Chicken taquitos
SERVES
2
Ingredients
- 2 cups shredded chicken
- 1/2 cup barbecue sauce
- 1/2 cup sour cream
- 1 jalapeno, chopped
- 1/2 cup tomato, chopped
- 1 cup corn, fresh, frozen or canned
- 1 small red onion, diced
- 1 clove garlic, finely minced
- 1 cup smoked mozzarella, shredded
- 1 cup Monterey Jack, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 flour tortillas
- 1/2 cup vegetable oil, for frying
Directions
- Sauté the onions, garlic and jalapenos in a pan on medium with a teaspoon of oil.
- When soft, add the tomatoes and corn and cook for another couple minutes or until there is no liquid. Set aside.
- Debone and shred leftover chicken in a bowl. Add the cooked mixture, barbecue sauce, sour cream, both cheeses, spices and mix well.
- Add two tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Set aside.
- In a large pan over moderate heat, warm 1/4 of oil until it sizzles.
- Pan fry the tortillas until they are golden brown for about two to three minutes per side. Work in batches, keeping the pan clean and add fresh oil when needed.
- Place cooked taquitos on a paper towel to remove excess oil.
- Serve with your favourite salsa or guacamole.
