July 9, 2008


I had a few pieces of flour tortillas left but they were not enough for the chicken filling I made so spring roll wrappers came to the rescue. Both made great wrappers for this batch of taquitos. For the chicken filling, I used a simple combination of finely chopped cooked chicken breast fillets, grated cheese, some chopped green onions and grated cheddar cheese. Crumbled bacon may also be added if available. Season the mixture with salt and pepper. A dash of cumin and chili powder will give it a Southwestern touch and flavor but this is optional. I added one beaten egg to the mixture to bind the ingredients together but this is optional. Spoon just enough of the mixture into the wrapper and roll. Secure the tortilla rolls with toothpicks before frying. For the spring roll wrappers, moisten the corners with water to seal. In a skillet with about a half inch deep of cooking oil, fry the taquito rolls a few at a time until golden brown. Serve with some salsa and sour cream. Some sliced avocados, black beans and corn are good side dish ideas.

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