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I brake for Taquitos

I've made taquitos for years, but never finished them on the Egg, until tonight.  The Egg gives it a slight smokey taste.
Taquitos are a great way to do something with your leftover beef or chicken.  I made these taquitos from leftover pot roast we had.

The raws
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Mix them all up in a bowl (except for the tortillas)
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Quickly dip the tortillas in hot oil to soften them up (corn tortillas only)
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Put a small amount of mix on each tortilla
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Tightly roll up the taquito and place it seam down in a dish
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You can also make them with flour tortillas and they are then commonly called flautas.
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You can also freeze them for future meals.
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I cooked these indirect on the Mini, but you can also grill them direct or fry them if you want them crunchy.
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Plated.  A yummy Tex Mex dinner.
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You can also make breakfast taquitos by using scrambled eggs, chorizo or bacon, onion, bell pepper, etc. etc.

Here is the recipe I used if you are interested.

Ingredients:

2 cups Chicken   , leftovers

3 ounces Cream cheese, softened

2 tablespoons Cilantro

1.2 teaspoons Cumin    

1 teaspoon Chili powder

3 tablespoons Onion , chopped

1 clove  Garlic, minced

1 cup Cheddar cheese

1/2 lime Lime juice

10 Tortillas, flour or corn

Butter, melted, optional


Directions:

1. Mix all ingredients in large bowl until well combined. At this point you can taste and add more seasonings or lime juice if you like.

2. Place a small amount of mix into each shell and roll tightly. Place seam down on a baking sheet and brush with melted butter.

3. Bake at 350 for 15 to 20 minutes, until just starting to brown.



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Dripping Springs, Texas.
Just west of Austintatious


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