Texan at Heart
October 1, 2009, 1:43 am
Filed under: Food and Recipes, Main Dishes | Tags: , , ,

It’s starting to feel really like fall here in Memphis, and that makes me happy. So truly happy.

I was born in Texas. Even though I’ve lived the majority of my life in Mississippi, and now here in Memphis, I’m still a Texan at heart. I seriously love good tex-mex food. I could eat it every night of the week, and it would never grow old.

I also seriously love a good, quick meal. Especially one that the husband thorougly enjoys.

Thus, we have chicken taquitos. They satisfy all the loves I just mentioned. I’ve been making them a while now, and they come together quickly with relatively little prep. With some cumin, coriander, roasted red peppers, and a little dash of liquid smoke, their flavor is layered, deep, and rich.

Now, here in Memphis I can enjoy those tex-mex foods that I spent my childhood eating, without even leaving my home. Bring a little tex-mex into your kitchen.

Chicken Taquitos
Adapted from a Robin Miller recipe

You can easily make subsitutions where necessary in this recipe. I’ve often omitted the jalapeno peppers and used pepper-jack cheese. Or you could omit the jalapenos and use a small can, drained, of green chilies. You could even use pre-packaged fajita seasoning. The point is to make this easy and use whatever you have on hand.

1 lb of boneless skinless chicken breasts
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp chili powder
2 tsp olive oil
1 12 oz jar of roasted red peppers
2 tbsp chopped jarred jalapenos
1 tbsp liquid smoke
1 8 oz block monterey jack cheese
corn tortillas

1. Preheat your oven to 400 degrees

2. Thoroughly dry chicken breasts (to aid with browning) and cube into bite size pieces. Place chicken pieces in a bowl and season with olive oil, cumin, coriander, salt, pepper, and chili powder. Stir to thoroughly coat chicken. Cook over med-high heat in a non-stick skillet until chicken is done, about 10 to 15 minutes, depending on the size of your cubes of chicken.


3. Drain roasted red peppers and finely chop. Add the red peppers, jalapenos, and liquid smoke to the non-stick skillet along with the chicken and turn off the heat. Set aside.

4. Shred the Monterey Jack cheese and set aside.



5. Begin assembling the taquitos by placing a small amount of filling and cheese in each corn tortilla. Use only a small amount; it is important not to overfill. Roll the tortillas with the filling and cheese and place seam side down in a 9 x 12 baking dish coated with non-stick spray. The tortillas will begin to break apart and crack slightly as you roll them, but this is okay.

6. Continue until your pan is filled with taquitos. Evenly spray cooking spray directly on top of the taquitos. This aids with crisping in the oven. Bake at 400 degrees for 10-15 minutes until the cheese is melted and the taquitos are lightly browned. Remove from oven and allow to cool for 10 to 15 minutes. This will aid with crisping of the taquitos as well.


7. Serve with your favorite side of mexican rice. My choice for something other than homemade: Archer Farms Cilantro-Corn Rice.



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[…] it than Cinco de Mayo. In fact, this is probably what we will be making ourselves on that day (I do love excuses to make Mexican food). We have long been fans of this genre of cuisine, and have been loving the new fresh burrito […]

Pingback by Cinco de Mayo in a Cinch « Ganache

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