Summer taquitos – healthy and good!

Provided by Family Features

Though it may be weeks or even months before you can enjoy the bounty of a flourishing garden, you can get a jump on your craving for fresh veggies with ingredients that deliver the same refreshingly wholesome flavors. Plentiful garden veggies let you enjoy summer with a fresh take on your diet. You can free yourself to get creative in the kitchen and combine endless variations of your favorite ingredients to make it easy—and appetizing—to embrace healthier dishes. Or go to www.sabra.com for other great recipes. Try these non-fried, better-for-you creamy chicken taquitos. These are healthy and perfect for easy finger-food on the deck or beach.

Creamy Chicken Taquitos

WINE PAGE TAQUITOS8 ounces cream cheese, 4  ounces diced green chiles, 1/2 cup Sabra Southwest Salsa or your own favorite brand, 3 green onions (diced) green and white parts), 1 clove garlic (minced), 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chipotle chile powder, 2 cups shredded rotisserie chicken, 1 cup shredded pepper jack cheese, 1/3 cup minced cilantro, 10-12 small flour tortillas (6-inch), Spray olive oil

Preheat oven to 425°F degrees and line rimmed baking sheet with parchment paper or non-stick liner. In large non-stick skillet over medium heat, combine cream cheese, diced green chiles, salsa, green onions, garlic, chili powder, cumin, smoked paprika and chipotle chile powder. Choose all or some of these to suit your own family’s tastes. Stir frequently until cream cheese is melted and mixture is smooth. Remove mixture from heat and stir in chicken, pepper jack cheese and cilantro. Add about 2 tablespoons chicken mixture to each tortilla, placing slightly off center and keeping mixture about 1 inch away from edge. Roll up tortilla and place seam side down onto prepared baking dish. Gently mist (good luck with this) taquitos with olive oil and bake for about 15 minutes, until lightly golden brown and edges are crisp. Happy summer!

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