Monday, January 30, 2012
Baked Chicken and Cheese Taquitos ~ Perfect Party Food!
Skip the sodium rich Mexican seasoning packets you find at the store and control the ingredients you're serving your family and friends! The filling for these Chicken and Cheese Taquitos is very versatile...it can be used in chilies, Mexican pizzas, quesadillas, burritos, enchiladas, ultimate nachos and tacos...
Using ground chicken rather than beef and baking in the oven as oppose to deep frying... helps keep this favorite Mexican party food, "on the lighter side" without sacrificing flavor!
Make the taquitos ahead of time and simply reheat when ready to serve...a tray of these at any gathering (even at room temperature) will surely be the first to go!
Baked Chicken and Cheese Taquitos
1 lb ground chicken
2 tablespoons olive oil
1 medium onion, diced
2 tablespoons dark chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1, 10 oz can diced tomatoes with green chilies drained (I used ROTEL brand)
2 cups, shredded Mexican cheese (a mixture of Cheddar and Jack)
Canola or Vegetable oil for brushing the tops
about 18 small soft tortilla shells
Sour cream, chopped scallion, salsa and hot sauce for the side
Preheat oven to 400.
Heat olive oil in large pan. Add onion and saute until soft and translucent, about 6 minutes. Add ground chicken and with a spatula, break the chicken apart and move it all around the pan. Continue breaking up the chicken and cooking until no longer pink, about 8 minutes.
Add chili powder, cumin, garlic powder, salt and pepper and mix together well coating the chicken with the spices. Add drained tomatoes and green chilies and mix together well to incorporate all ingredients, about 2 additional minutes. Spoon the chicken into a large bowl and stir in your cheese until well combined.
Cover soft tortilla shells with a damp paper towel (6 at a time) and place in the microwave until pliable, about 40-60 seconds. (Alternatively, you could heat tortillas up in a hot cast iron pan a few seconds on each side.)
Take your pliable tortilla shells and spoon about 2 tablespoons of the chicken mixture onto the shell. Roll up lengthwise and end seam side down. Continue with remaining tortillas.
Place taquitos seam side down on a lightly greased pan (or one lined with parchment paper). Brush the tops lightly with canola oil. Bake in the preheated oven about 8 minutes or until taquitos are slightly brown on top and the filling is bubbling.