Roxy
New member
TAQUITOS:
4 lbs. Chicken Thighs (boneless, skinless)
4 ounces Cream Cheese, softened
1-1/4 cups Shredded Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
1/2 Green Pepper, diced
1 Yellow Onion, diced
2 Garlic Cloves -(pressed)
4 T. Vegetable Oil -(divided)
1/4 cup Milk
1 cup Salsa
1 tsp Cumin
½ tsp Sugar
10 Flour Tortillas (10” diameter)
Cook green pepper, onion, 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 TBSP 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 TBSP oil. Cook until golden brown.
May be served whole, or cut into 4 equal pieces as appetizers.
Tastes excellent with Pico de Gallo as a side condiment.
4 lbs. Chicken Thighs (boneless, skinless)
4 ounces Cream Cheese, softened
1-1/4 cups Shredded Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
1/2 Green Pepper, diced
1 Yellow Onion, diced
2 Garlic Cloves -(pressed)
4 T. Vegetable Oil -(divided)
1/4 cup Milk
1 cup Salsa
1 tsp Cumin
½ tsp Sugar
10 Flour Tortillas (10” diameter)
Cook green pepper, onion, 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 TBSP 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 TBSP oil. Cook until golden brown.
May be served whole, or cut into 4 equal pieces as appetizers.
Tastes excellent with Pico de Gallo as a side condiment.