Chicken taquitos

By Rodney Bowers
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SERVES
2

Ingredients

  • 2 cups shredded chicken
  • 1/2 cup barbecue sauce
  • 1/2 cup sour cream
  • 1 jalapeno, chopped
  • 1/2 cup tomato, chopped
  • 1 cup corn, fresh, frozen or canned
  • 1 small red onion, diced
  • 1 clove garlic, finely minced
  • 1 cup smoked mozzarella, shredded
  • 1 cup Monterey Jack, shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 12 flour tortillas
  • 1/2 cup vegetable oil, for frying

Directions

  1. Sauté the onions, garlic and jalapenos in a pan on medium with a teaspoon of oil.  
  2. When soft, add the tomatoes and corn and cook for another couple minutes or until there is no liquid.  Set aside.
  3. Debone and shred leftover chicken in a bowl.  Add the cooked mixture, barbecue sauce, sour cream, both cheeses, spices and mix well.
  4. Add two tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick.  Set aside.
  5. In a large pan over moderate heat, warm 1/4 of oil until it sizzles. 
  6. Pan fry the tortillas until they are golden brown for about two to three minutes per side.  Work in batches, keeping the pan clean and add fresh oil when needed.
  7. Place cooked taquitos on a paper towel to remove excess oil.  
  8. Serve with your favourite salsa or guacamole.

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