You like the new look of Picky Palate? I was ready for a little change!
Phew, what a crazy week I’m having. Busy Busy Busy, but somehow I seem to always manage to cook! Yesterday I was on AZ Midday, demonstrating a mac and cheese recipe, which is a news type show where there are all sorts of guests. My “Comfort Foods” show comes on Food Network this Sunday night, so Food Network has been setting some of the finalists up with news shows, newspaper articles etc… Long story short, while I was doing my demo yesterday, I didn’t have time to add the chicken mixture to the mac and cheese, so I brought it home and here it is in these yummy taquitos.
You can certainly bake these instead of frying them in a skillet like I did, whatever you are in the mood for. These are great for lunch or a light dinner. Gotta run, I’m teaching a group of young girls how to cook dinner tonight!! You’ll love these taquitos. My mac and cheese recipe is coming soon!
Anyone thinking this chicken recipe sounds familiar? It is the same chicken that is in my National Cornbread Recipe. Not only was it great in the cornbread recipe, it’s great in these taquitos and awesome in my mac and cheese that I’ll post soon. Yum!
Tempting Shredded Chicken Taquitos
2 tablespoons extra virgin olive oil
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas
1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!