Taquitos

[Roxy15]

First picture is using chicken thighs..second picture is using chicken breasts and Avocado and Garlic Sour Cream. First picture has no Jalapenos or Red Bell Pepper.

 

Taquitos:

 

4 lbs. Chicken Thighs (Boneless, Skinless) Or Use Boneless Chicken Breasts-(Chop Up Cooked Chicken Into Bite-Sized Pieces)

Sliced Jalapenos To Taste-(Opt.)

Diced Red Pepper To Taste-(Opt.)

4- oz.s Cream Cheese, Softened

1-1/4 cups Shredded Cheddar Cheese Or Salsa Shredded Cheddar Cheese

1 Cup Shredded Monterey Jack Cheese

½ Diced Green Pepper

1 Diced Yellow Onion

2 Pressed Garlic Cloves

4 T. Vegetable Oil, Divided

1/4 Cup Milk-(2%)

1 Cup Salsa

1 Tsp Cumin

1/2 Tsp. Sugar

10 Flour Tortillas-(10” diameter)

 

Cook green pepper, onion, garlic and chicken in a lightly(1 T.) oiled pan until soft and chicken is cooked through. Chop up cooked chicken into bite sized pieces. Add Cream Cheese, Milk, Salsa, Monterey Jack Cheese, Cumin and Sugar. Combine until creamy, shut off pan. Take 1 Flour Tortilla Shell, add 3 T. of mixture into a long, thin line-(about an inch from the end.) Top mixture line with 10% of the shredded cheese, and tightly roll the Taquito. The Cheddar will seal the Taquito closed. Make all ten, place seam down in a large pan in 3 T. oil. Cook until golden brown.

 

May be served whole, or cut into 4 equal pieces as appetizers.

 

Tastes excellent with Pico De Gallo as a side condiment or Avocado and Garlic Sour Cream.

 

Pico De Gallo:

 

4 Cups Fresh Diced Tomatoes

1 Cup Fresh Diced Red Onions

2 T. Finely Chopped Cilantro

1/3 Cup Diced Jalapenos

2 Tsp. Black Pepper

1 Tsp. Garlic Powder

1/4 Cup Vegetable Oil

1/4 Cup White Vinegar

 

Combine all ingredients and store in a tightly covered container.

 

This will taste best when refrigerated for a day and will keep up to 5 days.

 

***Simply drain the liquid from the Pico de Gallo and dish it out and enjoy.