Best 2 Crispy Taquitos Recipes
When it comes to satisfying cravings for a crispy and flavorful snack, crispy taquitos stand out as a popular choice. These delightful rolled tacos, filled with a variety of savory ingredients, are a perfect blend of textures and flavors. Whether you prefer classic fillings like seasoned ground beef or explore creative options like shredded chicken or vegetarian fillings, the possibilities are endless. Cooking crispy taquitos at home allows you to control the ingredients and create a dish tailored to your preferences. With the right recipe and a few simple steps, you can achieve that perfect crunch and deliciousness that makes crispy taquitos a hit among food enthusiasts.
Let's cook with our recipes!
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
CRISPY TAQUITOS
Here's a quick meal that can be kept in the freezer, ready to reheat & serve. The recipe is from the 2004 Healthy Latino Recipes Made with Love. NOTE: I use another one of my posted recipes, #368785, recipe #368785 when making this!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese.
- On the stovetop or in the microwave oven, soften tortillas, then scoop a rounded 1/4 cup of filling onto each tortilla, then roll up tightly & secure each with a toothpick.
- Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil.
- Bake 10-15 minutes or until crisp & lightly browned.
- Place 2 or 3 taquitos on each plate & serve with a side of the remaining 1 cup of pico de gallo. These can be frozen for later use.
Nutrition Facts : Calories 511.1, Fat 17.1, SaturatedFat 5.7, Cholesterol 14.8, Sodium 891.7, Carbohydrate 74.5, Fiber 5.2, Sugar 3, Protein 15.4
- To make the taquito shells crispy, be sure to heat the oil to the right temperature. If the oil is too hot, the shells will burn. If the oil is not hot enough, the shells will be soggy.
- Use a neutral-flavored oil, such as canola or vegetable oil, for frying the taquito shells. This will help to prevent the shells from tasting greasy.
- Don't overcrowd the pan when frying the taquito shells. This will cause the oil temperature to drop and the shells will not cook evenly.
- Once the taquito shells are fried, drain them on paper towels to remove any excess oil.
- To make the taquito filling, use a variety of fresh, flavorful ingredients. Some good options include shredded chicken, beef, or pork, as well as beans, rice, and vegetables.
- Season the taquito filling to taste with your favorite spices and herbs.
- To assemble the taquitos, simply fill each tortilla with a spoonful of filling and roll it up tightly. Secure the taquitos with toothpicks if necessary.
- Fry the taquitos in hot oil until they are golden brown and crispy.
- Serve the taquitos with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
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