Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, combine shredded chicken, cream cheese, chopped jalapenos, and shredded cheese until well blended.
- Warm the corn tortillas slightly in a dry skillet over low heat to make them pliable, about 30 seconds per side.
- In a deep skillet, pour in enough oil to reach a depth of about 2 inches and heat over medium heat until shimmering.
- Carefully lower the rolled taquitos into the hot oil, frying them for about 2-3 minutes on each side.
- Once golden, transfer to a plate lined with paper towels to drain excess oil.
- Serve hot, garnished with fresh cilantro and toppings like sour cream and salsa.
Nutrition
Notes
These taquitos are perfect for any occasion and can be baked for a lighter option.
