Tortillas rolled with a shredded chicken, cream cheese, cheddar, salsa and spinach filling with dipping sauces on the side for dunking.
They have an addicting crunch that gives way to creamy, cheesy insides that will turn these into fast favorites.
Taquitos are normally filled with half the amount of filling and are slim and round like cigarettes. These are more like cigars. Chubby taquito cigars.
I love that extra crispy bite frying gives them turning them an irresistible shade of golden brown with piping-hot, melted insides. Pan-frying is far less messier than deep-frying and uses only a small amount of oil in comparison with similar results.
I see no reason why the taquitos couldn’t be baked instead if you’re against frying. I won’t lie and say they’ll be just as good. They will be good but they won’t have that perfectly succulent crispness that only hot oil can give them.
The other thing I want to mention is that these are highly customizable. Use a different cheese, green or red salsa, taco sauce, guacamole or diced avocado. Whatever you have on hand or your hungry heart is in the mood for.
These are easy all the way around!
Easy to throw together with the help of a rotisserie chicken. Easy to cook in batches that take only 5 – 6 minutes each.
Easy to love.
The best easy of all.
- 3 cups cooked shredded chicken (I like rotisserie)
- 6 ounces cream cheese, softened
- ⅓ cup sour cream
- ½ cup salsa
- 1 + ½ cups shredded sharp cheddar cheese
- 1 + ½ cups chopped baby spinach, stems removed
- coarse salt and fresh black pepper, to taste
- 9 - 10 (6-inch) flour tortillas
- vegetable or canola oil, for frying
- sour cream/quacamole/salsa/taco sauce/ranch dressing
- In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
- Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
- Add enough oil to a large skillet fitted with a splatter screen to generously cover the bottom over medium to medium-low heat.
- Cook the tortillas in batches, turning to brown each side. Remove to paper towels to drain.
- Serve with your choice of dunking sauce.
©Copyright 2017 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Originally published in Dec. 2013.