Chicken Taquitos, Salsa & Queso Meal in a Jar Recipes | Freeze Dried Ingredients | Just Add Water

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Chicken taquitos (or chicken flautas) are crispy rolled tacos that make a delicious lunch or dinner or even an appetizer for a party. In fact, my husband requests them every year when we watch the Super Bowl. Those and jalapeno poppers! The queso (cheese dip) and the salsa are both perfect accompaniments for the taquitos. You can even add some salsa to your queso for a spicier dip. Yum!
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Chicken Taquitos (you will also need a package of corn tortillas)
pint jar (12 taquitos)
1 1/4 cups grilled chicken dices
1/2 cup cheddar or pepper jack, blended
1/2 Tbsp chopped onions
2 Tbsp green chilis
2-3 Tbsp tomato dices
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
oxygen absorber
For the salsa:
pint jar
1 1/2 cups tomato dices
2 tsp tomato powder
1 Tbsp fd jalapenos (Litehouse brand)
1 Tbsp fd red onions (Litehouse brand)
1 Tbsp fd cilantro (Litehouse brand)
1/2 tsp kosher salt
black pepper to taste
1/4 tsp TL fd garlic
1/2 tsp sugar
True Lime packet
oxygen absorber
For the Queso:
pint jar
1 1/2 cups fd cheddar and/or pepper jack, blended
in a baggie, add 1/2 Tbsp sodium citrate
oxygen absorber
To prepare the taquitos filling:
In a 2-cup Pyrex measuring cup, heat 1 cup water to almost boiling. Add the contents of the jar and stir well. Make sure all the ingredients are submerged in the liquid. Allow to rehydrate for 10-15 mins.
Meanwhile, prepare the tortillas. Preheat oven to 375 F.
Coat 12 corn tortillas, front and back, with avocado oil. This will prevent the tortillas from splitting/cracking while filling. Place on a microwave safe plate. Heat for 1 1/2 mins on high, flipping the stack over once. They should stay nice and warm for a good while.
Make the "glue" to seal the edges. Mix 1 Tbsp flour with a bit of water to make a paste. Use this paste to seal the edge of the tortilla after rolling so it doesn't come open during the cooking process.
Check on the filling and make sure the chicken is tender. Taste and adjust.
Fill each tortilla with 2-3 Tbsp filling. Tuck and roll, then use the paste to seal the final edge. Lay seam-side down on a parchment-lined baking sheet. Bake at 375 F for 25 to 30 mins or until crispy. You may also deep fry, pan fry, or air fry these taquitos, but I only ever bake them.
For the salsa:
Add 1 to 1 1/4 cups water to the salsa jar. Add a sprinkling of the True Lime packet. Stir well and allow to rehydrate. Refrigerate if possible for at least 15 mins. Then pulse in the blender to improve texture before serving.
For the queso:
In a small saucepan, add 1 cup water and bring to a boil. Add sodium citrate from the baggie and whisk until completely dissolved. On medium heat, add half of the cheese and allow to melt while whisking. Add another 3/4 cup water and return to a boil. Add the rest of the cheese in a couple increments. Whisk and simmer until cheese is smooth and the dip is the consistency you like. You may add some salsa to spice it up if you like. Serve with the taquitos or with chips as a dip. It's very low carb.

[@drumoore9380]

Those taquitos are fantastic!!!

[@freezedriedfoodie]

Yes sir!! Delish!

[@amyharris5894]

This entire meal looks absolutely FABULOUS!!! With what I just ordered from you in the Back to School sale and what I currently have, I think I have everything to make this! WooHoo! I'm so looking forward to this one. Thanks again for more fabulous recipes, you really do go above and beyond!

[@freezedriedfoodie]

Yippee!!! Thanks, Amy!! This filling is really good in regular taco shells too... or on nachos or panchos or chalupas or tostadas! 🤩(Don't ask me how I know all that! 😜🤣)

[@ashleymoore-v1t]

Looks deliciousss!

[@freezedriedfoodie]

Thank you!!🥰

[@spookyghost2772]

looks delicious!

[@freezedriedfoodie]

WooHoo!!

[@kathyleach738]

That looks delicious! I never thought to "paint" the tortillas and bake them. So much better than making a fry pan mess! I was super impressed with the salsa as well - and thanks for all the other tips as well!

[@freezedriedfoodie]

My pleasure, Kathy! And Thank you for the kind comments!!💚

[@marjorysaklou1666]

I will be making this!

[@freezedriedfoodie]

Yay!! It's so good, I hope you enjoy it! Nice to hear from you!💚

[@windy42305]

Same! 💯

[@freezedriedfoodie]

@@windy42305 let me know what you think! We love it!

[@carole6779]

What a fun trio of recipes! 🌶🍅🧀🌮 And thanks so much for sharing your tips & tricks! QUESTION: does it make a difference to add the sodium citrate to the water separately, rather than blending it together with the FD cheeses...? Does that make things "smoother"? 🤔Asking because I blended a bit into the cheese for the broccoli cheese soup and it worked out fine, but that was a much smaller amount of sodium citrate. Anyway, having "just add water" jars of salsa in the pantry will be soooooo handy. 🙏🙏 Again, thanks for all the inspiration and education you provide in your videos. Love, love, LOVE Thrive Thursdays lol. 😋👍💖

[@freezedriedfoodie]

You're so sweet, Carole! And that's such a great question... I am guessing that it doesn't matter when you add the salt if you've done it that way and had success. I've only ever done it how I showed you on the video. And that's because that's how I learned it! Lol! Just so it's good and dissolved. But like they say, there's more than one wat to skin a cat! Haha😆(And Thrive Thursday definitely loves to hear from you!!) 😘😘

[@freezedriedfoodie]

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[@freezedriedfoodie]

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