1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.
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 (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.
4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.
5.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.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 46 (61%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 6.4mg||2 %|
|Sodium 142.5mg||5 %|
|Potassium 34.5mg||1 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.2g|
|Protein 1.7g||2 %|
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Calories per serving: 76
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