Crispy Chicken Taquitos
These homemade chicken taquitos are the ultimate handheld comfort food. Featuring a savory, seasoned shredded chicken and melty cheese filling tightly rolled in corn tortillas and fried to golden perfection, they offer an irresistible crunch. Perfect for a quick weeknight dinner or game day snack, this recipe ensures a moist interior and a shattering, crispy exterior every time.
Ingredients
- 3 cups cooked, shredded chicken
- 1.5 cups Mexican cheese blend, freshly shredded
- 1 can (10oz) diced tomatoes with green chiles, drained thoroughly
- 1 tablespoon fresh lime juice
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon cayenne pepper
- 20 (6-inch) corn tortillas
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the shredded chicken, Mexican cheese blend, drained tomatoes, lime juice, and all dry spices until well incorporated.
- Warm the corn tortillas in a microwave or on a dry skillet until pliable to prevent cracking.
- Spoon approximately 2 tablespoons of the chicken mixture onto each tortilla, rolling them tightly into thin cylinders.
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F.
- Fry the taquitos in batches, seam-side down first, for 3-4 minutes per side until golden brown and crispy; drain on a wire rack or paper towels before serving.
Notes
Ensure tortillas are warm and pliable before rolling to prevent them from splitting. If the oil is too cold, the taquitos will be greasy; if too hot, they will burn before the cheese melts. Drain thoroughly on paper towels to maintain crunch.