I'm back!
Its been too long since i've written. I guess its been along winter. Winter stifles my creativity. Correction: Winter stifles my energy. I still love to create in the winter, but the short days and long nights make me want to curl up and knit instead of write.
That is why I am glad its spring!!! Here are some photos of some lovely spring flowers and my latest kitchen adventure, Taquitos.
On to the recipe! I adapted this form an epicurious recipe for chicken taquitos.
One store bought rotisserie chicken, skin taken off and meat pulled.
8 oz of sour cream
1 C. shredded smoked Gouda
1C. shredded Monterrey jack
1 C. diced red onions
One 4oz can of diced green chilies
2 C. frozen corn
1 tsp. cumin
1 tsp. fresh ground pepper
flour tortillas-I used the fajita sized ones which worked out well.
1/4 C. Peanut oil
Combine all the ingredients but the tortillas and oil. Spoon 1-2 Tbs of filling into a tortilla. Roll up burrito style, folding the ends in. Secure with a toothpick.
Heat 1/4 C peanut oil in a large cast iron or heavy skillet. Fry taquitos until golden brown all around.
Serve with your favorite Mexican sides. We ate ours plain, and they were delicious!
