Well, we all know how much I love Mexican food. But what you may not know is my secret love for those grocery store taquitos that you find in the freezer aisle. Yes, the ones found in that section of the grocery store where those frozen 'dinners' reside and I tend to avoid like the plague. And while I may be hanging my head in shame over this confession, now I can't get them out of my head. So. Good. AND, I know you love them too. How can you not? They are a guilty pleasure for sure!
Well, one day I came across these on the Pink Parsley blog and I practically heard angels rejoicing. YOU CAN MAKE THESE AT HOME?!?! I was a little bit excited, just a little.
Oh my, these are good. Make these, please? I don't usually like telling you what to do, but please humour me and make these. I know you'll thank me!
This makes 8 - 12 taquitos, depending on how fat you make them. We have tried using corn tortillas twice, and had epic failures each time so we tend to stick to the 6" flour tortillas.
- 3 oz cream cheese, room temperature
- 1/3 cup salsa
- Juice of 1/2 a lime
- 1 tsp chili powder
- 1/2 tsp ground cumin
- dash of cayenne pepper
- 1/2 tsp onion powder
- 3 cloves garlic, minced
- 3 green onions, chopped
- 2 cups cooked and shredded chicken
- 1/2 cup shredded extra shard cheddar cheese
- 1/2 cup shredded pepperjack cheese
- 8 - 12 flour tortillas (6")
- salt and pepper to taste
- cooking spray
- Preheat the oven to 425 F and line a baking sheet with parchment paper (or spray it with cooking spray)
- In a large bowl, mix together the cream cheese, salsa, lime juice, chili powder, cumin, cayenne, onion powder, garlic, green onions, and a dash of salt
- Add the shredded chicken and the cheese and mix well
- Season with salt and pepper to taste
- Add 2 - 3 tablespoons of the filling to each tortilla and roll them up tight. (If your tortillas start to break, microwave them between damp paper towels for 20 to 30 seconds before filling and rolling)
- Place the rolled taquitos seam-side down on the prepared baking sheet
- When all are filled and rolled, lightly spray them with the cooking spray
- Bake for 15 - 20 minutes, or until golden brown and crispy
- Serve with salsa, sour cream, guacamole, or all by itself