Chicken and Pepper Jack Taquitos (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces |
1/2 cup chopped roasted red peppers, drained (from water-packed jar) |
1 teaspoon liquid smoke |
8 (6-inch) corn tortillas |
1 1/3 cups shredded pepper jack cheese |
Directions:
1. Preheat oven to 400 degrees F.
2. Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking spray and bake 10 minutes, until cheese melts.
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