Thursday, July 31, 2014


makes 4 to 6 servings

6 medium-thick slices (about 5 ounces total) smoky bacon
1 small onion, cut into small dice (about 1 cup)
1 pound boneless skinless chicken thighs, tenders or breasts, cut into ½-inch pieces
1 can (15 ounces) black beans, drained, rinsed, slightly mashed
2 pouches (8 ounces each) enchilada sauce
vegetable oil, such as expeller pressed canola oil or safflower oil
2 medium-sized (6 ounces each) zucchini, cut into sticks about ¼ by ¼ by 2 inch (about 3 to 4 cups)
1 package (1 dozen) corn tortillas
½ cup crumbled queso fresco, farmer’s cheese or mild feta
chopped fresh cilantro

Heat oven to 350 degrees. Cook bacon in large nonstick skillet over medium heat until crisped. Transfer bacon to a plate lined with paper towel and reserve.

Add onion to bacon fat in skillet. Cook and stir until onion is tender, about 3 minutes. Add chicken; cook and stir over medium heat until chicken is nearly cooked through, about 5 to 7 minutes. Stir in slightly mashed beans and ½ cup of the enchilada sauce; heat through, about 2 minutes. Crumble and stir in the bacon. Taste and adjust seasoning with salt if needed. Transfer to a bowl. Cover with foil to keep warm.

Wipe skillet clean and heat 1 tablespoon oil over medium-high heat. Add zucchini. Sauté, stirring, until golden, about 5 minutes. Season with 1/8 teaspoon salt. Set aside.

Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 3 minutes.

Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas.

In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.

To serve, warm the remaining enchilada sauce in a small saucepan. Spoon sauce onto serving platter. Top with fried taquitos. Arrange sautéed zucchini down center of taquitos. Sprinkle everything with queso fresco and cilantro. Serve immediately.

bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

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