I promise you guys that someday soon I’ll eventually stop taking food photos with my iPhone… It’s just so damn handy! I love using my Canon G12, but recently it’s taken a backseat to my iPhone, since the photos are actually sort of decent and it’s way more convenient to whip that out than my big camera.
I’m working on setting up a little photo studio area in our sunroom so that I actually have a place to take good photographs and I’ll actually want to use my Canon again. You see, when you’re balancing a plate on your hand next to the only lamp in the room while simultaneously trying to take a picture, there doesn’t end up being that big of a difference between taking the picture with an iPhone vs. an actual camera.
Regardless of whether or not these photos were taken with an iPhone on a technicolor dish… these taquitos are still freaking delicious. The pictures obviously don’t do them justice, so I just hope you take my word for it!
Chicken Taquitos with Bacon and Avocado
(Recipe by Miranda Mowbray, Biting Life)
Ingredients (serves 4):
3/4 lb chicken breast, cooked and shredded
4 strips turkey bacon, minced
8 whole wheat tortillas
1/3 cup light sour cream
salt and pepper
1/2 cup reduced-fat shredded Mexican-blend cheese
Preheat oven to 425˚.
Cook turkey bacon with canola over in a sauté pan over high heat until browned and crispy.
Combine shredded chicken, bacon, sour cream, and spices together in a medium-sized bowl.
Take a tortilla, spread avocado spread in the center, and place ~1/8 cup of chicken mixture on top.
Sprinkle chicken with cheese and roll up the tortilla. Place on a baking sheet lined with foil and greased with cooking spray.
Repeat steps 4-5 until all taquitos are prepared.
Bake for ~25 minutes, or until taquitos are golden-brown and cheese is melted.