I typically try to get the majority of my food prep and recipes written out when my toddler is napping. Apparently today I thought it would be a good idea to wait until she was awake…and curious…and needy of attention. Here is what that led to my friends
In case you are wondering, I have not turned my kitchen floor into a sandbox. Somebody, who shall remain nameless, got into a HUGE bag of quinoa. I swear the kid is as quick as lightning. One minute she’s stacking all of the Tupperware and building a castle like a sweet, innocent little princess. And the next thing you know I turn around and she is laughing and rolling around in an obscene amount of quinoa like she has just hit the damn jackpot. Needless to say this set me back a bit…because of course once she saw the look on my face she went running and tracked the quinoa through the entire house. Perfect.
My goal was to get this post to you this afternoon so you could have a couple days notice to make this recipe for Cinco De Mayo…so sorry I’m a little late, I had quinoa to tend to. Unfortunately the photos don’t do these taquitos justice. Golden, crispy tortillas filled with gooey cheese and chicken; muy delicioso. These are typically fried but I promise you they come out just as delicious using the method below, with less mess and clean up. Also, my husband claims this is the best guacamole he’s ever had. There is something about Chipotle’s guacamole that we just adore…and I think it comes down to the simplicity; it tastes so fresh and uncomplicated. So I tried to replicate it and I think I came extremely close. I typically add tomatoes, jalapeños and other spices to guacamole but after creating this recipe I will never make it another way. It’s awesome. Want the perfect Cinco De Mayo celebration whether its for two or twenty two people? Head to the kitchen, whip up a nice margarita on the rocks along with these taquitos and guacamole and you’re set; just be sure to put the quinoa out of reach.
Notes: The flour tortillas tend to crisp up better than the corn. We still eat the corn around here…but note they are just a little chewier 🙂
10 Soft Corn Tortillas or Flour Tortillas
1/4 Cup Peanut Oil
3 Ounces Cream Cheese, softened
1 Green Onion, finely chopped
1/4 Cup Chopped Roasted Red Peppers
1 Cup Shredded Cooked Chicken
3/4 Cup Shredded Cheese (we love gouda in these but cheddar would be great too)
1/4 Teaspoon Cumin
1/2 Teaspoon Chili Powder
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
In a medium bowl combine cream cheese, green onion, peppers, chicken, cheese, cumin, chili powder salt and pepper. Can be made up to 12 hours in advance and stored in the refrigerator.
Preheat oven to 425. Wet a piece of paper towel and wring it out. Wrap the tortillas in the damp paper towel and microwave them for one minute. They should look like this once they are wrapped up
Begin to fill and roll your tortillas. Work with one tortilla at a time while keeping the others wrapped in the damp towel. The moisture from the towel will help prevent the shells from ripping when you roll them. Brush both sides of the tortilla with oil and place about two tablespoons of the chicken mixture down the middle of the tortilla. Roll them up and place on a greased cookie sheet, seam side down. Bake for 20-25 minutes or until crispy. Serve with Simple Guacamole.
2 Avocados, mashed
4 Tablespoons Finely Chopped Red Onion
1 Garlic Clove, grated or pressed
1 Tablespoon Lime Juice
2 Tablespoons Finely Chopped Cilantro
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
Mix all ingredients together in a medium sized bowl; add additional lime juice and salt to taste. Serve immediately.