2 tablespoons olive oil
½ large red bell pepper sliced into thin strips
1 small bunch scallion bottoms, sliced
½ tablespoon garlic, minced
1 small jalapeno chili, seeds and stems removed, diced fine
½ cup chicken stock
¾ pound cooked chicken, shredded
¼ cup peanut oil
16 corn tortillas
½ cup fresh cilantro, chopped
2 ½ cups cheddar cheese, shredded (you could also use jack cheese or pepper jack cheese)
In a large sauté pan, heat olive oil over medium high heat and add red pepper strips, scallions, garlic and jalapeno and cook 3-4 minutes until vegetables are tender.
Add red chile sauce, chicken stock and cooked chicken and reduce to a simmer.
Simmer for 15 – 20 minutes until the mixture has thickened. Remove from heat.
Preheat oven to 375 degrees F.
In a small sauté pan over medium high heat, place peanut oil and once hot, using tongs, place one tortilla at a time into oil and cook for about 5 seconds per side. Remove to paper towels. This process will soften up the tortilla so it can be rolled.
Brush a sheet tray with a little peanut oil.
Lay out the 16 tortillas and divide the cheese and cilantro between them, running it down the center.
Divided the filling over the cheese and cilantro. Roll each one tight and place seam side down on the prepared sheet tray, (two rows of eight) making sure to leave space as you set each down.
After all of the taquitos have been rolled and placed on the prepared sheet tray, seam side down, brush each with a little more peanut oil.
Bake for 30 minutes and enjoy hot right out of the oven.