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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

Mix them all up in a bowl (except for the tortillas)

Quickly dip the tortillas in hot oil to soften them up (corn tortillas only)

Put a small amount of mix on each tortilla

Tightly roll up the taquito and place it seam down in a dish

You can also make them with flour tortillas and they are then commonly called flautas.

You can also freeze them for future meals.

I cooked these indirect on the Mini, but you can also grill them direct or fry them if you want them crunchy.

Plated.  A yummy Tex Mex dinner.

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.


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


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.


Dripping Springs, Texas.
Just west of Austintatious

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