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Over the years, John and I have been proud members of "Treat Yo Self" Fridays... and maybe a few other days out of the week. There's no rhyme or reason as to what foods we pick, it's usually just what I'm craving. In the spirit of treating myself, I came up with a spin on a frozen foods classic: taquitos. And not just regular taquitos... taquito NACHOS, just in time for Cinco de Mayo! Add some chipotle and jalapeño (for a kick!), lime, and onions, then fry them in a skillet or Dutch oven to enjoy this little fiesta in your mouth. Oh, and if you need a margarita to go with it, check out my recipe here. But obviously don't make a 10 gallon jug size like we did.
¾ pound shredded rotisserie chicken (dark and light meat)
½ cup chopped cilantro
¼ cup sour cream
1 tablespoon chopped chipotle in adobo
1 tablespoon adobo sauce from the can
1 teaspoon chopped fresh jalapeño pepper
½ teaspoon kosher salt
8 (8-inch) flour tortillas
+ Vegetable oil, for frying
+ Juice and zest of 1 small lime
A sweet & spicy twist on a classic to ring in the weekend (or the end a looong work day)!
Let your blender do the heavy lifting here.
A nacho by any other name is still as great.
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!
