Crispy Chicken Taquitos
Enjoy golden, cheesy, and crunchy taquitos made with leftover rotisserie chicken, perfect for busy weeknights or game-day snacking.
Ingredients
Filling Ingredients
- 2 cups cooked, shredded chicken (rotisserie, poached, or slow-cooker) Must be shredded evenly for easy rolling.
- 1 cup shredded cheese (cheddar, Mexican blend, or Monterey Jack) Cheese should melt smoothly.
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (fresh, canned drained, or thawed frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For the Taquitos
- 10 small corn or flour tortillas (6-inch/soft taco size) Use small flour tortillas for softer rolls; corn tortillas will be crispier.
- Oil for frying Vegetable, canola, or sunflower — enough for a shallow fry, about 1/4–1/2 inch in the pan.
Instructions
Preparation
- In a medium bowl, combine shredded chicken, shredded cheese, black beans, corn, chili powder, cumin, and a pinch of salt and pepper. Mix until evenly distributed.
- Heat a dry skillet over medium and warm each tortilla 10–20 seconds per side until soft and pliable. Stack them under a towel to keep warm.
- Spoon about 2 tablespoons of the mixture along one edge of a tortilla. Don’t overfill or rolls won’t seal.
- Roll the tortilla tightly around the filling and tuck the seam underneath. Use a toothpick if needed to secure the seam while frying.
Cooking
- Pour oil into a skillet to about 1/4–1/2 inch depth. Heat to roughly 350°F (175°C).
- Place taquitos seam-side down and fry 2–3 minutes per side until evenly golden and crisp. Work in batches to avoid crowding.
- Transfer cooked taquitos to a paper-towel-lined plate to drain for a minute. Remove toothpicks before serving.
Notes
Serve warm with a trio of dips: zesty salsa, cool crema or sour cream, and guacamole. Store leftovers in an airtight container for up to 3–4 days. Freeze un-fried taquitos for up to 2 months.