Wednesday, April 7, 2010

Wonderful Wednesday Wrecipes

I saw these on the Our Best Bites blog the other day. She had a recipe for breakfast taquitos, in which she referred to these.

The daughter unit loved them, the BF unit was too busy stuffing his pie-hole to say anything more than “MMMMMM”, and then daughter took the one remaining taquito to work for lunch, and texted that I had to make these often, as they tasted great re-heated! Definitely a keeper recipe and SOOOOO easy-peasy to make, especially if you cheat like I did and bought a rotisserie chicken from the supermarket. These were made and hot on the plate in about 30 minutes!

Baked Creamy Chicken Taquitos
Recipe by
Makes 8 taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 TBSP chopped cilantro (I skipped this)
2 TBSP sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack cheese (I used a cheddar/jack blend)
small corn tortillas (I used whole wheat)
kosher salt
cooking spray


(I used these- tasted great!)
1.Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.


(You can prepare up to this step ahead of time. Just keep the mixture in the fridge. )
3.Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. (My tortillas were soft enough to skip this step) If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
4.Place 2-3 TBSP of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

5.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

6.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip 'em in salsa, sour cream, and guacamole


From Emily’s text today, I am surmising that the flavors melded together overnight in the ‘frig, and that the final result may be even MORE tasty if you prepare the filling several hours or the day before, THEN fill, roll, and bake.

Definitely a keeper! Look for her beef taquito recipe too- I’m definitely trying that one too after my next pot roast.

1 comment:

Wanda said...

These look great~ I have to admit though, I'm not going to try it at home. When we are traveling in the States next month, I think we'll just look for a really good mexican restaurant~ Your cooking skills never cease to amaze!