Homemade Chicken Taquitos Are Crispy Cheesy And Always Party Ready Food

CHICKEN TAQUITOS

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.

CRISPY CHICKEN TAQUITOS

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.

CHEESY TAQUITOS (CHEQUITOS) RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
• In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
• In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
• Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
• Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
• Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
• Enjoy!