Description
Mexican street-style Taquitos promise a crispy, flavor-packed journey through authentic cuisine. Rolled corn tortillas filled with seasoned meat offer a delightful crunch you’ll savor with zesty salsa and creamy accompaniments.
Ingredients
- 3 cups (710 ml) shredded cooked chicken
- 1.5 cups (360 ml) shredded Colby Jack cheese (or Mexican blend cheese)
- 6 oz (170 g) cream cheese, softened
- 0.33 cup (80 ml) sour cream
- 12 (6-inch) corn or flour tortillas
- 1.5 cups (360 ml) baby spinach, stems removed and chopped
- 0.5 cup (120 ml) salsa (store-bought or homemade)
- Salt and pepper, to taste
- Vegetable or canola oil, for frying
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Pico de Gallo
Instructions
- Oil Preparation: Heat vegetable oil in a large saucepan to 350°F, maintaining an even temperature for perfect frying conditions.
- Filling Creation: Combine rotisserie chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream in a mixing bowl, blending ingredients until thoroughly integrated.
- Seasoning: Incorporate kosher salt and black pepper, mixing to distribute flavors evenly throughout the filling mixture.
- Tortilla Preparation: Warm corn tortillas to increase pliability, then carefully spread chicken mixture along the center of each tortilla.
- Rolling Technique: Tightly roll tortillas, ensuring a compact filling and sealed edges to prevent oil penetration during cooking.
- Frying Process: Carefully lower taquitos seam-side down into hot oil, maintaining consistent temperature for uniform golden-brown coloration.
- Draining and Serving: Expertly remove taquitos using a slotted spoon, transfer to paper towel-lined plate to absorb excess oil, and garnish with lettuce, tomatoes, sour cream, or Pico de Gallo before serving immediately.
Notes
Prevent Tortilla Splitting: Warm corn tortillas briefly on a skillet or in the microwave to enhance flexibility and reduce cracking during rolling.
Oil Temperature Precision: Use a cooking thermometer to maintain consistent 350°F oil temperature, ensuring perfectly crispy taquitos without burning.
Sealing Technique: Press rolled taquito edges gently and secure with a toothpick if needed to prevent filling from leaking during frying.
Excess Oil Drainage: Let taquitos rest on paper towels at a slight angle to help excess oil drain completely, maintaining optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 13
- Calories: 280
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg