Chicken, Bacon & Cream Cheese Mini Taquitos

Found on Campbell's Kitchen

1/3 of a 16-ounce package bacon (about 6 slices), chopped

1/2 of an 8-ounce package cream cheese, softened

2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

8 flour tortillas (10-inch)

Vegetable oil

1 medium avocado, pitted, peeled and cut up

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley flakes

1/8 teaspoon onion powder

dash Dried dill weed

dash Garlic powder

dash Ground black pepper

• Cook the bacon in a 10-inch skillet over medium heat until crisp.  Remove the bacon from the skillet and drain on paper towels.
• Stir the bacon, cream cheese and chicken in a medium bowl.
• Cut each tortilla into 3 (3-inch) circles using a round cutter.  Spoonabout 2 teaspoons chicken mixture in the center of each tortilla round.  Roll the tortillas around the filling and secure with toothpicks.
• Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches.  Heat the oil to 350°F.
• Add the taquitos to the saucepan in batches 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.
• Mash the avocado in a medium bowl with a fork.  Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper.  Serve with the taquitos for dipping.

RECIPE TIPS

• Time-Saving: You can use refrigerated fully-cooked bacon in this recipe.  Heat 6 slices in the microwave according to the package directions.  Chop and add to the chicken mixture as directed above.