Here is a fun recipe to make to eat while you watch playoff games or for a snack for your kids. My kids love them though my kids are rather elderly at this point! Taquitos are a good way to use leftover chicken or beef. You can easily make them vegetarian too. A word of warning though, these things disappear fast so make plenty of them. They are good warm or at room temperature. The Blog Tech even eats them cold. He said he likes them that way. I think he just won't take the time to warm them up! I know how he is! These are not at all messy so people just pick them up and eat them while walking around.
Soften an 8 oz. block of cream cheese in a bowl.
Dice up some roasted chicken. You could just buy a roasted chicken from your grocery if you don't want to roast one yourself.
To about 4 cups of diced chicken, add 2 T. granulated garlic, 2 T. granulated onion, 2 T. ground cumin, 2 T. chili powder, s&p to taste, 1 diced poblano (if you want these spicy, add jalapenos), 3 T. lime juice and about 8 thinly sliced green onion.
Add 2 cups of grated cheddar or Monterrey Jack cheese.
Mix it all thoroughly and taste for seasoning.
Heat several flour or corn tortillas in damp paper towels for 30 seconds. Put about 3-4 T. of the chicken mixture on the lower third of the tortilla and roll it up. Repeat this step until all the filling is used.
Place them seam side down on a grease baking sheet and brush them with olive oil.
Bake them at 425 degrees for 15-20 minutes. They should be turning golden around the edges.
These were such a hit that I made them again this morning with flour tortillas. The flour tortillas worked better for me as the corn tortillas split while baking. These can be served with salsa, guacamole, pico de gallo or sour cream. I will be making lots of variations of these. Next up I am thinking shredded beef, corn and Monterrey Jack. I am formulating an Asian version too.