The perfect football appetizer! Chicken, bacon and cream cheese are rolled in mini tortillas and then fried.
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 32taquitos
Author Deborah Harroun
Ingredients
Taquitos:
1/3poundbaconchopped
4oz.cream cheeseat room temperature
2 12.5-oz.cans Swanson’s canned Premium Chicken Breast
8 10-inchflour tortillas
oilfor frying
Avocado Ranch Guacamole:
½cupsmashedfresh avocado
¼cupmayonnaise
¼cupsour cream
1tablespoonbuttermilk
1½teaspoonswhite vinegar
⅛teaspoonsalt
⅛teaspoondried parsley
⅛teaspoononion powder
dash dried dill weed
dash garlic powder
dash pepper
Instructions
In a bowl, combine the cream cheese and chicken.
In a large skillet, fry the bacon until crisp. Remove with a slotted spoon into the bowl with the cream cheese and chicken. Combine mixture well.
Using a 3-inch circle cookie cutter, cut 4 smaller circles from each tortilla. Fill each tortilla with 2-3 teaspoons of the chicken mixture. Roll and secure with a toothpick. Refrigerate taquitos until ready to fry.
Heat the oil in a fryer, or in a dutch oven to 350F. Fry the taquitos in batches until the tortilla is golden brown, about 3-4 minutes. Remove to a paper towel lined plate to drain. Remove toothpicks.
To make the guacamole:
Smash avocado. Combine all ingredients and mix well. Keep refrigerated.