Happy Cinco de Mayo! I recently saw these on another blog and immediately needed to make them. What is it about Mexican food that makes me swoon?! Believe it or not this was the first time I have ever had taquitos, I have been missing out. These are even a healthier version so I guess I haven’t technically tried the real thing yet. I loved the idea of roasted red peppers in them. These were so delicious. My sister, husband, and I finished all of them. I served them with some guacamole, sour cream, and my favorite salsa.
No my favorite salsa is not a homemade version of my own, it comes from Arizona. Drunken Jalepenos is the salsa we are addicted to. My husband’s cousin got together with a group of friends to make this salsa for a charity event and then they started selling it. We bought it to support them and have become huge fans. We are out and already I am going in withdrawal.
3 chicken breasts (cooked & shredded)*
1 tbsp cumin
1 tsp cayenne pepper
1/2 tbsp ground black pepper
1/2 tsp salt
1/2 cup chicken broth
6 green onions (chopped)
1 roasted red pepper (peeled & diced)
1 1/2 cups shredded cheddar cheese (or Mexican blend)
12 flour taco tortillas
What you’ll do:
Preheat the oven to 425F. Heat a large skillet to medium heat add the chicken and season with the cumin, cayenne pepper, black pepper and salt. Once the chicken is evenly coated in seasonings, add the chicken broth and green onions. Cook until the chicken broth is fully cooked off (about 5 minutes) then mix in the roasted red peppers.
Heat the tortillas in a paper towel in the microwave until soft (about 15 seconds). Fill each tortilla with 2 tbsp cheese and about 1/4 cup of chicken mixture, roll up and place fold-side down on a greased baking sheet. Bake the taquitos at 425F until golden (about 15 minutes), flipping after 10 minutes. Serve with guacamole and salsa.
*To cook my chicken, I placed the chicken breasts in a pot filled with water. I added a medium yellow onion, 2 cloves of garlic, and some salt to the pot. I brought the water to a boil, then lowered the heat, and simmered the chicken for about 25 minutes. I removed it from the pot and shredded it once it had cooled.
Source: Savour the Senses