Chicken and Cheese Taquitos
Crispy fried tortillas rolled tight around a savory shredded chicken and melted cheese filling.
Dietary
Wheat free, Nut free, Halal
Allergens
Dairy
These taquitos pack shredded chicken and melty cheese into corn tortillas that fry up crackly and golden. Serve them with salsa and guacamole for dipping at parties, or as a satisfying weeknight dinner. Baking is an option for a lighter version, but frying delivers the classic crunch.
Ingredients
- 2 cups cooked shredded chicken breast
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 16 corn tortillas
- 2 cups vegetable oil, for frying
- 1/4 cup sour cream, for serving
- 1/4 cup guacamole, for serving
Method
-
In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, cream cheese, salsa, cilantro, lime juice, cumin, chili powder, garlic powder, and salt. Mix well until evenly combined.
-
Stack the corn tortillas on a plate, cover with a damp paper towel, and microwave for 45 seconds to make them pliable.
-
Place about 2 tablespoons of the chicken mixture in a line just below the center of each tortilla. Roll tightly into a cylinder and secure with a toothpick if needed.
-
Pour the vegetable oil into a 9-inch skillet to a depth of 1/2 inch and heat over medium-high heat to 350°F.
-
Fry the taquitos in batches of 4 to 5, seam-side down first, turning occasionally, until golden brown and crisp on all sides, 3 to 4 minutes per batch.
-
Transfer fried taquitos to a paper towel-lined plate to drain excess oil. Repeat with remaining taquitos.
-
Remove any toothpicks and arrange taquitos on a serving platter. Serve warm with sour cream and guacamole.
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Chicken and Cheese Taquitos
These taquitos pack shredded chicken and melty cheese into corn tortillas that fry up crackly and golden. Serve them with salsa and guacamole for dipping at parties, or as a satisfying weeknight dinner. Baking is an option for a lighter version, but frying delivers the classic crunch.
45 min 8 servings 385 cal
Ingredients
- 2 cups cooked shredded chicken breast
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 16 corn tortillas
- 2 cups vegetable oil, for frying
- 1/4 cup sour cream, for serving
- 1/4 cup guacamole, for serving
Method
- 1
In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, cream cheese, salsa, cilantro, lime juice, cumin, chili powder, garlic powder, and salt. Mix well until evenly combined.
- 2
Stack the corn tortillas on a plate, cover with a damp paper towel, and microwave for 45 seconds to make them pliable.
- 3
Place about 2 tablespoons of the chicken mixture in a line just below the center of each tortilla. Roll tightly into a cylinder and secure with a toothpick if needed.
- 4
Pour the vegetable oil into a 9-inch skillet to a depth of 1/2 inch and heat over medium-high heat to 350°F.
- 5
Fry the taquitos in batches of 4 to 5, seam-side down first, turning occasionally, until golden brown and crisp on all sides, 3 to 4 minutes per batch.
- 6
Transfer fried taquitos to a paper towel-lined plate to drain excess oil. Repeat with remaining taquitos.
- 7
Remove any toothpicks and arrange taquitos on a serving platter. Serve warm with sour cream and guacamole.
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