Directions
- 1Mash room temperature softened cream cheese until it's nice and smooth.
- 2Add 1/4 cup of your favorite salsa to the cream cheese.
- 3Add 1 tablespoon of fresh lime juice.
- 4Add 1/2 teaspoon of cumin.
- 5Add 1/2 teaspoon of chili powder (not cayenne pepper).
- 6Add 1/2 teaspoon of onion powder.
- 7Add 2 cloves of minced garlic.
- 8Add 3 tablespoons of fresh chopped cilantro and 2 diced scallions.
- 9Add 2 cups of cooked, seasoned, shredded chicken breast.
- 10Add 1 cup of freshly grated pepper jack cheese.
- 11Mix all the ingredients together until fully incorporated.
- 12Take 12 6-inch flour tortillas.
- 13Take 3 tablespoons of the chicken mixture and lay it on the lower third of the tortilla, leaving a little bit of the border bare.
- 14Roll up the tortilla nice and tight.
- 15Transfer the rolled tortillas to a baking sheet.
- 16Baste the taquitos with a little bit of olive oil or spray them with non-stick spray.
- 17Sprinkle the tops with some coarse salt.
- 18Bake at 425 degrees for 15 to 20 minutes until they're golden and crisp.
- 19Remove the taquitos from the baking sheet.
Ingredients
- 3 ounces room temperature softened cream cheese
- 0.25 cup favorite salsa
- 1 tablespoon fresh lime juice
- 0.5 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon onion powder
- 2 cloves minced garlic
- 3 tablespoons fresh chopped cilantro
- 2 diced scallions
- 2 cups cooked, seasoned, shredded chicken breast
- 1 cup freshly grated pepper jack cheese
- 12 flour tortillas
- olive oil
- coarse salt
Equipment
bowlcutting boardbaking sheettongs
Tips
- If you hate cilantro, use parsley.
- If you don't like any spice, you can replace pepper jack cheese with Monterey Jack, cheddar, or a mixture of the two.
- Don't skip basting the taquitos with olive oil or spraying them with non-stick spray.
- Don't skip sprinkling the tops of taquitos with coarse salt.
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