Monday, May 30, 2011

Chicken and Jack Taquitos


Being focused, or maybe I should say obsessed, with Philly for the past 7 weeks, I haven't really been trying any new recipes. One night, after filming, editing and submitting a recipe for the contest, I realized that I still needed to make dinner. I had remembered seeing these, on Cooking for your Family and quickly looked them up. I was pleased to see how simple they were to make, since I was mentally exhausted from working on the video all day.


The taquitos were delicious. A bit bland, since I only used Monterey Jack cheese, instead of Pepper Jack. The kids are still very picky about spicy foods. But, that was nothing a little chipotle sour cream couldn't fix, LOL. I used leftover roast chicken, that I had in the fridge. I simmered it with a bit of lime juice, cumin and half a tsp of liquid smoke. Then I threw in the roast red peppers and filled the whole wheat tortillas with chicken and cheese. I served the adult portions with a generous dollop of spicy sour cream. The flavors were really delicious and the cheese made everything nice and creamy. This is a great quick weeknight dinner!

Chicken and Pepper Jack Taquitos Submitted by Michelle adapted from Robin Miller/FoodNetwork
2 teaspoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped roasted red peppers, drained (from water-packed jar) --I used a preroasted pepper I had in the freezer
1 teaspoon liquid smoke --thought 1 tsp was slightly too much
8 (6-inch) corn tortillas --I used flour, corn tortillas usually crack for me
1 1/3 cups shredded pepper jack cheese
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese. Roll up tortillas and place on a baking sheet. Spray with cooking spray (I skipped this) and bake 8-10 minutes, until cheese melts.

Cindy's notes: Since I did not use Pepper Jack cheese, I served the taquitos with a spicy sour cream which consisted of, sour cream, adobo sauce ( from canned Chipotles) and fresh chopped cilantro.


Brenda said...

Cindy, I've never made taquitos before, they are something I definitely must try. Love your spicy sour cream! Enjoy the weather we're FINALLY getting!

Claudia said...

These do sound delicious and a great idea for left-over roast chicken.

kankana said...

This is new to me and looks delicious. Thanks for sharing this post with hearth and soul hop

Melynda said...

These look delicious, and the sauce would be good with a number of dishes. Thanks for linking with the hearth n soul hop!

Christy said...

this looks like a really healthy alternative to the deep fried greasy snack of beef taquitos...YUM! thank you for sharing with tuesday night supper club.