You may have noticed that I do a lot of what might be considered “Dude Food”. While it would be really easy to say, “Oh yes, that’s because I have a husband and five sons…” and look like a delicate little flower who eats nothing but carrot sticks and hummus. Don’t get me wrong, I love those carrot sticks and hummus, but OH MY GAWSH I love Dude Food, too. My grandma used to say that when she wore corduroys and her legs rubbed together as she walked, it sounded like they whispered, “nacho… nacho… nacho… nacho…” You see the family tendencies are strong. Today, I present Baked Cheesy Chicken and Bean Taquitos that made all my dudes AND me giddy.
Truth: they may be baked, but there is nothing remotely healthy about these, unless you want to pretend that the presence of black beans and shredded chicken offset the oil in the Baked Cheesy Chicken and Bean Taquitos. More truth: I don’t even care. Every so often, I really just need a good belt of indulgence to keep my outlook sunny. Like I said in my “Aging Like a Boss” post, “I eat and drink moderately, except for when I don’t.”
Sorry I’m not sorry. Care for a Baked Cheesy Chicken and Bean Taquito?
If you, like me, need that lovely cheesy, crispity, crunchy, little-bit-greasy, meaty, HECK YES dose of taquitos, I’m your gal. In fact, there’s that big old football game looming, and I can’t think of anything that’ll fly off of a Super Bowl snack food buffet faster than these.
I’m not going to lie to you. These are pretty messy, but they are -mercifully- well suited to making ahead of time (by 24 hours or so) and reheating on a foil lined pan in a 350°F oven to re-crisp before serving. That 24 hour window will give you plenty of time to clean your kitchen up before any big game company arrives.
- If you’re of a mind to seriously minimize the mess that will happen because of the oil, you can lay down a layer of newspaper or two on your counter to absorb any drips. I don’t, but I have stainless steel counters and oodles of free labor, er, sons who offer to help.
- Make sure you have everything ready to go before you start heating those tortillas in the oil. That means have your pans lined with foil, your oven preheated, your filling fully mixed, tongs in hand, and a plate (preferably one with a little rim) standing by next to your pan with the oil.
- Remember that corn tortillas are fickle little beasts. They have so much flavour, but tend to be so darned fragile. You may want to have some extra tortillas on hand in case you have one (or several) that rip when being taken out of the oil.
- When you ease the tortilla into the oil, you may see little bitty bubbles around the edge. That’s good. That means the oil is hot enough. That also means you’re going to be moving quickly here. No more than a couple of seconds should elapse before you use your tongs to gently turn the tortilla over in the oil. And no more than 10 seconds should go by before you fish that tortilla from the oil onto your plate. Yes. They will be VERY oily. It will be messy. You’re going to have to just accept that. This is part of the indulgence and part of what makes those tortillas super crispy when you bake them. Good stuff, folks. Live a little.
- Don’t give into the temptation to overstuff the tortillas. Remember our little discussion on the fally-aparty tendencies of corn tortillas? Don’t give them a reason to break up on you.
- If you plan on re-crisping the Baked Cheesy Chicken and Bean Taquitos before serving, you may want to take them out of the oven closer to the 10 minute mark. They won’t be crunchy then, but you’ll be baking them again. If you plan on serving them pretty soon after baking, you’ll probably want to go closer to 20 minutes to crunch them up properly.
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Baked Cheesy Chicken and Bean TaquitosRate Recipe
- 4 cups shredded fully cooked chicken
- 1 can black beans or 1 1/2 cups cooked, drained and rinsed
- 8 ounce brick of Monterey Jack cheese shredded
- 4 green onions trimmed of the root ends and thinly sliced
- 2 garlic cloves peeled and minced
- a handful cilantro chopped
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/4 cup canola or vegetable oil
- 30 small corn tortillas plus extras in case of tortilla breakage, about 6-inches,
- Preheat oven to 425°F. Line two rimmed baking sheets with foil, dull side up, and set aside.
- Place a heavy skillet or saucepan over medium low heat. Pour in the oil and heat through.
- Combine the chicken, beans, shredded cheese, green onions, garlic, cilantro, chili powder, and kosher salt in a large mixing bowl until everything is evenly distributed.
