Friday, November 11, 2011

Chicken and Spinach Taquitos



Chicken and Spinach  Taquitos
Based on a recipe by Amber Pearce
6 oz. reduced-fat cream cheese         
1  can diced green chilies
1 tbs. fresh lime juice     
½ tsp. cumin         
1 tsp. chili powder          
¼ tsp. garlic powder      
¼ c. Freeze Dried Onions         
½ c. Freeze Dried Spinach
1 ¾ c. Freeze Dried Chicken
Salt and pepper to taste
Uncooked flour tortillas           

To reconstitute the dry foods place the onions, spinach chicken  in a medium sized bowl and cover generously with hot water. Let sit 7 minutes until soft, strain.

Meanwhile cream together cream cheese, green chilies, lime juice, cumin, chili powder, and garlic powder.   Stir cream cheese mixture and the strained chicken mixture together and add salt and pepper to taste.

Warm uncooked tortilla on an electric griddle  at 350 Degrees. When warm remove from the griddle and place 2-3 tbs. of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges. Roll up as tight as you can.  Repeat with all the tortillas.  Than place taquitos seam side down on the griddle very close together.  Cook until the bottom side is brown.  Roll all the taquitos over and brown the next side repeat until all the sides are brown.  Serve immediately.


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