I made these when my in-laws were visiting a few weeks ago and everyone just loved them, including the kids. They're delightfully crispy and slightly salty on the outside without a bit of grease, and the filling is mild, fresh and will fill you up without being too heavy.
The method of baking the taquitos is perfect, and you can adjust the filling to whatever you can imagine! There is a variation, which I think we might have even liked better, at the end of the post. I didn't take photos of that one. We were just too hungry!
Reheating leftovers in the oven is crucial....just stick them on a pan in the oven, turn it on to 350°, and by the time it's preheated, they'll be just about ready!
Recipe: (makes about 8 - I double this for my family to enjoy leftovers!)
adapted from Pennies on a Platter
4 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro (or 1 T. dried)
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded colby jack cheese
small flour or corn tortillas (I used flour)
kosher salt
cooking spray
Preheat your oven to 425˚F.
Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Variation:
1 lb. ground turkey or beef
1 onion, chopped
1 package of taco seasoning or homemade variety
1 (15 oz) can black beans, drained and rinsed OR 1 can refried beans
shredded cheddar or colby jack cheese
Brown ground turkey with onion until done. Drain if desired. Add taco seasoning and 1/4 cup water and simmer for 5 minutes. Add beans and stir to heat through.
Fill tortillas with a few tablespoons of mixture and top with cheese before rolling and placing on pan as described above.
Bake for 15-20 minutes.
Serve with lettuce, tomatoes, salsa, guacomole, and sour cream if desired.
Linked to Ultimate Recipe Swap: Cheese
I made these when my in-laws were visiting a few weeks ago and everyone just loved them, including the kids. They're delightfully crispy and slightly salty on the outside without a bit of grease, and the filling is mild, fresh and will fill you up without being too heavy.
The method of baking the taquitos is perfect, and you can adjust the filling to whatever you can imagine! There is a variation, which I think we might have even liked better, at the end of the post. I didn't take photos of that one. We were just too hungry!
Reheating leftovers in the oven is crucial....just stick them on a pan in the oven, turn it on to 350°, and by the time it's preheated, they'll be just about ready!
Recipe: (makes about 8 - I double this for my family to enjoy leftovers!)
adapted from Pennies on a Platter
4 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro (or 1 T. dried)
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded colby jack cheese
small flour or corn tortillas (I used flour)
kosher salt
cooking spray
Preheat your oven to 425˚F.
Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Variation:
1 lb. ground turkey or beef
1 onion, chopped
1 package of taco seasoning or homemade variety
1 (15 oz) can black beans, drained and rinsed OR 1 can refried beans
shredded cheddar or colby jack cheese
Brown ground turkey with onion until done. Drain if desired. Add taco seasoning and 1/4 cup water and simmer for 5 minutes. Add beans and stir to heat through.
Fill tortillas with a few tablespoons of mixture and top with cheese before rolling and placing on pan as described above.
Bake for 15-20 minutes.
Serve with lettuce, tomatoes, salsa, guacomole, and sour cream if desired.
Linked to Ultimate Recipe Swap: Cheese
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