For this recipe, you'll need chicken, salt, pepper, garlic powder, chili powder, cumin, cheddar cheese, Monterey Jack cheese, tortillas, and frying oil.
Make the filling by combining the chicken, cheeses, and spices. Microwave the tortillas to make them flexible, then divide the chicken mixture among them.
Roll each tortilla tightly and secure with a toothpick. From here, the taquitos can be deep fried in oil or baked on a baking sheet. Serve immediately with your desired toppings.
The toothpicks are used to keep everything together while the taquitos cook, and should be discarded before serving.
This dish can be prepared with any type of cooked chicken. I frequently use leftover chicken from the night before, or I buy rotisserie chicken to save time.
Leftovers will last up to three days in the refrigerator or two months if frozen. To reheat, bake the taquitos at 350°F for 7-8 minutes, or until crispy and heated thoroughly.
Taquitos can be served as a snack or as part of a mexico-inspired supper with foods like taco lasagna, chicken tinga, chipotle salsa, mexico tortilla pinwheels, and cilantro lime shrimp.
I prefer to top my chicken taquitos with sour cream and fresh pico de gallo or chipotle salsa. Other wonderful options include ranch dressing, guacamole, shredded cotija cheese, and chopped cilantro leaves.
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