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Chicken, Bacon & Cream Cheese Mini Taquitos

Chicken, Bacon & Cream Cheese Mini Taquitos

5 2

These delectable appetizers take a little bit of work...but they are so worth it.  Served with a tasty avocado sauce, they'll disappear as soon as they come out of the pan.

serves 24 people

Ingredients

cost per recipe: $16.07

The price is determined by the national average.

  • 1/3

    of a 16-ounce package bacon(about 6 slices), chopped

  • 1/2

    of an 8-ounce package cream cheese, softened

  • 2

    cans (12.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained

  • 8

    (6-inch) flour tortilla

  • 1

    medium avocado, pitted, peeled and cut up

  • 1/4

    cup mayonnaise

  • 1/4

    cup sour cream

  • 1

    tablespoon milk

  • 1 1/2

    teaspoons white vinegar

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon dried parsley flakes

  • 1/8

    teaspoon onion powder

  • 1

    dash dried dill weed

  • 1

    dash garlic powder

  • 1

    dash black pepper

view nutrition info

How to Make It

Cook the bacon in a 10-inch skillet over medium heat until crisp.  Remove the bacon from the skillet and drain on paper towels.
Stir the bacon, cream cheese and chicken in a medium bowl.
Cut each tortilla into 3 (3-inch) circles using a round cutter.  Spoon about 2 teaspoons chicken mixture in the center of each tortilla round.  Roll the tortillas around the filling and secure with toothpicks.
Pour vegetable oil into a heavy 4-quart saucepan to a depth of 3 inches.  Heat the oil to 350°F. Add the taquitos to the saucepan in batches and cook until well browned on all sides.  Remove the taquitos from the saucepan and let drain on paper towels.  Let cool for 5 minutes.  Remove the toothpicks before serving.
Mash the avocado in a medium bowl with a fork.  Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper.  Serve with the taquitos for dipping.
Step 1

Cook the bacon in a 10-inch skillet over medium heat until crisp.  Remove the bacon from the skillet and drain on paper towels.

Step 2

Stir the bacon, cream cheese and chicken in a medium bowl.

Step 3

Cut each tortilla into 3 (3-inch) circles using a round cutter.  Spoon about 2 teaspoons chicken mixture in the center of each tortilla round.  Roll the tortillas around the filling and secure with toothpicks.

Step 4

Pour vegetable oil into a heavy 4-quart saucepan to a depth of 3 inches.  Heat the oil to 350°F.

Step 5

Add the taquitos to the saucepan in batches and cook until well browned on all sides.  Remove the taquitos from the saucepan and let drain on paper towels.  Let cool for 5 minutes.  Remove the toothpicks before serving.

Step 6

Mash the avocado in a medium bowl with a fork.  Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper.  Serve with the taquitos for dipping.

Recipe Tips

  • Time-Saving: You can use refrigerated fully-cooked bacon in this recipe.  Heat 6 slices in the microwave according to the package directions.  Chop and add to the chicken mixture as directed above.

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Made With
(12.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained

(12.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained

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Ratings & Reviews

(2)
  • 3PickyBoys

    September 10, 2014

    SO good!

    Made these for the family and everyone loved them. Will surely be making these again!

    Was this helpful?

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  • Jerold L.

    September 18, 2012

    Chicken, Bacon & Cream Cheese Mini Taquitos

    Very easy and simple yet delicious. The only thing I added was cheddar cheese to the mixture. Definitely make them again!!

    Was this helpful?

    (0) (0)

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