Taquitos Recipe
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Hey y’all! Austin Carter here from Beyond the Bayou Blog. Today, I’m sharing my recipe for Taquitos – a dish that’s become a staple in my house and has quite a story behind it.
It all started during a road trip through Texas with my buddy Mike. We stopped at this tiny roadside stand that served the most amazing taquitos I’d ever tasted. I was determined to recreate them at home, but my first attempts were…well, let’s just say they were more “tacky” than “taquito.”
After weeks of trial and error (and a few near-misses with the fire alarm), I finally cracked the code. These taquitos became my go-to for potlucks with amazing sides and cocktails, and they even helped me win over my in-laws at our first family gathering!
Now, I’m excited to share this recipe with you. It’s simple, delicious, and perfect for feeding a crowd or just satisfying that late-night craving. So, let’s roll up our sleeves and get cooking!
Why to Love This Recipe?
- Versatile: These chicken taquitos are perfect as appetizers or a Mexican dinner.
- Simple and Quick: With minimal ingredients, they are fast and easy to make.
- Customizable: Easily adapt the filling to suit different tastes by using different meats or adding various spices and toppings.
Taquitos Recipe
Equipment
- Deep-fryer or deep frying pan
- Medium bowl
- Tongs
- Paper Towels
- Toothpicks
- Plate or tray for draining
Ingredients
- 4 skinless boneless chicken breast halves – cooked and shredded
- 1 ½ cups shredded smoked Cheddar and Swiss cheese blend
- 1 7 ounce can green salsa
- 1 cup chopped onion
- 20 6 inch corn tortillas
- 1 quart peanut oil for frying or as needed
- 1 cup sour cream Optional
- 1 cup chunky salsa Optional
- 1 cup guacamole Optional
Instructions
- Heat oil: Preheat the deep-fryer to 350°F (175°C).
- Mix filling: In a medium bowl, combine shredded chicken, cheese blend, green salsa, and chopped onion.
- Prepare tortillas: Spoon 1 1/2 tablespoons of the mixture onto each tortilla and roll them up. Secure with toothpicks.
- Fry taquitos: Fry 4-5 taquitos at a time for 3-5 minutes, or until golden brown. Once they float, fry for an additional minute.
- Drain: Remove taquitos and place on paper towels to drain.
- Serve: Serve hot with sour cream, chunky salsa, and guacamole for dipping.
Nutrition
Tips that Will Surely Help!
- Warm tortillas first: To make tortillas flexible, warm them in the oven for 3-5 minutes or in the microwave wrapped in a damp paper towel for 30 seconds. This prevents cracking or unrolling.
- Spread filling on one side: Place the filling towards one side of the tortillas, not in the center. This helps you roll the tortilla tightly, making the taquitos hold their shape better and become crunchier.
- Save for later: Eat your taquitos right away or freeze them for up to a month. To thaw, bake frozen taquitos in a 400°F oven for about 25 minutes until crisp and warmed through.
What to Serve with Taquitos?
Hi, I’m Austin. Every recipe you’ll find here is carefully tested, photographed, and created to help you cook with confidence…..
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