Chicken Taquitos

2 Tbsp. oil

1 cup Monterey Jack cheese

4 Tbsp. cilantro, chopped

2 Tbsp. Halladay's Maple Habanero Seasoning

12 4-inch corn tortillas

2 cups chicken, cooked and shredded

Preheat oven to 350˚F. Heat oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften to make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Combine cheese, cilantro and seasoning. Divide cheese and chicken evenly among tortillas. Roll up each tortilla and place seam side down in a greased baking sheet. Bake until crisp and slightly browned, about 15-20 minutes. Serve with Maple Habanero Dip, optional. One package of Maple Habanero Seasoning will yield enough for the above recipe as well as a batch of dip, if desired.

SIMILAR RECIPES

Maple Habanero Chicken Wrapped in Bacon

8 chicken tenders, halved

2 (3 oz.) packages light or regular cream cheese, softened

1 Tbsp. Halladay's Maple Habanero Seasoning

16 slices of bacon

Preheat oven to 400˚F. Combine cream cheese and seasoning. Top each piece of chicken with 1 tsp. of cream cheese mixture, then roll and wrap with one slice of bacon, securing with a toothpick. Transfer to a baking sheet and bake, turning once, until cooked through, about 20 minutes.

Mini Black Bean Enchiladas

2 (10 ct.) packages mini (4-inch) flour tortillas

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can refried black beans

1 (8 oz.) can enchilada sauce

1 (4 oz.) can chopped green chiles

1 Tbsp. Halladay's Maple Habanero Seasoning

1 cup Monterey Jack cheese, shredded

Preheat oven to 350˚F. Gently tuck tortillas into cups of 2 lightly greased muffin pans; bake until hardened and browned, 12 minutes. Combine all remaining ingredients except cheese; divide evenly among tortillas. Sprinkle with cheese and bake until melted, 15 minutes.

Baked Habanero Bean Dip

1 (14.5 oz.) can black beans

3/4 cup sour cream

1/4 cup mayo

1 to 2 Tbsp. Halladay's Maple Habanero Seasoning

1 cup Monterey Jack cheese, shredded

Heat oven to 350˚F. Fill bottom of an 8-inch pie plate with beans. Combine sour cream, mayo, seasoning and ¾ cup of cheese; layer on top of beans. Sprinkle with remaining cheese and bake until hot and bubbly.

Zesty Habanero Corn Dip

1 (16 oz.) bag frozen corn

1 (8 oz.) bar cream cheese

2 Tbsp. Halladay's Roasted Red Pepper Seasoning

1 jalapeno, diced and seeded

1/2 cup cheddar cheese, shredded

1/4 cup cilantro, chopped

Combine all ingredients in a skillet. Cook on medium heat until slightly melted, about 3 minutes.

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