Chicken Taquitos with Roasted Pepper & Chipotle Salsa
Makes 8 taquitos

8 corn tortillas
1/2 cup refried beans
1 chicken breast, grilled or poached and shredded
salt, cumin, chili powder
canola oil for frying

1 large roasted bell pepper
1 tomato (reserve half for topping)
1 - 2 tbsp chipotle peppers in adobo (to taste)
4 cloves roasted garlic
lime juice from 1/4 of a large lime
orange juice from 1/4 of a medium orange
salt to taste

Optional Toppings
Cotija cheese
Chopped fresh tomato
Chopped fresh cilantro and/or mint

Make the salsa first, as the taquitos don't take long to cook and you'll need to be messing with them at the stove.

For the salsa:
Coarsely chop the roasted bell pepper and half the tomato. Add to a blender or food processor along with the chipotle, roasted garlic, lime juice, and orange juice. Blend until smooth. Adjust seasonings and add salt to taste.

For the taquitos:
Heat about 1/4 cup of oil in a large nonstick pan over medium-high heat. Wrap the stack of tortillas in a paper towel and microwave for about 15 seconds to soften (alternatively quickly fry each tortilla on both sides in the hot oil, but I prefer the microwave method, it's easier). Toss the shredded cooked chicken with some salt, cumin, and chili powder to taste. Spread a bit of refried beans down the middle of each tortilla and top with the chicken mixture.

Roll up the tortillas and place two or three in the hot pan seam side down. Don't crowd the pan. Cook for about 2 to 3 minutes then flip over and cook the other side until golden. Repeat until you've cooked all the taquitos.

To serve:
Top each taquito with a generous portion of salsa and chopped tomatoes. Sprinkle with cilantro and/or mint. You can also sprinkle some crumbled cotija cheese over the taquitos and drizzle the whole thing with a bit of crema to really put it over the top.

-Kymm & Jim