Those chicken and cheese taquitos are the ultimate appetizer for your gatherings. Made with crunchy tortillas and filled with a flavoured chicken chipotle mixture, believe me, you won’t stop eating them!
In a large bowl add chicken, cheese, cumin, paprika and cheese. Add chipotle sauce and toss to combine. Add salt and pepper to taste and then set aside.
In the center of a corn tortilla add two or three tablespoons of the filling. Roll tight and place seam side down on a plate. Repeat with remaining tortillas and filling.
Heat 1,5cm oil in a frying pan over medium heat. Working in batches fry taquitos both sides until golden and crispy. Set on a paper towel-lined plate to drain oil.
You can serve taquitos when they’re still warm or at room temperature.
Notes
Warm up the tortillas. Warming up tortillas prevent them for cracking and or breaking apart.Make ahead. You can make these taquitos ahead of time, just secure each taquito with a toothpick, then put them in a bag or container and place them in the fridge for up to 2 days.Don’t overfill the tortillas. Two tablespoon max is what I recommend for this type of filling.
Nutrition Information
Serving: 1grams
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