!
♦ Gluten Free Option: Replace the flour tortillas with corn tortillas to make this recipe gluten-free. Be sure to heat the corn tortillas for 30-60 seconds in a dry skillet over medium heat before rolling so that the tortillas will not tear.