I’ve felt stuck in a dinnertime rut lately. With a crazy busy school calendar and baseball season picking up steam, there hasn’t been a lot of time for playing around with new recipes to climb out of it, either.
Until one day last week when we had a free evening, and I decided to play around with a recipe for taquitos.
I used ingredients that we had on hand and started to combine them. Apparently it worked, because my husband called them “the best thing I’ve made in a long time.” For him, that’s a rather stunning endorsement, so you’re going to see these on the menu again – and probably some new varieties, too.
- 1 1/2 lb. cooked chicken, shredded or diced
- 6 oz. cream cheese
- 1/2 diced medium onion
- 1 1/2 c. shredded Colby Jack cheese
- 3/4 c. salsa
- large tortillas
- oil for frying
- Soften the cream cheese.
- Stir in chicken, shredded cheese, onion, and salsa. Mix until well blended.
- Spoon 2-3 T. of chicken mixture into a tortilla. Shape like a log on one side.
- Fold the tortilla over the chicken and roll up.
- Repeat until all of the chicken mixture has been used (app. 15-20 taquitos).
- In a large frying pan, drizzle 1-2 T. of your favorite oil.
- When oil is hot, carefully place a few tortillas seam-side down in the pan.
- Allow to brown for 1-3 minutes and then roll over with tongs.
- Allow to brown for another 1-3 minutes and then place on a paper-towel-covered paper plate to drain.
- Serve with a salad for a yummy and balanced meal.