Crunchy Chicken Taquitos

$- 2 cups cooked chicken, shredded - 1 cup shredded cheese (cheddar or a delightful cheese blend) - 1/2 cup onion, finely diced - 1/2 cup canned green chilies, drained - 1 teaspoon garlic powder - 1 teaspoon cumin - 1/2 teaspoon chili powder - Salt and pepper to taste - 10 small corn tortillas - Oil for frying (vegetable or canola) - Fresh cilantro, finely chopped, for garnish - Sour cream and fresh salsa, for serving - Large mixing bowl - Spatula or fork - Small skillet - Large frying pan - Tongs - Paper towels - Serving platter - Calories: Approximately 300 - Protein: 20g - Fat: 15g - Carbohydrates: 30g - Fiber: 3g - Sodium: 500mg This dish packs a punch of flavor and crunch. You can feel good knowing you’re serving a meal with protein and nutrients. The warm tortillas hold all that tasty filling, making each bite satisfying. {{ingredient_image_2}} Start by gathering your ingredients. You need 2 cups of cooked chicken, shredded. Add 1 cup of your favorite shredded cheese, like cheddar. Then, toss in 1/2 cup of finely diced onion and 1/2 cup of drained canned green chilies. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Finally, add salt and pepper to taste. Mix everything well in a large bowl. Use a spatula or fork to combine the ingredients evenly. This filling is packed with flavor! Next, heat a small skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side. This makes them soft and easy to roll. Take one warmed tortilla and spoon in 2-3 tablespoons of the chicken mixture. Roll it tightly, tucking in the sides as you go. Repeat this for the rest of the tortillas and filling. Make sure each taquito is well-rolled to keep the filling inside. Now, it’s time to fry! In a large frying pan, pour enough oil to cover the bottom with about 1/2 inch of oil. Heat the oil over medium-high. Wait until the oil is shimmering but not smoking. Carefully lay each taquito seam-side down in the pan. Fry for about 3-4 minutes on each side. You want them golden brown and crispy! Once done, use tongs to remove them and place them on a plate lined with paper towels to soak up extra oil. Enjoy the crispy goodness! To make sure your taquitos turn out crispy, follow these simple steps: - Use fresh tortillas: Fresh corn tortillas work best. They roll easier and fry better. - Warm before filling: Heat each tortilla for 30 seconds on each side. This softens them. - Don’t overfill: Use only 2-3 tablespoons of filling per tortilla. Too much will break them. - Hot oil: Make sure the oil is hot enough before frying. It should shimmer but not smoke. - Drain properly: Place fried taquitos on paper towels. This helps remove extra oil and keeps them crisp. Avoid these common mistakes to ensure a great batch of taquitos: - Skipping the warm-up: Don’t skip warming the tortillas. It leads to cracking when rolling. - Not sealing well: Tuck in the sides while rolling. This keeps filling from leaking out. - Frying too long: Keep an eye on frying time. Overcooking can make them hard instead of crispy. - Using cold oil: Cold oil will lead to soggy taquitos. Always heat it until it’s hot. Here are some tasty ideas for serving your taquitos: - Dips: Pair them with sour cream or fresh salsa for a zesty kick. - Garnish: Top with fresh cilantro for extra flavor and color. - Sides: Serve alongside rice or beans for a complete meal. - Extras: Consider adding guacamole or pico de gallo for a fresh touch. - Make it a platter: Arrange taquitos on a platter with assorted dips for a fun snack spread. Pro Tips Soft Tortillas: Always warm your corn tortillas before filling to prevent them from cracking when rolled. Filling Consistency: Ensure the chicken mixture is well-combined for even distribution of flavors in every bite. Oil Temperature: Check the oil temperature by dropping a small piece of tortilla; if it sizzles, it's ready for frying. Serving Fresh: Serve taquitos immediately after frying to maintain their crispy texture and deliciousness. {{image_4}} You can easily make a vegetarian version of taquitos. Replace the chicken with cooked black beans or refried beans. Add in some diced bell peppers and corn for added flavor. Use the same spices to keep the taste rich and bold. This keeps the dish hearty and satisfying. If you love heat, spice up your taquitos! Add diced jalapeños or chipotle peppers to the chicken mix. You can also increase the chili powder amount for more kick. This variation gives your taquitos a fiery twist that is sure to impress. For a simple and cheesy treat, make cheese-only taquitos. Skip the chicken and use more cheese, like pepper jack or mozzarella. Mix in some herbs like oregano or basil for extra flavor. These cheesy bites are great for kids and cheese lovers alike. To store leftover taquitos, let them cool first. Place them in an airtight container. Keep them in the fridge. They will stay fresh for up to three days. If you have more than that, consider freezing them. For freezing, wrap each taquito in plastic wrap. Then, put them in a freezer-safe bag. Remove as much air as possible. They can last up to two months in the freezer. When you are ready to eat, just thaw them in the fridge overnight. To reheat, you can use an oven for best results. Preheat the oven to 375°F (190°C). Place the taquitos on a baking sheet. Bake for about 10 to 15 minutes until hot and crispy. You can also use a microwave, but they won’t be as crispy. Just heat for about one minute. Enjoy your crispy chicken taquitos again! Yes, you can make taquitos in the oven. Preheat your oven to 425°F (220°C). After you fill and roll your taquitos, place them seam-side down on a baking sheet. Brush them lightly with oil for crispiness. Bake for about 15-20 minutes. Turn them halfway through for an even golden color. This method is healthier and still gives a nice crunch. The best chicken for taquitos is cooked, shredded chicken. I recommend using rotisserie chicken for ease and flavor. It saves time and adds great taste. You can also use leftover chicken from your meals. Just shred it well, ensuring even distribution in the filling. To keep taquitos from getting soggy, warm the corn tortillas before filling them. This step helps them stay pliable and prevents cracking. Make sure to fry them until golden brown and crispy. If you bake them, use a wire rack to allow air circulation. This helps maintain their crunchiness. You now have a clear guide to make tasty taquitos. We covered the ingredients, cooking tools, and nutritional facts. The step-by-step instructions simplify making the filling, assembling, and frying. I shared tips for crispy taquitos and noted common mistakes. You can try variations too, like vegetarian or spicy options. Remember to store leftovers properly, whether in the fridge or freezer. I hope you enjoy these taquitos as much as I do. Get cooking, and savor each bite!$

