Sometimes I make Mexican snacks as supper. Especially when My Other Half isn’t around, because, well… most Mexican food it’s up to his healthy standards. But there are vegetables in this. So it’s okay. Mexican is probably my second favourite type of food on the planet (after Thai, of course), and as I’ve said a thousand times, it’s probably because of my four years working at Feleena’s. We’re huge taco fans in this house and almost always have avocados around to make homemade guacamole. For those of you who’ve never heard of them (they’re not the most common Mexican food here in Canada), taquitos are traditionally a rolled-up tortilla filled with either meat or cheese. Then they’re normally fried, but in an attempt to make them healthier, I baked these ones. Actually, taquitos are normally made with corn tortillas… and flautas are made with flour tortillas. But let’s not get too technical here. There’s no exact way to make taquitos or flautas, so feel free to use whatever vegetables you want. I would definitely throw in whatever I had on hand. As promised though, this is yet another recipe using roasted red peppers. I found they added a nice flavour and texture.
Preheat oven to 425 degrees. Heat a large frying pan and fry the onion until translucent. Add zucchini and bell peppers. Fry until soft. Add chicken, cumin, cayenne pepper, black pepper and salt. Add the chicken broth and cook until the chicken broth is fully cooked off, then mix in the roasted red peppers. Fill each tortilla with 2 tbsp cheese and about 1/4 cup of chicken mixture, roll up and place fold-side down on a greased baking sheet. Bake the taquitos until golden (about 15 minutes), flipping after 10 minutes. Serve with sour cream, salsa and guacamole or sliced avocado.