CHICKEN TAQUITOS (BAKED OR FRIED)
These chicken taquitos are stuffed with seasoned shredded chicken and cheese, then baked or fried to crispy perfection. Serve these taquitos with your favorite dipping sauces for a fun party snack or meal!
Provided by Sara Welch
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Place the chicken, salt, pepper, chili powder, garlic powder, cumin, cheddar cheese and Monterey Jack cheese in a bowl. Stir until combined.
- Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.
- Lay out the tortillas on a flat surface and divide the chicken and cheese mixture among the 12 tortillas. Roll up each tortilla tightly and secure with a toothpick.
- To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.
- To bake the taquitos: Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.
- Remove toothpicks, then serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 24 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 365 mg, Fiber 3 g, ServingSize 1 serving
RANCH CHICKEN TAQUITOS
Provided by Ree Drummond : Food Network
Time 50m
Yield 18 taquitos
Number Of Ingredients 21
Steps:
- For the chicken: Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken until browned well, 1 to 2 minutes per side; set aside. Add the garlic and onions to the skillet and cook briefly. Add the chile powder, cumin, salt, tomato sauce, 2/3 cup water and the seared chicken back to the skillet. Bring to a boil, reduce to a simmer and cook until the sauce has reduced by about half, 12 to 15 minutes.
- For the sour cream ranch dip: Meanwhile, whisk together the sour cream, mayonnaise, milk, cilantro, dill, chile powder, garlic, hot sauce and salt in a mixing bowl until smooth. Cover and place in the refrigerator to chill until ready to serve.
- Once the sauce for the chicken is reduced, remove the chicken to a cutting board with a slotted spoon. Using 2 forks, shred the chicken, then return it to the skillet and toss to coat thoroughly. Stir in the lime juice and adjust the seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes.
- For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
- Mix the cooled chicken with the Colby jack cheese. Divide the mixture among the tortillas, then roll the tortillas tightly, securing them with a toothpick.
- Add the taquitos to the hot oil in batches of 8 to 10 and fry until golden brown, 2 to 3 minutes per batch. Remove the taquitos to a paper towel-lined plate and repeat with the remaining taquitos. Remove the toothpicks and serve alongside the sour cream ranch dip.
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
AIR FRYER CHICKEN TAQUITOS
These taquitos are air fried, which makes them healthier than deep fried ones. Using shredded rotisserie chicken provides a quick prep but you can always use home-cooked chicken. Serve with sides of sour cream, Mexican tomato sauce, and guacamole, or your choice of sides.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet. Add onion and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add chicken, Neufchatel cheese, and Mexican cheese blend. Cook and stir until cheeses have melted and mixture is completely warmed, about 3 minutes. Season with salt and pepper.
- Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place taquitos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary. Cook until golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for an additional 3 to 5 minutes.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 12.9 g, Cholesterol 32.6 mg, Fat 9.2 g, Fiber 1.7 g, Protein 10.3 g, SaturatedFat 4.2 g, Sodium 216.6 mg, Sugar 0.7 g
CHICKEN TAQUITOS
Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.
Provided by HeidiS
Categories Appetizers and Snacks Spicy
Time 50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
- Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 15.4 g, Cholesterol 32.4 mg, Fat 13.9 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 207.2 mg, Sugar 1.6 g
CHICKEN TAQUITOS
This is one of my kids favorite recipes. We all love taquitos and since we can change use our choice of cheese and fillings they think they're better than the frozen taquitos in the store.
Provided by Shana J
Categories Chicken
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
- In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
- Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
- Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
- Serve 2 taquitos per person.
- To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
- To serve: Microwave to thaw and reheat.
Nutrition Facts : Calories 318.8, Fat 19.7, SaturatedFat 4.4, Cholesterol 27.4, Sodium 303.5, Carbohydrate 25.2, Fiber 3.7, Sugar 2.8, Protein 11.6
HARTSON'S DEEP FRIED CHICKEN TAQUITOS - HOMEMADE
Make and share this Hartson's Deep Fried Chicken Taquitos - Homemade recipe from Food.com.
Provided by Bryan Hartson
Categories Mexican
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In CROCK POT, add two large (rinsed) chicken breasts.
- Add Chef Merito Chicken Marinade, Marinador para Pollo to crock pot. Coat both sides of chicken (alternate seasonings can be substituted as desired. If a dry seasoning is used, add 6 oz chicken broth to crock pot).
- Set crock pot on HI and cook 4 hours, turning at least once.
- Remove chicken and shred (ok to let chicken cool). Set aside.
- Heat oil in deep fryer to 352 degrees F. Use caution.
- In bowl, combine 2 cups Instant Mesa Corn Flower and 1 1/2 cup water. Mix 2 minutes or longer. Mix should form lightly into a ball. Add more water if needed 1 teaspoon at a time. Cover mixture when not in use with a damp towel.
- Remove approximately 1 1/2 oz (a small ball in the hand) and form into a ball. Place on tortilla press lined with plastic, both sides. If no tortilla press, you can place a piece of plastic on a smooth table, place the ball of mesa dough on top, place another piece of plastic on top followed by a hard smooth surface. compress together evenly for a thin layer. [zip lock bags work well as the plastic top and bottom. Simply cut away rought zip lot tops].
- Gently remove the top plastic cover from flattened flour mesa. Now, gently place flour mesa on open hand and peel back other piece of plastic (bottom cover). Place pressed flour mesa back onto one piece of plastic.
- ADD shredded chicken mix to pressed flour mesa lengthwise approximately 1/4 inch wide and 1/4 inch high on 1/3 area closest to you.
- Lift plastic from counter and fold flattened flour mesa area closest to you over the chicken mix away from you allowing the flattened flour mix to fold over and off of plastic. Use fingers (not thumb) to push-roll the flattened flour mesa over itself until you have a complete roll.
- Place a toothpick into end of flattened flour mesa to hold it on itself. Carefully move to a holding area.
- Repeat steps for additional flour mesa rolls.
- place 3 rolled flour mesa chicken rolls into deep fryer at a time and carefully deep fry for 5-6 minutes.
- Remove from oil ad drain.
- Plate 3 taquitos. Remove toothpick.
- Add mix of cheeses to top. If needed, microwave to melt approximately 30 seconds.
- Serve as is or add your favorite toppings (Onion; Guacamole; Enchilada sauce; Green Onion; etc.).
Nutrition Facts : Calories 2553.1, Fat 244.6, SaturatedFat 41.9, Cholesterol 101.2, Sodium 487.7, Carbohydrate 57.2, Fiber 2.2, Sugar 0.8, Protein 37
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