Description
Mexican taquitos deliver crispy rolled tortillas packed with savory beef and zesty seasonings. Crunchy exterior meets tender filling, creating a perfect handheld appetizer that brings authentic Latin flavors straight to your plate.
Ingredients
Scale
Main Ingredients:
- 3 cups shredded cooked chicken
- 1½ cups shredded Colby Jack cheese (or Mexican blend cheese)
- 12 (6-inch) corn or flour tortillas
Cheese and Cream Ingredients:
- 6 ounces cream cheese, softened
- ⅓ cup sour cream
- ½ cup salsa (store-bought or homemade)
Herbs, Seasonings, and Cooking Ingredients:
- 1½ cups baby spinach, stems removed and chopped
- Salt and pepper, to taste
- Vegetable or canola oil, for frying
Toppings:
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Pico de Gallo
Instructions
- Prepare a large saucepan by heating 1/2 inch (1.27 centimeters) of vegetable oil to 350°F (175°C), ensuring even temperature distribution for optimal frying.
- Create a flavorful filling by thoroughly mixing shredded rotisserie chicken, softened cream cheese, finely chopped fresh spinach, grated Colby Jack cheese, zesty salsa, and creamy sour cream in a mixing bowl.
- Enhance the filling with a pinch of kosher salt and freshly ground black pepper, stirring to distribute seasonings evenly throughout the mixture.
- Warm corn tortillas slightly to increase flexibility, then place approximately 2-of the chicken mixture along the center of each tortilla.
- Carefully roll each tortilla tightly, ensuring the filling is compact and the edges are sealed to prevent leakage during frying.
- Gently place the rolled taquitos seam-side down into the hot oil, maintaining a consistent oil temperature to achieve even golden-brown coloration.
- Fry each taquito for 2-3 minutes per side, rotating carefully with tongs to ensure uniform crispiness and prevent burning.
- Remove taquitos using a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil and maintain their crisp texture.
- Serve immediately while hot, accompanied by optional garnishes such as shredded crisp lettuce, diced ripe tomatoes, additional sour cream, or fresh Pico de Gallo.
Notes
- Avoid overfilling tortillas to prevent splitting during frying and ensure a tight, crispy roll.
- Drain taquitos on paper towels immediately after cooking to keep them extra crispy and remove excess grease.
- Use room temperature cream cheese for easier mixing and a smoother filling that blends seamlessly with other ingredients.
- Ensure oil temperature stays consistent around 350°F for even, golden-brown taquitos without burning or undercooking.
- Check chicken mixture seasoning before rolling to guarantee maximum flavor in every bite of these crispy treats.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 440 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg