Honey Lime Taquitos with Chipotle Lime Ranch Sauce

These tasted a lot better than they look.  But when you have a crying, hungry baby, very little daylight and just a point-and-shoot camera this is what you get.

Aaron and I both agreed that these were a little too sweet, so I've adjusted the recipe below to the way I would make it next time.  I did like the combo of spicy, tangy and sweet from the chipotle, lime and honey.  These would be great for the Super Bowl!

Honey Lime Taquitos
Adapted from Plain Chicken

1/4 cup honey
1/4 cup lime juice
1 tablespoon plus 1 teaspoon chili powder
1/2 teaspoon garlic powder
1 pound chicken breasts
mesquite marinade (I used Lawry's)
corn tortillas
pepper jack cheese, grated
cooking spray
Kosher salt

Cook the chicken in a crockpot in mesquite marinade.  You can use just marinade or you can also add water.  Once cooked, drain the juices and shred the chicken.

Mix together honey, lime juice, chili powder and garlic powder.  Mix in the chicken.  Let chicken marinate in the refrigerator for about 30 minutes.

Soften tortillas in the microwave, covered by a damp paper towel, until they are pliable and won't crack when you roll them up.  Work with just a few tortillas at a time so they will stay hot.

Place some cheese and chicken in the tortilla and roll it up.  Place seam-side down on a lightly greased cookie sheet.  Once all tortillas have been rolled, lightly spray the taquitos with cooking spray and sprinkle with Kosher salt.  Bake at 425 for about 15-20 minutes.


Chipotle Lime Ranch Sauce
Adapted from Plain Chicken

 1/2 cup ranch dressing
2 tablespoons sour cream
1 tablespoon lime juice
2 chipotle peppers in adobo

Puree all ingredients in food processor.  Serve chilled.