Chicken Taquitos With Warm Tomato Salsa Flautas Con Pollo Food

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CRISPY CHICKEN TAQUITOS



Crispy Chicken Taquitos image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 8 taquitos

Number Of Ingredients 7

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.

CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)



Chicken Taquitos With Warm Tomato Salsa (Flautas Con Pollo) image

I found this one online but I don't remember where. The flautas are very good but the salsa is outstanding. It goes well with all manner of dishes especially tacos, burritos, and chimichangas, etc. The times are a guess.

Provided by Pierre Dance

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 ounces Cotija cheese, crumbled
4 cups cooked chicken, shredded
24 corn tortillas
8 roma tomatoes, chopped
2 tomatillos, chopped (optional)
1 red onion, chopped
1 cup fresh cilantro, chopped
1 -2 jalapeno chile, seeded, deveined, minced
1 teaspoon Mexican oregano (not as sweet as Mediterranean)
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Mix 3/4 cup cheese with chicken.
  • Heat tortillas one at a time in a very hot, dry pan until soft.
  • Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
  • Secure with a toothpick.
  • Heat a frying pan containing 1/2 inch oil to 350°F.
  • Deep fry flautas until golden and crisp.
  • Drain on paper towel.
  • Serve topped with warm tomato salsa and crumbled cotija cheese.
  • ---Salsa---.
  • Mix all salsa ingredients in a sauce pan over medium heat.
  • Sauté, stirring all the while, until it just starts to simmer.
  • Remove from heat, its ready to serve.
  • This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).

EASY CHICKEN TAQUITOS



Easy Chicken Taquitos image

Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.

Provided by Sarah

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 6

Number Of Ingredients 4

1 (10 ounce) can chicken chunks, drained
¼ cup shredded Cheddar cheese
5 drops hot pepper sauce (such as Tabasco®)
12 corn tortillas

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
  • Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g

MEXICAN TAQUITOS (FLAUTAS)



Mexican Taquitos (Flautas) image

You'll be singing mariachi tunes after a plateful of these babies! Can you say "yummy" amigos? Keep in mind the prep time does not include cooking shredded meat as this step can be done days ahead.

Provided by ROBIN PENA

Categories     Mexican

Time 45m

Yield 24 taquitos, 4-5 serving(s)

Number Of Ingredients 14

4 cups cooked pork or 4 cups cooked beef
1 (28 ounce) can whole tomatoes or 3 -4 large tomatoes, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves
1 chicken bouillon cube
salt
2 canned chipotle chiles in adobo or 1 -2 fresh jalapeno
24 tortillas
24 toothpicks
vegetable oil (for frying, ENOUGH TO COVER TAQUITOS AS THEY FRY)
shredded iceberg lettuce
sour cream
sliced raw onion
crumbled mexican queso fresco (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE) or feta cheese, which is almost the same but saltier (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE)

Steps:

  • To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
  • In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
  • Add sauce and simmer about 5-10 minutes.
  • Reserve 1/4 cup of sauce for filling.
  • To make filling: Mix shredded meat and reserved sauce together will.
  • Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
  • To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
  • Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
  • Add each taquito to oil as you go or they will dry out and crack.
  • Do not crowd oil too much. I usually cook about 6-7 at a time.
  • Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
  • When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
  • When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
  • Add shredded lettuce and sliced onion.
  • Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
  • Sprinkle with queso fresco.
  • Yum!

FLAUTAS DE POLLO CON QUESO



Flautas De Pollo Con Queso image

Many people here in the US call them 'Taquitos' they are basically corn tortillas rolled up with, in this case chicken. In this recipe I am also putting cheese in them so that the chicken stays in the tortilla when you are frying them. You can fry them in a skillet with about an inch of oil or you can go with a deep fryer which in my opinion much easier and goes faster. But if you don't have a deep fryer simply do it in a deep frying pan and roll the 'flauta' with a fire resistant tongs carefully so you don't splash the oil and burn yourself. I use wooden toothpicks to keep the 'Flautas' closed while frying. Simply place the toothpick on the flap of the tortilla like you would a pin when you are holding two fabrics together when you are going to sew them together. This Flautas are best eaten along with Refried Bean, Rice, and Guacamole. And of course a side salad if you want to eat something not deep fried or refried =P Note: the prep time is not counting the preparation of boiling and shredding your chicken that takes about 45 minutes depending on how much you are making and how long you wait for it to cool down before shredding it.

Provided by Sami D

Categories     Chicken Breast

Time 1h15m

Yield 15-20 Flautas, 5-6 serving(s)

Number Of Ingredients 5

4 cooked chicken breasts (boiled and shredded, I use boneless skinless, but any chicken meat will do)
1 cup shredded mozzarella cheese
15 -20 corn tortillas
1/2-1 cup vegetable oil
15 -20 wooden toothpicks

Steps:

  • In a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
  • On a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (NOTE: NEVER warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
  • Take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
  • Take one flap and carefully fold over and try and tuck it under the chicken/cheese.
  • Take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'Flauta'.
  • Repeat these steps until you have all of your flautas rolled and sealed. Make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
  • Heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (If you are using a deep fryer use the amount that YOU THINK is enough to cover the 'Flautas' when you deep them in the basket.).
  • Place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold LIGHT brown on the outside, Take them out and drain them in a bowl lined with paper napkins. As you cook more 'Flautas' the oil goes down, add more oil to pan as needed. (If you are using a deep fryer place from 3 to 5 'Flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
  • Let them all cool down for about 5 minutes and enjoy with Guacamole if you have any available.
  • (OPTIONAL) Brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.

Nutrition Facts : Calories 571.3, Fat 35, SaturatedFat 7.8, Cholesterol 83.5, Sodium 228.5, Carbohydrate 32.6, Fiber 4.5, Sugar 0.9, Protein 32.4

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