5-Ingredient Chipotle Chicken Taquitos

Chipotle in adobo sauce flavors shredded bird breast that when fried or baked in your preferred tortilla, creates an clean, crispy appetizer or most important dish.

5-Ingredient Chipotle Chicken Taquitos

Crispy, crunchy, and oh-so-rather clean, those chipotle pepper flavored chicken taquito roll-u.s.a.name for just five elements and may be baked or fried for a super fast appetizer, dinner or snack.

Whilst I was a teen in excessive faculty, my friends and i would dash from 4th duration elegance and cargo into my friend Brenda’s vehicle (fortunate for us she had a totally early sixteenth birthday and a mom who gave her unfastened use of the car), roll down the windows, and crank up Madonna’s “Borderline” as we excessive-tailed it to one among our  favored spots for lunch.

5-Ingredient Chipotle Chicken Taquitos


  • 1-2 chipotle peppers in adobo sauce minced
  • 3 cups shredded cheese such as Monterey jack, cheddar or a combination of your favorite cheese
  • 3 cups shredded chicken I used one large boneless chicken breast
  • 12 7- inch flour tortillas you can use corn tortillas if you prefer
  • 2-3 cups canola oil for frying optional or 1 tablespoon canola oil to brush the tortillas with if baking
  • Pico de Gallo recipe here
  • Shredded lettuce
  • Shredded cotija cheese
  • Mexican crema or sour cream
  • Creamy Avocado Salsa Verde recipe here


  1. 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.
  2. To assemble , lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
  3. If frying, pour enough oil in a heavy bottom fry pan or pot to cover 1/2 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.
  4. Add the filled tortillas to the hot oil and cook in batches so 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.
  5. If baking, 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.
  6. 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.

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