Taquitos With Creamy Jalapeño Sauce Recipes

CREAMY JALAPEñO CHICKEN TAQUITOS RECIPE BY TASTY

Steps:

• In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
• Wrap tortillas in a damp towel and microwave for 15-20 seconds.
• Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
• Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
• Remove from the pan and drain excess oil on the taquito on a paper towel.
• Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
• Enjoy!

TAQUITOS WITH CREAMY JALAPEñO SAUCE

Steps:

• Heat oven to 250°F.
• Drain jalapeños and carrots, reserving liquid. Pour reserved liquid over cabbage in large bowl; toss lightly. Refrigerate until ready to use.
• Chop jalapeños and carrots; place in medium bowl. Add sour cream, mayo and onions; mix well. Refrigerate until ready to use.
• Heat 1 inch of oil in large skillet to 375°F. Spread 2 Tbsp. beans onto each tortilla; roll up tightly. Secure with wooden toothpicks. Add, in batches, to skillet; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet; drain on paper towels. Discard toothpicks. Keep warm in oven until all taquitos are fried.
• Place taquitos on large platter; surround with cabbage mixture. Serve topped with sour cream mixture.

VEGETARIAN JALAPENO CREAM CHEESE TAQUITOS

Steps:

• bring broth to a boil and blanch peppers in it for 2 min, reserve the broth.
• finely chop peppers and mix with cheeses, add other spices if desired, shredded vegetarian "chicken" strips, lime juice, whatever you like.
• carefully dip one tortilla at a time into hot broth for 2 seconds with tongs.
• place about 1/4-1/3 cup filling on softened tortilla in a line about 1/3 up the way from the bottom, cigar roll and place on a greased cookie sheet with seam side down.
• repeat with rest of tortillas and filling.
• bake at 425f for 13 min or until crispy.

SLOW COOKER JALAPENO POPPER TAQUITOS

Steps:

• Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
• Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

BAKED CREAMY BEEF TAQUITOS

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Return meat to skillet. Add all remaining ingredients except tortillas; mix well.
• Cover baking sheet with parchment; spray with cooking spray. Spread meat mixture onto tortillas; roll up. Place, seam sides down, on prepared baking sheet; spray with additional cooking spray.
• Bake 10 to 15 min. or until heated through and golden brown.