Crunchy Chicken Taquitos

Deliciously crispy taquitos filled with shredded chicken and cheese, perfect for dipping.

Print Recipe Pin Recipe

Course Appetizer

Cuisine Mexican

Servings 5

Calories 250 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup shredded cheese (cheddar or a delightful cheese blend)
0.5 cup onion, finely diced
0.5 cup canned green chilies, drained
1 teaspoon garlic powder
1 teaspoon cumin
0.5 teaspoon chili powder
to taste salt and pepper
10 small corn tortillas
for frying oil (vegetable or canola)
for garnish fresh cilantro, finely chopped
for serving sour cream and fresh salsa

Instructions

In a large mixing bowl, thoroughly combine the shredded chicken, cheese, diced onion, drained green chilies, garlic powder, cumin, chili powder, salt, and pepper. Use a spatula or fork to ensure an even blend of the ingredients.
Heat a small skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side, just until they are soft and pliable. This moisture will help prevent them from cracking when rolled.
Take one warmed tortilla and spoon 2-3 tablespoons of the chicken mixture into the center. Roll it tightly, tucking in the sides as you go to secure the filling. Repeat this process with the remaining tortillas and filling.
In a large frying pan, pour in enough oil to cover the bottom with about 1/2 inch of oil, and heat over medium-high. Once the oil is shimmering (but not smoking), carefully lay each taquito seam-side down in the pan. Fry for about 3-4 minutes per side, or until they are golden brown and crispy.
Once fried, remove the taquitos using tongs and place them on a plate lined with paper towels to absorb any excess oil.
Arrange the crispy taquitos on a large serving platter. Garnish with a sprinkle of finely chopped fresh cilantro for a pop of color. Serve immediately alongside sour cream and fresh salsa for dipping.

Notes

Serve with sour cream and fresh salsa for a delightful experience.

Keyword appetizer, chicken, Mexican, taquitos