These taquitos, or rolled tacos, are filled with a savory blend of chicken and pepper jack, then topped with guacamole for a Southern California treat.
Author: Anne Papina
Recipe type: Main
Cuisine: Mexican
Serves: 5
Ingredients
3 cups shredded cooked chicken
1 clove garlic, crushed
¾ cup shredded jalapeno jack cheese
½ cup salsa
Corn tortillas
Olive oil
Shredded cheddar cheese (for garnish)
Instructions
Preheat oven to 400F.
In a large bowl, mix together the chicken, garlic, cheese, and salsa. Set aside.
Warm a stack of tortillas covered in with a damp paper towel in the microwave for about 30 seconds. The tortillas need to be hot enough to be pliable but not too hot to the touch.
Spread about 2 tablespoons of the chicken mixture straight across the tortilla (as pictured above), then tightly roll up the tortilla.
Please seam side down on a greased baking sheet. If necessary, secure with a toothpick.
Repeat until all of the chicken mixture has been used. (I got about 15 rolled tacos out of it.)
Lightly brush a little olive oil over the top of each rolled taco, and bake 15-20 minutes, or until they start to brown.
Serve hot topped with plenty of guacamole and shredded cheddar.
Recipe by Webicurean at http://blog.webicurean.com/2013/08/25/san-diego-style-rolled-tacos-sundaysupper/