By: May 13, 2011on
Adapted from Our Best Bites
There’s a full container of home-made Salsa Verde sitting in my fridge, waiting to be used for the ultimate Mexican culinary experience of our lives. Well, Mark’s and mine anyway. Shame I don’t have the corresponding badass-chef-gene to make that happen.
With regards to the green salsa, if you’re wondering how such an amateur like myself could come up with it, well… yes, it is authentically home-made. But no, I didn’t make it. I bought it from Hector, the building manager in the studio I used to work for here in NZ. And holy guacamole, it’s spicy as!
With Mark’s tendency to discriminate against all things hot & peppery, I always try to cook from recipes that will either mask the heat in some way, or at least make him not mind it because the food is so damn good who cares if his mouth is on fire. Yep, that should do the trick. So to compensate for that missing generic trait that would’ve made me give Gordon Ramsey a run for his money, I do what I’m awesome at. Which is, to type keywords in a Google search box and look for the gastronomic wunderkind of the day(or such equivalent), and learn a recipe or two in the process.
And… found a winner! Today’s eatables come from the minds of two Mormon moms who know their Latin food stuff, heck yeah.
Okay Salsa Verde, I’m gonna use you now! <dashes off to the kitchen>
As for the result, survey says: most fantastic taquitos ehvarrr! There’s only 2 of us who replied to the survey, but 2 out of 2 is still a success right?
Maaan, I can’t wait to have kids. More test subjects… No, I mean, because I shall love & care for them! (Maybe I should point out that I’m kidding? Before people with the missing “sense of humor” gene hurl screams of “unfit parent!” my way haha!)
Pre-heat the oven to 200°C.
Shred the cooked chicken.
Chop the tomato & spring onions.
Grate the Smoked Cheese.
Place the shredded chicken in a large bowl.
Heat the Cream Cheese in the microwave oven for around 20 t0 30 seconds to soften it a bit.
Then dump it on top of the chicken.
Add all the other filling ingredients and mix well.
Nuke the tortillas (one at a time) in the microwave oven so they become a bit soft and don’t break when you fold them. Do this for maybe 20 to 30 seconds.
Spoon 2 to 3 tablespoons of filling, about half an inch from the edge of the tortilla. Sprinkle on some Smoked Cheese.
Then roll ‘em up! Make it tight. As tight as you can roll ‘em.
Lightly grease a baking pan and place the tortillas in it.
Spray with can of cooking oil all over the tops.
Kosher salt (used in the original recipe) wasn’t available to me, so I used Parmesan Cheese instead.
Line the tortilla’s surface with it, all over. Be generous with the Parmesan Cheese, sprinkle sprinkle sprinkle…
Place in the oven and bake for 15 minutes, or until golden crispy brown.
Dip these goodies in sour cream, salsa, guacamole or whichever dressing you fancy.
Use Kosher Salt instead of Parmesan Cheese.
Number of servings (yield): 6 medium-sized taquitos.
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