Rating: 4.5 stars 4.4
128 Ratings
  • 5 star values: 75
  • 4 star values: 37
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 0

Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
20
Yield:
20 taquitos
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.

  • Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

Nutrition Facts

227 calories; protein 10.9g; carbohydrates 15.4g; fat 13.9g; cholesterol 32.4mg; sodium 207.2mg. Full Nutrition
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