CREAMY JALAPEñO CHICKEN TAQUITOS RECIPE BY TASTY
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
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
CHICKEN WITH CREAMY JALAPENO SAUCE
My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
BAKED CREAMY CHICKEN TAQUITOS
Make and share this Baked Creamy Chicken Taquitos recipe from Food.com.
Provided by annh53182
Categories < 60 Mins
Time 40m
Yield 16 taquitos
Number Of Ingredients 14
Steps:
- Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
- You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
- The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
- Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
- Then roll it up as tight as you can.
- Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.
SLOW COOKER JALAPENO POPPER TAQUITOS
These are a spicy twist on traditional taquitos. The slow cooker gives this recipe ease, while the flavors keep things exciting! Serve with sour cream, guacamole, or avocado ranch salad dressing.
Provided by themoodyfoodie
Categories Appetizers and Snacks Wraps and Rolls
Time 3h30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
- Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
- Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.
Nutrition Facts : Calories 1207.3 calories, Carbohydrate 71.7 g, Cholesterol 325.9 mg, Fat 67.6 g, Fiber 4.9 g, Protein 74.7 g, SaturatedFat 30.4 g, Sodium 2086.8 mg, Sugar 3.2 g
GLUTEN-FREE CHICKEN TAQUITOS AS MADE BY PARKER BATES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, medium jalapenoes, chicken tender, dried thyme, seasoned salt, dried parsley, dried dill, garlic, onion powder, black pepper, cream cheese, grated parmesan cheese, soft corn tortillas, unsalted butter, shredded lettuce, sour cream, salsa
Provided by Katie Aubin
Categories Appetizers
Yield 20 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the jalapeños and cook for 30 seconds, until starting to soften. Add the chicken, thyme, seasoned salt, parsley, dill, garlic powder, onion powder, and pepper and cook, stirring occasionally, until the chicken is cooked through, 8-10 minutes.
- Remove the pan from the heat. Transfer the chicken to a large bowl and use an electric hand mixer on low speed or 2 forks to shred the chicken.
- Return the shredded chicken to the pan and turn the heat to low. Add the cream cheese and Parmesan and stir until melted. Remove the pan from the heat and set aside.
- Wrap the tortillas in a damp towel. Microwave for 45 seconds to soften.
- Add 1-2 tablespoons of filling to the center of a tortilla and roll the tortilla tightly around the filling. Place on the prepared baking sheet, seam-side down. Repeat with the remaining ingredients.
- Brush the melted butter over the taquitos.
- Bake the taquitos for 10 minutes, flip, then return to the oven for another 15 minutes, or until golden brown and crispy.
- Serve the taquitos with shredded lettuce, sour cream, and salsa.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, Sugar 0 grams
VEGETARIAN JALAPENO CREAM CHEESE TAQUITOS
several ideas and recipes rolled into something different. going to try pre-making and freezing to be heated in the oven later for a quick snack
Provided by spiritussancto
Categories Lunch/Snacks
Time 33m
Yield 8 taquitos, 8 serving(s)
Number Of Ingredients 5
Steps:
- bring broth to a boil and blanch peppers in it for 2 min, reserve the broth.
- finely chop peppers and mix with cheeses, add other spices if desired, shredded vegetarian "chicken" strips, lime juice, whatever you like.
- carefully dip one tortilla at a time into hot broth for 2 seconds with tongs.
- place about 1/4-1/3 cup filling on softened tortilla in a line about 1/3 up the way from the bottom, cigar roll and place on a greased cookie sheet with seam side down.
- repeat with rest of tortillas and filling.
- bake at 425f for 13 min or until crispy.
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