I successfully pulled off my first hired catering job for my personal chef business! I can't tell you how elated I am that it all went off without a hitch. Here was the final spread of food I made all set up at the event.
This job was for a friend of mine I have known since elementary school. He contacted me to see if I could provide some snacks or light hor d'oeuvres for his event he was having at the University of Arkansas campus to introduce and talk about his nonprofit organization he created to teachers, music professionals, and others from our local community.
Easy Baked Taquitos
12 (8in.) white corn tortillas
1 1/2 lbs. chicken breast
2 cups shredded cheese
1 (15 oz.) can black beans
1 cup chicken stock
1 1/2--2 Tbsp. taco seasoning.
Trim fat from chicken breasts and place in pot of water to where the water just covers the chicken breast. Bring to a boil, then reduce heat to medium until chicken is cooked through. You can test it by cutting into it and checking if the chicken breast is still pink inside. It took about 15 minutes for the size chicken breasts I used, but time may vary.
Meanwhile, drain black beans and rinse well. Place beans in bowl with about 1 tsp. taco seasoning and juice of half a lime. Mix well.
Once chicken is cooked through, turn off heat and drain water. Allow chicken to cool. Shred chicken with your hands into small pieces (that's why you wait for the chicken to completely cool--otherwise that chicken is freaking hot to handle!)
Add 1 1/2 Tbsp. taco seasoning and juice of half a lime to shredded chicken. Mix well. Pour 1 cup of chicken stock into shallow bowl. Preheat oven to 350 degrees and lightly grease cookie sheet.
Now you're ready to assemble! Take 6 tortillas at a time, wrap them in damp paper towels and microwave for 30 seconds. This gets the tortillas to be much more flexible so they're less likely to crack. To assemble a taquito, take 1 tortilla and dip into chicken stock briefly. Place about 1/4 cup shredded chicken into tortilla and about 2 Tbsp. black beans. Add shredded cheese (about 1/4 cup). Roll the taquito up and place seam side down onto greased cookie sheet. Continue to do this with the remaining 5 tortillas you have heated up, then do the same thing with the last 6 tortillas (heating them in microwave first in damp paper towel--don't forget that, or you'll have a really cracked tortilla in the end!)
Bake at 350 degrees for 12-15 minutes or just until tortillas are getting crispy and turning golden brown on edges. This is really your own preference here for how long they bake--if you like the tortillas crispier, bake them a bit longer, or if you like them softer than bake them a bit less time. Whatever your heart desires!
Healthy Recipe Tidbits
- I used corn tortillas instead of flour. Corn tortillas have less calories, fat, and sodium than flour tortillas.
- The black beans are added to the taquitos for extra nutrients. In particular black beans are great sources of dietary fiber (7.5 g in 1/2 cup serving), folate, iron, and protein.
- Typical taquitos you buy frozen in the grocery store are fried, while these are baked. Plus these homemade taquitos taste far better than the store bought frozen ones.
- If you're wanting to go meatless, you could always just do a bean taquitos and even switch up the beans--use black beans mixed with pinto beans perhaps? Go bean crazy.