Spicy Mexican Taquitos
You know, sometimes when I’m in a food riot and I flipped through some magazines or some cook books, I look for global inspiration, well tonight, we’re going to Mexico, we’re doing chicken and pepper jack cheese taquitos with the chunky white bean, avocado salsa. Right here, I’ve got some graded pepper jack cheese that’s for the inside of my taquitos. I had about 1/3 cups here so I’m just going to put that aside. I’ll show you how to put these things together. Get that big skillet out, I’ve got a little of heat under there. I’m going to boil little bit of all boil in there, about two teaspoons. And here’s that quick fix tip for you.
A pound of chicken that’s already cube, it cause a little bit more when you buy this way at the grocery store but it saves you a lot of time. That goes right into the hot oil. All I want to do, they’re and I think one inch cube. I just want to get them golden brown on all sides. Now, I’m going to add a couple of ingredients to this. I need chopped roasted red peppers. All right, here’s a half of cup of the dice roasted red peppers. And liquid smoke, I’m going to add a teaspoon of liquid smoke. You can find this right with all the condiments, the catsups and the mustards its in that isle. Its hickory smoke flavoring, it’s got a little bit of molasses in it so it helps caramelize and it adds a great hickory smoked flavor. Oh and it’s smells right away. It’s smells smoky, just kind to take it over the top, one little ingredient, I’m adding a lot of flavor.
All right the chicken is almost cooked through so I’m ready to get my corn tortillas warmed up, why? Because they’ll crack if I try to roll them up when they’re cold so here’s what to do. Take a wet paper towel. Get it a little bit wet and we’re going to wrap the corn tortillas and give them about 30 seconds in the microwave. That gives me time to get my pan out. I’m going to spray this pan with some cooking spray.
Okay, these are nice and warm, I’m going to do one at a time out of the bag and keep the other ones under that wet paper towels so they don’t crack. It should be fine.
And you just do a little strip, you want to kind to work a little bit fast so that the corn tortillas don’t get dry again, put a little one down the center, a little bit of the shredded pepper jack cheese on top. Roll them up, and while it’s in there when it quick spray the top so it doesn’t crack, take a little bit of the cooking spray and then we’ll just keep the lid on.
Taquitos are normally deep fat fried. They fry the tortillas first, they roll them up with a filling, it can beef or chicken and then they deep fry them again, well this is obviously my healthy spin on it, so we bake them instead but you still get all those classic flavors of the taquitos.
Looks like I’m getting seven into this pan, I promised eight, that’s all right we can still have one here. Somebody is going to be short one and that’s not going to be me. I’m going to squish this right into the side and squishing this in is great because it keeps them from unrolling when they bake. All right I have the oven pre heated to 400 degrees. Eight to 10 minutes they’re going to be golden brown, and the cheeses are going to keep them all closed up.
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