Vs Soft Turkey Taquitos With Southwestern Dip Recipes

TURKEY AND SPINACH TAQUITOS

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with vegetable oil cooking spray.
• For the filling: Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
• Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes. Cool for 5 minutes and serve with salsa and guacamole.

SOFT CHICKEN TAQUITOS & SOUTHWESTERN DIP

Steps:

• 1. Mix sour cream and mayonnaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonnaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld. Can be made day before.
• 2. Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another paper towel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
• 3. Once all the tortillas have been lightly fried and are soft, take shredded chicken and place on center of tortilla in a line. Gently roll tight and place seam side down on another cookie sheet, each one snug to the other to keep shape. Repeat until all the taquitos are rolled.
• 4. Heat an electric skillet or griddle between 300-350 degrees and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
• 5. Serving: This recipe makes 45 nice size taquitos. I will cut them in half as appetizers. Place Dip in the middle of a tray or large plate and surround the taquitos around the dip.

TURKEY TAQUITOS

Steps:

• Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
• Warm the tortillas in the microwave for 10 seconds so they are pliable.
• Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
• Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
• Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

V'S SOFT TURKEY TAQUITOS WITH SOUTHWESTERN DIP

Steps:

• Make the Dip and refrigerate ahead of time.
• Mix sour cream and mayonaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld.
• Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another papertowel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
• Once all the tortillas have been lightly fried and are soft, take shredded turkey and place on tortilla in a line. Gently fold tight and place seam side down on another cookie sheet. Repeat until all the taquitos are rolled.
• Heat an electric skillet or griddle between 300-350' and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
• Place taquitos on platter and serve with Southwestern Dip, Salsa, Guacomole, Sour Cream, heated cheese whiz or whatever you like!