Chicken & Cheese Taquitos with Zesty Lime and Green Onion Dip
Chicken & Cheese Taquitos with Zesty Lime and Green Onion Dip
Ingredients
For the Taquitos
- 500 g chicken breast, cut into small, even cubes
- 1 onion, medium, finely chopped
- 1 tomato, medium, chopped
- 1/2 cup bell peppers, mix of red and green, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 60-80 ml heavy cream
- as needed mozzarella cheese, shredded
- 10-12 small flour tortillas
- as needed oil, for sautéing and frying
For the Flour Slurry ("Glue")
- 2 tablespoons all-purpose flour
- 1-2 teaspoons water, added gradually for a thick paste
For the Zesty Lime and Green Onion Dip
- 150 g Greek yogurt or sour cream
- 1/2 teaspoon Dijon mustard
- 2-3 stalks green onion, finely chopped
- 1/2 lime, juiced
- 1/4 teaspoon garlic powder
- a pinch salt
Instructions
- 1
In a skillet, heat a tablespoon of oil over medium-high heat. Add the chicken and sauté until it is no longer pink, about 5-7 minutes.
⏱️ 7 min
- 2
Toss in the spice blend: salt, red chili powder, paprika, garlic powder, and white pepper. Stir for 1 minute to toast the spices.
⏱️ 1 min
- 3
Add the chopped onion, tomato, and bell peppers to the pan. Continue to sauté for about 4–5 minutes, until the onions become translucent and the tomatoes break down slightly, creating a base for the sauce.
⏱️ 5 min
- 4
Lower the heat and pour in the heavy cream, followed by a generous handful of shredded mozzarella cheese. Stir constantly until the sauce thickens and the cheese is fully incorporated, about 2-3 minutes.
⏱️ 3 min
- 5
Transfer the chicken mixture to a bowl and let it cool completely. This will take approximately 30 minutes and is important for easier rolling and to prevent the tortillas from tearing.
⏱️ 30 min
- 6
While the chicken mixture cools, prepare the flour slurry: In a small bowl, mix 2 tablespoons of all-purpose flour with 1–2 teaspoons of water, adding water gradually until you create a thick, tacky paste. This will act as a "glue" for the taquitos.
⏱️ 3 min
- 7
Prepare the Zesty Lime and Green Onion Dip: In a small bowl, combine the Greek yogurt or sour cream, Dijon mustard, finely chopped green onion, lime juice, garlic powder, and a pinch of salt. Stir well and set aside.
⏱️ 5 min
- 8
Assemble the taquitos: Lay a flour tortilla flat. Place a portion of the cooled chicken mixture in the center. Add an optional extra sprinkle of mozzarella cheese on top of the chicken mixture.
⏱️ 1 min
- 9
Roll the tortilla tightly toward the top edge. Apply the prepared flour slurry to the final edge of the tortilla and press down firmly to "lock" the taquito shut. Repeat for the remaining tortillas.
⏱️ 10 min
- 10
Frying: Heat enough oil in a pan to shallow fry (about 1/2 to 1 inch deep) over medium-high heat. Once the oil is shimmering, carefully place the taquitos seam-side down in the pan.
⏱️ 2 min
- 11
Fry the taquitos for 2–3 minutes per side, rotating occasionally, until every side is deep golden brown and crisp. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min
- 12
Serve the hot taquitos immediately with the Zesty Lime and Green Onion Dip.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Cheese Taquitos with Zesty Lime and Green Onion Dip
For the Taquitos
- 500 g chicken breast, cut into small, even cubes
- 1 onion, medium, finely chopped
- 1 tomato, medium, chopped
- 1/2 cup bell peppers, mix of red and green, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 60-80 ml heavy cream
- as needed mozzarella cheese, shredded
- 10-12 small flour tortillas
- as needed oil, for sautéing and frying
For the Flour Slurry ("Glue")
- 2 tablespoons all-purpose flour
- 1-2 teaspoons water, added gradually for a thick paste
For the Zesty Lime and Green Onion Dip
- 150 g Greek yogurt or sour cream
- 1/2 teaspoon Dijon mustard
- 2-3 stalks green onion, finely chopped
- 1/2 lime, juiced
- 1/4 teaspoon garlic powder
- a pinch salt
Instructions
- 1
In a skillet, heat a tablespoon of oil over medium-high heat. Add the chicken and sauté until it is no longer pink, about 5-7 minutes.
⏱️ 7 min - 2
Toss in the spice blend: salt, red chili powder, paprika, garlic powder, and white pepper. Stir for 1 minute to toast the spices.
⏱️ 1 min - 3
Add the chopped onion, tomato, and bell peppers to the pan. Continue to sauté for about 4–5 minutes, until the onions become translucent and the tomatoes break down slightly, creating a base for the sauce.
⏱️ 5 min - 4
Lower the heat and pour in the heavy cream, followed by a generous handful of shredded mozzarella cheese. Stir constantly until the sauce thickens and the cheese is fully incorporated, about 2-3 minutes.
⏱️ 3 min - 5
Transfer the chicken mixture to a bowl and let it cool completely. This will take approximately 30 minutes and is important for easier rolling and to prevent the tortillas from tearing.
⏱️ 30 min - 6
While the chicken mixture cools, prepare the flour slurry: In a small bowl, mix 2 tablespoons of all-purpose flour with 1–2 teaspoons of water, adding water gradually until you create a thick, tacky paste. This will act as a "glue" for the taquitos.
⏱️ 3 min - 7
Prepare the Zesty Lime and Green Onion Dip: In a small bowl, combine the Greek yogurt or sour cream, Dijon mustard, finely chopped green onion, lime juice, garlic powder, and a pinch of salt. Stir well and set aside.
⏱️ 5 min - 8
Assemble the taquitos: Lay a flour tortilla flat. Place a portion of the cooled chicken mixture in the center. Add an optional extra sprinkle of mozzarella cheese on top of the chicken mixture.
⏱️ 1 min - 9
Roll the tortilla tightly toward the top edge. Apply the prepared flour slurry to the final edge of the tortilla and press down firmly to "lock" the taquito shut. Repeat for the remaining tortillas.
⏱️ 10 min - 10
Frying: Heat enough oil in a pan to shallow fry (about 1/2 to 1 inch deep) over medium-high heat. Once the oil is shimmering, carefully place the taquitos seam-side down in the pan.
⏱️ 2 min - 11
Fry the taquitos for 2–3 minutes per side, rotating occasionally, until every side is deep golden brown and crisp. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min - 12
Serve the hot taquitos immediately with the Zesty Lime and Green Onion Dip.
⏱️ 1 min