We're all in the mood for a melody...

Earlier today I addressed a Mexican craving I was experiencing. The recipe beneath is for chicken taquitos. A challenge was proposed to me last night by a friend to create a recipe with bison. As I did not have bison readily available today, I tried to compile a recipe that would accommodate different meats. I chose chicken, but these taquitos could harbor pork, beef, shrimp, or even bison. Adopt the approach for the chicken and alter the cooking time in accordance to the meat choice. Baked taquitos are an impetuous option for a fresh Mexican meal. They adduce the crunch that a taco offers, and behold the comparable savory satisfaction granted from enchiladas. I have also injected some facile recipes for homemade salsa and guacamole to accompany the taquitos. Be liberal with your toppings, sour cream, shredded lettuce, or black olives. These are splendid for a party because people may dress the taquitos themselves, and they may also be prepared in advance. Any extras freeze easily.

Baked Chicken and Bean Taquitos

2 boneless skinless chicken breasts

1/2 C black beans

3 oz cream cheese, softened

1/2 C salsa (recipe below)

1 T fresh lime juice

1/2 t cumin

1/2 t chili powder (more for chicken)

1/2 t onion powder

1/2 t garlic powder

2 T chopped cilantro

3 scallions chopped

1 C shredded cheddar cheese

Tabasco sauce

9-12 small flour tortillas

kosher salt

cooking spray

olive oil

Preheat oven to 375. Drizzle chicken breasts with olive oil, sprinkle liberally with salt and pepper. Season with chili powder. Bake until cooked through. Allow to cool, once the chicken is cool enough to handle shred and set aside.

Preheat oven to 425. Combine beans, cream cheese, salsa, lime juice, cheddar, scallions, spices and Tabasco to taste mix well. Stir chicken in.

Place approximately 3 T of filling near one end of a tortilla and roll, place seam side down. Repeat until filling is gone. Spray taquitos with cooking spray and sprinkle with salt. Bake until crispy and golden brown, 10-15 minutes.

Guacamole

1 avocado

3 T chopped tomatoes

2 T chopped red onion

1 T chopped cilantro

2 T chopped jalapeno

season salt to taste

1 t black pepper

1 t hot paprika

juice of 1/2 a lime

Squeeze lime juice in a bowl. Remove avocado from skin, place in juice and mash. Mix with all other ingredients.

Salsa

1 can diced tomatoes

1 can Rotel

1/2 red onion

1/4 C jalapenos

1/8 C fresh cilantro

2 cloves garlic

2 t season salt

2 t black pepper

Place all ingredients in a food processor and pulse until smooth.

Until tomorrow...Peace.