Ingredients

The following ingredients have 10 Servings
  • 10 8-inch flour tortillas ((warmed))
  • 1 ½ pounds chicken (cooked and shredded)
  • 4 ounces cream cheese (softened)
  • 1 cup extra-sharp cheddar cheese (shredded)
  • ½ teaspoon cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ lime juiced + 1 teaspoon lime zest
  • 6 strips bacon (cooked and crumbled)
  • 2 jalapeno peppers (seeded and minced)
  • 1 tablespoon extra virgin olive oil

Instruction

  • Preheat oven to 400 degrees F. Brush a 1 8 x 13-inch baking sheet with olive oil; set aside.
  • While the cream cheese is softening, cook the bacon; allow to drain on paper towels before crumbling.
  • In a medium bowl, add cream cheese, cheddar, cumin, onion powder, garlic powder, lime zest, lime juice, jalapeno, and crumbled bacon. Start by mixing with a fork and then press with the back of a spoon, until thoroughly combined.
  • Add in chicken to the mixture. Wet your hands then combine the chicken into the mixture. Massage as if you were mixing together a meatloaf, but you don’t have to worry about overworking the meat.
  • Spoon 3 to 4 tablespoons of the chicken mixture onto each tortilla.
  • Roll the tortilla around the filling tightly; place seam side down on the oiled baking sheet.
  • Repeat with the remaining tortillas and filling mixture.
  • Lightly brush each taquito with olive oil and ensure that they are not touching each other.
  • Bake for 15 minutes or until the taquitos are crisp and golden brown.
  • Serve hot with salsa, sour cream, fresh cilantro and lime wedges.