They’re fun to say and fun to eat, they freeze well and kindly kids.
These are filled with chicken, cheese, and seasonings, and then baked to crispy perfection.
But they have grown on me over the years.
Nick Evans
Like quesadillas, taquitos are a great way to use leftovers such as chicken or veggies.
My kids have been raised on Tex-Mex so they are used to seeing tacos and quesadillas on the table.
Its very mild and also very flexible.
Nick Evans
I would use spicier ones if it were just me, but children exist.
Then microwave them on HIGH for about 20 seconds.
This basically steams the tortillas and make them really flexible.
Nick Evans
when you obtain rolled the taquitos, brush them with vegetable oil and bake them as soon as possible.
This will keep them from drying out and cracking too much.
You might still get a few cracks in your taquitos, but dont fret about it.
Nick Evans
They will still taste great!
How to Freeze the Taquitos
These taquitos freeze beautifully.
After you have baked them, let them cool to room temperature.
Nick Evans
Then freeze them flat on a baking sheet.
Once frozen, transfer them to a freezer safe bag and remove as much air as possible.
They keep well for a month or so.
Nick Evans
For best results, reheat frozen taquitos in a 350F oven until warmed through, 15 to 20 minutes.
The Kid Report Card
Oh, boy.
This photo of my 2-year-old daughter is sort of a trigger event for me.
Nick Evans
She was not happy with me on this particular dinner night.
She was mad because I took her jacket off.
HOW DARE I DO SUCH A THING?!
Nick Evans
(Side question: Is four too many?)
My daughter ate essentially nothing on this particular night.
I even tried to make an on-the-fly quesadilla with the taquito filling because she normally likes quesadillas more.
Nick Evans
Did not work because, you know, JACKET.
More Favorite Mexican and Tex-Mex Recipes!
Mix together really well.
Nick Evans
Taste and feel free to adjust seasonings to your liking.
This basic version should be fairly mild and kid-friendly.
Wrap the corn tortillas in stacks of two in between damp paper towels.
Microwave on high for 20 seconds to make them more flexible.
They should resemble long cigars.
Repeat until all of the filling is used.
You should get 18 to 20 taquitos.
Bake the taquitos as soon as possible to prevent the tortillas from cracking too much.
Bake for 20 to 25 minutes until they are crispy and golden brown.
While the taquitos bake, stir together the sour cream and sriracha.
Taste and adjust to your liking.
Serve immediately with the cream sauce.
Leftovers can be frozen for up to a month and reheated in a warm oven.
