Monday, October 12, 2015


yields twelve taquitos; serves six

3 boneless, skinless chicken breasts, cooked and shredded
5 slices bacon, cooked and chopped
2 cups barbecue sauce (any flavor you like), divided use
1 1/2 cups Monterey-Jack cheese, shredded
12 fajita-size flour tortillas
cilantro, for garnish

Preheat oven to 375° F. Line a large baking sheet with foil. Spray foil with cooking spray. Set aside.

In a large bowl, add shredded chicken, chopped bacon and 1 cup of barbecue sauce. Gently stir to combine.

Lay tortillas onto a flat surface. Spread 2 to 3 Tablespoons of Monterey-Jack shredded cheese down the center of each tortilla. Top cheese with 1/3 cup chicken/bacon mixture. Roll each tortilla up tightly. Place all rolled taquitos onto the baking sheet. Spray the tops with cooking spray.

Bake 12 to 15 minutes, or until tops are golden-brown. Remove from oven and let stand 5 minutes to cool slightly before serving.

Serve taquitos with the remaining barbecue sauce.

bacon recipe source: Holly Lofthouse, Life In The Lofthouse, October 1, 2014

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