Chicken and Cheese Taquitos
Shredded chicken, cream cheese, and melted Monterey Jack roll into warm flour tortillas, then pan fry until golden and crispy for an easy, crowd-pleasing dinner or snack.
Equipment
- Large mixing bowl
- Large skillet
- Tongs
- wire rack
Ingredients
- 2 cups cooked shredded chicken
- 1.5 cups shredded Monterey Jack or cheddar cheese
- 4 oz cream cheese softened
- 12 small flour tortillas
- 2 tbsp taco seasoning
- ½ tsp garlic powder
- ¼ cup salsa or diced green chiles
- Vegetable oil for frying
- ½ tsp salt
- Fresh cilantro for garnish
Instructions
- Mix the Filling and Fill the TortillasIn a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, taco seasoning, garlic powder, salsa or green chiles, and salt. Mix everything together until well combined and creamy.Warm the tortillas slightly so they are pliable, then spoon a portion of the chicken and cheese mixture onto each tortilla near one edge.
- Roll the Taquitos and Prep the PanRoll each filled tortilla tightly around the filling, then place it seam side down on a tray or cutting board to help the seam hold.Once all the taquitos are rolled, heat a thin layer of oil in a large skillet over medium heat, then arrange the taquitos seam side down in the pan so they seal shut as they cook.
- Fry, Rest, and ServeFry the taquitos, turning occasionally with tongs, until they are golden brown and crispy on all sides, about 6 to 8 minutes total.Remove them from the pan and let them rest briefly on a wire rack so the bottoms stay crisp. Sprinkle with fresh cilantro and serve warm with salsa or sour cream on the side.
Notes
- Warm the tortillas before rolling so they bend easily without cracking.
- Use only a thin layer of oil in the pan, since taquitos are meant to be pan fried rather than deep fried.
- Place the taquitos seam side down first so the seam seals shut as it cooks.
- If you like a bit of extra crunch, roll the taquitos a little tighter than feels natural, since a snug roll holds together better once it hits the hot pan.
- For extra flavor, sprinkle a little extra taco seasoning over the outside of the tortillas right before frying, which toasts slightly and adds another layer of flavor to the crispy shell.
- If cooking a large batch, work in smaller groups of four or five taquitos at a time rather than crowding the pan, since overcrowding can lower the oil temperature and leave the shells soggy instead of crisp.