Ingredients with Measurements:
- 8-10 small flour tortillas
- 1 cup cooked and shredded chicken
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup chipotle peppers in adobo sauce, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the cooked and shredded chicken, cream cheese, sour cream, chipotle peppers, cilantro, garlic powder, cumin, salt, and pepper. Mix well.
3. Place a tortilla on a flat surface and spoon 2-3 tablespoons of the chicken mixture onto the center of the tortilla.
4. Roll the tortilla tightly around the filling and secure with a toothpick. Repeat with the remaining tortillas and filling.
5. Brush the taquitos with vegetable oil and place them seam-side down on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the taquitos are crispy and golden brown.
7. Remove the toothpicks before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4-5 people.
Nutritional information:
- Calories per serving: 310
- Total fat: 17g
- Saturated fat: 7g
- Cholesterol: 63mg
- Sodium: 585mg
- Total carbohydrates: 24g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 15g
Substitutions for ingredients:
- Flour tortillas can be substituted with corn tortillas.
- Cooked and shredded chicken can be substituted with cooked and shredded beef or pork.
- Cream cheese can be substituted with ricotta cheese or cottage cheese.
- Sour cream can be substituted with Greek yogurt.
- Chipotle peppers in adobo sauce can be substituted with chipotle powder or smoked paprika.
Variations:
- Add shredded cheese to the filling mixture for extra creaminess.
- Serve with guacamole, salsa, or sour cream on the side.
- Make a vegetarian version by substituting the chicken with sautéed vegetables or black beans.
Tips and tricks:
- To make the taquitos extra crispy, brush them with egg wash before baking.
- If the tortillas are too stiff, microwave them for a few seconds to soften them before rolling.
- Make a big batch of taquitos and freeze them for later. To reheat, bake them in the oven at 350°F (175°C) for 10-15 minutes.
Storage instructions:
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the taquitos on a baking sheet and bake in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the taquitos on a platter with a side of guacamole and salsa.
- Garnish with chopped cilantro, sliced jalapeños, or diced tomatoes.
Pairings:
- Serve with a side of Mexican rice or refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the taquitos are not crispy enough, bake them for a few more minutes or broil them for a minute or two.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Taquitos, also known as rolled tacos, are a popular Mexican dish that originated in the United States in the 1940s.
Flavor profiles:
- Creamy, spicy, and savory.
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Mexican