Taquitos With Salsa Recipes
TAQUITOS WITH SALSA
Our Test Kitchen jazzed up store-boughten quesadilla rolls from the freezer section with a spicy salsa that's a breeze to stir up. Tip: Serve the combo as an appetizer, snack or quick dinner.
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 1 dozen (2-1/2 cups salsa).
Number Of Ingredients 9
Steps:
- Prepare quesadilla rolls according to package directions for microwave cooking. Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with quesadilla rolls.
Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 1229mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
AIR FRYER TAQUITOS AND CHARRED SALSA
Taquitos are the ultimate finger food-mini rolled tacos that are warm, cheesy and super crunchy! An air fryer makes this crowd-pleasing snack (or appetizer) surprisingly easy to cook up at home. We fill them with chunks of chicken and melty Colby Jack, but you can customize the ingredients to please even the pickiest of eaters with different proteins and cheeses. And while you have the air fryer fired up you can make a delicious charred salsa to serve alongside.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings (24 taquitos)
Number Of Ingredients 19
Steps:
- For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note).
- Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly.
- When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.
- For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.
- Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.
- Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.
CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)
I found this one online but I don't remember where. The flautas are very good but the salsa is outstanding. It goes well with all manner of dishes especially tacos, burritos, and chimichangas, etc. The times are a guess.
Provided by Pierre Dance
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 3/4 cup cheese with chicken.
- Heat tortillas one at a time in a very hot, dry pan until soft.
- Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
- Secure with a toothpick.
- Heat a frying pan containing 1/2 inch oil to 350°F.
- Deep fry flautas until golden and crisp.
- Drain on paper towel.
- Serve topped with warm tomato salsa and crumbled cotija cheese.
- ---Salsa---.
- Mix all salsa ingredients in a sauce pan over medium heat.
- Sauté, stirring all the while, until it just starts to simmer.
- Remove from heat, its ready to serve.
- This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
SHORT RIB TAQUITOS WITH AVOCADO SALSA
I love these crispy rolled tacos as another way to enjoy short ribs. If you're going to take the time to braise short ribs, you might as well make a big batch that you can serve over the next few days. So yesterday's short rib dinner can be tonight's taquitos and maybe soft tacos or nachos later in the week.
Provided by Jet Tila
Categories main-dish
Time 45m
Yield about 1 1/2 cups (4 servings)
Number Of Ingredients 21
Steps:
- For the taquitos: Pull the short ribs apart with gloved hands in a large bowl until very finely shredded-feel free to discard the fat and chewy bits. Work in the seasoned salt, cumin and a heavy pinch of cracked black pepper until well combined. Taste and adjust the seasoning, if necessary.
- Wrap the tortillas in a clean tea towel and microwave for 30 seconds. Carefully remove and place 1 tortilla on a cutting board and spoon about 1 to 2 tablespoons of the short rib mixture into the center. Roll one end of the tortilla over the filling then pull it back tight until the filling is enclosed tightly. Then continue to roll until tight. Secure the taquito by pushing through a skewer 1 inch from each end. Repeat to create a total of 4 skewered stacks, each with 3 to 4 taquitos.
- Fill a large skillet with high sides with 1 to 2 inches of oil and heat to 365 degrees F. Set a wire rack inside a rimmed baking sheet.
- Fry 1 taquito stack at a time until golden and crispy all around, about 2 minutes on each side. Drain on the wire rack.
- For serving: Place the taquitos on a bed of shredded lettuce. Drizzle with the avocado salsa and sour cream and garnish with red onions.
- Place all the ingredients in a mini food processor. Start by pulsing 3 to 5 times until combined. Then run continually until smooth, about 15 seconds. Transfer to an airtight container and refrigerate until ready to use, up to 3 to 5 days.
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