Chicken & Black Beans Taquitos / Adobo Sour Cream
Jan 9, 2008 15:04:32 GMT -8
Post by tami on Jan 9, 2008 15:04:32 GMT -8
I made a double batch of these and froze half of them. I added 1 teaspoon cumin to the double batch of filling. I baked half of them fresh not frozen and some of the filling bubbled out of the ends but we didn't mind because they tasted so incredible! The other night we had some baked from the freezer and they baked with out any of the filling spilling out. I would make these again and definately serve them to company! I cooked my chicken and then put everything in the food processor, it worked well for me.
Chicken and Black Bean Taquitos with Adobo Sour Cream
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.
Taquitos:
1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray
Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
Preheat oven to 400º.
Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)
CALORIES 125 (30% from fat); FAT 4.1g (sat 1.8g,mono 1.2g,poly 0.5g); PROTEIN 6.9g; CHOLESTEROL 13mg; CALCIUM 79mg; SODIUM 250mg; FIBER 1.1g; IRON 1.1mg; CARBOHYDRATE 15.3g
Cooking Light, NOVEMBER 2006
Chicken and Black Bean Taquitos with Adobo Sour Cream
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.
Taquitos:
1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray
Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
Preheat oven to 400º.
Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)
CALORIES 125 (30% from fat); FAT 4.1g (sat 1.8g,mono 1.2g,poly 0.5g); PROTEIN 6.9g; CHOLESTEROL 13mg; CALCIUM 79mg; SODIUM 250mg; FIBER 1.1g; IRON 1.1mg; CARBOHYDRATE 15.3g
Cooking Light, NOVEMBER 2006