Taquitos are one of Hazel's favorite meals but I continuously struggle to master them and make them crunchy enough while still baking vs. frying. Last night, I finally found a method that works for us! We like chicken & cheese taquitos and also plain cheese taquitos. I think we'd probably like lots of other fillings, but these are the easiest to make! I made 20 taquitos and this was sufficient for our family of 5. I used the method from this recipe but a different filling.
Ingredients:
3 Cups cooked shredded chicken
2 T Olive Oil
1 T garlic powder (or to taste)
1 T salt
2 Cups shredded Monterey Jack cheese
20 small corn tortillas
Cooking Spray
Salsa, guac, sour cream for serving
Directions:
1. Preheat the oven to 400 degrees. Line 2 large baking trays with foil and generously spray with cooking spray. Place tortillas on the trays, only slightly overlapping if need and spray with more cooking spray. Bake for 4 minutes to make them soft and pliable.
2. Meanwhile, toss chicken with garlic powder, salt and olive oil until the mixture is a little bit wet and well seasoned. Feel free to add other seasonings that your family enjoys.
3. When the tortillas are ready, flip them over into a stack so the sprayed side is facing out. Re-spray the cookie sheets if they look dry. Put 2T of chicken and cheese in each tortilla. we also made some just cheese. Roll the tortillas up and place seam side down on the prepared tray.
4. Spray the tortilla tops with cooking spray and sprinkle on a little bit of salt, if you like. Bake for 15 minutes. Turn taquitos to crisp the other side and add more salt on top if needed. Bake an additional 10 minutes. Serve with salsa or guac or sour cream!
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