Crisp Rolled Chicken Taquitos
Crisp Rolled Chicken Taquitos
Taquitos de PolloTaquitos de pollo are a favorite snack or light meal all over Mexico, made of crisply fried filled corn tortillas. For an ideal party appetizer, cut the taquitos in half and arrange on a colorful platter, with guacamole and sour cream served in separate bowls on the side. This chicken filling is a little creamy and mildly spiced.
Ingrediënten
Makes 24 appetizers
- 1¼ pounds skinless boneless chicken breasts
- 1½ cups canned fat-free reduced-sodium chicken broth
- 8 tablespoons vegetable oil
- 1 medium white onion finely chopped
- 2 tablespoons fresh block cream cheese
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 12 corn tortillas
Instructies
- Place chicken breasts and broth in a medium saucepan.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer, 12 to 15 minutes, or until the chicken is white throughout, but still moist.
- Set the chicken aside in the broth until cool enough to handle.
- With your fingers, shred the chicken into thin strips and reserve in a bowl.
- In a medium skillet, heat 1 tablespoon of the oil over medium-high heat and cook the onions and oregano, stirring, about 2 minutes or until onions are limp.
- Put the onions in the bowl with the shredded chicken.
- Mix in the cream cheese, salt, and pepper.
- Reserve.
- In a medium skillet, heat 2 tablespoons of oil over medium high heat and, using tongs, soften tortillas 1 at a time by dipping in hot oil about 2 seconds on each side or until very limp.
- Drain tortillas between layers of paper towels.
- Stack and keep covered with clean kitchen towel.
- To fill, place 1 soft tortilla on a plate, spoon about 2 tablespoons chicken mixture in a line, across lower third of tortilla surface and roll up tightly.
- Secure with toothpick and lay seam side down on another plate.
- Repeat with remaining tortillas.
- Cover with plastic wrap to keep from drying out.
- At this point, taquitos can be held, covered and refrigerated, up to 6 hours before frying.
- In a medium skillet, heat the remaining 2 tablespoons of oil on medium high, and fry the taquitos 2 at a time, seam side down, until lightly browned on both sides, about 2 minutes.
- Drain on paper towels.
- Repeat until all are cooked.
- With a sharp knife, cut each taquito in half, arrange on a plate, and serve hot.
