Crispy, crunchy, and oh-so-incredibly easy, these chipotle pepper flavored chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner, or snack.
Course Appetizer
Cuisine Mexican
Keyword taquitos
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 10-12 taquitos
Calories 572kcal
Ingredients
3cupsshredded chicken, (I used one large boneless chicken breast)
1-2chipotle peppers in adobo sauce, minced
3cupsshredded cheese, (such as Monterey Jack, cheddar or a combination of your favorite cheese)
12 7-inchflour tortillas, (you can use corn tortillas if you prefer)
2-3cupscanola oil for frying, (or 1 tablespoon canola oil to brush the tortillas with if baking)
In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with ⅓ cup of the shredded chicken mixture and sprinkle with ¼ cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
To fry the taquitos:
Pour enough oil into a heavy bottom fry pan or pot to cover ½ inch, or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F — use a candy thermometer to measure the oil without touching the bottom of the pan. If you don't have a thermometer, test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough.
Add the filled tortillas to the hot oil and cook in batches so as not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
To bake the taquitos:
Preheat the oven to 425°F. Place the tortillas on a baking sheet lined with parchment paper or foil, and lightly brush the filled tortillas with canola oil.
Bake for 12-15 minutes or until golden brown and crisp then transfer to a plate.
To serve, remove the toothpicks from the taquitos and serve on their own or serve with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.