Crispy Chicken Taquitos
Rolled corn tortillas filled with seasoned shredded chicken and fried until shattering-crisp
- 2 cupscooked chicken(shredded)
- 4 ozcream cheese(softened)
- 0.5 cupsalsa verde
- 1 cupMonterey Jack(shredded)
- 0.5 tspcumin
- 0.5 tspkosher salt
- 16corn tortillas
- vegetable oil(for frying)
- sour cream and guacamole(for serving)
Assembled taquitos can be frozen before frying up to 1 month. Fry from frozen, adding 2 minutes to cooking time.
- 1In bowl, combine shredded chicken, cream cheese, salsa verde, Monterey Jack, cumin, and salt
- 2Mix until well combined
- 3Warm tortillas in microwave wrapped in damp paper towel, 30 seconds at a time, to make pliable
- 4Place 2 tablespoons filling along one edge of each tortilla
- 5Roll tightly and secure with toothpick
- 6Heat 1 inch oil in heavy skillet to 350°F
- 7Fry taquitos in batches, seam-side down first, until golden and crispy, about 2-3 minutes per side
- 8Drain on paper towels and remove toothpicks
- 9Serve hot with sour cream and guacamole
Corn tortillas must be warm and pliable or they'll crack when rolling. Secure with toothpicks to prevent unrolling during frying. Fry seam-side down first to seal. Don't overcrowd the pan - temperature will drop and taquitos will be greasy.
Taquitos ("little tacos") are believed to have originated in Baja California, where they're called tacos dorados. The rolled, fried format made them popular street food and eventually spread throughout Mexico and the American Southwest. They're sometimes called flautas ("flutes") when made with flour tortillas.