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
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
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