Taquitos in Epcot

Originally posted Spring 2020

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TLDR: Easy taquito recipe inspired by the Mexico pavilion at Disney’s Epcot.

I tweeted out a hint as to our Disney destination today, where do you think we’re going?

Did you guess Epcot? Good job!

Bienvenidos a Mexico!

Epcot is occasionally my favorite park. Even though it sometimes gets a bad wrap as the educational or boring park, it has a lot of the best food in all of Walt Disney World. Had I been feeling more adventurous I would’ve tackled fish n’ chips or the fanciest of French food for our Epcot dinner…but we’re in month two of quarantine and I am losing steam… so we went with a tried and true family recipe-Mexican Taquitos.

Our dinnertime fiesta menu also had spanish rice, refried beans and refrescas! Follow below for the recipe for these super yummy taquitos.

Taquitos

Makes: 12 Prep time: 25 minutes * Bake time: 10 minutes at 400 degrees

Ingredients:

• Chicken- 2-3 breasts or 4-6 tenders, whatever you happen to have on hand.
• 8 oz. cream cheese
• 8 oz. shredded Colby-Jack cheese
• 2 tsp. cumin
• 1 tsp. chili powder
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 cup salsa
• Salt & pepper
• 12 flour tortillas
• Optional: Sour cream, pico de gallo (as condiments)

Instructions:

Option 1: Cube chicken and place into large frying pan. Season with cumin, chili powder, onion powder, garlic powder, salt & pepper (to taste). Cook until chicken is no longer pink.

Option 2: Place chicken onto a baking sheet and season with salt & pepper to taste. Bake until chicken is no longer pink.

2. Remove chicken from pan onto a large plate and let rest for 5 minutes.

3. While chicken is resting cube cream cheese, preheat oven to 400 degrees and
IF Option 1: Add cream cheese to warm pan and keep on low heat to soften.
IF Option 2: Add cream cheese to a large frying pan. Keep on low to soften cheese.

4. Shred chicken with forks. Smaller pieces are better, but I always get lazy.

5. Add chicken and salsa to cream cheese in warm pan. Stir until cream cheese has melted. IF Option 2: Add the rest of the seasoning now.

6. Add all of the shredded colby-jack to the pan. Stir until melted and combined.

7. Scoop about a 1/4 of the mixture onto the center of a tortilla.

I actually use my 1/4 measuring cup for this, as long as you don’t leave it in the warm pan long enough for it to melt, it works really well! I use these measuring cups, and they’re still going strong after 15 years!

As you are placing the mixture into the tortilla be sure to spread it out along the center. Roll like a burrito. Place on a greased or Silpat layered sheet pan.

8. Continue to do this until the mixture is gone. I usually get 12 tortillas out of a batch.

9. Bake in the oven for about 10 minutes, or until tortillas are crispy.

We like to eat them with extra salsa and sour cream! Enjoy!

In a slow cooker:

1. Place chicken, cream cheese, salsa and seasonings into your slow cooker. Cook on low for about 6 hours or until chicken is no longer pink.
2. Remove chicken from cooker and shred.
3. Return chicken to slow cooker and add the colby-jack cheese. Cook until cheese is melted.
4. Scoop mixture onto tortillas, roll and bake as above.

The kids got a pretty big kick out of the Mexican chocolate bars and Sprite (refrescas!) we found in the international foods aisle, it really made the meal seem authentic to them. The decorations and the warm weather (finally!!!) brought the theme all together.

For more information on Epcot one of my favorite sites to visit is: https://allears.net/epcot/epcot/

Comment: What is your favorite Mexican dish? Favorite Epcot pavilion?
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