Chicken Taquitos with Queso
10m
Prep Time
20m
Cook Time
12
Servings
You'll want to hit the save button on this recipe! This is one of those crazy delicious recipes you'll make on repeat. I used Red Gold Mild Diced Tomatoes + Green Chilies for the taquitos filling. The tomatoes add freshness and the chilies add a little heat with a wonderful depth of flavor. @thesaltycooker @thefeedfeed
You'll want to hit the save button on this recipe! This is one of those crazy delicious recipes you'll make on repeat. I used Red Gold Mild Diced Tomatoes + Green Chilies for the taquitos filling. The tomatoes add freshness and the chilies add a little heat with a wonderful depth of flavor. @thesaltycooker @thefeedfeed
Ingredients
COPY INGREDIENTS
2 cups cooked chicken, shredded1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz, lightly drained1 cup cheddar cheese, shredded8 oz cream cheese, room temperature1/4 teaspoon garlic powder1/2 teaspoon onion powder1 teaspoon kosher salt1/4 teaspoon black pepper8 tortillas, flour or corn1/2 cup vegetable oilrefried beans, for servingqueso dip, for servingcilantro, for garnish
Instructions
- In a large bowl, mix the shredded chicken, drained Red Gold Diced Tomatoes + Green Chilies, cheddar cheese, cream cheese, garlic powder, onion powder, salt and black pepper until well combined.
- Spoon about 1/4 cup of the mixture onto each tortilla, then tightly roll up.
- Heat the vegetable oil in a large skillet over med/low heat. Once hot, add the taquitos seam side down and cook for about 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb excess oil. Garnish with cilantro, serve warm.
- For an extra indulgent presentation, spread refried beans on the bottom of a bowl, pour warm queso over the beans, and nestle the taquitos on top. Garnish with diced tomatoes and fresh cilantro.
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