Tuesday, October 19, 2010

Baked Chicken Taquitos



So, okay, not admittedly the most fancy food in the world.  I get it.  But seriously, these went over like gangbusters!  I don't make stuff like this very often, maybe that is why it was such a hit.  Or maybe, just maybe the taquitos themselves weren't anything super fantastic.  Maybe it was the taquitos dipped [or, rather, smothered], in my super awesome, homemade jalapeno jelly.

Holy freaking crap, that stuff is awesome.  Have you ever tried it?  Does it scare you?  It shouldn't, because seriously, it's like love in jelly form.  It's sweet with just the right kick.

But, right, this is about taquitos. 

Baked Chicken Taquitos

  • 3 oz. cream cheese [I might have used more like 4, or even 5]
  • 1/4 c. green salsa
  • juice of one lime
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • a few Tablespoons chopped cilantro
  • 2 c. shredded cooked chicken [I boiled mine, then shredded it]
  • 1 c. shredded cheese [I used cheddar, but you could use mexican, pepperjack, etc.]
  • small corn or flour tortillas [I used corn, but next time I'll use flour]
  • kosher salt
  • cooking spray
  1. Preheat oven to 425 degrees.  Line a cookie sheet with foil and lightly coat with cooking spray.
  2. Soften cream cheese in microwave for about 20 seconds.  Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder.  Stir to combine and then add cilantro, chicken and cheese.  Mix well.
  3. Use a few tortillas at at a time.  Using moist paper towels, wrap them around 4-5 corn tortillas and place in the microwave for 40 seconds.  This will help to soften the tortillas and keep them from cracking as you roll them. 
  4. Place 2-3 T of the chicken mixture on the lower portion of the tortilla and roll up tightly.
  5. Place seam side down on the baking sheet.  Lay all of the taquitos on the baking sheet, and spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
  6. Bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip in jalapano jelly and thank me later!

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