Other than doughnuts, I really don’t like baked food that’s traditionally fried. I know… healthier, easier, blah blah blah. I just don’t dig it. Don’t give me chicken and call it oven-fried. That chicken is baked. Baked, not fried.
I tried to bake wonton wrappers once. Huge disaster. I sat on the counter stuffing Oreos down my throat, crying over my half uncooked and half burnt wonton wrappers.
These taquitos went around the blog world 15 times last year and I ignored them because they were baked instead of fried. But then they popped up again all over everyone’s “Best of 2011” posts. Of course I had to see what all the fuss was about.
They turned out fantastic! My tortillas didn’t crisp up 100% but they were crispy enough. The filling was delicious and they couldn’t have been easier. My 4 year old (almost 5!!) claims he doesn’t like tacos or burritos or anything like that but he ate at least 3 of these. Definite success!
- 3 ounces cream cheese softened
- ¼ cup salsa
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 2 cloves garlic minced
- 3 tablespoons chopped cilantro
- 1-2 green onions chopped
- 2 cups shredded cooked chicken
- 1 cup shredded sharp cheddar cheese
- 10-12 6- inch flour tortillas
- Cooking spray
- Kosher salt
Preheat the oven to 425F. Line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.
Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.
Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.