Well, I’m simultaneously part way into a couple other Pinterest inspired projects (aka story of my life), but since they’re not yet finished I can’t post them on here yet… so I’m struggling to keep up with our weekly posts. To stay on track, I figured I could make a recipe… that’s something I could start & finish in one evening. Not that it’s a competition, but I did observe that Sus finished an Infinity Scarf in one night, yet Taquitos are more my finish-in-one-night speed – potatoes/patotoes. My last knitting project is an unfinished baby blanket… for a sweet pea who’s now 12. No, not 12 months… 12 years @@ (that’s my symbol for wide eyes). But let me get back on track…
I have a Pinterest board dedicated to recipes titled Yum. When I went back to review, two things happened:
a) I realized I’ve done a whole lotta pinning, but not so much making and baking,
b) I was hungry and wanted to make it all – I’ve pinned a whole lot of deliciousness!
Then I remembered the very first recipe I did make from my Pinterest board, actually Susan and I made it together when she was visiting. Needless to say, we were less than inspired and it’s no longer pinned to my board. Lets hope this time would be different…
I planned to choose a baking project to do with N, and after browsing my board, I wanted to make Chocolate Chip Cookies. But when I was an ingredient shy and it was nearing dinner time, I chose an entree instead – Baked Creamy Chicken Taquitos. They made the cut since I had many of the ingredients on hand that needed to be used before we went out of town for a couple days. I also had a large cooked chicken breast leftover from dinner the night prior, so this was a perfect way to reinvent these leftovers.
N was the cutest little helper…
But he wanted to eat more than help at times… he was pilfering so much cheese from the recipe that I ended up giving him his own plate of ‘you-can-eat-this-cheese’
No need to reiterate the recipe here, as the site linked from my Taquitos pin has it perfectly explained, and they have prettier food photos.
The only 2 things we did differently were using classic red salsa instead of green (it’s what we had on hand), and we used medium tortilla shells, cut in half and rolled the long way for each taquito.
The recipe made two trays. After I put the second tray in the oven, I realized it made a lot and I probably should have frozen some instead… but, it turns out they were all eaten very quickly.
They were a big hit – we loved this recipe and will definitely make it again – delicious!