Chicken and Cheese Taquitos

Serves 12
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Directions

  1. 1Shred chicken leg quarter meat, leaving it in fairly large pieces with chunks, and remove the skin.
  2. 2Shred chicken leg quarter meat, leaving it in fairly large pieces with chunks, and remove the skin.
  3. 3Shred chicken leg quarter meat, leaving it in fairly large pieces with chunks, and remove the skin.
  4. 4Chop about half of a red bell pepper (or green bell pepper) into tiny cubes.
  5. 5Chop about half of a red bell pepper (or green bell pepper) into tiny cubes.
  6. 6Chop about half of a red bell pepper (or green bell pepper) into tiny cubes.
  7. 7Dice half an onion into tiny cubes.
  8. 8Dice half an onion into tiny cubes.
  9. 9Dice half an onion into tiny cubes.
  10. 10In a stainless steel skillet on medium-high heat, add a little neutral oil.
  11. 11In a stainless steel skillet on medium-high heat, add a little neutral oil.
  12. 12In a stainless steel skillet on medium-high heat, add a little neutral oil.
  13. 13Add the chopped onion and pepper to the skillet and cook them down.
  14. 14Add the chopped onion and pepper to the skillet and cook them down.
  15. 15Add the chopped onion and pepper to the skillet and cook them down.
  16. 16Add a pinch of salt and cook for about 10 minutes until soft, stirring frequently.
  17. 17Add a pinch of salt and cook for about 10 minutes until soft, stirring frequently.
  18. 18Add a pinch of salt and cook for about 10 minutes until soft, stirring frequently.
  19. 19Once soft and any water has evaporated, move the cooked onion and pepper to the bowl with the chicken.
  20. 20Once soft and any water has evaporated, move the cooked onion and pepper to the bowl with the chicken.
  21. 21Once soft and any water has evaporated, move the cooked onion and pepper to the bowl with the chicken.
  22. 22Add half a block of softened cream cheese to the bowl.
  23. 23Add half a block of softened cream cheese to the bowl.
  24. 24Add half a block of softened cream cheese to the bowl.
  25. 25Add 4 ounces of shredded mild cheddar cheese and 4 ounces of shredded Monterey Jack to the bowl.
  26. 26Add 4 ounces of shredded mild cheddar cheese and 4 ounces of shredded Monterey Jack to the bowl.
  27. 27Add 4 ounces of shredded mild cheddar cheese and 4 ounces of shredded Monterey Jack to the bowl.
  28. 28Add 2 tablespoons of garlic powder, 2 teaspoons of cumin, and 2 teaspoons of chili powder.
  29. 29Add 2 tablespoons of garlic powder, 2 teaspoons of cumin, and 2 teaspoons of chili powder.
  30. 30Add 2 tablespoons of garlic powder, 2 teaspoons of cumin, and 2 teaspoons of chili powder.
  31. 31Carefully fold all the ingredients together into a homogeneous mix, ensuring no cream cheese clumps remain.
  32. 32Carefully fold all the ingredients together into a homogeneous mix, ensuring no cream cheese clumps remain.
  33. 33Carefully fold all the ingredients together into a homogeneous mix, ensuring no cream cheese clumps remain.
  34. 34Scoop about 3 tablespoons of the mixture onto a flour tortilla, just off-center.
  35. 35Scoop about 3 tablespoons of the mixture onto a flour tortilla, just off-center.
  36. 36Scoop about 3 tablespoons of the mixture onto a flour tortilla, just off-center.
  37. 37Fold the back end of the tortilla over the filling, then tuck and roll tightly.
  38. 38Fold the back end of the tortilla over the filling, then tuck and roll tightly.
  39. 39Fold the back end of the tortilla over the filling, then tuck and roll tightly.
  40. 40Insert a toothpick at an angle into the lip of the rolled tortilla to keep it from unrolling.
  41. 41Insert a toothpick at an angle into the lip of the rolled tortilla to keep it from unrolling.
  42. 42Insert a toothpick at an angle into the lip of the rolled tortilla to keep it from unrolling.
  43. 43Repeat the filling and rolling process for all tortillas, yielding around 12 taquitos.
  44. 44Repeat the filling and rolling process for all tortillas, yielding around 12 taquitos.
  45. 45Repeat the filling and rolling process for all tortillas, yielding around 12 taquitos.
  46. 46To deep fry, fill a high-walled saucepan with about an inch of oil and heat it to 375 degrees.
  47. 47To deep fry, fill a high-walled saucepan with about an inch of oil and heat it to 375 degrees.
  48. 48To deep fry, fill a high-walled saucepan with about an inch of oil and heat it to 375 degrees.
  49. 49Carefully lay 2-3 taquitos into the hot oil, ensuring not to overcrowd the pan.
  50. 50Carefully lay 2-3 taquitos into the hot oil, ensuring not to overcrowd the pan.
  51. 51Carefully lay 2-3 taquitos into the hot oil, ensuring not to overcrowd the pan.
  52. 52Cook on one side for about 1.5 to 2 minutes, then flip and cook the other side for the same duration until golden and crispy.
  53. 53Cook on one side for about 1.5 to 2 minutes, then flip and cook the other side for the same duration until golden and crispy.
  54. 54Cook on one side for about 1.5 to 2 minutes, then flip and cook the other side for the same duration until golden and crispy.
  55. 55Remove cooked taquitos and let them drain on a wire rack.
  56. 56Remove cooked taquitos and let them drain on a wire rack.
  57. 57Remove cooked taquitos and let them drain on a wire rack.
  58. 58Repeat frying with the remaining taquitos.
  59. 59Repeat frying with the remaining taquitos.
  60. 60Repeat frying with the remaining taquitos.
  61. 61While the next batch is frying, carefully pull out the toothpicks from the drained taquitos.
  62. 62While the next batch is frying, carefully pull out the toothpicks from the drained taquitos.
  63. 63While the next batch is frying, carefully pull out the toothpicks from the drained taquitos.
  64. 64Serve the taquitos with shredded lettuce, sour cream, guacamole, tomatoes, cilantro, and cotija cheese.
  65. 65Serve the taquitos with shredded lettuce, sour cream, guacamole, tomatoes, cilantro, and cotija cheese.
  66. 66Serve the taquitos with shredded lettuce, sour cream, guacamole, tomatoes, cilantro, and cotija cheese.

