Cream Cheese Chicken Tacos
8 oz. cream cheese
2 clove garlic, minced
2 c deli rotisserie chicken, or leftover roast/baked chicken shredded
1 bunch green onion, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 c shredded cheddar cheese
10 medium corn tortillas
canola oil for frying
Preheat oven to 425 degrees
While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
Divide the chicken mixture evenly between each shell. Place the taco shells in a 9×13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

CARAMEL CHEESECAKE BARS
Crust:
14 Tbsp. butter, melted and still warm
1/2 c. sugar
2 tsp. vanilla
3/8 tsp. salt
2 c. flour
Filling:
1/2 c. caramel sauce (store bought or melt caramels with splash of heavy cream in microwave)
1 1/2 lbs. cream cheese, room temperature
1/4 c. sugar
1 1/2 tsp. vanilla
2 large eggs, room temperature
Preheat oven to 350. Line a 9×13 baking pan with aluminum foil, leaving an overhang to lift bars out after baking. Combine melted butter, sugar, vanilla and salt in a medium bowl. Stir in flour. Press into baking pan. Bake for 20-25 minutes or until crust is golden brown. Let cool completely. Turn oven to 325. In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla. Add eggs, one at time, beating and scraping down sides between eggs. Transfer 2 tablespoons of this batter to the 1/2 cup of caramel sauce and stir. Pour the remaining cheesecake batter over cooled crust and spread evenly. Dollop the caramel sauce mixture over the filling. Use a toothpick to gently marble the caramel being careful not to scrape the crust. Bake for 20-25 minutes or until edges are puffed and the center is just barely set. Transfer pan to a cooling rack and let cool to room temperature. Cover and refrigerate for at least 4 hours (24 is better). Use the foil sling to lift bars out of pan and transfer to a cutting board.Cut into squares. The bars can be refrigerated in an airtight container for up to 4 days.