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CHICKEN TAQUITOS

Taquitos au poulet
Whole Poultry Appetizers / tapas Nachos and tacos Oven Mexican Recipes Cocktail hour Internationally inspired
2-4 Portions
15 min Prepping
1h30 Cooking
Recipe Easy

Ingredients

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  • 2 tsp. (10 ml) chili powder
  • 1 tsp. (5 ml) garlic powder
  • 1/3 cup (85 ml) cream cheese, softened
  • 1 cup (250 ml) Tex Mex shredded cheese blend
  • 3 tbsp. (45 ml) cilantro, chopped
  • Juice of 1/2 lime
  • 1/4 cup (65 ml) red bell pepper, diced
  • 1/2 cup (125 ml) salsa
  • 2 tbsp. (30 ml) red onion, finely minced
  • 10 small corn or flour tortillas
  • Canola oil

TOPPINGS

  • Salsa
  • Grated cheese
  • Guacamole
  • Lettuce
  • Sour cream
  • Red bell pepper
  • Diced tomatoes
  • Cilantro
  • Lime

Directions

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  1. Roast chicken in a roasting pan at 350°F (176°C) for 60 minutes.
  2. Carve meat off chicken and shred 2 cups (500 ml) for the taquitos; refrigerate the rest for another use.
  3. In a bowl, combine chicken, spices, cream cheese, shredded cheese, cilantro, lime juice, peppers, salsa, and red onion.
  4. Spoon a little of the mixture on the bottom third of the tortilla.
  5. Roll it up and place it, seam down, on a parchment-lined baking sheet. Repeat with remaining 9 tortillas.
  6. Brush taquitos with canola oil and bake in a 350°F (176°C) oven for 15 to 20 minutes or until golden and crisp.
  7. Arrange on a serving platter with toppings.