Ingredients

  • leg quarter meat
  • leg quarter meat
  • leg quarter meat
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • neutral oil
  • neutral oil
  • neutral oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.5 block cream cheese, softened
  • 0.5 block cream cheese, softened
  • 0.5 block cream cheese, softened
  • 4 ounces shredded mild cheddar cheese
  • 4 ounces shredded mild cheddar cheese
  • 4 ounces shredded mild cheddar cheese
  • 4 ounces shredded Monterey Jack
  • 4 ounces shredded Monterey Jack
  • 4 ounces shredded Monterey Jack
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp chili powder
  • 2 tsp chili powder
  • flour tortillas
  • flour tortillas
  • flour tortillas
  • 1 inch oil
  • 1 inch oil
  • 1 inch oil
  • shredded lettuce
  • shredded lettuce
  • shredded lettuce
  • sour cream
  • sour cream
  • sour cream
  • guacamole
  • guacamole
  • guacamole
  • tomatoes
  • tomatoes
  • tomatoes
  • cilantro
  • cilantro
  • cilantro
  • cotija cheese
  • cotija cheese
  • cotija cheese

Equipment

stainless steel skilletwire rackhigh-walled saucepantoothpick

Tips

  • Remove skin from chicken.
  • Keep moving onions and peppers while cooking to prevent burning.
  • Add a splash of water to deglaze the pan if onions and peppers are close to burning.
  • Ensure no cream cheese clumps remain in the mixture.
  • Flour tortillas are easier to work with than corn tortillas for rolling.
  • Do not overcrowd the pan when deep frying to maintain oil temperature.
  • Carefully remove toothpicks while the next batch is frying.