Friends Have Food Allergies? Follow These Tips, Then Make This Chicken Taquitos Recipe

As Kelsey has learned, cooking for someone with food intolerances or allergies can be rather challenging. But, it’s serious business as some food allergies can actually be life threatening. And you certainly don’t want to send anyone to the hospital because you accidentally included something with peanuts, ya know?
Jerome Bettis and Food Network star Robin Miller teamed up with Sanofi to bring attention to Auvi-Q, which provides emergency treatment of anaphylaxis, or life-threatening allergic reactions. Jerome and Robin are both at risk for anaphylaxis — Jerome’s allergy is to shellfish and Robin’s is to eggs. So they wanted to share a few of their tips for cooking for others with allergies, along with a yummy chicken taquitos recipe that’s free from the eight most common food allergens!

Tips for Cooking for People With Allergies

• Ask your guests whether they have any food allergies. Some people won’t speak up, so it’s important to ask in advance.
• Select some recipes that are safe for all your guests.
• Check ingredient lists and allergen statements carefully on pre-packaged items. If in doubt, contact the manufacturer to verify the product’s suitability for your guest(s).
• Be careful not to cross-contaminate while preparing and serving foods. For example, do not use the same tongs or spoon from the shrimp cocktail to pick up the vegetables on a different tray. Organizing the buffet so that dishes that do contain an allergen are separate from those that don’t also helps to reduce the risk of “utensil sharing.”
• If children with food allergies are attending, keep foods to which they are allergic on higher surfaces, out of reach, and have special “safe” items available for them.

Recipe: Chicken Taquitos With Fresh Salsa

Chicken Taquitos Ingredients
2 tbsp olive oil
2 boneless skinless chicken breast halves (about 4 oz each)
Salt and freshly ground black pepper
16 corn tortillas
16 wooden picks
Fresh Salsa Ingredients
Combine the following in a bowl and toss to combine:
1 c diced fresh tomatoes (beefsteak or Roma/plum)
¼ c minced green bell pepper
3 tbsp minced white onion
1 minced garlic clove
2 tbsp chopped fresh cilantro
1 tbsp seeded and minced jalapeno (fresh or pickled)
1 tbsp fresh lime juice
Directions
1. Preheat the oven to 350 degrees.
2. Brush a stove-top grill pan or griddle with olive oil and preheat to medium-high. Season both sides of the chicken with the salt and black pepper.
3. Add the chicken to the hot pan and cook for 5 to 7 minutes per side, until cooked through. Remove the chicken from the pan and, when cool enough to handle, shred the chicken with two forks.
4. Transfer the shredded chicken to a medium saucepan and add the salsa. Set the pan over medium heat and bring to a simmer. Simmer for 2 minutes to heat through. Remove the pan from the heat and set aside.
5. Wrap four of the tortillas in a paper towel and microwave on HIGH for 20 seconds to soften. Arrange the tortillas on a flat surface and spoon the chicken mixture onto each tortilla (about 2 tablespoons per tortilla). Roll the tortillas up tightly and secure with wooden picks. Arrange the tortillas, side by side, on a large baking sheet and brush the surface with the olive oil. Repeat with the remaining tortillas and chicken, working in batches of four (this prevents the tortillas from drying out).
6. Transfer the baking sheet to the oven and bake for 25 to 30 minutes, until the tortillas are golden brown and crisp.
Healthier allergy-free chicken taquitos for all! What’s your favorite recipe to serve guests with food allergies? —Jenn