Name: Crispy Cheesy Chicken Taquitos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 8 ounces chicken breast; salt; 1 tbsp olive oil; 6 ounces mozzarella; 12 mini wheat tortillas; toothpicks; oil; 1 ripe avocado; lemon juice; salt; 1 pinch garlic powder; 1 pinch paprika; 1 tomato; 1 white onion; 1 green bell pepper; lemon juice; salt; 1 pinch garlic powder; black pepper; fresh parsley; garlic powder; paprika; black pepper; black pepper

From the Cook

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Crispy Cheesy Chicken Taquitos

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Ingredients

Warning0 allergens identified

Crispy Cheesy Chicken Taquitos

Chicken Filling

8 ounces chicken breast

saltto taste

1 tbsp olive oil

6 ounces mozzarella

black pepperto taste

garlic powderto taste

paprikato taste

Wrap

12 mini wheat tortillas

toothpicks

oil

Dip (Guacamole)

1 ripe avocado

lemon juiceto taste

saltto taste

1 pinch garlic powder

1 pinch paprika

black pepperto taste

Dip (Pico de Gallo)

1 tomato

1 white onion

1 green bell pepper

lemon juiceto taste

saltto taste

1 pinch garlic powder

fresh parsley

black pepperto taste

Instructions

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Instructions

Season the chicken breast with salt, pepper, paprika, and garlic powder. Heat olive oil in a pan and cook the chicken until fully done and lightly golden. Remove from the pan and chop or shred finely.

In a bowl, combine the cooked chicken with the shredded mozzarella while the chicken is still warm so the cheese starts to soften slightly.

Lay a tortilla flat and add a line of the chicken-cheese mixture in the center. Roll tightly into a taquito shape and secure with a toothpick so it doesn’t open while frying. Repeat with all tortillas.

Heat oil over medium-high heat. Fry the taquitos until golden brown and crispy on all sides, turning carefully. Remove and drain on paper towels.

Mash the avocado with lemon juice, salt, pepper, garlic powder, and paprika.

Mix all pico de gallo ingredients in a bowl and adjust seasoning to taste.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pre-Cook Your Chicken for Perfect Texture 🍗
Poach or pan-sear the chicken breast until just cooked through before shredding, then season generously. This ensures moist, flavorful filling that won't dry out during the frying process.
Chill Filled Taquitos Before Frying 🧊
Refrigerate assembled taquitos for at least 30 minutes (or freeze for up to 2 hours) so the cheese stays contained and doesn't leak out, creating an ultra-crispy exterior without soggy spots.
Double-Seal Your Tortillas with Toothpicks 📌
Secure taquitos with two toothpicks—one near the seam and one at the opposite end—to prevent them from unraveling during frying and ensure even, uniform browning on all sides.
Use Oil Temperature Between 325-350°F 🌡️
Maintain consistent oil temperature with a thermometer; too hot and the exterior burns before cheese melts, too cool and they absorb excess oil and become greasy instead of crispy.
Balance Your Guacamole Acidity with Lemon Juice 🍋
Add fresh lemon juice to your guacamole not only for flavor but also to prevent oxidation and browning, keeping it vibrant green for presentation and serving up to 2 hours ahead.