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Delicious with guacamole and salsa.
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.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!