Chipotle Cream Cheese Taquitos

If you're poaching the chicken, add 2 chicken breasts to a saucepan and cover with cold tap water. Bring to a boil and then reduce heat to let simmer for 20-25 minutes or until the chicken is cooked through. You can optionally add some flavoring to the water -- for this batch I added salt, pepper, onion and cilantro. Once cooked, set the chicken breasts aside to cool and then use two forks to shred them.

To make the Tomatillo Chipotle Salsa, start by removing the husks and stems from the tomatillos. Give them a good rinse and roast them in a 400F oven until they start to turn army green in color, approx. 10-15 minutes.

Add the roasted tomatillos to a blender along 3-4 chipotles in adobo and 2 garlic cloves. I typically remove the seeds from the chipotles. Combine well and taste for heat level. Add 4 oz. cream cheese to the blender and combine well.

In a mixing bowl, combine the shredded chicken with the Salsa mixture from the blender and add 1/2 onion finely chopped,1 teaspoon salt, and some freshly cracked black pepper. Mix well and take a final taste for seasoning and heat level. (I added some more adobo sauce and another pinch of salt to this batch.)

Add the tortillas to a plate and cover with damp paper towels. Microwave for 60 seconds or until the tortillas are soft and pliable.

Add 2-3 tablespoons of chicken mixture to each tortilla. Roll tight and place them seam side down on a baking sheet. Add a thin layer of oil to each taquito before baking them (I used an olive oil sprayer).

Bake for 20 minutes in a 400F oven or until the edges are turning darker brown. Serve immediately.

If you want to make the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add the onion to a bowl along with the flesh of one avocado, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level. Keep adding tiny dashes of salt (and lime) until you like it.