Ingredients
The following ingredients have 10 Servings
- 1 tablespoon garlic pepper
- 2 teaspoons seasoning salt (such as Lawry's)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 3 tablespoons vegetable oil
- 1 ½ pounds boneless skinless chicken (about 3 pieces)
- 1 jalapeno (seeded as desired and diced)
- ½ cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 flour tortillas ( 8-inch soft taco size)
Instruction
- Preheat oven to 400 degrees F. Generously coat a foil-lined, rimmed baking sheet with nonstick cooking spray.
- In a small mixing bowl combine the garlic pepper, seasoning salt, smoked paprika, and cumin. Set aside.
- Cut chicken breasts into very small ¼-inch pieces. Coat the bottom of a large pan with 3 tablespoons vegetable oil and place over MEDIUM heat. When the oil is nice and hot, saute the chicken just until cooked through and no longer pink in center. Add the diced jalapeno and onion and continue to cook and stir for another minute or two until onion begins to soften. Add the seasoning mix and stir well to coat all the pieces of chicken. Remove pan from the heat.
- Add shredded cheddar and jack cheese to the chicken mixture and stir to combine. Cheese will melt into the warm meat mixture.
- Warm the entire stack of tortillas in the microwave for about 20 seconds just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of the meat filling down the center of the tortilla. Fold in the both sides and then roll the tortilla up. Place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the taquitos with additional nonstick cooking spray.
- Bake at 400 degrees F for about 10 minutes. Pull the baking sheet out of the oven and using tongs, flip each taquito over to brown the other side. Return to the oven for an additional 5 or 10 minutes or until nicely browned on both sides.
- Serve with sour cream, guacamole, and salsa on the side.
