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Wednesday, March 30, 2011

Baked Creamy Chicken Taquitos and Sweet and Savory Coconut Rice

**these both from the new Best Bites Cook Book with my alteration in italics**

*Note: The taquito recipe as listed is sort of a healthier option because these are baked instead of deep fried taquitos. Other options for making it healthier, you can use Greek yogurt, or plain yogurt instead of cream cheese.

Baked Creamy Chicken Taquitos
1/2 c (1/2 stick) cream cheese, at room temperature
1/4 green salsa
1 T lime juice (I also grated the rind)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic (not so sure what this is, so I used 2 chopped up garlic cloves)
3 T chopped cilantro (used a lot more, you can add to taste)
2 T chopped green onion
2 c shredded chicken (cooked first of course)
1 c shredded pepper jack cheese (I am pretty sure I always use way more cheese than recommended)
Corn tortillas
2 T canola oil
Non-stick cooking spray
I also suggest tooth picks

Mix cream cheese (microwave for about 20 seconds if it isn't at room temperature) with green salsa, lime juice and peel, cumin, chili powder, onion powder and garlic. Then add chicken, cilantro, green onion and cheese.

VERY important - wrap 3-4 tortillas at a time in a damp paper, or cloth, towel and microwave for about 15-20 seconds. This way they won't crack as you roll them (see the taquito on the far right of the photo above - that one wasn't microwave, thought they were fresh enough).

Scoop a couple tablespoons of the chicken mix onto the tortilla - but on the edge, not in the middle. Roll the taquito and place a toothpick in the taquito to keep rolled up. Repeat and roll taquitos until you have used all the chicken mix.

Also VERY important - spray the cookie sheet very well (I thought of using one of my silpats, but forgot to try). These little guys stick big time, even with a fair amount of spray.

You can then spray the tops of the taquitos or brush them with the canola oil (this helps them crisp in the oven. ) You can also sprinkle with salt.

Bake in the oven at 425 for 15-20 minutes (I did 15). Allow to cool for about 5 minutes before eating.

*I mixed 1/2 cup of green salsa with sour cream (again you can use yogurt) for a dipping sauce.

Sweet and Savory Coconut Rice


2 c rice (white or jasmine)
1 - 14oz can coconut milk
2 c water
1 t salt
Splash (1-2 t) white vinegar
2-3 t sugar
1/4 c chopped green onions
Black pepper, to taste

(I cooked in the rice cooker)
Combine rice, coconut milk, water, salt, vinegar and sugar in sauce pan. Bring to boil and then lower heat to low and cook for 20 minutes. Allow to stand before serving. Top with green onion and pepper.



ariel said...

yummmmmy! and i liked that it's baked, not fried :)

Heather {Healthy Family Cookin} said...

Yum! I made these the other day and they were a huge hit! Thanks for a great recipe!! :)