Chicken and Pepper Jack Taquitos
- 2 teaspoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup chopped roasted red peppers, drained (from water-packed jar)
- 1 teaspoon liquid smoke
- 8 (6-inch) corn tortillas
- 1 1/3 cups shredded pepper jack cheese
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat.
- Add chicken and saute 5 minutes, until browned on all sides.
- Add roasted red peppers and liquid smoke and cook 1 minute to heat through.
- Arrange tortillas on a flat surface.
- Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges.
- Top chicken mixture with cheese (1/3 cup of cheese per tortilla).
- Roll up tortillas and place on a baking sheet.
- Spray with cooking spray and bake 10 minutes, until cheese melts.
olive oil, chicken breasts, red peppers, liquid smoke, corn tortillas, pepper
Taken from www.foodnetwork.com/recipes/robin-miller/chicken-and-pepper-jack-taquitos-recipe.html (may not work)