Welcome to Day #5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.
Baked Crispy Chicken Taquitos
My first experience with taquitos was from the frozen section of the grocery store. You know the ones. They come in a box of little taquitos ready to be put in the oven and made warm and crispy…all for me. They are so much better than the gas station version of taquitos, which seem to be called “flautas” here in these parts. While they were very good from what I remember, I liked taquitos better. And that is what inspired today’s appetizer post.
Before I had Tay, I didn’t cook very often. I was more adventurous with desserts than I was with savory foods so when it came to foods like taquitos and flautas, I figured it was best to just buy them premade. Don’t get me wrong, I’m not opposed to pre-made now because it can be a dinner saver, but unfortunately I’m not able to eat the same things that I could before. So when I want something, I usually have to make it. I’m often surprised by how easy it is to make the things that I haven’t been able to enjoy for such a long time. Even things that can be a bit of a pain to make. I like super easy
dinners and savory foods so if it takes a lot of steps or inconvenience, I usually don’t do it. Unless I want it really bad. I have been known to spend a great deal of time on cakes and other desserts but that is a totally different story. I have a sweet tooth not a savory one.
Since I wanted to make my taquitos similar to the ones that I used to enjoy, I made these with corn tortillas. I had to work quickly, taking extra steps to steam the tortillas before rolling them with the chicken and cheese. I also had to get them in the oven fast because they start to break apart if they dry before baking. A quick brush of vegetable oil helps to get them crispy with a nice bit of added flavor to the tortilla. A few of them did start to break but most of them turned out perfect. For me, it was totally worth the extra effort. Depending on how strongly you feel about little crispy taquitos, you may try the corn tortillas or use flour.
Visit all the other Appetizer Week blogs for more delicious ideas:
- Lasagna Dip by Cravings of a Lunatic
- Spinach Squares by Frugal Antics of a Harried Homemaker
- Ultimate Stuffed ‘Shrooms by Cooking in Stilettos
- Feta Chicken Wontons by Makobi Scribe
- Roasted Red Pepper Guacamole by Clarks Condensed
- Parmesan and Garlic Boneless Chicken Wings by From Gate to Plate
- Greek Salad Skewers by Karen’s Kitchen Stories
- Cajun Bacon Nuts by Life Off the Clock
- Jalapeno Poppers by Organized Island
- Mini Loaded Twice Baked Potato by Mom’s Test Kitchen
- Chicken & Cheese Taquitos by Try Anything Once Culinary
- Very Veggie Puff Pastry Pizza Bites by Farm Fresh Feasts
- BBQ Chicken Nachos by Lemons for Lulu
- Apricot Blue Cheese Bites by Food Lust People Love
- Low-Carb Kickin’ Bacon Avocado Deviled Eggs by Yours and Mine Are Ours
- Sweet Onion Galette by Call Me PMc
- Buffalo Chicken Sliders by The NY Melrose Family
- Sticky Asian Chicken Wings by Flavor Mosaic
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Giveaway is open to U.S. Residents only. Must be 18 years, or older to participate. Please see terms in rafflecopter for full rules and regulations. Sorry to all our Canadian and International readers. xx
List of PotsandPans.com Prizes from Rachael Ray Tools:
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Rachael Ray Tools 3 Tier Stacking Salt Box
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***Disclaimer: This giveaway is being provided by PotsandPans.com. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***
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- about ½ pound of cooked, shredded chicken breast seasoned with taco seasoning
- one 4 oz. can of diced green chiles
- shredded cheese, I use four or five cheese blend
- one package 18 of soft corn tortillas, small soft taco size
- vegetable oil for brushing
- Preheat a small pot of boiling water with a steamer fitted on top. Make sure your steamer is large enough to fit the entire tortilla so that even the edges are steamed.
- Preheat your oven to 400 degrees F and prepare a baking sheet with a non stick mat or parchment paper.
- In a medium sized bowl, combine shredded chicken and chiles.
- Shred your cheese (if you haven’t already) and have it in a bowl near the chicken mixture.
- Prepare a bowl with vegetable oil and a pastry brush.
- Lay one of the tortillas on top of the steamer for about 20-30 seconds each side or until the tortilla is steamed and can roll without breaking.
- Take the tortilla off the steamer and place it onto a cutting board. You can put the next tortilla on top of the steamer while you complete the next step.
- Spread a small amount of chicken and cheese near the center of the tortilla in a line, then roll it up.
- Lay it against the edge of the baking sheet and brush with vegetable oil.
- Repeat this process until you have as many taquitos as you would like. Lay taquitos right next to each other in the pan.
- Bake for about 20 minutes or until taquitos are nice and golden brown.