Ingredients
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
2
-
2
-
12
-
1
-
-
-
-
Directions
Baked Taquitos, I got this recipe off of a blog (bigboldbeautifulfood blogspot com) I have made it once and the flavour was really good, but it looked funny! The instructions are long but it is actually very simple and quick to make I am posting how the recipe is originally written (well almost) but you might want to add a bit more spice I served it with a spicy salsa and it tasted great The chicken broth is needed if you are using corn tortillas only , This was tasty with a little tweaking I followed the advice of other reviewers and added some chili powder and pepper It seemed a little dry toward the end so I also added about 2 tablespoons of lime juice –TIPS– 1 The broth idea does NOT work The tortillas will still be brittle and fall apart Instead, wrap a stack of corn tortillas in several layers of damp paper towels and microwave for about 30-45 seconds 2 DO NOT roll them too tightly When they are cooking, the filling will bubble and expand, and if you wrap them tightly, the taquitos will burst 3 Leave some space between each taquito This will allow them to get crispy on all sides 4 For an even better crispy texture, spread a little oil on the bottom of the pan, and then spray the tops of each taquito with cooking spray , These were good I did add some taco seasoning to the chicken used corn tortillas and tried dipping in broth They didn’t want to roll very easily and mostly tore apart I secured them with toothpicks and even that did really keep them closed Maybe I did something wrong In any case they were tasty and we enjoyed them I was just hoping we could eat them with our fingers and not a fork Thanks for posting the recipe
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Steps
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1
Done
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Preheat Oven to 425f and Oil a Baking Sheet. |
|
2
Done
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Heat Olive Oil Over Medium Heat in a Skillet. Add Onions and Cook Until Starting to Turn Translucent, 3-5 Minutes. |
|
3
Done
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Add Garlic, Cumin, Paprika, and Salt. Stir to Combine and Cook 2 to 3 Minutes Longer, Until Fragrant. |
|
4
Done
|
Take from Heat and Stir in Cilantro and Chicken. Set Aside. |
|
5
Done
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If You Are Using Flour Tortillas: |
|
6
Done
|
Lay Tortilla on Work Surface and Spread 2 or 3 Tablespoons of Chicken Mixture Over Bottom Third. Top With Cheese and Roll Up. |
|
7
Done
|
Place Seam Side Down on the Baking Sheet. Repeat With Remaining Tortillas. Spray or Brush Tortillas Lightly With Oil. |
|
8
Done
|
Bake Until Crisp and Lightly Browned, 12-15 Minutes. Serve Immediately. |
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9
Done
|
If You Are Using Corn Tortillas. |
|
10
Done
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Bring Chicken Broth to a Simmer in a Skillet or Pot Wide Enough to Hold Tortillas. |
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11
Done
|
Dip Tortillas One at a Time, Briefly, Just to Soften, 1-2 Seconds (i Find It Might Take 3-4). |
|
12
Done
|
Lay Tortilla on Work Surface and Spread 2 or 3 Tablespoons of Chicken Mixture Over Bottom Third. Top With Cheese and Roll Up. |
|
13
Done
|
Place Seam Side Down on the Baking Sheet. Repeat With Remaining Tortillas. Spray or Brush Tortillas Lightly With Oil. |
|
14
Done
|
Bake Until Crisp and Lightly Browned, 12-15 Minutes. Serve Immediately. |
