Well obviously these are homemade because this is a blog where I share my recipes but I thought it best to specify since the only tequito experience I’ve personally had prior to this were the 7-Eleven variety. This recipe has been floating around the blogosphere for some time now and enough is enough, I thought – It’s my turn!
If there’s anything I learned while making these is that a rotisserie chicken and I cannot be in the same room. I’m pretty sure I devoured at least a third of it (and that’s just before I started cooking). Yeah… my thighs will thank me later.
This tequitos are really easy to make and perfect for a cocktail party (Margaritas, anyone?) The coolest thing is that the tortillas seal themselves during the baking process, making them into perfectly crunchy tubes of creamy goodness.
From what I gather, THIS is the original source. This recipe is my adaptation.
(Yield: about 10 pieces)
3 oz cream cheese, at room temp
1 tomato, finely diced
1 tbsp lemon juice
1 tsp chili powder
A pinch of salt
2 cloves garlic, minced
2 scallions, chopped
2 c cooked shredded chicken (Rotisserie is best)
1 c grated Mexican queso blanco
10 6” tortillas (I used whole wheat)
1 tbsp olive oil
Preheat oven to 425F.
In a large bowl, combine everything except tortillas and oil (duh) together. Spread 2-3 tbsp of filling in the middle of each tortilla.
Tightly roll up tortilla and place seam side down on a baking sheet.
Brush tequitos with oil.
Bake for 15-20 minutes or until golden and crispy.
Serve with sour cream.