Happy Cinco de Mayo!! Cinco de Mayo is one of my favorite “holidays”. Chicken Legs and I go out every year. We love the crowds and the deals on margaritas!!
In honor of Cinco de Mayo, I am sharing the recipe for the taquitos that we had last week. The sauce is the star in this recipe. It is a kicked up ranch dressing with a little sour cream, lime and pureed chipotles in adobo sauce. Be warned – this sauce packs some heat – it cleared out Chicken Legs sinuses! The taquitos are very simple. I used the leftover cheese from my chicken quesadilla grilled cheese sandwiches and topped it with some mesquite marinated chicken and salsa. We dipped the taquitos in the sauce and it was perfect!!
Taquitos with Chipotle Lime Ranch Sauce
1 cup quesadilla cheese sliced
2 cups diced chicken
1/2 cup salsa
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Place the tortillas between damp paper towels and heat in the microwave for 45-60 seconds – until they are soft enough to roll without cracking. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer.
Place a slice of quesadilla cheese in the middle of the tortilla, top with 2-3 T of chicken. Sprinkle with a dash of Southwest seasoning and top with a scoop of salsa. Roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Chipotle Lime Ranch Sauce
1/2 cup ranch dressing
2 Tbsp sour cream
1 Tbsp lime juice
2 tsp pureed chipotle peppers in adobo
Combine all ingredients and refrigerate 30 minutes before serving.