Crispy Cheesy Chicken Taquitos

Ingredients

• 1.5 lb chicken breast
• 0.25 yellow onion (Finely diced)
• 0.5 jalapeño (Finely diced)
• 3 cloves garlic (Minced)
• 2 tsp smoked paprika
• 2 tsp chipotle seasoning (Optional)
• 2 tsp ground coriander
• 2 tsp dried oregano
• 2 tsp garlic powder
• 1 tsp cayenne pepper (Adjust to taste)
• 2 tsp ground cumin
• 1 tsp salt and black pepper (The source lists 1 teaspoon salt and pepper; adjust to taste)
• 2 avocados (Ripe)
• fresh cilantro (A handful; approximately 15 g)
• 3.5 cloves garlic (Use 3 to 4 cloves)
• 1 jalapeño (Deseeded)
• 0.25 cup sour cream
• 0.25 cup mayonnaise
• 1 lemon lemon or lime juice (Use the juice of 1 lemon or 2 limes)
• 2 tbsp water (Add more or less to reach the desired consistency)
• salt (Pinch, for the avocado crema)
• black pepper (Pinch, for the avocado crema)
• 18 corn tortillas (Use enough to make approximately 16–18 taquitos; warm before rolling)
• 8 oz mozzarella cheese (Shredded)
• 0.5 cup vegetable oil (Use as needed for frying)

Steps

1. 1

   Pat the chicken breasts dry. In a small bowl, combine the smoked paprika, optional chipotle seasoning, ground coriander, dried oregano, garlic powder, cayenne, cumin, and the listed salt and pepper. Coat the chicken thoroughly with the seasoning mixture.

2. 2

   Heat a skillet over medium heat. Add the seasoned chicken and cook for about 6–8 minutes per side, depending on thickness, until cooked through and the center reaches 165°F (74°C). Transfer the chicken to a plate and let it rest briefly.

3. 3

   Add the diced onion, diced jalapeño, and minced garlic to the same skillet. Sauté over medium heat for 2–3 minutes, stirring frequently, until softened and fragrant.

4. 4

   Shred or finely dice the rested chicken. Return it to the skillet with the softened onion, jalapeño, and garlic, and toss until evenly combined. Remove the chicken mixture from the heat and set it aside.

5. 5

   Add the avocados, cilantro, avocado-crema garlic, deseeded jalapeño, sour cream, mayonnaise, lemon or lime juice, a pinch of salt, and a pinch of black pepper to a blender or food processor.

6. 6

   Blend the avocado mixture until smooth. Add the water 1 tablespoon at a time, blending between additions, until the crema reaches your preferred dipping consistency. Taste and adjust the seasoning if needed.

7. 7

   Warm the corn tortillas until pliable. This can be done briefly in a dry skillet or microwave; keep them covered with a clean towel so they do not dry out or crack.

8. 8

   Place a spoonful of the seasoned chicken mixture along one side of each tortilla. Add a pinch of shredded mozzarella, taking care not to overfill the tortilla.

9. 9

   Roll each tortilla tightly around the filling and place it seam-side down so it holds its shape. Repeat until the chicken and cheese are used.

10. 10

    Pour enough vegetable oil into a skillet to create a shallow frying layer, approximately 1/2 to 1 cup. Heat over low to medium heat. The oil should be hot enough to gently sizzle a tortilla, but not so hot that the tortilla darkens immediately.

11. 11

    Working in batches, place the taquitos seam-side down in the oil. Fry for about 3–4 minutes per batch, turning occasionally with tongs, until golden and crisp on all sides and the cheese inside is melted. Keep the heat low to medium so the tortillas do not burn before the filling warms through.

12. 12

    Transfer the fried taquitos to a paper-towel-lined plate to drain briefly. Serve hot with the avocado crema or avocado ranch for dipping.

Notes

The source also suggests using avocado ranch instead of avocado crema. Do not rush the frying: low-to-medium heat helps the taquitos become evenly golden without burning the tortillas before the filling heats through. Serve immediately for the best texture.

Nutrition per serving

• main
• appetizer
• Mexican
• fried
• crispy
• chicken
• cheesy
• spicy