Description
Taquitos are crispy, rolled tortillas filled with a savory mixture, typically featuring meats like chicken, beef, or pork, combined with cheese and spices. They are either fried or baked until golden and crunchy. This recipe focuses on chicken taquitos, offering both baking and frying methods for preparation.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 6 ounces cream cheese, softened
- 1/4 cup salsa (choose your preferred type)
- 1/4 cup sour cream or plain Greek yogurt
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup baby spinach leaves, chopped (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 15–20 small corn or flour tortillas
- Cooking spray or oil (for baking or frying)
Instructions
- Prepare the Filling:
- In a mixing bowl, combine the softened cream cheese, salsa, and sour cream until smooth.
- Add the shredded chicken, shredded cheese, chopped spinach (if using), cumin, garlic powder, and chili powder. Mix thoroughly.
- Season with salt and freshly ground black pepper to your liking.
- Warm the Tortillas:
- To prevent the tortillas from cracking during rolling, warm them slightly.
- For corn tortillas, heat a non-stick griddle over medium-high heat and cook each tortilla for about 15-30 seconds on each side until soft and pliable.
- Alternatively, wrap a stack of tortillas in damp paper towels and microwave for 15-30 seconds.
- Assemble the Taquitos:
- Place a generous spoonful of the chicken mixture along the center of each warmed tortilla.
- Roll the tortilla tightly around the filling. To keep them secure, you can use a toothpick if needed.
- Cooking Methods:Baking:
- Preheat your oven to 425°F (220°C).
- Arrange the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
- Lightly spray or brush the tops with cooking spray or a bit of oil to help them crisp up.
- Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
Frying:
- In a large skillet, heat about 1½ inches of oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place a few taquitos seam-side down into the hot oil, ensuring not to overcrowd the pan.
- Fry for a few seconds on each side, rotating as needed, until they are golden and crispy.
- Remove and place on a paper towel-lined plate to drain excess oil.
- Serve:
- Enjoy the taquitos warm, accompanied by your favorite toppings and dips such as guacamole, salsa, sour cream, or pico de gallo.
Notes
- Make-Ahead Option: The chicken filling can be prepared up to a day in advance and stored in the refrigerator. Assemble and cook the taquitos when ready to serve.
- Freezing Instructions: Assemble the taquitos and place them on a baking sheet in the freezer until solid. Transfer to a freezer-safe bag and store for up to 3 months. To cook, bake from frozen at 350°F (175°C) for about 20 minutes covered with foil, then uncover and bake an additional 15-20 minutes until crispy.