Tacquitos, BAKED! Not fried.

Now, I cannot take credit for this fantastic recipe, nor vouch for it's tastiness.  But don't click out of this window so fast!  These crispy, warm tacquitos can be filled with chicken or beef and dipped in your choices of sour cream, guacamole, and salsa. Getting hungry yet?

RANDALL SCALE:
Grocery........................ under 10 bucks
Skill Rating.................. a sinch
Serving Size................. 2 people, but you can double everything.
Prep Time................... 30-45 minutes
    
Ingredients:

• 1 large chicken breast or 12 oz. roast beef cooked and shredded
• 1/2 cup finely shredded cheese (Costco has a good Mexican blend)
• 1 teaspoon Knorr Tomato w/chicken bouillon. This is a favorite spice blend that is highly favored with Mexican cooking. It is Knorr Caldo de Tomate, or Tomato Bouillon with Chicken Flavor. Powdered form prefered. There is a 35 oz. size at Walmart for around $5 or smaller bottles for around $3. This can be used in enchilada sauce, Mexican rice, chicken tacos etc...
• 1/2-1 teaspoon chili powder (you decide the spiciness)
• 1/4 teaspoon onion powder
• 1/2 small onion, diced, cooked
• 18 corn tortillas
• Oil spray

Prepare:
Chicken version:
Cook chicken as desired, then shred.
Beef version:
The beef that I used was canned from Costco. 12 oz. Roast Beef (brisket)

1. Add to meat: bouillon, cheese, onion and spices.
2. Put 6 tortillas on microsafe plate and cover with plastic wrap. Microwave at 100% for 1 minute.
3. Lightly spray a baking sheet.
4. Put 2 T. of meat filling (in a line) on one end of tortilla.
5. Lift edge of tortilla up over the filling. Press down and pull back, making a tight 'log.'
6. Roll all the way to the other edge and put seam side down on baking sheet.
7. Continue with other tortilla shells, repeating the process.
8. Lightly spray tops of tacquitos with oil spray.
9. Bake in 375 degree oven for 15-20 minutes.

*Best enjoyed served with salsa, guacamole, and sour cream.*