Inspired by Pinterest
The marinade for her Cilantro Lime Tacos sounded pretty tasty. It’s actually a Cilantro Line pesto Joelen adapted from a Food Network recipe. I decided to further adapt the recipe and make taquitos instead of tacos.
Prep: 25 minutes | Cook: 20 minutes | Bake: 350° | Makes: 7-10 servings
1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds (I omitted this)
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice (I used half a lime)
1/2 cup shredded Asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth
2 boneless, skinless chicken breasts
1 pkg medium size tortillas (flour)
1 C cheddar or Mexican cheese
(Bean and Rice as sides)
Preheat oven. Dice the chicken breast into bite-sized cubes. Cut the cilantro and mix all the marinade/pesto ingredients in a large ziplock bag with the chicken. Let bag sit overnight in fridge. (This could also be frozen and thawed later for a meal.)
Dump the contents of the bag into a deep skillet and cook until chicken is done and most liquid is cooked out. Place a couple spoonfuls of the filling in a tortilla and roll into a taquito. Line rolled taquitos in a glass baking dish. Cover with shredded cheese and bake for 20 minutes. (Longer if you like your taquitos crispier.)
While the taquitos baked, I prepared my refried beans and Mexican rice. I took a can of refried beans and added a little bit of minced garlic and onion while cooking it on the stove. I served it with melted shredded cheese and a dollop of sour cream on top. The Mexican rice was just from a box mix. I also served the taquitos with a little sour cream and fresh, chopped cilantro on top.
If you’re looking for something new to try on taco night, then this is the meal for you. It’s also a great meal to make for dinner guests.