Happy St Patrick’s Day! Are you doing anything special to celebrate? Nothing too exciting over here – we’ll be eating our corned beef and cabbage for dinner, but otherwise, it’s business as usual. I have a few bottles of Guinness in the fridge for Shane but since he’s running his first race of the season (a half-marathon in New Bedford) on Sunday, I doubt he’ll take me up on that offer. I’m not much of a Guinness fan myself, but maybe I’ll whip up one of those homemade shamrock shakes I’ve seen floating around the blog world this week. I tried a shamrock shake from McDonald’s for the first time this year and didn’t love it as much as I’d hoped; maybe I’ll have better luck with a homemade version
But anyway, today I’m actually not sharing a St Patrick’s Day recipe. Instead, we’re going with a Mexican theme. Shane and I are both big fans of Mexican food but I don’t know that we’ve ever had authentic taquitos. When I saw this recipe on Josie’s blog a few weeks ago, I bookmarked it immediately and was so excited to finally try it. I roasted a chicken earlier this week and used the leftovers for the filling in the taquitos but I think shredded pork would be equally delicious. I love that this recipe can be made in advance and frozen, and the next time I make the taquitos I’m definitely planning to prep extra and do that. There’s no question there will be a next time as Shane and I both loved this recipe. It’s flavorful and fun, a definite change of pace for us. Whatever you do, don’t skip the salt sprinkled on the taquitos before they’re baked. Those bites were the very best!
3 oz cream cheese, softened
1/4 cup salsa verde
juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas
Preheat oven to 425 F. Spray a rimmed baking sheet with cooking spray.
In a large bowl, stir together the cream cheese, salsa, lime juice, chile powder, cumin, cayenne pepper, onion powder, garlic, parsley, scallions, and 1/4 teaspoon kosher salt. Add the chicken and cheeses and stir until evenly distributed. Season the mixture to taste with salt and pepper.
Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. Microwave for 25 seconds, or until the tortillas are soft and pliable. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Spray the taquitos with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, or until the tortillas are crisp and golden. (I loved them served with sour cream!)