BBQ Chicken Taquitos

I was hopping from food blog to food blog last night and I came accross this recipe.  It looked so good and I knew I had all the ingredients so this morning I made these.  They were delicious and super easy!!

Baked BBQ Pork (or Chicken) Taquitos
Based on this recipe (with my own twist):
http://www.pink-parsley.com/2012/05/baked-bbq-pork-taquitos.html

3 oz. cream cheese, softened to room temperature (reduced-fat is fine)

1/2 tsp paprika
1/2 tsp chile powder
1/2 tsp garlic powder (or 1 garlic clove, minced)
1/2 tsp mustard powder (I never have mustard powder and used mustard instead)
1/2 tsp brown sugar
salt and pepper to taste
1/4 cup diced onion
3 green onions, diced
2 cups shredded cooked pork or chicken (I already had BBQ shredded chicken in my frig, so I cut out the BBQ sauce the recipe called for and just added my already made chicken)
1 cup sharp cheddar cheese
8-10 (6-inch) corn or flour tortillas
cooking spray

The original recipe also calls for:
2 Tbs minced fresh cilantro or parsley

hot sauce (optional)
liquid smoke
red pepper flakes
BBQ sauce
Ranch Dressing and/or BBQ Sauce, for serving


The original recipe called for these to be made in the oven, but it is over 100 degrees outside.  Turning on the oven is crazy.  I turned on my grill instead. I find that the grill ends of making things crispier and with a better flavor in the long run.  I grill my pizza all year long, even in the winter.


Chop the onion and green onions. 

In a bowl, combine everything but the chicken and shredded cheese.  Mix the cream cheese mixture until it softens up a bit.  Mix in the shredded cheese and chicken. Set aside.

Put 4 or 5 tortillas on a plate, cover with a damp dish towel, and microwave for 30 - 40 seconds.  The tortillas should be easy to roll after being microwaved.  I used corn tortillas.

Spoon mixture (2 - 4 TBS) onto the lower third of the tortilla and roll tightly.  Place seam side-down on a plate that has been sprayed with cooking spray. Spray the top of each tortilla with cooking spray and sprinkle with a bit of salt.  Repeat until all the mixture is gone.
Place seam side down on the grill (med - low heat) and cook for 5 or 6 minutes.  Rotate.  Cook for 5 or 6 more minutes.  It will really depend on your grill for how long you will cook them.  Also, watch for the cheese to drip down and cause flames to come up and burn the tortillas.  This happened to my last batch that I cooked, but it ended up being okay because I caught it in time. 
 
The recipe calls to serve these with BBQ sauce or ranch dressing as a dip, but I just ate them plain.  I will definitely make these again!!  Yum.  It is a great way to use up shredded pork or chicken that you have as leftovers.  :)