Looking for great recipes to serve for the next Packers game? Lori Fredrich has rounded up some of her favorites, all of which are easy to prep and great for feeding a small crowd. Check out more recipes here.
Baked Chicken Taquitos
Makes: 20 taquitos
Ingredients:
3 cups cooked shredded chicken (rotisserie chicken works great for this)
5 tablespoons butter, divided
1 medium onion, diced
2 chipotle chiles en adobo, minced
1 ½ teaspoons cumin
3 tablespoons fresh cilantro, chopped
8 ounces Monterey Jack cheese, shredded
20 small corn tortillas
Directions:
Preheat oven to 400F.
Place cooked chicken into a medium bowl. Set aside. Melt 1 tablespoon butter in a small frying pan over medium heat. Add onions and sauté until tender. Stir in minced chipotle peppers and cumin. Add to chicken, along with chopped cilantro and grated cheese. Mix to combine.
Melt remaining 4 tablespoons butter in a small saucepan. Set aside. Line 2 baking sheets with a silpat or parchment paper and brush lightly with butter.
To make taquitos: Heat griddle or nonstick pan over medium heat. Place one tortilla on the pan , turning until pliable. Remove the tortilla to a clean work surface. Add about 3 tablespoons of filling to the bottom third of each warmed tortilla and roll it away from you into a tight cigar. Place the taquito on the baking sheet, seam side down. Repeat with remaining tortillas and filling, leaving ample space between the taquitos to allow for the tortillas to crisp.
Brush taquitos with melted butter, and bake for 20-25 minutes, or until they are browned and crispy. Cool slightly before serving.
Serve with guacamole, salsa, and sour cream.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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