CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
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.
GREAT CHICKEN TAQUITOS
Great taquitos. A family favorite.
Provided by wadeg
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
- Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
- Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
- Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 27.1 g, Cholesterol 39.3 mg, Fat 17.1 g, Fiber 4.5 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 317.6 mg, Sugar 1.7 g
CHICKEN TAQUITOS
This recipe came from the book "365 Easy Mexican Recipes." I have made these several times and they are always a big hit and never last long. This recipe does take a little time - but the end result is worth the work.
Provided by Chef on the coast
Categories Chicken Breast
Time 1h30m
Yield 24 taquitos, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
- Reduce to low, simmer until chicken is done - but moist.
- Shred into strips.
- In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
- Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
- In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
- Add oil if needed.
- Drain between paper towels. Stack and keep covered with clean towel.
- To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
- Secure with toothpick and lay seam side down on plate.
- Repeat with all tortillas.
- Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
- In medium skillet, heat remaining oil over med-high.
- Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
- Drain on paper towels. Cut each taquito in half.
Nutrition Facts : Calories 183.2, Fat 9.4, SaturatedFat 2.6, Cholesterol 35.2, Sodium 159.7, Carbohydrate 11.9, Fiber 1.7, Sugar 0.6, Protein 12.9
EASY CHICKEN TAQUITOS
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
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
EXPLODING CHICKEN TAQUITOS
Provided by Cooking Channel
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
- Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
- Prepare a baking sheet by spraying it with nonstick spray. Set aside.
- Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
- Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the oven until crispy, 14 to 16 minutes.
- Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy!
CHICKEN TAQUITOS
Provided by Dave Northrup
Categories Cheese Chicken Super Bowl Quick & Easy Dinner Tailgating Pan-Fry Tortillas Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
- In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.
CHICKEN TAQUITOS
Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.
Provided by Lauren Allen
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Serve taquitos with guacamole, salsa and sour cream.
Nutrition Facts : Calories 559 kcal, Carbohydrate 34 g, Protein 31 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 131 mg, Sodium 1047 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS
Crispy, crunchy, and oh-so-incredibly easy, these chipotle pepper flavored chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner or snack.
Provided by Heidi
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
- To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 69 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 1174 mg, Fiber 3 g, Sugar 6 g
TAQUITOS
Steps:
- In a bowl, mix together chicken, cheese, and taco seasoning.
- Cut each tortilla in half, then starting at the wide end, make a line of meat/cheese.
- Roll tightly and set on a parchment lined baking sheet.
- Spray or baste with olive oil (this is optional, but it will help them brown), and bake at 350 degrees for about 20 minutes or until browned and cooked through.
- Cut in half and serve with Cilantro Garlic Sauce or Restaurant Style Roasted Tomato and Garlic Salsa.
- Enjoy!
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
CHICKEN TAQUITOS
This is one of my kids favorite recipes. We all love taquitos and since we can change use our choice of cheese and fillings they think they're better than the frozen taquitos in the store.
Provided by Shana J
Categories Chicken
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
- In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
- Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
- Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
- Serve 2 taquitos per person.
- To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
- To serve: Microwave to thaw and reheat.
Nutrition Facts : Calories 318.8, Fat 19.7, SaturatedFat 4.4, Cholesterol 27.4, Sodium 303.5, Carbohydrate 25.2, Fiber 3.7, Sugar 2.8, Protein 11.6
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- In a bowl, combine the shredded chicken, cream cheese, sour cream, shredded cheese and seasonings.
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