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Ingredients
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 medium onion, diced
– 1/2 medium bell pepper, diced
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Vegetable oil for frying
– Optional toppings: shredded cheese, diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa
Instructions
1. Prepare the chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
2. Soften the tortillas: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to soften.
3. Assemble the taquitos: Spoon about 1 tablespoon of cooked chicken onto the center of a tortilla, leaving a small border around the edges. Roll up the tortilla tightly and secure with a toothpick if needed. Repeat with remaining tortillas and chicken.
4. Fry the taquitos: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry taquitos in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Serve and enjoy: Serve taquitos hot with your desired toppings.
Nutrition Information (per serving)
– Calories: 220
– Protein: 15g
– Fat: 12g
– Saturated Fat: 2.5g
– Cholesterol: 30mg
– Carbohydrates: 15g
– Fiber: 2g
– Sugar: 1g
– Sodium: 250mg
Tips and Variations
– Use leftover cooked chicken or rotisserie chicken for a quick and easy option.
– Add diced veggies like carrots, zucchini, or mushrooms to the chicken mixture for added flavor and nutrition.
– Use different types of cheese, such as queso fresco or Oaxaca cheese, for a unique flavor.
– Serve taquitos with a side of Mexican rice, beans, or roasted vegetables for a complete meal.