Hubby actually found this recipe over at Two Peas & Their Pod and requested I make them soon! Taquitos are just rolled up tacos. Her recipe calls for baking them which I adore since we just don’t do or need the fat, but don’t worry they still get nice and crispy in the oven!
Is there anything any more fun for an appetizer than a plate of FUN Mexican food? Don’t forget to top it with all your favorite toppings too. You can leave all the topping separate and do an appetizer bar for a party. The taquitos are the perfect appetizer or even the whole meal. The more toppings the better in my opinion. I’m going to make it again for Super Bowl! Her recipe is great the way it is, we just added a few additional toppings.
Hubby found this recipe just in time for my grocery shopping day too and I made them the next day for the NASCAR race – so perfect because I made them in advance and wasn’t in the kitchen during the race.
I did omit the step (changing it to brushing them with avocado oil) “Spray the taquitos generously with nonstick cooking spray” as I try to use very little chemicals in cooking and the spray just has an odd taste to me when used directly on food. And I added greenchile verde sauce, diced green onions and diced cilantro to the insides.
BAKED CHICKEN TAQUITOS
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
2 cups shredded chicken (I used rotisserie chicken)
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup green chile verde sauce
1 bunch green onions, minced
1/4 cup chopped cilantro
2 teaspoons fresh lime juice
1 cup shredded cheddar cheese or cheddar jack combo
20 corn tortillas *
Limes for squeezing
Chopped black olives
Chopped Green Chiles
Chopped Green Onion
Crumbled Queso Fresco
Finely shredded Jack cheese
Finely shredded Cheddar cheese
- Preheat the oven to 425°.
- Spray a large baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, 1/2 cup green chile verde sauce, chopped green onions and chopped cilantro. Stir until chicken is well coated and everything is well distributed.
- Add the shredded cheese and blend well.
- Before you roll up the taquitos, place the corn tortillas in between damp paper towels and heat them up in the microwave for 20-30 seconds. Remove from the microwave and fill quickly.
- Place 2 tablespoons of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place each tacquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos. Nestling the taquitos tightly keeps them from spreading during baking.
- Use a silicone brush to spread a little avocado oil on the tops of the taquitos.
- Bake for 15-20 minutes or until taquitos are golden brown and crispy.
- Remove from the oven and serve warm with desired toppings.
When I make up the platter, I top the taquitos with the toppings we both like and then do up a side bar for the toppings that we use differently.
NOTE 1*: This will make them easier to roll and keep them from tearing.
NOTE 2**: These tasty snacks can easily be made in advance. You can even freeze the taquitos before you bake them. Lay the taquitos in a single layer, side by side on a baking sheet, cover with saran and freeze. When frozen, place taquitos in a freezer bag and freeze for up to one month. When ready to bake, preheat the oven to 425° and place frozen taquitos on a large baking sheet lined with foil or sprayed with nonstick cooking spray. Bake for 20 minutes.
RUSTIC CHUNKY GUACAMOLE
4 large avocados (black in color, slightly soft to the press)
Juice of 1 large lime
Juice 1 lemon or tangerine
1 bunch green onion, diced
3⁄4 cup loosely packed fresh cilantro, chopped finely
1 large tomatoes, diced
salt, to taste
black pepper, to taste
finely chopped fresh jalapeno (optional)
- Slice avocados in half. Discard the seed. Scoop all the meat into a medium bowl.
- Add juice of one fresh lime immediately to prevent browning.
- Use a fork and mash to desired consistency.
- Add chopped onions, tomato, and cilantro, stirring gently to mix ingredients.
- Add juice of lemon or tangerine.
- Salt and pepper to taste. Stir just slightly, until incorporated.
- Add jalapeño to taste.
- Serve with your favorite tortilla chips for a dip, or use with your favorite TexMex meal.
NOTE: If you want a very creamy dip use a food processor. Otherwise doing it by hand gives you a rustic chunky guacamole.