These Taquitos are just as delicious reheated as they are fresh off the skillet! The key words here are EASY and YUM. This recipe will feed four. Freeze the remainder, then feed four again.
Ingredients:
-1 package small corn tortillas
-2-3 lbs. cooked, shredded chicken
-1 package taco seasoning
-1/2 onion, diced
-2 red bell peppers, diced
-vegetable or canola oil
Preparation:
The filling: Saute the onion and red pepper until very soft. Add the package of taco seasoning to the shredded chicken, mix well. Add the chicken to the onions and peppers. Stir over heat for two minutes. Remove the filling from heat.
For the last step, I recommend making three or four at a time. Here are the instructions for one:
Fill a heavy bottom skillet or pan with an inch of oil. Bring to medium high heat. Drop a tortilla in the oil for five seconds, just to soften it. Remove from pan, and set on a paper towel. Add filling to the center of the tortilla. Roll into a flute shape, and hold it together with a tooth pick. Drop the Taquito in the pan and cook for 1-2 minutes. Keep an eye on it. Remove from pan with tongs. Set on a plate covered with a paper towel. Remove tooth pick.
Continue making Taquitos until your ingredients are gone.
Serve with your favorite toppings. Enjoy!
Store the left overs in a freezer bag. Reheat for 1-2 minutes in the microwave.
