Southwest Chicken & Cheese Taquitos

These are so easy. So pretty much use what you have in your kitchen for flavoring. I used one can of cooked chicken breast, even amounts of monterey jack cheese, one chopped jalapeno, about a tablespoon of onion flakes, a pinch of cumin, paprika, salt and fresh cracked black pepper. Don't sweat it if you don't have all these spices. I worked all this together in a bowl with my hands until it was all incorporated. You want your mixture to be sticky, so it doesn't all fall apart when you transfer them to the oil. Fresh grated cheese helps hold the mixture together rather than pre-shredded.

Cut a large flour tortilla in half and make a small line of your chicken and cheese filling. Tightly fold over the flat side of the tortilla, fold in the two ends, and finish rolling. You do not want too much filling in the tortilla, it will seep out and cause your oil to splatter everywhere!


Immediately add to about a half an inch of hot light cooking oil, seal side down. Cook on each side for a few minutes, turning with tongs, until golden.


Serve with sour cream, salsa, queso, whatever you want!

Ingredients:

1 can chicken breast, cooked
Equal amounts of monterey jack cheese, shredded. (a little more than a cup)
1 jalapeno
1 tablespoon onion flakes
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon fresh cracked black pepper