Description
These crispy Chicken Taquitos are a delicious Mexican-inspired snack or appetizer made with shredded chicken, creamy cheeses, and bold spices rolled in small tortillas and fried to golden perfection. Serve them with salsa, sour cream, or guacamole for a flavorful treat that’s perfect for any occasion.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Taquitos
- 12 small corn or flour tortillas
- 1 to 1 1/2 cups vegetable oil (for frying)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the filling: In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheddar or Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well blended and creamy.
- Fill the tortillas: Place a small spoonful of the chicken and cheese mixture onto the center of each tortilla. Spread it slightly but keep it tight enough to roll without spilling.
- Roll the taquitos: Roll each tortilla tightly around the filling to form a cigar-shaped taquito. Secure the ends gently if needed to keep them from unrolling during frying.
- Heat the oil: Pour vegetable oil into a heavy-bottomed pan or skillet to about 1 inch depth. Heat the oil over medium heat until it reaches approximately 350°F (175°C), or until a small piece of tortilla sizzles and browns quickly when added.
- Fry the taquitos: Carefully place the rolled taquitos seam side down into the hot oil. Fry in batches, turning occasionally, until all sides are golden brown and crispy, about 2-3 minutes per batch.
- Drain and serve: Remove the taquitos from the oil and drain on paper towels to remove excess oil. Garnish with fresh cilantro if desired and serve hot with your favorite salsa, sour cream, or guacamole.
Notes
- For extra crispy taquitos, double fry by letting them cool slightly and frying again for 1-2 minutes.
- If you prefer baking, brush the rolled taquitos with oil and bake in a 425°F (220°C) oven for 15-20 minutes, turning once.
- Soft tortillas work best to avoid cracking during rolling.
- You can substitute cream cheese with a mix of sour cream and shredded cheese for a tangier filling.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
