Barbecue Chicken Taquitos
We have been having barbecue chicken sandwiches with cole slaw on a regular basis. It is a family favorite. You know people are passionate about barbecue when they create their own barbecue sauce business. I sold my barbecue sauce business a few years back and I must say I’ve really been missing it lately.
I made a huge batch of the barbecue chicken this week and had leftovers. Barbecue leftovers are always usually appreciated more than average leftovers at my house. What I didn’t have was any extra buns. I saw the huge stack of corn tortillas that I had forgot about and inspiration struck.
I stuffed the barbecued chicken in the little corn tortillas, just like a taquito and deep fried them. I was eating them as fast as I could make them. I realized I needed to save a few for pictures! So I fried a few more.
My oldest son came home and devoured what was left from the photos. He loved them. The next day I still had a little barbecue left and a still a huge stack of tortillas so I made them for my husband for lunch. I served them with a side of cole slaw, I’m telling you there’s nothing better!
Because I’m missing my barbecue business this week and being sentimental, I am going to give one of you lucky readers 2 bottles of the Pine Ridge Barbecue Sauce that I created. One bottle of regular and one bottle of jalapeno barbecue sauce. It is in my humble opinion the best sauce ever, even though I no longer make $$ from it. When my recipes call for barbecue sauce, this is the sauce I use. I usually buy it instead of making it nowadays just because it’s easier.
WE HAVE A WINNER!
” Jenny May 6, 2012 at 7:43 pm I already subscribe to Miss by e-mail.”
Thanks to everyone who entered!!
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Barbecue Chicken Taquitos
Ingredients:
- 1 cup barbecue chicken
- 10 corn tortillas
- 2 cups vegetable oil for frying
Cooking Directions:
Place oil in a small cast iron skillet and heat to 350°.
Place corn tortillas on a microwave safe plate and cover with a damp paper towel. Heat for 30 seconds.
Spoon about 1 1/2 tablespoons of barbecue chicken onto each corn tortilla and roll up.
Using tongs carefully place seam side down in oil. Cook about 1 minute on each side or until browned. Drain on paper towels. Serve immediately.
*I baked chicken breasts in the oven, drizzled with a little olive oil, salt and pepper. I chopped the chicken and coated liberally with barbecue sauce. Feel free to use a rotissorie chicken from the deli or any leftover chicken.
Enjoy!
Miss
disclosure: I am not being compensated for this, I love this sauce because I created it and still love to share it with everyone I meet. I am sponsoring this giveaway.
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