Real Food Fast: Homemade TaquitosBrooke 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.