BBQ Chicken Taquitos

I recently combined two of our favorites-taquitos and BBQ chicken.  The result: nothing short of fabulous-as predicted of course! It's no secret that Matt and I are huge fans of the Creamy Chicken Taquitos, and Matt in particular is really fond of barbecue flavor.  I think the barbecue sauce adds a pleasant and unexpected taste to these taquitos and a great alternative to the usual taquitos.

I served these with extra barbecue sauce and ranch dressing for dipping.  With a side salad, these were an amazing dinner that we will definitely be having again.  I also think they would make an excellent appetizer! As with the Creamy Chicken Taquitos, these can be prepared ahead of time and frozen.

Baked BBQ Pork Taquitos
3 ounces cream cheese, softened to room temperature (I used reduced-fat)
1/3 cup barbecue sauce (store bought or homemade)
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon brown sugar
1/2 teaspoon liquid smoke
pinch red pepper flakes
pinch cayenne pepper
1/4 cup diced red peppers
1/4 cup diced onion
3 scallions, thinly sliced
2 tablespoons minced fresh cilantro
kosher salt and pepper to taste, extra kosher salt to top taquitos before baking
2 cups shredded or chopped cooked chicken
1 cup sharp cheddar cheese
8-10 (6-inch) corn or flour tortillas
cooking spray

Ranch Dressing and/or BBQ Sauce, for serving

Preheat oven to 425 degrees.  Lightly spray a baking sheet with cooking spray.

In a large bowl, combine the first 14 ingredients (cream cheese through cilantro).  Season to taste with salt and pepper.  Fold in the chicken and cheese.

Stack 3-4 tortillas on a microwave-safe plate and over with a damp paper towel.  Cook approximately 30 seconds-this will make the tortillas more pliable and easier to work with.

Spoon 2-3 heaping tablespoons of prepared filled onto the lower third of each tortilla, and roll up tightly. Place seam-side down on a prepared baking sheet.  Repeat with remaining tortillas and filling.

Lightly spray the taquitos with cooking spray and sprinkle with some kosher salt.  Bake 15-20 minutes, or until tortillas are crisp and golden-brown.  Serve with ranch dressing and/or bbq sauce.


Source: Slightly adapted from Pink Parsley