Best Crispy Chicken Taquitos Recipes

Crispy Chicken Taquitos image

Provided by Giada De Laurentiis

Time 25m

Yield 8 taquitos

Number Of Ingredients 7

Vegetable oil, for frying
2 cups shredded rotisserie chicken
1 cup shredded mild white Cheddar cheese
1/2 teaspoon ground cumin
1/2 cup chunky prepared salsa, plus more for serving, optional
Eight 6-inch flour tortillas
1/2 cup sour cream, for serving, optional

Steps:

Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.

Homemade Chicken Taquitos Are Crispy, Cheesy, and Always Party-Ready image

Provided by @MakeItYours

Number Of Ingredients 13

2 tbsp. chili powder
1 tbsp. salt
1 tbsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
5 c. shredded rotisserie chicken (from 2 chickens)
2 c. shredded Monterey Jack cheese
2 (4 oz.) cans chopped green chiles, drained
20 (6-inch) soft flour tortillas
20 toothpicks
Canola oil, for frying
Sour cream, guacamole, and salsa, to serve

Steps:

In a large bowl, stir together the chile powder, salt, cumin, garlic powder, onion powder and black pepper. Add the chicken and toss to coat. Stir in the cheese and green chiles. Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas. Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all taquitos are cooked. Serve hot with sour cream, guacamole, and salsa.