A simple and quick taquito recipe that’s perfect for a game day appetizer! 16 Taquitos
- Prep Time 30 min
- Total Time 60 min
- Servings 16
My childhood basically revolved around freezer snacks, and my absolute favorite was the tiny frozen taquitos that you could buy by the hundred.
- I haven’t had them in years, but still crave them on occasion. This Chicken, Pepper and Cream Cheese Taquitos recipe is not only easy to make, but it’ll completely fix that Tex-Mex craving.
- You could use any chicken for these taquitos, like leftover chicken, but if you need to cook some from scratch just gently poach the chicken in slowly simmering water over medium-low heat.
- I like to use a mix of white and dark meat for my taquitos. The chicken will need to poach for about 15 minutes until it’s just cooked through.
- When the chicken is done, let it cool a bit and then shred it with a few forks or roughly chop the chicken into bits. Then mix the chicken with the cheeses and chiles.
- For the taquitos you could use corn or flour tortillas but I think the soft flour tortillas are a bit easier to shape. Just add a few tablespoons of filling to the middle of the tortilla and then roll it into a tight cylinder.
- I like to shape all of my taquitos first and then cook them. When you’re ready to cook, add some oil to a large skillet over medium heat. Once hot, add the taquitos seam-side down so it seals shut.
- Cook the taquitos for about 3 minutes and then flip them and cook for another 3 minutes. They should be golden brown and delicious.
- Since you can only cook a few at a time, keep the cooked taquitos warm in a 250°F oven while you work on the other ones.
- When they’re all cooked, serve the taquitos with salsa and any other toppings you want.
- I like to see how high I can stack my taquitos!
- Ditch the frozen treats and make these from scratch. You’ll never go back!
Chicken, Peppers and Cream Cheese Taquitos
Ingredients
- 3 cups shredded chicken (1.5 pounds)
- 8 ounces cream cheese
- 2 tablespoons hot sauce
- 1 cup shredded cheddar cheese
- 2 4.5 ounce cans green chiles
- 16 6-inch flour tortillas
- 1 cup vegetable oil, for frying
- salsa, for serving
Directions
- If chicken isn’t already cooked, poach is in simmering water for about 15 minutes until chicken is cooked through. I like to use a mix of white and dark meat for my taquitos.
- Once chicken is cooked, cool it, and then shred it with two forks or roughly chop it.
- Stir chicken together with cheeses, hot sauce, and chiles.
- Working with one flour tortilla at a time, add a few tablespoons of chicken mixture to the center of the tortilla. Roll the tortilla up tightly.
- Add oil to a large skillet over medium heat. Once the oil is hot, add about four taquitos into the pan with the seam side down to the taquitos seal nicely.
- Cook taquitos for about 2-3 minutes per side (just flip once).
- Once cooked, transfer taquitos to a warm 250 degree F. oven while you work on the other taquitos.
- When all the taquitos are cooked, serve with salsa!
Recipe from: Tablespoon.com
