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Monday, March 9, 2015

Jalapeno Popper Chicken Taquitos

Image from the original blog

Since being diagnosed with celiac disease a few years ago now, I've been trying to figure out how to cook again. I'm starting to get the hang of things, and decided to use our food blog again to post the recipes I find that are already gluten free or are easily adaptable (including where I originally found the recipe so that you can try the meal with gluten if you like...)

This recipe comes from: Creme de la Crumb (click on blog name to be taken to the original recipe) and it was a slow cooker recipe. I had planned to do the whole slow cooker thing, but forgot on the day I'd set to make it. So, my prep was all done just before eating.

Another tip if you will be making just before and not slow cooking.. I buy the big bags of chicken from Costco. But I don't just stick it in the freezer. I have a food sealer, so I seal off a couple two breast per bags, and then I boil about half the bag.  Then I shred half the chicken and dice the other half to freeze in 2 cup portions (the amount usually needed for a recipe.) So easy to defrost and use when needed.

Jalapeño Popper Chicken Taquitos (influenced by Creme de la Creme)

3-4 chicken breasts, shredded (I found this to be a bit too much, I'll use less next time)
1 c cream cheese, room temperature
⅓ c jalapeños (canned, jarred, or fresh) finely chopped
1 t garlic powder
1 t salt
1 t cumin
16 tortillas (I used GF corn, the blogger prefers taco-sized flour)
1½ cups shredded cheese (or as needed - I didn't use that much)

My Instructions:
Preheat oven to 425
Combine cream cheese, jalapeños, garlic powder, salt and cumin. 
Stir in chicken until well mixed.
Warm the tortillas for about 20 seconds in the microwave.
Spray casserole dish with non-stick spray.
Sprinkle some cheese on the bottom of a tortilla, spread chicken on the tortilla, and roll it up. (I used toothpicks to keep the rolled up tortillas rolled.)
After they are all rolled (mine ended up making a lot more that the 16 mentioned in the recipe), and lined up in the casserole dish, spray the taquitos with cooking spray (this helps them crisp up). 
I baked for 12 minutes, then turned on the broiler for 3 minutes. Next time, since I won't use so much chicken, the taquitos shouldn't be crammed in filling the whole pan. I'd recommend turning them over so that both sides crisp under the broiler.

Oh, and I recommend their sauce. It is a Creamy Tomatillo Sauce. I don't know about it being a Cafe Rio knock off (Cafe Rio is not in the least bit gluten free, I'm a Costa Vida girl, as they are.) It was a good sauce. I forgot to buy a new bulb of garlic though, so it didn't have any garlic in it.  You could make half the recipe and have more than enough for the taquitos.