This flavourful, yet quick recipe is perfect for the on the go family.
|1||Package of Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cooked and shredded|
|1||Small red onion, diced|
|2||Cloves of garlic, minced|
|1.5 cups||(375 mL) Shredded Monterey Jack cheese, divided|
|1 cup||(250 mL) Shredded smoked Gouda cheese|
|1 cup||(250 mL) Frozen corn, thawed|
|.5 cup||(125 mL) Barbecue sauce|
|.5 cup||(125 mL) Sour cream|
|.33 cup||(80 mL) Chopped green chilies|
|2 tsp||(10 mL) Chili powder|
|1 tsp||(5 mL) Cumin powder|
|1||Package of Dempster’s® Original Large Tortillas|
|.5 cup||(125 mL) Vegetable oil|
|1||(275 mL) Bottle of taco sauce|
|.5||Red bell pepper, finely diced|
|.5||Green bell pepper, finely diced|
MIX together chicken, red onion, garlic, 1 cup (250 mL) Monterey Jack cheese, Gouda cheese, corn, barbecue sauce, sour cream, green chilies, chili and cumin. Divide filling evenly between the tortillas, roll up and secure tightly with a toothpick.
HEAT oil in a large skillet over medium-high heat. Working in batches, fry filled tortillas, turning often, for 2-3 minutes per side, or until golden brown and crispy.
DRIZZLE taquitos with taco sauce and garnish with remaining cheese and peppers. Serve warm.
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