Description
Crispy and flavorful Fried Chicken Taquitos made with a creamy cheese and spiced chicken filling, rolled in warm corn tortillas and deep-fried to golden perfection. Perfectly served with guacamole, salsa, lettuce, sour cream, cheese sauce, and sliced black olives for a delicious Mexican-inspired appetizer or snack.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 2 cups shredded cheese (Pepper Jack, Mexican Blend, or Sharp Cheddar)
- 1 (10-ounce) can Rotel-style tomatoes, drained
- ½ teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Juice of ½ lime
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups cooked chicken (rotisserie chicken, shredded or small cubes)
Tortillas and Frying
- 20 6-inch corn tortillas
- Canola or peanut oil for frying (about ½-inch deep)
Toppings
- Guacamole
- Salsa
- Lettuce
- Sour cream
- Cheese sauce
- Sliced black olives
Instructions
- Prepare the filling: In a large bowl, combine softened cream cheese, shredded cheese, drained Rotel tomatoes, ground cumin, cayenne pepper, and lime juice. Fold in the cooked chicken and season with kosher salt and freshly ground black pepper. Mix well and refrigerate until ready to use.
- Prepare frying station: Line a large rimmed baking sheet with aluminum foil and place a metal rack on top. Set this near the stove to drain the fried taquitos after cooking.
- Heat the oil: Pour about ½-inch of canola or peanut oil into a Dutch oven or deep skillet. Heat the oil to between 325°F and 350°F, suitable for frying.
- Warm the tortillas: Arrange 6 corn tortillas on a microwave-safe plate and cover them with a clean, damp cloth. Microwave on high for 30 seconds, then flip the stack over, cover again, and microwave an additional 30 seconds to make the tortillas pliable and easy to roll.
- Fill and roll taquitos: Remove one warmed tortilla and place it on a flat surface. Spoon about 2 tablespoons of the chicken and cheese mixture about 1 inch from the edge of the tortilla. Shape the filling into a tube and tightly roll the tortilla around it starting from the edge closest to the filling.
- Fry the taquitos: When the oil is ready, carefully lower the rolled taquito, seam-side down, into the hot oil using tongs. Hold the seam with the tongs to prevent it from opening while frying. Cook until the bottom is golden brown, then flip to fry the other side until equally golden. Transfer the cooked taquito to the prepared metal rack to drain. Repeat with the remaining 5 warmed tortillas.
- Continue warming and frying: Repeat the warming, filling, rolling, and frying process with the remaining tortillas in batches until all taquitos are cooked.
- Serve: Serve the crispy fried chicken taquitos hot with your choice of guacamole, salsa, shredded lettuce, sour cream, cheese sauce, and sliced black olives. Enjoy immediately for best texture and flavor.
Notes
- Warming the tortillas before filling prevents cracking while rolling.
- Maintaining the oil temperature between 325°F and 350°F ensures even cooking and avoids greasiness.
- Hold the taquito seam closed while frying to keep it from unrolling.
- Use a sturdy oil with a high smoke point like canola or peanut oil for best frying results.
- Leftover taquitos can be reheated in a hot oven or air fryer to retain crispness.
