Hubby and I took a lunch date one day about a year ago. We ate these yummy taquitos. They were so yummy, in fact, that I wanted to see if we could replicate them.

Well, I never managed to replicate them, but we did hit on a new family favorite. I called them Southwestern Taquitos.

They're a great way to use up extra baked chicken, pulled off the bone– or just throw some chicken leg quarters into the crockpot or roaster to cook nice and slow for the express purpose of becoming yummy taquitos. I hope you enjoy them as much as we do!

Southwestern Taquitos

baked chicken
salsa with corn and black beans (We like the Great Value/ WalMart brand.)
cooked black beans
small bowl of water
tortillas
blue cheese dressing
 

 

Gather your ingredients and preheat the oven to 400 degrees.

 

 

Lay a tortilla flat and spread just a little cooked chicken in a line toward the side of the tortilla. If you put too much chicken, your taquito will be way too fat and soft. It needs to be just a little crispy.

 

Add a little salsa to the line of chicken.

 

A few black beans– not too many.

 

Now roll the tortilla tightly around all the stuffing. Keep it tight so you'll have a nice crispy taquito.

 

When it's rolled almost to the end, dip your fingers in water and rub it on the edge of the tortilla. This will act like glue to close the taquito. Finish rolling the tortilla to the end.

 

Once the taquito is closed, dip your fingers in the water again. This time rub the water over the whole taquito. This will make the outside get lightly crispy during baking.

 

Lay the taquitos on a baking stone or cookie sheet with about an inch between them. Bake at 400 degrees for about 8-10 minutes. They will be lightly browned, and the ends will feel more crispy than the center.

 

Add a little blue cheese dressing for dip. Yum.

Enjoy!

 

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