Saturday, April 11, 2009

baked taquitos

Believe it or not, this recipe started with mushrooms. 

I had a small brown paper bag of white mushrooms from the CSA delivery. I realize it's not an obvious leap, but a scan of the fridge revealed the makings for taquitos. I've never actually made taquitos before. They are typically fried (not one of my favored preparation methods), but thought I could get the desired crispiness in a hot oven. It worked. Here's what I did:

Baked Taquitos
Serves 2

olive oil
1/2 c. yellow onion, chopped
a handful of white mushrooms, chopped
6 oz. chicken breast, cooked and chopped (you could substitute veggie ground to keep this recipe meatless)
1 tsp. cumin
1/2 tsp. oregano
6-8 small corn tortillas
1/2 c. grated cheese

Cook the onions in olive oil in a skillet over medium heat until translucent, about 5 minutes. Add the mushrooms and continue to cook about 2 minutes. Add the chicken and spices, stirring to coat. 

Warm tortillas until soft and very pliable (this can be done one at a time in a hot skillet, or in the microwave). Spoon filling onto the first tortilla. Sprinkle with cheese. Roll tightly and place in a foil-lined baking dish. Repeat with remaining tortillas. 

Bake in 400 degree oven 20 minutes, or until edges begin to brown and taquitos are crispy.

We dipped ours in sour cream and salsa. For a complete Cole's Kitch meal, you could dip the taquitos in salsa verde and serve with a bowl of tortilla soup.

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