Guacamole is my most favorite thing ever. Okay, I don't love it more than my fellow or my kids, but for reals, it's a close *close* second. I make it once a week, and I anticipate that meal like it's my birthday. Problem is, the kids are getting a little tired of tacos. I know, I too am concerned whose children they are. They may be pod children. Or there was some craziness in the genetic mash-up that caused them to be averse to eating tacos for every meal.
I don't know.
But anyway, I'm always on the lookout for new Mexican/Tex-Mex recipes that will enable my guacamole addiction, and this month's Pass the Cook Book Club had a super winner. The Weeknight Shredded Chicken Taquitos from the Picky Palate Cookbook were ab fab, way easy to make, and a hit with the kids. Plus, they were perfect dipping size for my guac. Loved them.
Weeknight Shredded Chicken Taquitos
2 tbs extra virgin olive oil
½ cup chopped onion
¼ cup chopped red bell pepper
1 tbs minced garlic
2 cups shredded cooked chicken
1 10oz can diced tomatoes with green chilies
3 tbs finely chopped cilantro
½ teas kosher salt
½ teas ground cumin
¼ teas freshly ground black pepper
10 10” flour tortillas
1 ½ cups shredded cheddar cheese
Preheat the oven to 400 degrees and spray a large baking sheet with nonstick cooking spray.
Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, tomatoes, cilantro, salt, cumin and pepper and cook, stirring, until hot, about 3 minutes. Reduce the heat to keep warm.
Add ¼ cup of the chicken filling to the center of each tortilla and top with 2 tbs cheddar cheese. Roll tightly and place seam side down in prepared baking sheet. Bake for 25 to 30 minutes or until tortillas are crispy.
Listening to: The Joy Formidable "Wolf's Law"