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Crispy Chipotle Chicken Taquitos

ALT text: Chipotle chicken taquitos on a complete cream-speckled ceramic plate over white marble, topped with shredded lettuce, avocado salsa, crema, pico de gallo, cotija, cilantro, and lime, with crisp golden tortillas and a polished food-blog drissage.
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Crispy Chipotle Chicken Taquitos are filled with smoky shredded chicken, chipotle peppers in adobo, and melty cheese, then cooked until golden and crisp. They take about 25 mins and make an easy appetizer, snack dinner, or game day platter with salsa, crema, lettuce, and cotija.

Ingredients

Scale
  • 3 cups cooked shredded chicken
  • 1 to 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce, plus more to taste
  • 3 cups shredded Monterey Jack, cheddar, or Mexican cheese blend
  • 12 small 7 inch flour tortillas
  • 2 to 3 cups canola oil, for frying
  • Creamy avocado salsa verde, for serving
  • Pico de gallo, for serving
  • Shredded lettuce, for serving
  • Cotija cheese, for serving
  • Mexican crema or sour cream, for serving

Instructions

  1. Mix the filling: Add the shredded chicken, minced chipotle peppers, and adobo sauce to a medium bowl. Stir until the chicken is evenly coated and smoky.
  2. Fill the tortillas: Lay the tortillas flat and spoon about ⅓ cup chicken mixture along the lower third of each tortilla. Sprinkle about ¼ cup shredded cheese over the chicken.
  3. Roll tightly: Roll each tortilla snugly around the filling and secure the seam with a toothpick. Keep the seam side down while you finish the rest.
  4. Fry the taquitos: Heat canola oil in a heavy skillet to 350°F, using enough oil to come about ½ inch up the sides. Fry the taquitos in batches for about 2 mins per side, until crisp and golden brown.
  5. Drain and serve: Transfer the taquitos to paper towels and remove the toothpicks before serving. Top with avocado salsa verde, pico de gallo, shredded lettuce, cotija, and crema or sour cream.
  6. Bake option: Heat the oven to 425°F and place the rolled taquitos on a parchment lined baking sheet. Brush lightly with oil and bake for 12 to 15 mins, until crisp and golden.

Notes

Warm the tortillas before rolling so they do not crack at the seam. Do not overcrowd the pan, or the taquitos will steam instead of crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 375°F oven or air fryer until hot and crisp.

Keywords: chipotle chicken taquitos

Find it online: https://thesavorymama.com/crispy-chipotle-chicken-taquitos/