South of the Border Chicken Taquitos
INGREDIENTS
- 3 cups shredded cooked chicken
- 1 (4-ounce) can dice green chilies
- 8 ounces Pepper Jack cheese, shredded (or other Mexican blend cheese)
- ½ cups chopped fresh cilantro leaves and stems
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 12 (6-inch) flour tortillas, warmed
- 6 cups canola oil
- Garnish with sour cream, avocado, Pico de Gallo, lettuce, or guacamole
INSTRUCTIONS
- In a large bowl, combine chicken, chilies, cheeses, cilantro, and spices.
- Heat tortillas in a microwave for 15 seconds or until warm. This will prevent cracking when rolling.
- Place 1/3 cup chicken mixture in the center of each. Bring the bottom edge of the tortilla tightly over the filling, and roll until closed. Secure with wooden picks.
- Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
- Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
- Serve with sour cream, lettuce, Pico de Gallo, and guacamole.
- Serve immediately.
