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Recipe of the Day: Ancho & Lime Chicken Taquitos

By Chef Liz Schuster of Tenacious Eats

ST. LOUIS — Ancho and Lime Chicken Taquitos


4 oz oil (olive or canola)

1 lb chicken

1 whole ripe avocado

6 oz fresh cilantro

6 oz corn off the cob

3 fresh whole garlic cloves

1 jalapeño small diced

3 whole limes, zested and juiced

2 oz red onion small diced

1 oz chili powder

1/2 oz ancho powder

1/2 oz Mexican oregano

12 corn tortillas warmed

6 oz sour cream

8 oz queso fresco cheese


In a medium bowl combine chicken, 1 oz of oil, chili powder, ancho powder, oregano, lime zest and half of the juice. Mix and marinate for 1 hour.

For dipping sauce, in a medium bowl, add reserved lime juice, sour cream, avocado, minced garlic, 1/2 of cilantro leaves and salt and pepper to taste. Refrigerate for later.

In a skillet, add oil, heat chicken, remove and cool. Once cool, shred chicken and add queso, corn, cilantro and salt and pepper to taste. In corn tortilla, tightly roll chicken mixture and place in heated nonstick skillet with seam side down. Fry till brown and toasty. Serve warm with dipping sauce.

Aaron’s Cinco de Mayo Poppers


12 jalapeños cut lengthwise and seeded.

16 oz cream cheese

1/4 lb Hot Jimmy Dean sausage

1/4 lb chorizo sausage

1/2 lbshredded Monterey Jack cheese

1/2 lb smoked bacon sliced

32 toothpicks.


Render both sausages together. Drain and remove excess fat. Cool cooked sausage. Once cooled, mix in cream cheese and Monterey Jack cheese. Fill jalapeño halves and wrap bacon around each stuffed pepper and secure with toothpicks. In 350-degree oven cook halves till bacon is rendered.

Summer White Wine Sangria


2 lemons sliced into wheels

2 oranges sliced into wheels

8 oz watermelon cut into cubes

8 oz orange juice

4 oz grand marnier

2 oz peach schnapps

3 oz triple sec

4 oz silver tequila

18 - 20 oz dry white wine.


Combine all ingredients in a large non-porous container and refrigerate overnight. Serve over ice and enjoy.