Crispy Taquitos Recipes

CRISPY CHICKEN TAQUITOS

Crispy Chicken Taquitos image

Provided by Giada De Laurentiis

Time 25m

Yield 8 taquitos

Number Of Ingredients 7

Ingredients

Vegetable oil, for frying
2 cups shredded rotisserie chicken
1 cup shredded mild white Cheddar cheese
1/2 teaspoon ground cumin
1/2 cup chunky prepared salsa, plus more for serving, optional
Eight 6-inch flour tortillas
1/2 cup sour cream, for serving, optional

Steps:

Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.

CRISPY TAQUITOS

Crispy Taquitos image

Here's a quick meal that can be kept in the freezer, ready to reheat & serve. The recipe is from the 2004 Healthy Latino Recipes Made with Love. NOTE: I use another one of my posted recipes, #368785, recipe #368785 when making this!

Provided by Sydney Mike

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups pico de gallo, divided
1/2 cup chicken breast, cooked, finely chopped
1/2 cup frozen corn, thawed
1/4 cup green onion, sliced thin
1/4 cup red bell pepper, seeded, diced
1/2 cup sharp cheddar cheese, shredded
12 (6 inch) tortillas
2 teaspoons vegetable oil

Steps:

Heat oven to 425 degrees F.
In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese.
On the stovetop or in the microwave oven, soften tortillas, then scoop a rounded 1/4 cup of filling onto each tortilla, then roll up tightly & secure each with a toothpick.
Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil.
Bake 10-15 minutes or until crisp & lightly browned.
Place 2 or 3 taquitos on each plate & serve with a side of the remaining 1 cup of pico de gallo. These can be frozen for later use.

Nutrition Facts : Calories 511.1, Fat 17.1, SaturatedFat 5.7, Cholesterol 14.8, Sodium 891.7, Carbohydrate 74.5, Fiber 5.2, Sugar 3, Protein 15.4

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