Monday, February 11, 2013

Mex to the max, revisited

Photo by Kate Miller,
Last night, I made chicken taquitos, one of my favorite quick and easy meals (I usually have a bag of chicken tenders in my freezer because they thaw quickly and always taste great).

I blogged about how to make these several years ago, but I came up with a time- and paper-saving tip, so I thought I'd share the recipe again.

If serving with rice and beans, your beans should be cooked and on low, and you should start the rice before assembling the taquitos, since rice will stay warm up to 30 minutes after it’s done.

Lori K’S Easy Chicken Taquitos
Serves 2

6 corn tortillas
6 chicken tenders or 2 chicken breasts, cut into 3 strips each
Garlic salt
Chili powder
Salsa or guacamole for dipping

Heat about a quarter-inch of oil over medium heat in a frying pan that’s just a little larger than the tortillas.

Put the tortillas in a tortilla warmer or wrap them in a clean dishtowel. Microwave for a minute.

Season the chicken tenders or strips with a light dusting of the spices. Roll up each piece of chicken in a softened tortilla and secure with a toothpick.

Put three taquitos in at a time, seam side down. Brown on all sides (the toothpicks can come out after the first side is browned). The chicken will be thoroughly cooked, yet tender and moist inside. Drain on a paper towel. Keep the first three warm while cooking the rest.

Serve hot with the salsa or guacamole.

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