Crispy chicken taquitos

Total time 35 mins
15 mins preparation time
20 mins cooking time

Taquitos are filled mini tacos that are rolled up and then fried. This version is filled with spicy chicken and served with a zingy Mexican salsa.

Ingredients

6 portion(s)
1 litre
water
2 
bay leaves
10 
peppercorns
200 g
boneless chicken breast
75 g
grated cheddar
50 g
cream cheese
1 tsp
smoked paprika
 ½ tsp
dried oregano
1 tsp
finely diced jalapeno chilli
6 
small tortillas ( approx 15cm diameter)
Oil for frying

Pico de gallo salsa

100 g
tomatoes
50 g
onion
1 
jalapeno chilli pepper
2 tbsp
olive oil
10 g
fresh coriander
1 
lime
100 g
iceberg salad
100 g
cherry tomatoes
75 g
creme fraiche
1 
avocado
Fresh coriander

Also

small wooden skewers
Nutritional facts (per portion): 1938 kJ  /  464 kcal
32.6 g Fat
17.5 g Protein
21.9 g Carbohydrates

Preparation

Step 1

Add the water to a sauce pan and bring it to a boil. Add soy sauce, bay leaves and peppercorns. Turn down the heat, so it is just below boiling point. Slice the chicken breast lengthwise, to cook more quickly. Poach for 10-12 minutes. Remove it from the water and let it cool, then shred the chicken into smaller pieces.

Step 2

Mix the chicken with cheddar, cream cheese, Kikkoman soy sauce and spices.

Step 3

Place the mixture on the tortillas and roll them up tightly. Fasten with a toothpick.

Step 4

Shallow fry in oil for 4-5 minutes until crispy and golden. Let the taquitos rest a few minutes on a cooling rack to remove excess oil.

Step 5

For the Pico de gallo salsa: Finely dice tomatoes, onion, jalapeno and mix well. Season with oil, finely chopped coriander, lime juice and soy sauce.

Step 6

Place taquitos on a plate with finely sliced iceberg salad, tomatoes, crème fraiche, diced avocado, hot sauce and fresh coriander. Serve with the salsa.

tip

You can use leftover cooked chicken, making this even easier to do.

You can batch produce them and freeze them.

Recipe-ID: 1058

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Add the water to a sauce pan and bring it to a boil. Add soy sauce, bay leaves and peppercorns. Turn down the heat, so it is just below boiling point. Slice the chicken breast lengthwise, to cook more quickly. Poach for 10-12 minutes. Remove it from the water and let it cool, then shred the chicken into smaller pieces.

Mix the chicken with cheddar, cream cheese, Kikkoman soy sauce and spices.

Place the mixture on the tortillas and roll them up tightly. Fasten with a toothpick.

Shallow fry in oil for 4-5 minutes until crispy and golden. Let the taquitos rest a few minutes on a cooling rack to remove excess oil.

For the Pico de gallo salsa: Finely dice tomatoes, onion, jalapeno and mix well. Season with oil, finely chopped coriander, lime juice and soy sauce.

Place taquitos on a plate with finely sliced iceberg salad, tomatoes, crème fraiche, diced avocado, hot sauce and fresh coriander. Serve with the salsa.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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