- Ease one tortilla at a time into the hot oil. Using tongs, flip the tortilla over immediately and heat for another 10 seconds. Use the same tongs to carefully lift the oily tortilla onto a plate. It will be quite greasy, but that is desirable so long as the tortilla is hot and flexible. Scoop about 2 tablespoons of the filling in a line in the center of the hot tortilla and roll the tortilla up around the filling. Place seam side down on the prepared pan. Repeat with remaining tortillas and filling.
- Bake for at least 10 minutes, but up to 20. The longer the taquitos stay in the oven, the crispier the final product will be. I almost always go all the way to 20 minutes for seriously crisp taquitos.
- Remove the pan from the oven and let the taquitos cool until they are comfortable to handle before transferring to a serving plate.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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Made a batch of these tonight with a chicken I smoked on my smoker. Will be tomorrow nights dinner. Do you have a suggested method of warming them up and then crisping?
This is awesome! My kids will love me for this. I’m pretty sure they’ll finish this within 10 minutes of me serving them.
bev @ bevcooks says
Ummmm I love you. These are fantastic. And I share your approach on the whole, I’m healthy, except for when I’m not. Bam.
Lori @ RecipeGirl says
My family would go nuts for these! Love that you baked them.
Mary Frances says
These are definitely the epitome of Super Bowl food!
Hi, I love your site! Just wondering if you have any suggestions to make these vegetarian? Just double the beans or swap out the chicken for tofu? Any other suggestion? Seems like it would be pretty forgiving if I just upped the beans and veggies…
Oh my goodness these look awesome! Can’t wait to try them!
Candace @ Cabot says
I would make so many of these little yummies…and try not to eat them all myself!
I use Yumprint. Right now I have to click at the bottom of your email and click on a past link. I don’t know that print will allow me the same results but I’ll try. Thanks. I just wish there was a way to access your website from the email.
Is it possible to make the recipe a clickable link? I don’t want to save the recipe in my email and Ziplist is no longer available. It would be so much easier to go to the recipe on your page and save it. Thank you for your consideration.
Hi Elene! If you want, you can click “print” and then save to .pdf or “one note” which is the same thing. That way you’ll have the recipe on your files. Unfortunately, when Ziplist went under, it took the ability to have a recipe box with it. Now folks need to save it to their own computer. That’s not necessarily a bad thing, since you’ll have it in your files no matter what else happens! Alternatively, you could set it as a bookmark or pin it, which is a clickable link.
CArol at Wild Goose Tea says
Dude food looks good to me. You gotta go with the flow with 5 sons and husband. I am the only
female in my family too. So I know what you mean. I very much like the fact that these are
baked. They are better for you of course. But they are soooooo much easier.
Whit @ Jewhungry says
Oh my gosh! Can we please reclaim ‘dude food’ to ‘lady food’ cause I LOOOOOVE this kind of food. I’m thinking of putting some cauliflower in there and that’ll kosher-ize it right up! Yum!
HA! Kosherized lady food. I love this conversation.
Absolutely awesome, my entire family would devour these in no time.
Oh man. You don’t even wanna KNOW how fast we ate these.
True story: Stephie and I can out-eat just about any guy. I blame being raised as the only girl in the family. Stephie has no excuse, other than she came from two parents that can put away food like we have been on a desert island for a year without any food. The only person I truly can’t out-eat would be my husband. Thank God he (and I) have a pretty high metabolism (although, that diminishes as the years roll by, I’m sad to say). I can’t begin to tell you how many of these we could put away, but I do believe we need to see. Purely for research purposes (because we don’t watch football. I’m betting these go well with watching Food Network, too).
I’d challenge you to an eating contest, but I hate those. 😀 How about we all sit down sometime -you, Stephie, and me- and just enjoy eating together sometime? 😀
That would be perfect. And we wouldn’t even laugh at each other about the amount of food we ate. And then, we can talk theatre and other such things. Can we do this after April 18th? We really are trying to restrain so that we can fit in our dresses. 😉
April 19th then? I’m sure Stephie won’t mind if we come eat with her and Alex on the honeymoon. Right? 😀
Perfect! Only, they actually aren’t going on their honeymoon until May, but they’re going to Spain, so let’s all go and eat our way through Madrid. Trust me, the food is worth it!
They’ll take us to Spain, right?