Honey & Lime Chicken Taquitos

Since I have been home for the summer, I have been mostly cooking dinner for my family every night (they are my guinea pigs). Only now, twenty-one years of life later, do I truly appreciate mom cooking dinner for all of us. Why? It’s hard to make something everyone likes.

My mom, dad, and I all have a few ingredients we don’t like, and for us having a quick substitute isn’t too hard. (I used to be a lot pickier, sorry mom). My sister, Allison, however, is a completely different story. I have not met anyone pickier (or perhaps more precise is a nicer term) than she is when it comes to food. Here are a few of her general dinner requirements:

1. No ground meat of any kind
2. No fruit mixed with something savory
3. Nothing sweet mixed in with dinner
4. No lemon
5. Includes chicken*

Well, pleasing Allison is hard, so often she gets a rather boring dinner of plain chicken breast, rice or plain pasta, and cucumbers. I feel bad when I serve her this, so I am always searching for something she will like too. I made taquitos at the beginning of the summer and was pleasantly surprised that all four of us liked them. I saw a recipe for honey lime chicken enchiladas online, but I knew enchilada texture would be a deal breaker for Allison. Thus, honey lime chicken taquitos were created! Allison had neither honey or lime in her taquitos as per requirements #2 and 3, but the rest of us enjoyed the flavor combination.

The amounts of ingredients are given in ranges to be made by personal preference of ingredients amount. For mine I used the higher amount to make sure I could taste the ingredients. I notoriously have a problem tasting sometimes though.

*Hyperbole…kind of



HONEY & LIME CHICKEN TAQUITOS
Inspired by The Girl Who Ate Everything, The Sister’s CafeINGREDIENTS

1 pound chicken breast
Salt and pepper, to taste
5-6 ounces cream cheese/sour cream
3-4 tablespoons lime juice
3-4 tablespoons cup honey
1 tablespoon cumin
2 teaspoons garlic powder
1-2 cup shredded cheese (Monterrey Jack, Pepper Jack)
10-12 corn tortillas
Cooking spray
Kosher salt

DIRECTIONS

Preheat oven to 425°F.

Cut chicken breast into bite size pieces. Heat a large skillet over medium heat. Add chicken pieces, salt, and pepper. Cook chicken until white and firm to the touch, about 5-10 minutes depending on size of the chicken. Remove from heat and cool. Set aside.

In a large bowl, combine cream cheese, lime juice, honey, cumin, garlic powder, cheese, and chicken. Mix until well combined. Add salt and pepper to taste. If mixture becomes to thin, add more cream cheese.

Grease a baking sheet. Working with 2-3 tortillas at a time, wrap in wax paper. Microwave for 20-30 seconds until tortilla is soft enough to work with. Spoon approximately 2 tablespoons of filling evenly into the middle of a tortilla. Roll the tortilla tightly. Place the tortilla seam side down on the baking sheet. Repeat with the remaining tortillas, leaving equal space between the taquitos on the baking sheet. Spray the taquitos with cooking spray or brush with butter.Sprinkle kosher salt on top.

Bake 15-20 minutes until golden brown and crispy. Serve warm with sour cream, salsa, or guacamole.

Serves 3-4.

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