Tacos, Enchiladas, Tamales, Tostadas

Chicken, Bacon & Black Bean Taquitos | Print |
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Makes 4 to 6 servings

  • 6 medium-thick slices (about 5 ounces total) smoky bacon
  • 1 small onion, cut into small dice (about 1 cup)
  • 1 pound boneless skinless chicken thighs, tenders or breasts, cut into ½-inch pieces
  • 1 can (15 ounces) black beans, drained, rinsed, slightly mashed
  • 2 pouches (8 ounces each) Frontera Red Chile Enchilada Sauce
  • Salt
  • Vegetable oil, such as expeller pressed canola oil or safflower oil
  • 2 medium-sized (6 ounces each) zucchini, cut into sticks about ¼ by ¼ by 2 inch (about 3 to 4 cups)
  • 1 package (1 dozen) corn tortillas
  • ½ cup crumbled queso fresco, farmer’s cheese or mild feta
  • Chopped fresh cilantro
  1. Heat oven to 350 degrees. Cook bacon in large nonstick skillet over medium heat until crisped. Transfer bacon to a plate lined with paper towel and reserve.
  2. Add onion to bacon fat in skillet. Cook and stir until onion is tender, about 3 minutes. Add chicken; cook and stir over medium heat until chicken is nearly cooked through, about 5 to 7 minutes. Stir in slightly mashed beans and ½ cup of the enchilada sauce; heat through, about 2 minutes. Crumble and stir in the bacon. Taste and adjust seasoning with salt if needed. Transfer to a bowl. Cover with foil to keep warm.
  3. Wipe skillet clean and heat 1 tablespoon oil over medium-high heat. Add zucchini. Sauté, stirring, until golden, about 5 minutes. Season with 1/8 teaspoon salt. Set aside.
  4. Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 3 minutes.
  5. Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas.
  6. In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.
  7. To serve, warm the remaining enchilada sauce in a small saucepan. Spoon sauce onto serving platter. Top with fried taquitos. Arrange sautéed zucchini down center of taquitos. Sprinkle everything with queso fresco and cilantro. Serve immediately.