Saturday, July 31, 2010

Fill me up and roll me like a Chicken Taquito!

I have been searching for a really good taquito recipe and I think I've finally found it! They are baked not fried and filled with yummy, creamy goodness. Enjoy.

Baked Taquito's
1/3 cup (3 oz.) cream cheese (room temp or nuked for 20 sec.)
1/4 cup green salsa (I used green enchilada sauce)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin (I used more)
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder (I used fresh)
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken (I used a rotisserie picked up from Publix)
1 cup shredded pepperjack cheese (I used about 1/2 cup of pre-shredded Mexican 4 cheese)
pack of small corn tortillas (room temp)
kosher salt
EVOO or cooking spray

  1. Heat oven to 425 and line a baking sheet with foil or parchment paper. I prefer parchment but if you use foil make sure to lightly spray it with cooking spray so the taquitos don't stick.
  2. In a bowl combine cream cheese, green salsa or enchilada sauce, lime juice, cumin, chili powder, onion powder, and garlic. At this point I also added some chopped jalepeno (seeds removed) and an 1/8 teaspoon of ground red pepper. The jalepeno adds a lot of flavor but with the seeds removed not a lot of heat. As with any recipe just leave out what your family doesn't like. Stir all these yummy ingredients together until nice and creamy. Next add the cilantro (I used a little less) and green onions (I used a little more), stir until combined and then throw in the chicken and cheese. You can prepare this ahead of time and keep in fridge or be like me and do everything last minute.
  3. If you forgot to take out the tortillas don't worry just nuke them in the microwave in small batches until they are slightly soft. Using a damp paper towel helps too.
  4. Place about 3 tablespoons of the chicken mixture on the lower part of the tortilla. Don't go all the way to the edge or it will leak out when you cook them. Carefully roll them up as tight as you can and place seam side down on baking sheet. As you add more make sure they do not touch each other so they can get nice and crispy on all sides!
  5. Once all your lovelies are on the cooking sheet spray them with cooking spray, mister, or lightly brush on some EVOO and sprinkle some Kosher salt on top.
  6. Bake in over for about 15-20 minutes or until crisp and golden brown.
  7. Take those babies out and enjoy!
Serve with salsa, sour cream, guacamole, queso, or ranch dressing for the kiddo's. Everyone in this house loved them and we are pretty picky when it comes to Mexican food. Served this one with some Mexican Street Corn and yellow rice.

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