Taquitos have a history in our family, well mostly with my hubby. Back in the day, he used to eat them by the dozen. Yes, literally by the dozen! He claims he only ate 10 at a time, but why quibble over two taquitos. (I swear it was a dozen.) He would buy them frozen in a package of 48 or some ridiculous number.
The preferred filling for him was meat (although defining the filling as “meat” was debatable because what I saw stuffed in those taquitos was unrecognizable – more like brown mushy gunk). They also came in a chicken variety. Cooking them was easy, just heat these pre-packaged wonders in the oven for a shortish period of time. When they were cooked, they looked like crisp pieces of shoe leather and for me, that’s about what they tasted like. So I didn’t join in during these taquito fests that hubby enjoyed.
For some unknown reason, he really liked these taquitos. He would even snack on them after dinner sometimes. I didn’t attempt to make homemade taquitos back then because I thought they were disgusting and didn’t really want to recreate that in my kitchen.
However, while looking for a new recipe to try for Cinco de Mayo this year, I ran across this taquito recipe and thought I’d give it a try. I might be a convert.
Cooked chicken, green onions, cheddar cheese and a few dashes of hot sauce.
A spoonful of chicken mixture placed onto the corn tortilla.
I tried two methods of cooking the taquitos – frying in a non-stick pan and baking in the oven.
The fry pan method worked great! Only took a few minutes, taking care to char but not burn the tortillas.
Baking method – put stuffed taquitos in a baking dish and in the oven for about 30 minutes. These are ready for baking!
Well, this version of chicken taquitos won me over and I’ll make (and eat) these again! Serve with salsa, store brand or homemade. Here’s a recipe for homemade salsa from last year’s Cinco de Mayo post: Homemade salsa. Let the margarita drinking begin!
- 1 good-sized chicken breast, shredded (weighs about 7 ounces)*
- 1/4 cup cheddar cheese, shredded
- 1/4 cup green onions, finely chopped
- Several drops hot pepper sauce (I used Shirshia)
- 14 (6-inch) corn tortillas**
- Cook chicken breast. I put mine in a pan with some water but it could be microwaved, fried or cooked in the oven - whatever method you prefer. Once cooked, shred chicken into small pieces.
- Combine the chicken, onions, hot sauce, and cheese in a bowl.
- Warm the tortillas so they will be easy to roll: Microwave or warm in a skillet over medium heat until flexible (about 10 seconds per side).
- Spread about 1 heaping tablespoon of the chicken mixture towards one end of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla.
- Lightly coat non-stick fry pan with either cooking spray or a drizzle of canola oil.
- Place several taquitos in the pan at a time (depending on how large the fry pan is) and cook over medium heat, turning taquitos several times to cook evenly and prevent burning.
- Place rolled taquitos seam side down in a prepared baking dish (sprayed lightly with cooking spray).
- Bake in a 350-degree pre-heated oven for 30 minutes.
- *Chicken thighs (or your favorite chicken parts) can be substituted for chicken breast. Shred and weigh - should be about 7 ounces or approximately 1 1/2 cups.
- **If you fill the taquitos with more of the chicken mixture the yield might end up a dozen instead of 14.