Growing up in sunny California had it’s major perks. One of them being Mexican food. The school I attended had fabulous ladies making delicious traditional Mexican food every day for lunch. Now that I live in rural Pennsylvania, finding Mexican food is like trying to find your pick up truck at a monster truck rally.
In an attempt to think of new dinner ideas, I came up with a way to not only make the Mexican food I always loved, but I was also able to make it low-fat and use up my left over chicken, all in one. And so came about this Taquito recipe. (A Taquito is a type of taco, but is used with a soft corn tortilla rolled up, instead of a hard shell.) The husband loves em, the kids love em and I love em. Enjoy!
When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.
Boneless Chicken Breasts cut into strips
1/2 cup of Mayo
1/2 Cup of BBQ sauce
Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)
Combine the Mayo and the BBQ sauce into a medium to large sized bowl. Dip the chicken strips into the mixture, then coat it with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 400 for about 20-25 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!
This is my, no time to fuss in the kitchen but I want something good for dinner recipe!
- Breaded chicken breasts (I often use the store bought frozen kind, however leftover schnitzel is also great! If you have time on your hands, you can prepare the schnitzel fresh!)
- Tortilla Chips
- 1/2 cup of Mayo
- 1/2 cup of BBQ sauce
Heat up the Shniztel then cut into strips or bite size pieces. Toss all the ingredients in a bowl. Mix the mayo and bbq sauce and dress the salad once the shniztel has been added.