Taquito Blinis 6.17 I'm Okay, You're Okay
“And presto, the taquitos are blinis.”
For the blinis:
1 cup milk
1 tbsp sugar
2 tbsp melted butter
1 cup all-purpose flour
¼ tsp salt
1 ½ tsp baking powder
For the taquito filling:
½ small yellow onion, diced
3 cloves garlic, minced
1 tsp paprika
1 tsp cumin
1 tsp chili powder
½ tsp salt
½ tsp pepper
2 chicken breasts, seasoned how you like, cooked, and cubed
1 cup red enchilada sauce
½ cup shredded mozzarella cheese
To make the blinis, combine all the ingredients in a medium mixing bowl and stir until combined.
Turn on an electric griddle to 300 degrees F or place a large skillet over medium heat.
Melt a teaspoon of butter or canola oil so the pancakes don’t stick.
Pour about 3 tbsp of the batter onto the hot surface. You can work in batches or one at a time, depending on the size of your skillet or griddle.
Allow the blini to cook for about 2-3 minutes on each side. When small bubbles have formed on the uncooked side, it’s time to flip!
Set the blinis aside to make the taquito filling.
Heat a large skillet to medium heat, then add the onion and garlic. Allow to saute for about 3-5 minutes or until soft and translucent.
Add the seasonings to the garlic and onion, and stir to combine. Allow to cook for an additional minute.
Add the chicken to the skillet, the carefully pour in the enchilada sauce. Allow to simmer on medium heat for about 3 minutes.
Take one of the blinis and add a spoonful of the taquito filling to the top. Sprinkle on some mozzarella cheese. You can eat your taquito blini as is, or you can roll up the blini and cook on a medium-hot skillet for a couple of minutes to seal the edges together.
Serve with your favorite dipping sauce (I mixed the leftover enchilada sauce with sour cream!).
So I’m not entirely sure why Sookie suggested calling the taquitos she made for Lorelai blinis for when her parents came over. Taquitos and blinis aren’t anything alike! Blinis are much more akin to thin pancakes than anything else. For this dish, I decided to essentially combine the two and use blinis for the tortillas of taquitos. It was a fairly easy swap, except it was pretty challenging to get the signature taquito roll since blinis are thicker than tortillas!
Happy cooking from the hollow!
If you missed what I made last episode, catch up here!