Chicken/Tofu Taquitos

Another one of my favorite things to make that can be made both ways is taquitos! I’ve made this a couple times for Thomas and I and he absolutely loves them! Last night was lucky Tacquito Tuesday night so these pictures are from then 🙂 First, as usual, drain your tofu by wrapping it in a towel. After the tofu is completely drained, cut it up into small bits and pieces. Cut up the chicken into strips or pieces, whatever you’d like because you will be shredding it after cooking anyway.

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Once this is done, sprinkle Lawry’s fajita seasoning on both, making sure to coat all of the tofu and all of the chicken. You can use taco seasoning if you’d like, but I think it tastes the best with the fajita seasoning (also very inexpensive stuff!). Begin heating two pans and put about 2 tbsp of olive oil in each pan. Place the tofu in one of the hot pans and the chicken in the other and let them cook. Stir around the tofu from time to time to make sure it doesn’t stick to the pan and gets cooked all the way. Flip the chicken around a few times as well to make sure it cooks thoroughly. To make sure the chicken is done, just try to put a knife through it and see that it cuts easily. The tofu will be done as soon as it is all nicely browned. (The chicken is the left hand picture and the tofu is the right hand picture)

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While the meat and tofu are cooking, combine the filling ingredients in two separate bowls. Combine the cream cheese, green onion, cilantro, cheese, and the remaining fajita seasoning.

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Once the tofu is finished, just place it directly into its bowl of filling ingredients and stir right into it, making sure the cream cheese is softened and all ingredients are mixed together thoroughly. I like to do this with either a fork or with my hands. Once the chicken is finished, place it on a plate and let it cool. Once cooled, begin to shred the chicken and then place into its bowl of filling. Mix all the ingredients together well. It’s time to preheat your oven to 375 degrees! Heat the tortillas in the microwave just enough to soften them up so that it is easy to roll them. Start by filling the tortillas with the tofu filling until all of them are done, then continue on and fill the other tortillas with the chicken filling. Roll them up nice and tight and place the open end down.

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Once all of the tortillas are lined, place into the hot oven for about 25 minutes or until browning. Try tapping a knife or fork on the tortillas and if they are hardened a bit, they’re ready to come out! Serve with some salsa and some lime and enjoy! These are AMAZING as leftovers the next day too!

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Chicken Ingredients:

½ packet of Cacique Queso Fresco

3 Chicken Thighs

8 oz cream cheese

1 packet Lawry’s fajitas seasoning

2 tbsp olive oil

16 small corn tortillas

3 chopped green onions

¼ cup chopped cilantro

Tofu Ingredients:

1 packet of extra-firm tofu

8 oz cream cheese

½ packet of Cacique Queso Fresco

1 packet Lawry’s fajitas seasoning

2 tbsp olive oil

16 corn tortillas

3 chopped green onions

¼ cup chopped cilantro

Directions:

  1. Place tofu on a towel and wrap it up; place a plate on top to take out all of the water in the tofu and let it sit for 30-40 minutes
  2. Cut the tofu into small bits and pieces and sprinkle ¾ of the packet of Lawry’s seasoning on top of it and make sure to mix it up
  3. Cut the chicken into strips and sprinkle ¾ of the other packet of Lawry’s seasoning on both sides of all of the pieces
  4. Begin heating two pans and put 2 tbsp of olive oil in each pan
  5. Put the chicken into one pan and the tofu into the other pan and let the two cook individually
  6. Make sure to spread out the tofu to have it all cook; turn over after 5 minutes of cooking on one side
  7. Turn chicken over to make sure it all cooks thoroughly
  8. Take chicken out and place on one plate to let cool; take tofu out and place on another plate to let it cool separately
  9. In one bowl, combine 8 oz of cream cheese, the extra ¼ packet of Lawry’s seasoning, and ½ packet of Cacique Queso Fresco, one chopped green onion, and ¼ cup of chopped cilantro; mix together thoroughly
  10. Repeat step 9 in other bowl as well
  11. Make sure chicken has cooled and begin shredding it; I usually do this by hand because it doesn’t take long and isn’t too hard
  12. Place all of the shredding chicken into one of the bowls of mixture; mix together thoroughly
  13. Place all of the tofu into the other bowl of mixture; mix together thoroughly
  14. Place 8 tortillas at a time into the microwave for 30 seconds each to soften them enough to be able to roll them without them breaking
  15. Preheat oven to 375 and line two baking pans with foil, or do what I do, and just get two foil pans to cook the taquitos in
  16. Butter the backs of the tortillas slightly to be able to get a nice crisp on the outside
  17. Begin placing about 1-2 tbsp of mixture in each tortillas (start with the tofu ones, then move on to the chicken ones), and roll them up, placing them into the pan with the open end downwards
  18. After both pans are filled, place them into the oven, side by side and let them cook for about 25-30 minutes, until the taquitos are crispy
  19. Be sure to serve with a bit of salsa on top and a lime or two on the side…they also taste amazing as leftovers for the next couple days!
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