Cheesy Baked Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
2 tablespoons cilantro, minced
02 -
1 tablespoon green onion, chopped small
03 -
110 grams shredded colby jack cheese
04 -
320 grams shredded, cooked chicken
05 -
0.25 teaspoon fine salt
06 -
15 millilitres lime juice, just squeezed
07 -
1 teaspoon garlic powder
08 -
1 teaspoon chili powder
09 -
0.5 teaspoon ground cumin
10 -
80 millilitres salsa
11 -
113 grams cream cheese, room temp
→ Other
12 -
Cooking spray for your baking sheet
13 -
8 to 10 mini flour tortillas
# Instructions:
01 -
Grab your favorite dip like ranch, sour cream, or whatever you like, and eat these while they're still hot.
02 -
Bake for 15-20 minutes at 220°C until you see crispy golden edges. Let 'em cool down just a bit before digging in.
03 -
Take each tortilla, pile about 3 tablespoons of the chicken mix a couple centimeters from the edge, then wrap it up snug so the seam stays at the bottom. Space them out about 2-3 centimeters apart as you set them on your baking tray.
04 -
Start by softening the cream cheese in the microwave for 15 to 20 seconds. Next, toss it in a big bowl with salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add the cooked chicken, cheese, green onion, and cilantro. Stir until everything's well mixed.
05 -
Set your oven to 220°C. Throw foil over the baking sheet and give it a quick hit with some cooking spray.
# Notes:
01 -
Want them extra crunchy? Put the seam side down and don't pile them on top of each other.