Super Bowl Staples: Taquitos

Come Super Bowl Sunday your game-watching crowd is going to be hankering for some real football food. (I sound like I watch football, huh? I'm in it for the food!) If you're looking to stray from the usual chili or pizza, try switching it up with homemade taquitos. I recently tested out a recipe from Epicurious that filled me up with flavor and is definitely Super Bowl worthy. Check it out!

Chicken Taquitos 
Epicurious | January 2011
by Chef Dave Northrup
Rush Street, Culver City, California
Yield: Makes 12 servings

photo by: Lara Ferroni

Ingredients

• 1 store-bought whole roasted chicken
• 1 cup favorite barbecue sauce
• 1 (16-ounce) container sour cream*
• 1 (4 1/2-ounce) can chopped green chiles
• 2 cups frozen corn, thawed
• 1 small red onion, diced
• 1 clove garlic, peeled, crushed, and minced
• 1 cup shredded smoked Gouda cheese*
• 2 cups shredded Monterey Jack cheese*
• 1 teaspoon cumin
• 1 teaspoon chile powder
• 1 tablespoon freshly ground black pepper
• 24 flour tortillas
• 1 cup vegetable oil, for frying
• Favorite salsa and guacamole, for serving

 (*Diane's alterations: I used 3 cheeses (Monterey Jack, Medium Cheddar, and Queso Quesedilla); used greek yogurt instead of sour cream; added 1 tsp ground mustard; added a few dashes of hot sauce for kick!

Preparation

1. In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
2. In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. 
3. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side.
4. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

Here's how mine turned out:

My suggestions:

• Use a few toothpicks to stabilize the taquitos so the wrap stays tight.
• Corn tortillas work great too, it's your call! Just make sure you have enough oil to get them crispy!
• Serve it with this guacamole recipe!