Chicken Taquitos with Bacon and Avocado

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

canola oil

8 whole wheat tortillas

1/3 cup light sour cream

salt and pepper

cayenne pepper

creamy avocado spread

1/2 cup reduced-fat shredded Mexican-blend cheese

Directions:

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.

Enjoy!

Tagged as: chicken, chicken bacon avocado, chicken bacon taquitos, chicken taquito recipe, chicken taquitos