Creamy Jalapeño Chicken Taquitos Recipe By Tasty Food

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CREAMY JALAPEñO CHICKEN TAQUITOS RECIPE BY TASTY



Creamy Jalapeño Chicken Taquitos Recipe by Tasty image

Here's what you need: chicken, jalapeño, cumin, garlic powder, salt, crema table cream, corn tortillas, oil, crema table cream, fresh cilantro, cotija cheese, avocado

Provided by Claire Nolan

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

6 cups chicken, shredded
¼ cup jalapeño, diced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 ½ cups crema table cream
24 corn tortillas
oil, for frying
½ cup crema table cream
fresh cilantro
½ cup cotija cheese
avocado

Steps:

  • In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
  • Wrap tortillas in a damp towel and microwave for 15-20 seconds.
  • Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
  • Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
  • Remove from the pan and drain excess oil on the taquito on a paper towel.
  • Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
  • Enjoy!

Nutrition Facts : Calories 704 calories, Carbohydrate 46 grams, Fat 31 grams, Fiber 6 grams, Protein 60 grams, Sugar 2 grams

TAQUITOS WITH CREAMY JALAPEñO SAUCE



Taquitos with Creamy Jalapeño Sauce image

These Taquitos with Creamy Jalapeño Sauce are part taco, part eggroll-and all delicious! And they're ready to eat in just half an hour.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 can (7 oz.) pickled jalapeños and carrots, undrained
6 cups finely shredded cabbage
2/3 cup sour cream
1/3 cup KRAFT Real Mayo
1/3 cup finely chopped onions
oil, for frying
3 cups refried beans
24 corn tortillas (6 inch), warmed

Steps:

  • Heat oven to 250°F.
  • Drain jalapeños and carrots, reserving liquid. Pour reserved liquid over cabbage in large bowl; toss lightly. Refrigerate until ready to use.
  • Chop jalapeños and carrots; place in medium bowl. Add sour cream, mayo and onions; mix well. Refrigerate until ready to use.
  • Heat 1 inch of oil in large skillet to 375°F. Spread 2 Tbsp. beans onto each tortilla; roll up tightly. Secure with wooden toothpicks. Add, in batches, to skillet; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from skillet; drain on paper towels. Discard toothpicks. Keep warm in oven until all taquitos are fried.
  • Place taquitos on large platter; surround with cabbage mixture. Serve topped with sour cream mixture.

Nutrition Facts : Calories 460, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 11 g

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