Potato And Cheese Taquitos Recipes

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SHREDDED CHICKEN AND CHEESE TAQUITOS



Shredded Chicken and Cheese Taquitos image

In an effort to avoid eating processed foods, I came up with this yummy shredded chicken taquito recipe. Serve with sour cream, salsa, guacamole, and green onions.

Provided by vitaminamy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 5

Number Of Ingredients 9

3 skinless, boneless chicken breasts, or more to taste
1 tablespoon olive oil
1 onion, chopped
1 cup sliced olives
1 (7 ounce) can chopped green chiles, drained
¾ cup water
1 (1 ounce) package taco seasoning
1 (8 ounce) package shredded Mexican cheese blend
10 (6 inch) flour tortillas

Steps:

  • Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
  • Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
  • Bake in the preheated oven until edges are brown, about 30 minutes.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 44.3 g, Cholesterol 78.8 mg, Fat 26.1 g, Fiber 3.8 g, Protein 29.8 g, SaturatedFat 12.9 g, Sodium 1856.9 mg, Sugar 4.3 g

CHEESE POTATOES



Cheese Potatoes image

Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. - Deborah Amrine, Grand Haven, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 large potatoes, peeled and thinly sliced
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk
2 cups shredded cheddar cheese
Minced fresh parsley

Steps:

  • In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.

Nutrition Facts : Calories 500 calories, Fat 18g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 720mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

POTATO CHEESE TAQUITOS



Potato Cheese Taquitos image

We ate this growing up and my sister in law that's vegetarian loves them too. You don't even miss the beef, or you can add it along with the rest of the ingredients if you'd like. Also a favorite with my kids!

Provided by Mrs Bebe

Categories     Low Protein

Time 30m

Yield 15 serving(s)

Number Of Ingredients 11

4 -5 potatoes
2 teaspoons salt, to taste
2 tablespoons sour cream
1/2 cup monterey jack cheese
corn tortilla
1 cup vegetable oil or 1 cup canola oil
chopped lettuce
salsa
sour cream
Cotija cheese, finely grated
guacamole

Steps:

  • peel and cut potatoes into small squares then boil with salt until tender.
  • drain potatoes and then add sour cream and cheese and mix all together as if making mash potatos. They should be thick and a little chunky. Check the taste to make sure it's enough salt or you may also add a little garlic salt. Set aside and start on tortillas.
  • warm tortillas on a skillet or in microwave just to soften and keep them warm either in a plastic bag or in a tortilla warmer.
  • Scoop some of the potato mix onto your tortilla and you can either roll the tortillas or you can fold them in half. The potato makes the tortilla stick together or if you'd like you can hold with a toothpick.
  • Lastly warm the oil and fry your taquitos until gold and crisp. Then drain the oil of the taquitos by placing them on a cookie sheet lined with paper towels for a few minutes.
  • VOILA! Just add all the topings over your taquitos and enjoy!

Nutrition Facts : Calories 189.7, Fat 16.1, SaturatedFat 2.8, Cholesterol 4.1, Sodium 334.5, Carbohydrate 10, Fiber 1.2, Sugar 0.5, Protein 2.1

CHEESY TAQUITOS (CHEQUITOS) RECIPE BY TASTY



Cheesy Taquitos (Chequitos) Recipe by Tasty image

Here's what you need: ground beef, white onion, garlic, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded chicken, tomato, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded parmesan cheese, shredded mexican cheese blend, lime wedge, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 16 taquitos

Number Of Ingredients 22

1 lb ground beef, 80/20
1 cup white onion, diced
3 cloves garlic, minced
1 teaspoon kosher salt
1 ½ teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon cayenne
2 teaspoons paprika
1 teaspoon dried oregano
2 cups shredded chicken, cooked
1 cup tomato, crushed or diced
1 teaspoon kosher salt
1 ½ teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon cayenne
2 teaspoons paprika
1 teaspoon dried oregano
2 cups shredded parmesan cheese
1 cup shredded mexican cheese blend
lime wedge
sour cream
fresh cilantro, chopped

Steps:

  • In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
  • In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
  • In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
  • Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
  • Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
  • Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram

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