Chicken and Lime Taquitos

Add the cooked shredded chicken in a medium size bowl. Then add the diced onion into the bowl.

Cut the jalapeno pepper in half lengthwise and remove the seeds. Dice the jalapeno and add it to the bowl. (Handle the pepper carefully or use gloves!)

Next, dice the garlic and add it to the bowl. Add the dried oregano, ground cumin, chili powder, salt and pepper.

Cut the lime in half or in quarters and juice them into the bowl. Stir all of the ingredients together.

Then lay a tortilla on a plate and heat it uncovered in the microwave for about 20 seconds to make the tortilla pliable.

As soon as you remove it from the microwave turn the tortilla over so the bottom side doesn’t get too moist from the steam.

Next lay about 3 tablespoons of the chicken mixture in the middle of the tortilla.

Roll the tortilla over the chicken as tightly as possible. If the tortillas are not pliable enough to stay rolled up, you can stick a toothpick in them so they don’t open up when cooking. Lay the rolled tortilla with the seam side down on a plate to keep it tightly rolled.

Continue to fill and roll each tortilla in the same fashion.

Heat a skillet on medium heat. Add the canola oil. If you’re using a small skillet add about ¼ cup of oil or just enough so the oil is about ½ inch deep in the pan. For a medium size skillet add about ½ cup of canola oil.

Once the oil is hot (about 3 minutes), add the taquitos to the skillet with the seam side down. You may need to do the frying in batches depending on the size of your skillet. Let them cook with the seam side down until they turn a golden color on the bottom. Then turn the taquitos letting each side cook until the tortilla is a golden color.

Remove them from the skillet and lay them on a paper towel to absorb the excess oil. Repeat with remaining taquitos.

Serve with guacamole or salsa.