January 10, 2020



Quick Chicken Taquitos - Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

Such a good way to make use of up leftover rotisserie hen! Really easy, crispy and crunchy! Serve with guac, pico de gallo and bitter cream!

Quick Chicken Taquitos - Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

I used to be actually torn whether or not to categorise this as an appetizer or entree.

I may (and I’ve) eaten many of the platter, alone, in order that made it my dinner. However then I’ve additionally served this to some family and friends, which suggests I needed to share so it sadly grew to become an appetizer.

So I assume it’s each?

I don’t know. Both method, app or entree, these tremendous crispy, crunchy taquitos comes collectively in a cinch with the assistance of leftover rotisserie together with a number of pantry staples and my favourite mix of cheeses. Merely fill them up, roll them, and throw them in some sizzling, sizzling oil till tremendous golden brown and crisp.

Serve with guacamole, pico de gallo and a dollop of bitter cream. SO SO GOOD.

Quick Chicken Taquitos - Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

Quick Chicken Taquitos

Such a good way to make use of up leftover rotisserie hen! Really easy, crispy and crunchy! Serve with guac, pico de gallo and bitter cream!

appetizer

Quick Chicken Taquitos

20 minutes10 minutes

Chungah Rhee

Substances:

  • three cups leftover shredded rotisserie hen
  • 1 (4-ounce) can diced inexperienced chilies
  • Four ounces additional-sharp cheddar cheese, shredded
  • Four ounces Pepper Jack cheese, shredded
  • half of cup chopped recent cilantro leaves
  • 2 teaspoons chili powder
  • 1 teaspoon floor cumin
  • 1 teaspoon sizzling sauce, or extra, to style
  • 12 (6-inch) corn tortillas, warmed
  • 6 cups canola oil

Instructions:

  1. In a big bowl, mix hen, inexperienced chiles, cheeses, cilantro, chili powder, cumin and sizzling sauce.
  2. Working separately, switch tortilla to a piece floor; place 1/three cup hen combination within the heart of every wrapper. Convey the underside fringe of the tortilla tightly over the filling, rolling from backside to high till the highest of the tortilla is reached; safe with picket picks. Repeat with remaining tortilla and filling.
  3. Warmth canola oil in a big stockpot or Dutch oven over medium warmth till it reaches 375 levels F.
  4. Working in batches, add taquitos to the Dutch oven and prepare dinner till evenly golden and crispy, about 2-three minutes. Switch to a paper towel-lined plate. When cool sufficient to deal with, take away picket picks.
  5. Serve instantly.