7/16/10

Chicken Toquitos


I sometimes feel like Toquitos are the forgotten fruit of all mexican meals. I mean when you go to a mexican restaurant, do you order the tiny little, unsatisfying, fried, greasy toquitos? Neither do I! So when one of my friends led me to this recipe from, ourbestbites.com (best food website ever!!) I was a little skeptical! But then my friend had them sitting out at a Pampered Chef party and the plate was piled high, but that didn't stop every lady in that room from racing to the table to grab one. So I complied and tried one. WOW!! This little (actually quite big for a toquito) mexican gem explodes with flavor. So I made it for my husband last night--which happens to be the tester for if I add a recipe to this blog since when it comes to mexican he's quite picky (he hates cilantro--I know *gasp*!!) but he also loved these little guys. So here you are --enjoy!


Chicken Toquitos

1/3 cup Cream Cheese (I used the 1/3 less fat Nufchatel stuff and it still tastes great)
1/4 cup Green Salsa
1 tablespoon Fresh Lime Juice
1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
3 tablespoon Cilantro, chopped
2 tablespoon Green Onions, chopped
2 cups chicken, poached and shredded
1 cup Pepperjack Cheese

Melt cream cheese for 30 seconds so that it's easy to incorporate the salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.

Add the onions and cilantro. Then add the chicken and cheese. Now you can use corn tortillas but I just like these Mission 98% fat free flour tortillas. Both taste yummy! Now you'll just add a thin line about an inch wide of the filling (I'm not putting an amount here b/c it will differ depending on what type of tortilla you use ;o). ) Then wrap them up as tight as you can--I put a tooth pick in to secure them. Spray the tops with some vegetable oil, and sprinkle with kosher salt. Bake at 425 degrees for about 20-25 minutes.

Here are you ingredients
Chop up your choppies: (anything that ever needs chopping I always chop up first.) Lime, cilantro, and green onions.
Mix together the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.
Add your green onions and cilantro. Mix. Then add the chicken and cheese.
Put your filling on the tortillas.
Look--all my ducks in a row!
Bake and Enjoy!

1 Click For Comments:

Try using small corn tortillas for a more authentic mexican flavor, and they crisp up real nice!

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