Wednesday, October 17, 2012

Chicken, Bacon and Cheese Taquito Appetizers

Today is a great day! I am happy to report that my beautiful 75 degrees and Sunny weather is back in Southern California.  Also my husband and I were able to get in to Dinner En Blanc San Diego!!! I am so excited. If you don't know what Dinner En Blanc is, let me give you a little taste!
 It is a secret flash mob supper club. It happens every year (each year in a new location) and the attendees don’t know where they are going until 15 minutes before it starts. Everyone wears white and and has a giant dinner party under the stars. 
At the last minute, the location is given to thousands of friends and acquaintances who have been patiently waiting to learn the “Dîner en Blanc's” secret place. 
So we will be attending... in San Diego TOMORROW on October 18th, but we don't know where exactly! I can't wait!  Now on to today's recipe:

Recently, we went to a party at a friends house. I was asked to bring an appetizer. It was National Taco day, so I decided to go with that theme. I had some fresh bacon and chicken, so I decided to mix up my regular Taquito dish and make it into appetizers. It was a hit. Before I could blink the plate was empty. Here is the recipe. I hope it comes in handy for you during this busy party/holiday season. 



Gluten-Free Chicken, Bacon and Cheese Taquito Appetizers
adapted from Mommy, I'm Hungry
1/3 package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cups cooked chicken, shredded
16 corn tortillas
Canola oil
1/4 cup mayonnaise
1/4 cup sour cream -or- greek yogurt
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
1/8 teaspoon dill
1/8 teaspoon garlic powder
dash Ground black pepper



Cook the bacon until crisp. I used a griddle.

Remove the bacon from the skillet and drain on paper towels. When cool enough to handle cut the bacon into pieces. 
Preheat your oven to 350.

Cook your chicken in a skillet by adding 1 TBSP olive oil heating to medium high heat. Salt and pepper your chicken on each side and add it to the hot oil. 
Cook on each side for 4 minutes, just enough to lightly brown. Next add 1 cup of chicken broth to the skillet and then place it in the oven to finish cooking. 
The broth helps the chicken stay moist. Cook for 20 minutes, or until just cooked through. 
Remove from the oven. Now turn the oven heat up to 400 degrees.
Slice your chicken. 
In a large mixing bowl add your cream cheese, mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill, garlic powder, and pepper. 
Mix well. 
Now add your sliced chicken and bacon to the mixture. Using a paddle attachment, on medium high speed, mix everything. This will shred your chicken. It will look like this when it is done. 
I like to soften my tortillas for the next part. You can either do this in a tortilla warmer or you can do a quick fry in oil to soften them. 

Spoon about 2 teaspoons chicken mixture in the center of each tortilla. Roll the tortillas around the filling.

Once you have filled your pan with the rolls, place it in the oven and cook for 25 minutes, or until golden brown. 

Once cool enough to handle. Slice the taquitos in half and insert a toothpick into each one. 
Serve with Salsa and you have the perfect party platter. 
You can now pre-order my cookbook via kickstarter! 
Here is an information video that explains in detail the book. 
You can pre-order through kickstarter HERE!

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