4 oz (1/2 pkg) cream cheese
1/4 C green salsa
1 lime, juiced (about 2 Tbs)
1/2 tsp ground cumin
1 Tbs chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/3 cup chopped fresh cilantro
4 green onions, sliced
3 cups cooked, shredded chicken
1 1/2 cups grated Pepper Jack or Monterey Jack cheese
12-18 small flour or corn tortillas
olive oil or vegetable oil
sour cream, salsa, guacamole or Cilantro Ranch Dressing (for dipping)
Preheat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray (or use non-stick foil).
Heat cream cheese in the microwave for about 20-30 seconds, until soft. Add green salsa, lime juice, cumin, chili powder, onion and garlic powders. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare this mixture ahead of time and keep it in the fridge until you are ready to cook.)
If you are using corn tortillas: Work with a few tortillas at a time and heat in the microwave between damp paper towels for about 20-30 seconds until they are soft enough to roll without cracking. Flour tortillas can be worked with at room temperature.
Place about 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tightly as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
Using a pastry brush, brush the tops of the uncooked taquitos lightly with oil. Sprinkle with kosher salt. Bake at 425°F for 15-20 minutes or until crisp and the ends just begin to brown.
Serve whole, or cut taquitos in half on an angle (this is a nicer size for appetizers).
Serve with sour cream, salsa, guacamole or Cilantro Ranch Dressing for dipping.
Makes about 12-18 taquitos (using small flour tortillas); amount will vary depending on the size of the tortillas
Cilantro Ranch Dressing
1 package ranch dressing mix
1 cup mayonnaise
½ cup kefir or buttermilk (or regular milk)
2 tomatillos** or 4 Tbs green salsa
½ bunch of cilantro (about 1 cup chopped)
2 cloves garlic
1 lime, juiced
1-2 jalapenos (with or without the seeds; with seeds=spicier)
Combine all of the ingredients in a blender or food processor. Blend until well mixed. Refrigerate for 1-2 hours before serving for optimal flavor.
**Optional: Roast tomatillos for 20 mins at 400°F before adding them to the blender. If you are using a spicy green salsa instead of the tomatillos, go easy on the jalapenos.
FOR A THICKER DIP: Use 1/2 cup mayo and 1/2 cup sour cream, and reduce the kefir/buttermilk to 1/4 cup.