Learn how to make your some of your favorite dishes from the Hit Parade Buffet at Rhythm City. These recipes are straight from our chef to you.

Chicken Bacon Cream Cheese Mini Taquitos
By Chef Chris Banks

Items you will need

• 1/3 of a 16oz package of bacon( about 6 slices)chopped
• 1/2 of a 8oz package of cream cheese, softened
• 2 cans of white chicken breast in water, drained
• 8 flour tortillas ( 10 inch)
• Vegetable oil
• 1 medium avocado, pitted, peeled and cut up
• ¼ cup of mayo
• ¼ cup of sour cream
• 1 tablespoon of milk
• 1 ½ teaspoon of white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley flakes
• 1/8 teaspoon onion powder
• Dash of dill weed
• Dash of garlic powder
• Dash of black pepper
• Fresh limes wedges
• Salsa(optional)

 Instructions

1. Cook bacon in a 10 inch skillet over medium heat. Remove the bacon from the skillet and drain on paper towel.
2. Take bacon, chicken and cream cheese in a medium mixing bowl and gently mix items together
3. Cut each tortilla into 3 ( 3 inch circles) using a round cutter. Spoon about 2 teaspoons of the chicken mixture to each of the tortillas,  roll the tortillas around the filling and secure with a toothpick
4. Pour the oil into a heavy 4 quart sauce pan to a depth of 3 inches. Heat oil to 350 degrees
5. Add Taquitos to the sauce pan in batches and cook until golden brown. Remove from oil and let drain on a paper towel.
6. Let cool for about 5 min and remove toothpicks before serving
7. Mash avocado in a medium bowl with a fork. Stir in sour cream, mayo, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper.
8. Allow mixture to chill in refrigerator prior to serving
9. Garnish with fresh lime wedges and salsa (optional)