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Posted August 19, 2005 08:14 AM
Here is a recipe I make all the time... Enjoy!!!
TAQUITOS
1 Kg. Chicken Thighs (boneless, skinless)
125 g Cream Cheese (light, softened)
1¼ cup Cheddar Cheese (shredded)
1 cup Monterey Jack Cheese (shredded)
½ Green Pepper (diced)
1 Yellow Onion (diced)
2 Garlic Cloves (pressed)
4 TBSP Vegetable Oil (divided)
¼ cup Milk (2%)
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 TBSP) oiled pan until soft. 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, salsa or sour cream and some chopped green onions.
Posted August 19, 2005 08:14 AM
Here is a recipe I make all the time... Enjoy!!!
TAQUITOS
1 Kg. Chicken Thighs (boneless, skinless)
125 g Cream Cheese (light, softened)
1¼ cup Cheddar Cheese (shredded)
1 cup Monterey Jack Cheese (shredded)
½ Green Pepper (diced)
1 Yellow Onion (diced)
2 Garlic Cloves (pressed)
4 TBSP Vegetable Oil (divided)
¼ cup Milk (2%)
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 TBSP) oiled pan until soft. 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, salsa or sour cream and some chopped green onions.