Ingredients
Method
Preparation
- In a mixing bowl, combine the shredded chicken, cheese, chili powder, cumin, salt, and pepper. Mix until well combined.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
- Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla. Roll it tightly from one end to the other to form a taquito.
Cooking
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once hot, carefully place 3-4 taquitos in the oil seam-side down.
- Fry until golden brown and crispy, about 2-3 minutes on each side. Use tongs to turn them.
- Remove the taquitos from the skillet and let them drain on paper towels.
- Repeat with the remaining taquitos.
Serving
- Serve hot with your choice of toppings and enjoy!
Notes
To store leftover taquitos, allow them to cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. For freezing, place them in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag for up to 2 months. Reheat baked taquitos in the oven at 350°F until heated through and crispy again.
