Description
These Crispy Chicken Taquitos are a delicious and easy-to-make Mexican-inspired snack featuring a flavorful chicken and cheese filling wrapped in small flour tortillas and fried to golden perfection. Perfect as an appetizer or main dish, they offer a satisfying crunch and a rich blend of spices, ideal for serving with salsa, guacamole, or sour cream.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
Wraps and Frying
- 10 small flour tortillas
- Vegetable oil for frying (about 1 inch deep in skillet)
Optional Toppings
- Salsa
- Guacamole
- Additional sour cream
- Chopped cilantro
Instructions
- Prepare the filling mixture: In a large mixing bowl, combine the cooked shredded chicken, shredded cheddar cheese, softened cream cheese, and sour cream. Mix thoroughly until all ingredients are well combined and creamy.
- Season the filling: Add garlic powder, onion powder, cumin, chili powder, salt, and pepper to the mixture. Stir well to evenly distribute the spices throughout the filling.
- Assemble the taquitos: Lay a small flour tortilla flat on a clean surface. Spoon 2 to 3 tablespoons of the chicken mixture onto the lower third of the tortilla, ensuring not to overfill for easy rolling.
- Roll the taquitos tightly: Carefully roll the tortilla around the filling, starting from the bottom where the filling is placed, to form a tight cylinder. Repeat this process with the remaining tortillas and filling.
- Heat the oil: Pour vegetable oil into a large skillet to about 1 inch depth. Heat the oil over medium-high heat until it is hot but not smoking, suitable for frying.
- Fry the taquitos: Place a few rolled taquitos seam-side down into the hot oil carefully. Fry for approximately 2 to 3 minutes on each side until they turn golden brown and develop a crispy texture.
- Drain excess oil: Using tongs, remove the taquitos from the oil and place them on paper towels to drain any excess oil. Repeat frying with the remaining taquitos.
- Serve: Serve the crispy chicken taquitos warm accompanied by optional toppings such as salsa, guacamole, extra sour cream, or chopped cilantro for added flavor and freshness.
Notes
- You can substitute cooked shredded chicken with leftover rotisserie chicken for ease.
- Ensure oil is hot enough before frying to achieve a crispy exterior without absorbing too much oil.
- Work in batches when frying to avoid overcrowding the skillet, which can reduce crispiness.
- For a lighter version, bake the taquitos at 400°F (200°C) for 15-20 minutes instead of frying.
- Use corn tortillas if preferred, but ensure they are warmed and flexible to prevent cracking when rolling.
