CHICKEN TAQUITOS RECIPE | ALLRECIPES
Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.
Provided by HeidiS
Categories Appetizers and Snacks Spicy
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 20 taquitos
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
- Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
Nutrition Facts : Calories 226.6 calories, CarbohydrateContent 15.4 g, CholesterolContent 32.4 mg, FatContent 13.9 g, FiberContent 2.4 g, ProteinContent 10.9 g, SaturatedFatContent 5 g, SodiumContent 207.2 mg, SugarContent 1.6 g
BAKED SHRIMP TAQUITOS - DELICIOUS HEALTHY RECIPES MADE ...
Steps:
- In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
- Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
- Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.
Nutrition Facts : ServingSize 2 taquitos, Calories 245 kcal, CarbohydrateContent 27.5 g, ProteinContent 18 g, FatContent 7.5 g, SaturatedFatContent 0.5 g, CholesterolContent 98.5 mg, SodiumContent 201.5 mg, FiberContent 4 g, SugarContent 0.5 g
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CHICKEN TAQUITOS RECIPE | ALLRECIPES
Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.
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- Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
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