Chicken and Lime Taquitos

Here are the top 10 reasons why taquitos taste so dog gone good:

1)  They’re a close relative of tortilla chips,

2)  They’re a finger food,

3)  They’re a great tool for scooping up big globs of yummy guacamole,

4)  They’re fried,

5)  They’re stuffed with delish meat,

6)  They’re crispy,

7)  They can be dipped in salsa (your own salsa bowl is a must so you can double dip),

8)  They’re super tasty topped with sour cream,

9)  You can eat them cold when you’re late to a party if there are still some left sitting out
with the appetizers, and

10)  They’re crunchalicious.

There you have it.

Let’s check out the ingredients.

Cooked shredded chicken, lime, corn tortillas, garlic, onion, jalapeno pepper, ground cumin, chili powder, dried oregano, salt, pepper, and canola oil.
Here’s how to make it:

Add the cooked shredded chicken in a medium size bowl.

Then dice the onion (about ½ of a small to medium size onion), and add it to the bowl.

Cut the jalapeno pepper in half and remove the seeds.

Dice the jalapeno and add it to the bowl.

Next, dice the garlic and add it to the bowl.

Add the dried oregano….

….ground cumin…

…chili powder….

….salt and pepper.

Cut the lime in half or in quarters,

and add the juice to the bowl.

Next,

Stir all of the ingredients together.

Then lay a tortilla on a plate and heat it uncovered in the microwave for about 20 seconds to make the tortilla pliable.

As soon as you remove it from the microwave turn the tortilla over so the bottom side doesn’t get too moist from the steam.

Next lay about 3 tablespoons of the chicken mixture in the middle of the tortilla.

Then,

roll the tortilla over the chicken as tight as possible.

If the tortillas are not pliable enough to stay rolled up, you can stick a toothpick in them so they don’t open up when cooking.

Lay the tortillas with the seam side down on a plate to keep them tightly rolled.

Continue to fill and roll each tortilla in the same fashion.

Heat a skillet on medium heat.

Add the canola oil.  If you’re using a small skillet add about ¼ cup of oil or just enough so the oil is about ½ inch deep in the pan.

For a medium size skillet add about ½ cup of canola oil.

Once the oil is hot (about 3 minutes), add the taquito to the skillet with the seam side down.

Let the taquito cook with the seam side down until it turns a golden color.

Then turn the taquito letting each side cook until the tortilla is a golden color.

Remove from the skillet and lay on a paper towel to absorb the excess oil.

Serve with guacamole or salsa.

Enjoy!

Print Recipe

Chicken and Lime Taquitos

Yield: Serves 3

Ingredients:

2 cups cooked shredded Chicken
¼ cup diced Onion (white or yellow onion)
1 whole Jalapeno Pepper
2 cloves Garlic
1 whole Lime
1 teaspoon dried Oregano
1 teaspoon Chili Powder
½ teaspoon ground Cumin
½ teaspoon ground Black Pepper
¼ teaspoon Salt
12 whole thin Corn Tortillas
¼ cup to ½ cup Canola Oil (depending on the size of the skillet)

Directions:

Add the cooked shredded chicken in a medium size bowl. Then dice the onion (about ½ of a small to medium size onion), and add it to the bowl. Cut the jalapeno pepper in half and remove the seeds. Dice the jalapeno and add it to the bowl. Next, dice the garlic and add it to the bowl. Add the dried oregano, ground cumin, chili powder, salt and pepper. Cut the lime in half or in quarters, and add the juice to the bowl. Stir all of the ingredients together.

Then lay a tortilla on a plate and heat it uncovered in the microwave for about 20 seconds to make the tortilla pliable. As soon as you remove it from the microwave turn the tortilla over so the bottom side doesn’t get too moist from the steam. Next lay about 3 tablespoons of the chicken mixture in the middle of the tortilla.

Roll the tortilla over the chicken as tight as possible. If the tortillas are not pliable enough to stay rolled up, you can stick a toothpick in them so they don't open up when cooking. Lay the rolled tortilla with the seam side down on a plate to keep it tightly rolled. Continue to fill and roll each tortilla in the same fashion.

Heat a skillet on medium heat. Add the canola oil. If you’re using a small skillet add about ¼ cup of oil or just enough so the oil is about ½ inch deep in the pan. For a medium size skillet add about ½ cup of canola oil. Once the oil is hot (about 3 minutes), add the taquito to the skillet with the seam side down. Let it cook with the seam side down until it turns a golden color.

Then turn the taquito letting each side cook until the tortilla is a golden color. Remove from the skillet and lay on a paper towel to absorb the excess oil. Serve with guacamole or salsa.