On Saturdays when we're home for football, J and I often have grazing-type meals with a hot dip, carrot and celery sticks, chips and salsa, and something sweet. It's even better if the hot something can come out of the freezer to be reheated so there's no real work on Saturday morning before the 12 hour extravaganza that is college football Saturday begins.
These taquitos are perfect for tailgating: the recipe makes a ton (I got 15 whole small tortillas), uses staples in our house, and are hand-held for snacking. They'd even transport well wrapped hot in foil. If you cut the tortillas in half before filling and rolling, they'd be a great appetizer that would serve even more.
When I made these the first time, we enjoyed them with a bowl of tomato soup, but you could also serve them with a salad or carrot and celery sticks as a quick dinner.
Quick, hand-held, delicious. Who's ready for a football marathon? From Six Sisters Stuff, I present to you now Chicken Bacon Ranch Taquitos:
2 large boneless, skinless chicken breasts
8 oz cream cheese
8 slices bacon, cooked and crumbled
2 Tbsp ranch dressing mix
1-1/2 c shredded cheddar cheese
15-20 small tortillas
Oil, for brushing over filled taquitos
1. Oven poach chicken in oven until tender and done, about 1 hour.
2. Preheat oven to 425F. In the bowl of a stand mixer, shred chicken with cooking liquid from the pan. Add cream cheese, ranch dressing mix, cheddar cheese and bacon, mixing well.
3. Spoon 2-3 tablespoons of the chicken mixture down the centre of a tortilla, before rolling and placing seam side down on a baking sheet. Continue with remaining filling and totillas.
4. Brush the tops of the tortillas with oil before baking at 425F for 10 minutes, or until golden.
Adapted from Six Sisters Stuff
Here's what everyone brought to the table today...
Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
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