Chicken Taquitos-EDITED WITH DIP RECIPE

[Roxy]

Chicken Taquitos:

Chicken Breasts

4-oz.s Cream Cheese, softened

1-1/4 cups Shredded Cheddar Cheese

1 cup Shredded Monterey Jack Cheese

Jalapenos, sliced

Green Pepper,(diced)

Red Pepper, (diced)

1 Yellow Onion (diced)

2 Garlic Cloves (pressed)

4 T. Vegetable Oil-(divided)

¼ cup Milk

1 cup Salsa

1 tsp. Cumin

1/2 tsp. Sugar

10 Flour Tortillas (10” diameter)

Cook green pepper, red pepper, onion, sliced Jalapenos, garlic and chicken in a lightly (1 T.) oiled pan until soft and chicken is cooked through. Chop up cooked chicken into bite sized pieces. Add Cream Cheese, milk, Salsa, Monterey Jack cheese, cumin and sugar. Combine until creamy, shut off pan. Take 1 tortilla shell, add 3 T. of mixture into a long, thin line about an inch from the end. Top mixture line with 10% of the shredded cheese, and tightly roll the taquito. The cheddar will seal the Taquito closed. Make all ten, place seam down in a large pan in 3 T. oil. Cook until golden brown.

May be served whole, or cut into 4 equal pieces as appetizers.

Serve with Avocado and Garlic Sour Cream.

Avocado and Garlic Sour Cream:

2 ripe avocados, pitted and spoon flesh from skins

1/2 lemon, juiced-OR lime, juiced

1 clove garlic

Salt

1 cup sour cream

Add all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.