Last month I received a care package from TortillaLand. Have you ever tried their uncooked flour or corn tortillas? They are our very favorite. My kids were so excited to see the packages of their favorite tortillas and immediately started making their requests. We usually make corn and flour quesadillas more than anything else because it's something we all like. But, as I told them, there are more things to do with corn tortillas than making quesadillas! Take these Taquitos with Chicken, Smoked Cheddar and Peppery Jelly, for example, or tostadas, enchiladas, tacos, and chilaquiles. We could have something different every night of the week and never get tired.
If you're never made taquitos at home, you're in for a treat!
We made these taquitos again over the weekend and they were a great snack to keep us going as we did some fall cleaning and organizing. And of course by "cleaning" and "organizing," I mean pleading with my children to please clean up their rooms and put their laundry away. In the end we were successful in that regard...even if it took all day. :)
uncooked TortillaLand corn tortillas to any others on the market. So much easier than making them from scratch! It's easy enough to cook them briefly in a hot cast iron skillet. We have also found a great pepper jelly we like from Trader Joe's. It's kinda crazy how fast a jar can disappear. If pepper jelly isn't your thing, use your favorite salsa. As far as cheese goes, we really liked the smoked cheddar, but these are also good with regular cheddar or Monterey Jack. Next time, I'm using goat cheese.
Taquitos with Chicken, Smoked Cheddar and Pepper Jelly
Ingredients:12 uncooked corn Tortillaland tortillas
3/4 cup chopped or shredded cooked chicken
4 ounces smoked cheddar, cut into 12 slices
1/4 cup pepper jelly
a little oil or non-stick cooking spray
Instructions:Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Heat a dry skillet (no oil) until very hot. Briefly cook both sides of each tortilla in the dry skillet for about 10-15 seconds. Transfer to a plate and keep warm. (Cover with a damp dish towel if they'll be sitting for longer than a few minutes to keep them from drying out.)
Working in batches, spoon 1 teaspoon of pepper jelly down the middle of each tortilla, top with about 1 Tablespoon of the chicken followed by a piece of smoked cheddar. Tightly roll up and place on the baking sheet with the seam side down. Brush the tops with a little oil or spray with non-stick cooking spray.
Bake for 15 minutes, or until crisp on the outside. Let cool slightly before serving. Best eaten when still warm.
Yield: 12 taquitos
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