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Mini Chicken Taquitos

Recipe courtesy of: 

Taste and Tell

Make these for your March Madness party!

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Serving Size: 

32

Ingredients: 

Taquitos:

  • 1/3 pound bacon, chopped 
  • 4 oz. cream cheese, at room temperature 
  • 2 12.5-oz. cans canned Chicken Breast 
  • 8 10-inch flour tortillas 
  • oil, for frying 

Avocado Ranch Dip:

  • 1/2 cup smashed, fresh avocado 
  • 1/4 cup mayonnaise 
  • 1/4 cup sour cream 
  • 1 tablespoon buttermilk 
  • 1 1/2 teaspoons white vinegar 
  • 1/8 teaspoon salt 
  • 1/8 teaspoon dried parsley 
  • 1/8 teaspoon onion powder 
  • dash dried dill weed 
  • dash garlic powder 
  • dash pepper
Directions: 
  1. In a bowl, combine the cream cheese and chicken. 
  2. 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. 
  3. 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. 
  4. Refrigerate taquitos until ready to fry. 
  5. While refrigerating the taquitos, make the Avocado Ranch Dip by mashing a fresh avocado and mixing it with the remaining ingredients. Chill in the refrigerator until ready to serve.
  6. Heat the oil in a fryer, or in a dutch oven to 350 F. 
  7. Fry the taquitos in batches until the tortilla is golden brown, about 3-4 minutes. 
  8. Remove to a paper towel lined plate to drain. Remove toothpicks. 
  9. Serve taquitos with Avocado Ranch Guacamole.

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