I say who needs the Superbowl as an excuse to do away with forks and spoons…I have enough snacks bookmarked to last me an entire year. I can’t keep up!
And it doesn’t help when I find something I really like, and then make it
a couple four times, getting in the way of trying others.
Over here, making something several times is a big deal. So you better believe these were good. And they’re bigger than you’d think. I was skeptical the first time, which led me to doubling the recipe. But served with some refried beans or salad, 12 is plenty for two adults and two kids.
If you decide to make these for a crowd, then I recommend tripling the recipe. They won’t last long.
Baked Chicken Taquitos
Makes 12 taquitos
Prep time: 20 minutes
Cook time: 20 minutes
• 3 ounces cream cheese, softened
• 1/4 cup salsa (green or red)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 2 cloves garlic, minced
• 3 tablespoons chopped parsley
• 2 scallions, chopped
• 2 cups shredded cooked chicken
• 1 cup shredded pepper jack cheese
• 12 (6 inch) flour tortillas
• kosher salt
• cooking spray
Preheat your oven to 425 degrees. Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.
In a large bowl, combine all the ingredients (except the tortillas.)
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, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don’t skip the salt!)
Bake for 20-25 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
(adapted from Pennies on a Platter)