Recipes

Gwyneth Paltrow’s Taquitos

by Rachael Ray Show Staff 9:00 AM, July 19, 2016

Aired July 19, 2016

Serves 4; gluten-free
Ingredients

Chicken Version:
1 1/2 cups finely chopped cooked chicken (about 1/4-inch pieces)
1 cup shredded Mexican cheese blend
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon ground cumin
3 tablespoons finely diced white onion
Salt

Black Bean Version:
1 14-ounce can black beans, drained and rinsed
1 cup Mexican shredded cheese blend
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon ground cumin
2 tablespoons finely diced white onion
Salt

Cooking spray
Olive oil or neutral oil, for frying
8 corn tortillas for the black bean version; or 12 for the chicken version; or 12 for the chicken version
Fresh salsa, hot sauce and/or guacamole, for serving
 

Preparation

Preheat the oven to 400°F. Lightly grease a baking sheet with cooking spray. To make the chicken version, combine the chicken, cheese, cilantro, cumin and onion in a large bowl and season with salt to taste. To make the black bean version, combine the black beans, cheese, cilantro, cumin and onion in a large bowl and season with salt to taste.

In a small sauté pan, heat about 1 tablespoon of oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side). Fill the softened tortilla with about 3 tablespoons of the chicken or black bean mixture, roll it up carefully, and place it seam side down on the prepared baking sheet. Continued frying, filling, and rolling the taquitos until you’ve used all the filling, then bake in the oven for 20 minutes.

Serve with salsas, hot sauce, and/or guacamole.
 

From It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow with Thea Baumann