February 1, 2024

Crispy Chicken Taquito

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These Crispy Chicken Taquitos are different from your normal cigar-sized taquitos. They are fat, stuffed with a 1/3 cup of Chicken each. I wrapped these with a corn-flour tortilla which I prefer but you can use just flour or corn.

I used a skillet, you could also deep fry the chicken taquitos, but you will need to put a toothpick in each one to keep them together.

They would be a great appetizer for Gameday or really anytime. We had them for lunch and gave the rest to our neighbors.

So there you go!

Crispy Chicken Taquitos! Give them a try soon and please let me know what you think.

Crispy Chicken Taquitos

Crispy full of Chicken Taquitos, Great for any party. Or when ever.

Print Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Appetizer, Main Course

Cuisine Mexican

Servings 5 People – 2 Ea.

Ingredients

2 tbsp. chili powder
1 tsp. kosher salt plus more to taste
1 tbsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
5 c. shredded rotisserie chicken from 2 chickens
2 c. shredded Monterey Jack cheese
6 ounces cream cheese softened
2 4 oz. cans chopped green chiles, drained
20 6-inch soft flour tortillas(I used the half corn/half flour tortillas)
20 toothpicks
Canola oil for frying
Sour cream guacamole, and salsa, to serve

Instructions

In a small bowl, stir together the chile powder, salt, cumin, garlic powder, onion powder and black pepper. In a large bowl, mix the cream cheese and green chilis. Add the chicken and toss to coat. Add the seasonings and mix well. Mix in the Monterey jack cheese. Taste and season with additional salt, if needed.
Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.
Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all taquitos are cooked. Serve hot with sour cream, guacamole, Queso and salsa.