Deliciously Healthy Taquitos
by Amber Pearce inspired by Our Best Bites
| 6 | oz. reduced-fat cream cheese | 1 Heat oven to 425˚F. Line a baking sheet with foil and lightly coat with cooking spray. 2 Reconstitute onions, spinach, bell peppers, and chicken in hot water for 10 minutes. While waiting for food to rehydrate, cream together first six ingredients and set aside. Add THRIVE Monterey Jack Cheese to reconstituting ingredients; give it a quick stir then strain immediately.Stir cream cheese mixture and chicken mixture together and add salt and pepper to taste. (You can prepare this ahead of time and refrigerate.) 3 Place 2-3 tbs. of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges. Roll up as tight as you can and place taquitos seam side down on the baking sheet, making sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt. Bake for 12-18 minutes or until crisp. |
| ¼ | c. diced green chilies | |
| 1 | tbs. fresh lime juice | |
| ½ | tsp. cumin | |
| 1 | tsp. chili powder | |
| ¼ | tsp. garlic powder | |
| ¼ | c. THRIVE™ Onions FD | |
| 2 | tbs. THRIVE™ Mixed Bell Peppers | |
| ½ | c. THRIVE™ Spinach FD | |
| 1 ¾ | c. THRIVE® Chicken FD | |
| 1 | c. THRIVE® Monterey Jack Cheese FD | |
| Salt and pepper to taste | ||
| Small whole wheat tortillas (can use corn tortillas as well, just keep them moist and warm when rolling them up) |
