I had hoped to post about our trip to San Francisco, but I haven’t been able to get all the photos formatted yet… tomorrow… San Fran, I promise!
Until then, here is the quick and easy dinner I made for Connor and I, the night before we flew off to see Marissa.
Connor has always loved taquitos. You know – those thin, crunchy, nasty frozen sticks. He also adores Buffalo chicken wings. I made these Buffalo taquitos just for him. A healthier (especially if you use low-fat cream cheese and sour cream) version of those fried greasy sticks!
A little side note: I brought home my tortillas, opened the package and there were only 9 tortillas! It clearly states on the package that there are 10 tortillas, but I only got nine. What’s up with that? It makes me wonder if someone got hungry at the grocery store, opened the package and ate one, or if there was a miscount while packaging… hmmm?
Baked Buffalo Chicken Taquitos
1 tablespoon olive oil
1 small onion, peeled and diced
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 can black beans, drained
4-ounces cream cheese, room temperature
2 cups shredded cooked chicken breast (from a rotisserie chicken)
1/2 cup Frank’s Red Hot Buffalo sauce
Salt and freshly ground black pepper, to taste
Ten 8-inch flour tortillas, warmed
1 cup shredded mozzarella
1/4 cup sour cream
1/4 cup crumbled blue cheese
Preheat the oven to 450 degrees. Line a baking sheet with foil and generously spray with Pam.
Heat a small skillet over medium heat; add olive oil and sauté onion until soft and translucent. Stir in garlic powder and cayenne.
In a large bowl, mash the beans and mix in the cream cheese until smooth and creamy.
Add the cooked onions, shredded chicken, Buffalo sauce. Season to taste with salt and pepper.
Spoon the filling in the center of each tortilla, dividing equally.
Sprinkle the filling with the mozzarella cheese, dividing equally. Tightly roll up the tortillas and place seam-side down on prepared baking sheet.
Spray the tops of the taquitos with Pam.
Bake in preheated oven for 10 minutes, then turn over and bake for until 10 minutes, or until crispy.
Meanwhile, combine the sour cream and blue cheese crumbles, mixing well. Serve the taquitos with the sauce.