Chicken, Bacon & Cream Cheese Mini Taquitos

1/3 of a 16 oz package bacon (about 6 slices)
- I used jalapeno peppers instead of bacon.
1/2 of an 8 oz package cream cheese, softened
2 cooked chicken breasts, chopped
8 flour tortillas (10-inch)
Canola Oil
1 medium avocado, pitted, peeled and cut up
1/4 C mayonnaise
1/4 C sour cream
1 T milk
1 1/2 t white vinegar
1/8 t salt
1/8 t dried parsley flakes
1/8 t onion powder
dash dried dill weed
dash garlic powder
dash ground black pepper



1. Cook the bacon however you prefer to cook it. I baked mine for a crisper bacon. Chop cooked bacon.

2. Stir the bacon, cream cheese and chicken in a medium bowl.

3. Cut each tortilla into 3 3-inch circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each tortilla round. Roll the tortillas around the filling and secure with toothpicks.

4. Pour the oil into a heavy 4-quart saucepan (I used an electric skillet) to a depth of 3 inches. Heat the oil to 350 degrees.

5. Add the taquitos to the saucepan in batches (do not remove toothpicks) and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.

6. Avocaco Dip: Mash the avocado in a medium bowl with a fork. Stir in mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with taquitos for dipping.