Spicy Chicken Taquitos

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 Chicken Taquitos with Heat


Taquitos are a freezer section favorite and a common dish at gatherings and potlucks.

However, you don't need a reason to throw a party in order to prepare tacos.

 Additionally, you don't have to only purchase frozen ones! They throw the party themselves and cook a fantastic supper at any time.

The majority of the toppings, including guacamole and sour cream, are on the exterior of a wrapped taco, which is what a taquito is.

In order to get that gorgeously crisp outside, they are also often shallow fried. 

However, in our version, they may also be cooked using an air fryer option! In less time than baking, the air fryer gets them even crispier!

Whatever you do, be sure to stuff them full with the handmade avocado cream, which is perhaps our favorite component of the dish.

It takes a little more effort and involves a little more dishwashing, but it is well worthwhile.

Pickled jalapenos or red onions, homemade salsa, and thinly sliced radishes are some more fantastic topping options.

Although we love corn tortillas for our taquitos, you may definitely use flour tortillas if you like.

In order to get crispy, they often require a few more minutes in the oven than corn tortillas do.

Best feature? These bad guys can be frozen and reheated just as easily as the ones you buy at the shop.

Simply reheat them in your oven or air fryer until crispy and melty.

Have you yet created these? Comment below and let us know how it went!

INGREDIENTS

A TAQUITO'S
  • Frying oil
  • Shredded cooked chicken in 3 cups
  • 1 (8-oz.) block softened cream cheese
  • 1 chopped chipotle in adobo sauce and 1 tablespoon of sauce
  • 1 teaspoon cumin
  • Chili powder, 1 teaspoon
  • Halal salt
  • Black pepper freshly ground
  • Twelve little corn tortillas
  • 1 1/2 cups of grated cheddar
  • 1 1/2 cups of chopped Spice Jack
  • Serving with pico of Gallo
  • Fresh cheese crumbled for serving
RELATED TO AVOCADO CREAM SAUCE
  • 1 big, pitted avocado
  • 0.5 cups of sour cream
  • Packed cilantro leaves, 1/4 cup
  • One garlic clove
  • Lemon juice
  • Halal salt
  • Black pepper freshly ground
DIRECTIONS

IN THE OVEN:

Grease a large baking sheet with cooking spray and preheat the oven to 425°. Combine the chicken, cream cheese, chipotle sauce, cumin, and chili powder in a big bowl. Add salt and pepper to taste.

Wrap a wet paper towel over the tortillas before placing them on a microwave-safe tray. 30 seconds in the microwave, or until heated and more malleable

On one end of the tortilla, spread approximately 14 cups of the filling. Next, add some pepper jack and cheddar cheese on top of the filling. Place seam side down on the baking sheet after firmly rolling. Repeat with the remaining cheese and stuffing.

Bake for 15 to 20 minutes or until golden and crispy.

Serve with pico de gallo, queso fresco, and avocado cream sauce.

AIR FRYER:

Combine the chicken, cream cheese, chipotle sauce, cumin, and chili powder in a big bowl. Add salt and pepper to taste.

Wrap a wet paper towel over the tortillas before placing them on a microwave-safe tray. 30 seconds in the microwave, or until heated and more malleable

On one end of the tortilla, spread approximately 14 cups of the filling. Next, add some pepper jack and cheddar cheese on top of the filling. Wrap firmly. Repeat with the remaining cheese and stuffing.

Seam side down, place in the air fryer basket and cook for 7 minutes at 400°.

Serve with pico de gallo, queso fresco, and avocado cream sauce.

RELATED TO AVOCADO CREAM SAUCE:

Combine avocado, sour cream, cilantro, garlic, and lime juice in a food processor. Add salt and pepper to taste. Pour into a bowl, cover tightly with plastic wrap, and store in the refrigerator until needed.

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