Taquitos With Avocado Dipping Sauce Recipe 455

BAKED CHICKEN TAQUITOS WITH GREEN CHILES AND AVOCADO YOGURT DIP

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• Shred chicken to make about 4 cups; discard bones and skin. In large bowl, toss chicken, cheese, onion, cilantro, cumin, chili powder, oregano and green chiles.
• Over gas burner or in skillet, heat tortillas until warm and pliable. Wrap tortillas in kitchen towel to keep warm.
• Working with 1 tortilla at a time, spoon about 2 tablespoons chicken mixture onto one side of tortilla. Wrap tortilla over filling and roll up. Place taquito seam side down on cookie sheet, gently pressing flat with palm of hand if needed to make sure taquito does not roll around. Repeat with remaining tortillas and chicken mixture, making sure to leave a bit of space between taquitos so they crisp nicely during baking. Brush tops of taquitos lightly with oil.
• Bake in center of oven 25 minutes, rotating pan once about halfway through baking.
• Meanwhile, cut avocado in half; remove pit. With spoon, scoop avocado flesh from shell into large bowl. With back of fork, mash avocado well. Fold in yogurt, lime juice and salt until thoroughly combined.
• Serve warm taquitos with dip.

TAQUITOS WITH AVOCADO DIPPING SAUCE RECIPE - (4.5/5)

Steps:

• Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. Stir the bacon, cream cheese and chicken in a medium bowl. Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks. If desired, use full size tortillas. Pour the oil into a heavy 4 quart saucepan to a depth of 3 inches. Heat the oil to 350°F. Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving. Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.