Chicken Taquitos, Salsa & Queso Meal in a Jar Recipes | Freeze Dried Ingredients | Just Add Water

In a 2-cup Pyrex measuring cup, heat 1 cup water to almost boiling. Add the contents of the jar and stir well. Make sure all the ingredients are submerged in the liquid. Allow to rehydrate for 10-15 mins.

Meanwhile, prepare the tortillas. Preheat oven to 375 F.

Coat 12 corn tortillas, front and back, with avocado oil. This will prevent the tortillas from splitting/cracking while filling. Place on a microwave safe plate. Heat for 1 1/2 mins on high, flipping the stack over once. They should stay nice and warm for a good while.

Make the 'glue' to seal the edges. Mix 1 Tbsp flour with a bit of water to make a paste. Use this paste to seal the edge of the tortilla after rolling so it doesn't come open during the cooking process.

Check on the filling and make sure the chicken is tender. Taste and adjust. Shred chicken using a hand mixer if desired. Fill each tortilla with 2-3 Tbsp filling. Tuck and roll, then use the paste to seal the final edge. Lay seam-side down on a parchment-lined baking sheet.

Bake at 375 F for 25 to 30 mins or until crispy. You may also deep fry, pan fry, or air fry these taquitos, but I only ever bake them.

For the salsa: Add 1 to 1 1/4 cups water to the salsa jar. Add a sprinkling of the True Lime packet. Stir well and allow to rehydrate. Refrigerate if possible for at least 15 mins. Then pulse in the blender to improve texture before serving.

For the queso: In a small saucepan, add 1 cup water and bring to a boil. Add sodium citrate from the baggie and whisk until completely dissolved. On medium heat, add half of the cheese and allow to melt while whisking. Add another 3/4 cup water and return to a boil. Add the rest of the cheese in a couple increments. Whisk and simmer until cheese is smooth and the dip is the consistency you like. You may add some salsa to spice it up if you like. Serve with the taquitos or with chips as a dip.

Equipment Needed

Spice Level:

Dietary