Chicken Taquitos (Two Ways: Traditional and Queso-Smothered)
Chicken Taquitos (Two Ways: Traditional and Queso-Smothered)
Ingredients
For the Chicken Filling
- 3 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Taquitos
- 12 yellow corn tortillas
- 3 cups vegetable oil, for frying, or as needed
For the Traditional Toppings
- 1/2 cup chipotle crema, store-bought or homemade
- 1 cup iceberg lettuce, shredded
- 1/2 cup pico de gallo, store-bought or homemade
- 1/4 cup queso fresco, crumbled
For the Queso Smothered Style
- 1 cup smoked Gouda cheese sauce, warm
- 1/4 cup pico de gallo, store-bought or homemade
- 2 tablespoons queso fresco, crumbled
Instructions
- 1
Prepare the chicken filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, shredded Monterey Jack cheese, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the chicken is fully coated and seasoned. Ensure there's plenty of cheese and seasoning for maximum flavor.
⏱️ 10 min
- 2
Warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them on a dry skillet for 10-15 seconds per side.
⏱️ 2 min
- 3
Assemble the taquitos: Take one warmed tortilla and place about 2 tablespoons of the chicken filling in a line across the center, leaving space at the ends. Tightly roll the tortilla into a cylindrical shape. Repeat with the remaining tortillas and filling.
⏱️ 10 min
- 4
Heat the oil for frying: Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 to 2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 5
Fry the taquitos: Carefully place 3-4 taquitos into the hot oil, seam-side down first to help them seal. Fry for 2-4 minutes, turning occasionally with tongs, until golden brown and crispy on all sides. Do not overcrowd the pan. Remove the fried taquitos and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining taquitos.
⏱️ 10 min•🌡️ 360
- 6
For Traditional Toppings: Arrange a portion of the crispy taquitos on a serving plate. Drizzle generously with chipotle crema. Pile a mound of shredded iceberg lettuce on top, then sprinkle with pico de gallo and crumbled queso fresco.
⏱️ 3 min
- 7
For Queso Smothered Style: On a separate serving plate, spread a base of warm smoked Gouda cheese sauce. Place a portion of the crispy taquitos directly into the cheese sauce. Top with pico de gallo and crumbled queso fresco. Serve immediately and enjoy by dipping the taquitos into the rich cheese sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Taquitos (Two Ways: Traditional and Queso-Smothered)
Ingredients
For the Chicken Filling
- 3 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Taquitos
- 12 yellow corn tortillas
- 3 cups vegetable oil, for frying, or as needed
For the Traditional Toppings
- 1/2 cup chipotle crema, store-bought or homemade
- 1 cup iceberg lettuce, shredded
- 1/2 cup pico de gallo, store-bought or homemade
- 1/4 cup queso fresco, crumbled
For the Queso Smothered Style
- 1 cup smoked Gouda cheese sauce, warm
- 1/4 cup pico de gallo, store-bought or homemade
- 2 tablespoons queso fresco, crumbled
Instructions
- 1
Prepare the chicken filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, shredded Monterey Jack cheese, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the chicken is fully coated and seasoned. Ensure there's plenty of cheese and seasoning for maximum flavor.
⏱️ 10 min - 2
Warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them on a dry skillet for 10-15 seconds per side.
⏱️ 2 min - 3
Assemble the taquitos: Take one warmed tortilla and place about 2 tablespoons of the chicken filling in a line across the center, leaving space at the ends. Tightly roll the tortilla into a cylindrical shape. Repeat with the remaining tortillas and filling.
⏱️ 10 min - 4
Heat the oil for frying: Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 to 2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 5
Fry the taquitos: Carefully place 3-4 taquitos into the hot oil, seam-side down first to help them seal. Fry for 2-4 minutes, turning occasionally with tongs, until golden brown and crispy on all sides. Do not overcrowd the pan. Remove the fried taquitos and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining taquitos.
⏱️ 10 min•🌡️ 360 - 6
For Traditional Toppings: Arrange a portion of the crispy taquitos on a serving plate. Drizzle generously with chipotle crema. Pile a mound of shredded iceberg lettuce on top, then sprinkle with pico de gallo and crumbled queso fresco.
⏱️ 3 min - 7
For Queso Smothered Style: On a separate serving plate, spread a base of warm smoked Gouda cheese sauce. Place a portion of the crispy taquitos directly into the cheese sauce. Top with pico de gallo and crumbled queso fresco. Serve immediately and enjoy by dipping the taquitos into the rich cheese sauce.
⏱️ 3 min