1 Roasted Chicken, cooled, skin discarded and meat pulled and shredded or 6 boneless, skinless Chicken Breasts cooked and shredded
1 tablespoon Garlic Salt
1 teaspoon freshly ground Black Pepper to taste
1 cup Chipotle Sauce store bought or homemade
1/2 cup Sour Cream
3 cups Green Chiles fresh roasted, diced
24 5-inch Flour Tortillas
Place shredded chicken in a bowl.
Season chicken with garlic salt and pepper. Mix thoroughly.
In another bowl, add chipotle sauce, sour cream and green chiles. Mix well.
Fold chipotle sauce mixture into chicken. Toss and mix well.
Spread about 2 tablespoons chicken mixture in a line horizontally across a tortilla, just below the center line of the tortilla.
Roll, leaving ends untucked. Place a toothpick or two in the center of the taquito to keep from opening.
Repeat until all tortillas are filled and rolled.
Pour oil into a large pot, a Dutch oven or deep fryer to a depth that will allow the taquitos to deep fry.
Heat oil to 350°F.
Place taquitos in hot oil, a few at a time, and fry for 2-3 minutes per side or until golden brown.
Remove from oil and place on a paper towel-covered plate to drain.
Serve taquitos with rice and refried beans, topped with jalapeño sauce and pico de gallo.
1 teaspoon freshly ground Black Pepper to taste
1 cup Chipotle Sauce store bought or homemade
1/2 cup Sour Cream
3 cups Green Chiles fresh roasted, diced
24 5-inch Flour Tortillas
Place shredded chicken in a bowl.
Season chicken with garlic salt and pepper. Mix thoroughly.
In another bowl, add chipotle sauce, sour cream and green chiles. Mix well.
Fold chipotle sauce mixture into chicken. Toss and mix well.
Spread about 2 tablespoons chicken mixture in a line horizontally across a tortilla, just below the center line of the tortilla.
Roll, leaving ends untucked. Place a toothpick or two in the center of the taquito to keep from opening.
Repeat until all tortillas are filled and rolled.
Pour oil into a large pot, a Dutch oven or deep fryer to a depth that will allow the taquitos to deep fry.
Heat oil to 350°F.
Place taquitos in hot oil, a few at a time, and fry for 2-3 minutes per side or until golden brown.
Remove from oil and place on a paper towel-covered plate to drain.
Serve taquitos with rice and refried beans, topped with jalapeño sauce and pico de gallo.
No comments:
Post a Comment