I love taquitos, but most of the time when you find them,
either at a fast food chain or your local Mexican restaurant, they’re
deep-fried to make them extra-crisp.
They’re delicious, but I was intent on
making an equally appealing, yet healthier version.
I serve these with a
kid-friendly avocado sauce for dipping, which my friends love as much as their
kids do. Maybe I should call this incredibly easy-to-prepare dish
Homemade Breakfast Burritos
Kimchi Fried Rice
20 Healthy Snacks
1 pound boneless, skinless chicken breasts
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 cup shredded
Mexican cheese blend or Cheddar cheese
12 corn tortillas olive or canola oil cooking spray
Avocado-lime sauce, for serving
1. Preheat the oven to 400 degrees.
2. Place the chicken in a steamer pot over boiling water
and steam for 10 to 15 minutes, until cooked through. Set aside to cool
3. Use a fork to shred the chicken into small pieces. Set
aside to cool.
4. Combine the chicken in a bowl with the garlic powder,
salt, cumin and cheese.
5. Place 2 corn tortillas at a time in between two damp
paper towels and microwave for 20 to 30 seconds to soften them (this will also
prevent them from cracking when rolling).
6. With 1 tortilla in front of you, place 2 tablespoons
of the chicken mixture on the side closest to you and roll it up. Repeat with
the rest of the tortillas and filling.
7. Place the taquitos seam side down on a foil-lined
baking sheet, spray the tops lightly with cooking spray and bake for 25
minutes, or until crisp.
8. Serve with Avocado Lime Sauce.
To freeze: After step 6, the taquitos can be frozen in
labeled zip-top bags for up to 3 months. When ready to eat, continue from step
Tip: If you have leftover rotisserie chicken, use 2 cups
and follow from step 4.
FromWeelicious: 140 Fast, Fresh, and Easy Recipes, by Catherine McCord
Makes 12 taquitos, serves 4
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