Came across a recipe for Slow cooker Jalapeno Popper Chicken Taquitos -
threw it all in the pot and like everything I do in the slow cooker started nibbling on it after about 3 hours...
2 chicken breasts, 4 thighs, frozen straight in, Creme Cheese, 4 jalapeno's chopped (deseeded) garlic salt cumin - shred meat when done.
turns out I didn't have any more tortillas in the freezer, so did up some mashed potatoes, grated on some monterey jack & mozzarella, yummy!!
Of course, now I have a heck of a lot of leftovers, might experiment and freeze a portion - just to see.
I do have a question thou - canned Chilies. I have a small can (127 mL) of Old El Paso chopped Green Chilies. Have no idea where I got it, must have bought it for a reason long lost. It shows a picture of a jalapeno on the front, but it doesn't say if it is hot/spicy or not. Would not canning jalapeno's render them mushy and bland? I often see recipes calling for a can of them but never know what to expect and so have never used them.