Chicken and Cream Cheese Mini Taquitos with Bacon
$1 Sparkle® Paper Towels Printable Coupon
6 slices of bacon, chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) canned chicken, drained
8 flour tortillas (10-inch)
1 medium avocado, pitted, peeled, cut up
1/4 cup mayo
1/4 cup sour cream
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash ground black pepper
Cook the chopped bacon over medium heat until crisp. Remove the bacon from burner and drain well on paper towels.
Combine the bacon, cream cheese and chicken in a bowl and mix well. Cut each flour tortilla into 3 circles using a round cutter, about 3 inches each. Spoon about 2 teaspoons of chicken mixture onto the center of each tortilla round. Roll the tortillas around the filling stuffing, then secure with toothpicks.
Pour the oil into a large saucepan or skillet to a depth of about 3 inches. Heat the oil well – not TOO hot but hot enough that it starts frying when put into the oil. Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels.
Let cool for 5 minutes. Remove the toothpicks before serving.
Mash up the avocado in a medium bowl with a fork. Then add in the mayo, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper – stir well. Serve with the taquitos for dipping.