Taquitos Recipe
Mexican · Main course · 40 min total
Crispy rolled corn tortillas filled with seasoned shredded chicken and cheese, baked or fried to golden perfection. A classic Mexican appetizer or main dish.
20
min prep
min prep
20
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 12 corn tortillas (6-inch)
- Vegetable oil for frying (or cooking spray for baking)
- Optional: sour cream, salsa, guacamole for serving
Instructions
- Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
- In a bowl, combine shredded chicken, cheese, onion, garlic, cumin, chili powder, and salt. Mix well.
- Soften tortillas by wrapping in damp paper towels and microwaving for 30 seconds, or until pliable.
- Place about 2 tablespoons of the chicken mixture along the center of each tortilla. Roll tightly into a cigar shape and secure with a toothpick if needed.
- For frying: heat about 1/2 inch of oil in a skillet over medium-high heat. Fry taquitos in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
- For baking: place taquitos seam-side down on prepared baking sheet. Lightly spray with cooking spray. Bake for 15-20 minutes until golden and crispy.
- Remove toothpicks before serving. Serve with sour cream, salsa, and guacamole.
Tips
- To prevent tortillas from cracking, warm them properly before rolling.
- Leftover taquitos can be reheated in an oven or air fryer to maintain crispiness.
- Substitute chicken with beef, pork, or beans for variation.
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