1 Rotisserie chicken
2/3 - 1 cup of jarred or fresh salsa
1 cup shredded "mexican blend" cheese
1/3 cup sweet white and yellow corn niblets
1/3 cup canned black beans, drained and rinsed well
1 tsp ground cumin
salt and pepper
large pinch of chopped fresh cilantro
1 pack of egg roll wrappers
Remove chicken from the rotisserie chicken and chop into small bite-size pieces
Mix the next seven ingredients into the chicken and mix well
Add a few spoonfuls of the chicken mixture to an eggroll wrapper. Fold in the sides first, then roll. Wet the far end with water so it will stick to itself.
Spray a cookie sheet with butter flavor nonstick spar and arrange the taquitos. Spray the tops of them with the spray and sprinkle with black pepper and extra cumin.
Bake at 375 degree for about 25 min or until golden brown.
I liked these, they were super easy and the kids liked them, but they were a bit dry and I'm not sure what to do to address that issue...the recipe also suggested adding chopped spinach. Haven't tried that yet but it sounds good...what could be added so they wouldn't be so dry???
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