Nom Nom: Taquitos

Now that summer is on its way, we know a lot of people will be out enjoying the sunshine and grilling large hunks of meat while contracting melanoma. Fun! But, if you happen to grow tired of steak and burgers and hot dogs, why not try grilling chicken taquitos?

We enjoy ours with crema (not sour cream, thanks), shredded cheese and Bufi sauce. Followed immediately by a riotous burp.
 

Ingredients:

1. 1 teaspoon salt
2. 1 teaspoon chili powder
3. 1/2 teaspoon garlic powder
4. 1/8 cup oil
5. 1/4 cup fresh lime juice
6. 2 lbs. chicken breasts
7. 1/2 teaspoon salt
8. 2 teaspoons minced garlic
9. 1/4 cup roasted red pepper, julienned
10. 1/3 cup pasilla chile, julienned
11. 1/4 cup yellow onion, julienned
12. 1/3 cup shredded monterey jack cheese [Ed. note: Our Exican's mom used to make chicken taquitos with muenster cheese - which we found to be ideal.]
13. 1/2 ounce fresh lime juice
14. 18 corn tortillas
15. More oil, for frying

Directions:

1. Combine salt, chili powder, garlic powder, 1/8 cup oil and 1/4 cup fresh lime juice for marinade. Coat chicken in marinade and let sit in refrigerator for at least two hours.

2. Drain chicken and grill until done. Then shred chicken, sprinkling with salt and minced garlic.

3. Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.

4. Warm a tortilla on grill until soft. Spoon two ounces of chicken onto tortilla. Roll tightly and secure with toothpick.

5. Deep fry in 350 degree oil until golden and crispy, about 2 minutes.

Chicken Lime Taquitos [RecipeZaar]