We love cilantro at our house. People seem to have a love hate relationship with cilantro. My mom thinks it taste like soap, so growing up we never had it. I have found I love it in all things.
Blend Together it will form a thick paste:
3 T. Chili Powder (Chipolte or Ancho)
2 T. Olive Oil
2 t. Lime Zest
2 Limes Juiced
4-6 Cloves Garlic
1 t. Coriander
1 t. Cumin
1 t. Oregano
1 1/2 t. Salt
1 t. Black Pepper
1/2 c. Chopped Fresh Cilantro
Rub mixture on chicken. Let set 2-8 hours or overnight.
Depending on the weather we grill or pan sauté to 170 degrees. You could service with cilantro rice, black beans, and grilled veggies. If there are leftovers, I use for a lunch salad the next day. I have made the salad with lettuce, tomato, fresh cilantro, black beans, grilled corn, cheese, and use homemade salsa for the dressing. The salad just depends on what we have on hand or leftover in the fridge.
Category: chicken
Chicken Taquitos
We make these for freezer and then warm up as a quick snack for after school. Or the kids take in their lunch frozen and then warm up in microwave. They dip them in sour cream, salsa, or just eat them plain. I wing a lot of the seasonings. So feel free to adjust to your liking.
2 cups chicken
2 Tablespoons Taco seasoning
1/3 cup cream cheese
¼ cup green salsa
1 Tablespoon lime juice
½ teaspoon cumin
1 cup grated cheese
½ an onion minced
3-5 cloves garlic minced
2 Tablespoons olive oil
Tortilla shells
Sprinkle taco seasoning on chicken then saute or grill chicken. Transfer chicken to cutting board. (After chicken cools shred or chop in into small pieces.) Then while waiting for chicken to cool use your same pan add garlic, onion, lime juice, and little water to deglaze pan. Shred/chop chicken. Then add cream cheese, cumin, salsa, chicken to pan. Once well combined turn off heat. Add 1 Tablespoon and 2 Tablespoons of cheese into tortilla shell and tightly roll up.
Place on sheet pan. You can brush with butter for crispier shell. It is not necessary.
Cook 425 for 10 mins
Freeze separated on sheet pan and then transfer to freezer bag or container for easy quick warm up. If you put in container before you freeze, it will be one giant taquito as the shells will stick together.
