Cheesy Chicken Taquitos

Sometimes you can have too much a good thing.  Even if that good thing started off in a small package.  After you shredded it into something much larger.

Like this big.
<http://www.brushmepretty.com/2012/02/tempting-tuesday.html>

After eating and celebrating and eating some more, there was easily over half of this dip left.  The accompanying pretzel bites however: gone.  Totally gone.  That is truly the testament of how good soft pretzels are.  And it's perfectly possible to have them whenever you want!  I'm raising a glass.

Woot!
<http://www.algonquinbooksblog.com/blog/beer-and-pretzels-and-football-and-books/>

However, the cheese dip has to be handled.  It's still staring at me and taunting a bit.  The spicyness of the cheese just begged for some other reincarnation and I was thinking Mexican.  And taquitos.  Because everyone loves taquitos.  They're the perfect for munching & for bar night part 2.  And it's great to also chew though the left overs in your fridge.

 Materials
Spicy Cheese Dip, approximately 2 cups or entire recipe from Baked Cheese Dip but Brush Me Pretty
3, 3-4oz chicken breast pieces
10-15 mini tortillas
oil for frying

Cook the chicken!  All the way through.  Might take a bit... frozen over here

Make your cheese dip.  If you've been storing your cheese dip, heat it up now.  Shred the chicken.  I found it easiest to do it with a fork and knife in the bottom of a bowl.

Mix the chicken with the cheese dip.  Spread a bit on one of your tortillas.  I used about this much.

Fold one flap and then the other in a burrito style.  Lightly fry with oil in a skillet.

Test for a light golden brown color on each side.  You want it to be crispy!

I tried using corn tortillas and they kinda fell apart.  As I'm normally into flour, I'd say to stick with them.  Or maybe there's a corn tortilla technique out there.  I'd have to find it to be 100% sure.

Serve and dip into some tasty salsa!  Corn and flour alike.  Cheese and chicken extend beyond their simple containers.

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