Bonnie likes Taquitos!

taquito recipe? Bonnie wants me to post the recipe so here it is, kinda, Im making this up from memory as I go. Believe me, they are much easier to make than it may seem.

Taquitos

10-15 corn tortillas
1 can chunk chicken (I use Costco chicken)
1 cup mashed potatoes/hashbrowns/cubed hash browns (if frozen, microwave until slightly warm)
1/2 cup cheese

seasoning
1 tsp onion powder
1/2 tsp garlic powder
salt
pepper

Drain chicken. Stir chicken in a large bowl to break up the chunks into shreds. Add seasoning.
In a separate bowl stir together the potatoes and cheese. I like to use leftover mashed potatoes straight from the fridge or frozen hash browns (microwaved about 1-2 minutes until mostly warmed and no longer frozen)

Microwave tortillas on a plate, covered with another plate, 45 seconds. Flip stack of tortillas and cover back up, microwave another 45 seconds until tortillas are soft. Dont hesitate to microwave longer if they arent as pliable as they should be for rolling. For some reason corn tortillas like to crack when rolled. This is usually caused by tortillas not being heated long enough or not being as fresh as they could be. Taquitos roll best when they are fresh. (Older corn tortillas that are susceptible to breaking can be cut into small pieces, fried in oil and cooked with eggs for breakfast)

Heat about 2 cups of oil (enough to cover the bottom of your pan about 1/4-1/2 inch deep) in a nonstick pan on medium heat or an electric skillet set to 375.

Drop 1 tbsp chicken and 1 tbsp (eyeball it) potato mixture onto tortilla. Roll and with metal tongs holding the taquito closed place gently into hot oil, seam side down. Each taquito needs to be rolled one at a time or they will open up before making it to the skillet. Its a lot like the cooking mama game, fill it, roll it, put each one in oil one at a time and remove as each one finishes. My skillet fits about 6 taquitos at a time and crowding the skillet is okay as long as the oil stays hot and they are each in enough oil to fry the bottom side. When the bottom side of the taquito is browned, turn to the side, and repeat until all 4 sides are golden. Now 4 sides may sounds like a wierd concept for a round taquito but when youre frying them, the side that is down will get somewhat flattened.

When each taquito is done place on a plate with a few paper towels to absorb any extra oil.

Spanish Rice

1 cup rice
1/3 cup tomato sauce
1 tbsp bouillon (to taste)
1 tbsp oil

In a medium pot heat the oil on medium heat. Add the rice and stir until rice turns white. Remove from heat and stir in tomoto sauce. Add in 1 3/4 cups water and bouillon. Before returning to the burner taste the liquid, add more bouillon if needed. Return to burner. Turn up heat to high and bring to a boil. Reduce heat to low and simmer until water is absorbed, about 15 minutes.

Refried Beans

1 can opener
1 can refried beans

Heat in microwave in covered bowl about 2 minutes, stirring twice. (I know, sounds lazy but it beats cooking beans for 10 hours for just one meal)