Chicken Taquitos

In a skillet, melt butter. Add onions and green peppers and cook for 10 minutes. Add shredded chicken and mix thoroughly. Season with salt and pepper. Remove mixture to a large bowl to let cool slightly, then add shredded cheese and mix.

Fill a high-edged fry pan about half full with vegetable oil and turn heat to medium. Lay a tortilla on a flat surface, and on the edge closest to you, spoon a strip of filling in a line (as much as you’d like, but don’t over-stuff it so you can still easily roll it up tightly), then tightly roll the tortilla up and pierce all the way through with a toothpick. Repeat until you make the desired amount of taquitos that you want.

Stick the end of a wooden spoon in your oil to see if it’s ready—if little bubbles form around the spoon, then it’s ready. Carefully, with tongs, place 3 to 4 taquitos at a time in the pan, and turn about 3 times. When they are a golden brown, they are done. Remove to a paper towel to drain excess oil. Once they have cooled, remove the toothpick.