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Real Food Fast: Homemade Taquitos

By Brooke McLay |

There are some foods kids just love.  Taquitos happen to be on that list.  As it turns out, I like them a lot, too.  So it was that, on one particularly hunger-filled afternoon, my children and I set out to make a batch of fresh baked, homemade taquitos.    Twenty minutes later, we had a pan full of crunchy, hot  taquitos come fresh out of the oven.  The flour tortilla shells baked up crisp and full of a delicious, lime-infused bean and cheese filling.  Though, a chicken filling would be equally quick to cook up, so long as you’re willing to use canned chicken.  We topped ours with sour cream, cilantro and fresh tomatoes.  You should too.  These homemade taquitos make for an ideal lunch, dinner, or game-night snack.  Cheap, quick, easy, and tasty. Hola, taquitos perfecto.  And now, adios.  It’s time for you to get in my belly.

Deliciously Simple Homemade Taquitos
1 (15 oz.) can refried beans or (12.5 oz) can of cooked chicken breast
1 small can of mild green chili’s
1 cup sharp cheddar cheese
Juice of 1/2 lime
1 tsp. cumin
1 tsp. onion powder or 1/2 finely diced onion
1/2 tsp garlic salt or 1 finely minced clove of garlic
1 package of small flour tortilla’s (warmed slightly in the microwave to prevent cracking)
non-stick baking spray (olive oil or butter flavored preferred)
In a large bowl, combine refried beans (or chicken), cheese, lime juice, cumin, onion powder and garlic salt. Stir together until well combined.  Spoon 2-4 Tablespoons of mixture into the center of a tortilla.  Wrap tortilla tightly around mixture, then set taquito in a cookie sheet or large baking dish which has been generously sprayed with cooking spray.  Continue wrapping remaining taquitos.  Once finished, spray a fairly heavy layer of cooking spray over each tortilla, making sure to spray all areas of each tortilla.  Bake in an oven preheated to 400 degrees for 15-20 minutes, or until the edges of the tortillas  are crisp and browned.  Serve with sour cream, tomatoes, chopped cilantro and salsa.

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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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7 thoughts on “Real Food Fast: Homemade Taquitos

  1. Janna M says:

    These looks great and so easy. I think the family would love them.

  2. Cookie says:

    I never knew Taquitos were so easy to make! Now I can toss out the frozen stuff!

  3. mangiabella says:

    a different twist than the taquitos we’re used to eating – how fun!

  4. Louise Mellor says:

    kids love taquitos? everyone loves taquitos! these look delicious, nice pic on tastespotting.

  5. donni says:

    sounds yummy. why does it have to be canned chicken though?

  6. [...] bowl, stir in salt to taste, fresh green onions, and cilantro.  Serve immediately with chips, over homemade taquitos & tacos, or store well-covered in the fridge for up to 3 days. Comments: (0) Tags: [...]

  7. SuburbanFarm says:

    We made a GIANT batch of these last night using corn tortillas and leftover chicken in three different ways. Loosely chopped with salsa verde, pulsed in food processor with red peppers, and pulsed in food processor with cheddar. All of them came out wonderfully. We also brushed oil in the pan and on the taquitos rather then use spray since we were out of spray.

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