Fat Taquitos

Sometimes I wonder if my life resembles the chicken and the egg a little.  Did my love for Mexican food come before my love for a Mexican?  Or did my love for a Mexican enhance my love of Mexican food?  As long as I can remember I’ve loved Mexican food.  Hot, spicy Mexican food.  Then I fell in love with a Mexican and found a whole new appreciation for Mexican food, and, well, all things Mexican in general.  And that brings me to my Fat Taquitos.  I’m always on the hunt for Mexican food recipes, and for new ways to make Mexican food.  And one of the strongest Mexican food critics sits at my table!  I had a feeling these were going to be good, but did feel a bit apprehensive as I set the plate down at lunch a few Saturdays ago.  Would they pass muster?  Would I be sent back to the drawing board?  They passed muster!  And I got a thumbs up from one of my little foodies!! 


8 small (6″) corn tortillas
1½ cups shredded chicken
½ cup prepared salsa (I like to use the fresh salsa usually found in the produce section)
½ cup shredded cheddar cheese
¼ tsp Morton & Bassett Mexican Blend seasoning
Sour cream and guacamole for dipping


In a medium bowl, thoroughly mix the chicken and salsa.  Cover and refrigerate for 15 minutes.

While chicken and salsa is in refrigerator, begin warming tortillas for use. In a small skillet heated to medium-warm add one tortilla at a time.  You want to warm the tortilla and not cook it.  When tortilla is warmed on both sides, set aside and keep warm.  Continue with all tortillas

Line a baking sheet with parchment paper and preheat the oven to 375°.  Remove chicken salsa mixture from refrigerator and drain any liquid.  Add cheese and Mexican Blend seasoning.  Combine well.

Take one tortilla and lightly brush what will be the outside with olive or canola oil.  Lay on clean, dry surface and spoon about 2 tablespoons of filling down the middle of the tortilla.  Roll tightly and place seam side down on prepared baking sheet.  Repeat with remaining tortillas and filling.  Add a sprinkling of kosher salt across the tops.

Bake 14-16 minutes, until crispy.  You might need to pop on the broiler for a few minutes.  Serve with enchilada sauce, salsa, sour cream, and / or guacamole!

Wine Pairing Suggestions:

Pinot Noir
Sauvignon Blanc

Serves 4

Prep time: 20 minutes; Baking time: 16 minutes


*Derived from Hungry Girl


This was amazing and so simple! I knew it was truly a hit when my Mexican husband gave it two thumbs up. Another major bonus? Leftovers to be used in countless ways. This will be added to my rotation, for sure.


2 lbs boneless pork shoulder
Salt & fresh ground pepper, to taste
2 tsp dried oregano
1 tsp Mexican blend seasoning
1 Tbs olive oil
1 onion, chopped
4 minced cloves of garlic
1 orange, halved


After pork has been rinsed and patted dry, generously add salt & pepper. Mix oregano and Mexican blend seasoning with olive oil and all over rub pork. Place pork in slow cooker and top with onion and garlic. Squeeze the juice of the orange and drop in the two halves. Cover and cook on low 8 to 10 hours or on high for 4 hours.

Once the meat is tender, remove from slow cooker.  After it has cooled slightly, pull pork apart with fork.

*Derived from Food Network