Description

Fire roasted chopped Hatch green chile, shredded chicken, cream cheese, salsa, and cheddar cheese create a deliciously creamy taquito filling with a little kick of heat. Pack this filling into a crispy fried corn tortilla for a gluten-free meal!

Ingredients

Units Scale

1/2 –3/4 cup vegetable oil or other frying oil of your choice
2–3 cups shredded cooked chicken (or rotisserie chicken)
4 ounces room-temperature cream cheese
1 cup of fire roasted chopped Hatch green chile (whatever hotness level you prefer)
1/2 cup corn and black bean salsa
1/2 cup shredded cheddar cheese
salt
pepper
20 corn tortillas

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Instructions

Place a 12-inch non-stick skillet over medium high heat and add vegetable oil to a depth of about 1/2 an inch.
While the frying oil heats up, place chicken, cream cheese, green chile, salsa, cheddar cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper into a large mixing bowl. Combine with a large spoon until evenly mixed.
In batches of 10 or so, wrap tortillas in damp paper towels and microwave for about 15 seconds to make them pliable. Place approximately 1/4 cup filling just off-center inside a damp tortilla, spreading the filling out roughly in a line. Tightly roll up the tortilla and set it aside on a clean plate, seam side down. Repeat until you have used up all the filling and/or tortillas
Using tongs, place several taquitos seam side down into the frying oil, leaving about 1/2 inch of space between each one. Fry for about 30 seconds to 1 minute on the seam side, or until golden brown. Roll taquitos over to fry other sides. When all sides are golden brown, remove and place onto a paper towel-lined plate or onto a wire rack to cool. Repeat frying batches of taquitos, refilling frying oil and allowing it to reheat to temperature if needed. Serve with sour cream, guacamole or more salsa.

Notes

These taquitos make an excellent freezer meal or snack. Just place leftover taquitos into freezer bags and warm them individually in the microwave. Alternatively, you can reheat them by refrying them in hot oil for a crispier exterior.

Prep Time: 10 minutes
Cook Time: 15
Category: lunch or Dinner
Method: fry
Cuisine: New Mexican

Nutrition

Serving Size: 1 taquito
Calories: 127
Sugar: 1
Sodium: 183
Fat: 5.4
Saturated Fat: 2.4
Carbohydrates: 13.3
Fiber: 2.1
Protein: 6.6
Cholesterol: 20