Apparently I’m on a new recipe kick this week, because last night I tried these Hawaiian BBQ Chicken Taquitos, and I’m pleased to report that EVERYONE–my parents, my husband, and all the kids–gave them at least a thumbs middle (and most went thumbs up!). (That’s on the ‘thumbs up, thumbs middle, or thumbs down’ scale of ‘how do you like this new recipe?’) I actually doubled the recipe, because I didn’t think there were going to be enough for four adults and three children, and I’m glad I did. What I didn’t do was double the red onion, and although I’m glad I didn’t–there would have been a LOT, and the kids probably wouldn’t have done so well–it could have used a tad more (in my opinion, at least). I kind of wish I’d picked a gigantic onion and used the whole thing, instead of sticking to the smallest one I could find (although the smallest red onion at Macey’s wasn’t small, not by ANY stretch of the imagination). My only real complaint with the dinner at all wasn’t the recipe’s fault; I used whole wheat tortillas because they are healthier and more filling, but I still miss white flour tortillas. Just like I still miss white rice, instead of white-and-brown-mixed. Unfortunately, eating straight white rice as part of dinner means I am STARVING again in two hours, and since I really can’t afford to be eating two dinners a night–there will be undesirable consequences–I mix white and brown. I don’t dislike either the whole wheat tortillas or the rice mix, you understand. I do like the white kind better, in both cases, but I’m almost 35, and I’m trying to be healthy where I can, and I’d rather make this compromise than give up buttery, home-baked desserts.
(In case you’re curious, I’m not sure THAT sacrifice is EVER going to happen. We’ll see.)
Anyway, these were tasty, and in case you’re curious, a large can of pineapple tidbits (cut in half with a knife) equals about two cups of diced pineapple. Give them a try!