I have a confession. I hardly ever use my freezer. Sure, for things like soy ice cream, frozen veggies and, of course, vodka it’s great…but I’m a bit of a freezer snob and can always taste when something has been frozen for a period of time. Blech!
But, I have had to use my freezer a lot more often now that I am in school 3 nights/week and C is on his own. I refuse to let him eat nothing but take-out pizza and Chinese food. Call me old-fashioned, but I like to be able to provide a tasty meal for my husband even if I’m not home.
These taquitos are perfect – I can make a bunch all at once and throw them in the freezer for C to heat and eat when he gets home from work. And, from what I hear, they taste just as good as fresh.
Taquitos are not only tasty, but versatile!
I used the recipe from Our Best Bites and tweaked it a bit. I subbed sour cream for the cream cheese and added tasty goodies like black beans, refried beans and corn.
Whip up some of these today to add to your Cinqo de Mayo festivities!
3 oz. Soy sour cream
1T. Lime juice
1t. Chili powder
1/2t. Onion powder
1/2t. Granulated garlic
2T. Green onions, sliced
2C. Shredded cooked chicken
1C. Soy cheese (we always use SoySation 3-cheese blend – but of course feel free to use real dairy if you do not have any dietary restrictions)
Small tortillas (corn and flour are both good)
3T. Cilantro, chopped
1/4C. Salsa (we opted to dip the taquitos in the salsa instead of putting it in the filling)
1/3C. Frozen corn
1/3C. Black beans
1/2C. Refried beans
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
In a bowl, combine sour cream, lime juice, cumin, chili powder, onion powder, granulated garlic, green onions and any of the add-ins that you will use (except for the refried beans). Add cooled and shredded chicken and cheese and combine well.
Wrap a few tortillas in a damp paper towel and microwave 20 seconds, or until soft and pliable.
If using refried beans, spread 1T. on the lower half of the tortilla. Place 2-3T. of chicken mixture on the lower third of a tortilla, then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. (At this point, if you want to freeze for later, put the pan in the freezer for an hour, then package in labeled Ziploc bags – to cook directly from the freezer, just up the time to 25-30 minutes). Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Husband Rating – 5 out of 5 – “Yum! These are awesome!”