Chicken Taquitos
Crispy pan-fried flour tortillas filled with shredded chicken, barbecue sauce, cheese, and Mexican-inspired seasonings. These taquitos are packed with flavor from smoked Gouda and Monterey Jack cheeses, green chiles, and fresh vegetables.
Ingredients
- •1 whole store-bought whole roasted chicken
- •1 cup favorite barbecue sauce
- •1 container sour cream
- •1 can chopped green chiles
- •2 cups frozen corn, thawed
- •1 small red onion, diced
- •1 clove garlic, peeled, crushed, and minced
- •1 cup shredded smoked Gouda cheese
- •2 cups shredded Monterey Jack cheese
- •1 teaspoon cumin
- •1 teaspoon chile powder
- •1 tablespoon freshly ground black pepper
- •24 pieces flour tortillas
- •1 cup vegetable oil
- •to taste salsa and guacamole
- •for serving
Cooking Instructions
- 1.
In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
15 min
- 2.
In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.
30 min
