Everyone loves these crispy, golden taquitos! Filled with a creamy chicken and spinach mixture, they’re perfect for appetizers or a main dish. Fried to perfection, these taquitos are packed with flavor and are sure to be a crowd-pleaser.
Ingredients:
- Vegetable or canola oil, for frying
- 3 cups shredded cooked chicken
- 6 oz cream cheese, softened
- 1½ cups baby spinach, stems removed and chopped
- 1½ cups shredded Colby Jack cheese (or Mexican blend cheese)
- ½ cup salsa (store-bought or homemade)
- ⅓ cup sour cream
- Salt and pepper, to taste
- 12 (6-inch) corn tortillas (or flour tortillas)
Toppings:
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Pico de Gallo
Instructions:
- Heat Oil: Fill a saucepan with ½ inch of oil and heat over medium heat to 350°F.
- Prepare Filling: In a large bowl, mix the shredded chicken, softened cream cheese, chopped spinach, shredded Colby Jack cheese, salsa, and sour cream. Season with salt and pepper to taste.
- Fill Tortillas: Once the oil is hot, take a tortilla and place a few tablespoons of the chicken and cream cheese mixture in the center. Spread it out evenly. Roll the tortilla tightly and place it seam-side down in the hot oil using tongs.
- Fry Taquitos: Cook the taquitos for 2-3 minutes per side, until golden brown and crispy. Use tongs to flip them and ensure both sides are cooked evenly.
- Drain & Serve: Place the fried taquitos on paper towels to drain excess oil. Repeat the process until all taquitos are cooked.
- Serve: Serve warm with your favorite toppings like shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo.
Notes:
- Variations: You can swap out the chicken for shredded beef or pork. Also, try using a different type of salsa to change the flavor profile!
- Make Ahead: Prepare the filling up to 24 hours in advance. Cover and refrigerate until ready to use.
- No Cracked Tortillas: If your corn tortillas crack when you roll them, wrap them in damp paper towels and microwave for 15-30 seconds to warm them up. This helps prevent cracking.
- Storage: Leftover taquitos can be stored in the fridge for up to 3 days. Reheat them in the oven or air fryer for the best crispy results.
Nutrition (per taquito):
- Calories: 126 kcal
- Carbohydrates: 3g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 6g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 3g
- Cholesterol: 32mg
- Sodium: 213mg
- Potassium: 88mg
- Fiber: 0.3g
- Sugar: 1g
- Vitamin A: 775 IU
- Vitamin C: 1mg
- Calcium: 128mg
- Iron: 0.2mg
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