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.
CRISPY CHICKEN MINI-TACOS
Provided by Marcela Valladolid
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
- Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
- In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
- To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.
CRISPY TAQUITOS
Here's a quick meal that can be kept in the freezer, ready to reheat & serve. The recipe is from the 2004 Healthy Latino Recipes Made with Love. NOTE: I use another one of my posted recipes, #368785, recipe #368785 when making this!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese.
- On the stovetop or in the microwave oven, soften tortillas, then scoop a rounded 1/4 cup of filling onto each tortilla, then roll up tightly & secure each with a toothpick.
- Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil.
- Bake 10-15 minutes or until crisp & lightly browned.
- Place 2 or 3 taquitos on each plate & serve with a side of the remaining 1 cup of pico de gallo. These can be frozen for later use.
Nutrition Facts : Calories 511.1, Fat 17.1, SaturatedFat 5.7, Cholesterol 14.8, Sodium 891.7, Carbohydrate 74.5, Fiber 5.2, Sugar 3, Protein 15.4
CHICKEN TAQUITOS
Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.
Provided by HeidiS
Categories Appetizers and Snacks Spicy
Time 50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
- Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 15.4 g, Cholesterol 32.4 mg, Fat 13.9 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 207.2 mg, Sugar 1.6 g
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- Add enough oil to a heavy bottom straight sided pan to come 2 inches up the sides. Place over medium heat and warm to 350 degrees on a deep fry thermometer.
- Meanwhile, in a medium bowl, mix together the chicken, cheese, cumin and salsa. 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 flautas 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 along side salsa and sour cream for dipping if desired.
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