Boy oh boy was I excited to receive our lovely host Sarah’s blog for this incarnation of the Blogger’s Choice swap as a) it is one of my favorite blogs and b) she is one of my favorite people. I already had a list a mile long of her recipes bookmarked so it was incredibly difficult to whittle it down to just one.
I had originally planned to make her Orange and Rosemary Pork Tenderloin since she has raved about it on many occasions. But then the Husby had a work crisis which kept him at the office pretty late so I was just cooking for the Fruitaholic and myself. Ultimately I decided upon this recipe which has circled the blogosphere no less than twelve thousand times.
One of the things I love most about Sarah’s blog is that it is chock full of everyday recipes – no hard to find ingredients, no complicated steps. This recipe was no different. It was simple to throw together (even simpler as I used precooked and shredded rotisserie chicken) and while the Fruitaholic and I enjoyed these for dinner, they’d be great as a quick lunch or a game day snack. I took Sarah’s recommendation and doubled the recipe, freezing the extras for another day when I need something to put on the table fast.
Very slightly adapted from A Taste of Home Cooking
- 3 oz. Cream Cheese, softened
- 1/3 Cup Salsa Verde
- 1/2 Lime, juiced
- 1 tsp. Chili Powder
- 1/2 tsp. Cumin
- Pinch of Cayenne Pepper
- 1/2 tsp. Onion Powder
- 3 Cloves Garlic, minced
- 1/4 Cup Fresh Cilantro, chopped
- 2 Scallions, chopped
- 1/4 tsp. Kosher Salt
- 2 Cups Chicken, cooked and shredded
- 1/ Cup Mexican Blend Cheese, shredded
- 8 6-inch Flour Tortillas
- Cooking Spray
- Sour Cream, for dipping, if desired
- Guacamole, for dipping, if desired
Preheat oven to 425.
In the bowl of a stand mixer, or a large bowl, add the cream cheese, salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and kosher salt. Mix until combined, then add the chicken and cheese and mix again.
Wrap 3-4 tortillas in a paper towel, place on a microwave safe plate and cook for 30 seconds, until soft and pliable. Spoon 2-3 tablespoons onto the bottom third of each tortilla. Roll up tightly and place seam side down on a baking sheet that has been coated with cooking spray. Repeat with remaining tortillas and filling.
**If freezing, place the baking sheet in the refrigerator until cold. Wrap taquitos individually in plastic wrap or foil, place in a ziploc bag and freeze. To bake, preheat oven to 425, unwrap taquitos, spray with cooking spray and cook for 20 minutes.
If cooking immediately, spray the taquitos with cooking spray and bake for 15-20 minutes, until tortillas are crisp and golden brown. Serve with sour cream and guacamole, for dipping, if desired.