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!
1 Tlb. Oil
2 garlic cloves chopped
1 large onion diced
2-3 large pieces chicken cooked and chopped into stringy like pieces (preferably left-over chicken from soup)
Salsa or taco sauce for dipping
10 corn tortillas
Pre-heat oven to 375. Saute’ garlic in 1 Tlb. Oil. Add the diced onion. When onions are translucent add the chicken. Saute’ together until all the chicken is covered with onions and oil and is hot. Add a sprinkle of salt, a dash of pepper, a dash of garlic powder and a few good shakes of cumin. Stir until combined. Remove from heat. In a small frying pan, heat a drop of oil. Add 1 corn tortilla to the pan for 10 seconds and then flip onto the other side for another 10 seconds. Oil needs to stay hot but not hot enough to burn. Put the tortilla onto a plate with a paper towel when softened. Do one tortilla at a time until they are all finished. Take a softened tortilla and add some of the chicken mixture into the middle for easy rolling. Roll it up and secure it closed with a toothpick. Put them into a non greased dish. Bake at 375 for 10-15 minutes until brown on top and crispy. Serve with a side of pineapple salsa or taco sauce.
~ Recipe submitted by Becky Brownstein of Spits & Giggles