soft chicken taquitos and southwestern dip
Not everyone can be a winner on game day, but you will be when you serve these taquitos. The corn tortillas are lightly fried in oil, rolled with chicken, and sealed on a griddle. They come out soft with a nice crunch with the chicken still moist and delicious. These are awesome because they are not deep-fried or baked. Serve with my Southwestern Dip, chunky guacamole, cheese sauce, or your favorite dip. They will win everyone over. This recipe makes 45 taquitos. I will cut them in half as appetizers. Place the dip in the middle of a tray or large plate and surround it with the taquitos.
Blue Ribbon Recipe
Easy to prepare, these taquitos are a delicious appetizer any time of the year. The Southwestern dip is creamy and filled with spices. It has a nice kick. Make the dipping sauce a day ahead of time so the flavors can work their magic. Dipping the taquitos into the sauce adds a nice punch of flavor. The dip would also be delicious with potato chips. These taquitos would be great for a girl's night, game night, football party... so many possibilities!
Ingredients
- SOUTHWESTERN DIP
- 2 cups sour cream
- 1 cup mayonnaise
- 1 tablespoon parsley
- 1 tablespoon dried onion flakes
- 1 tablespoon dried chives
- 1 tablespoon cumin
- 1 teaspoon jalapeno salt (or regular salt)
- 1/2 tablespoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon white pepper, optional
- TAQUITOS
- 4 cups shredded rotisserie chicken
- 45 - corn tortillas
- 1/2 cup canola oil
- - salt
How To Make soft chicken taquitos and southwestern dip
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Step 1Mix sour cream and mayonnaise in a bowl. -
Step 2Mix dry ingredients in a separate bowl.
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Step 3Add dry spices to sour cream and mayonnaise mixture. Stir to combine.
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Step 4Cover and refrigerate for 2 hours to allow flavors to meld. This can be made a day before.
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Step 5For the taquitos, heat the oil in a frying pan. Add one corn tortilla and fry for just a second. Then turn and repeat.
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Step 6Place the tortilla on a paper towel-lined cookie sheet fitting about 6-8 per sheet. Sprinkle salt over the tortillas as you go.
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Step 7Place another paper towel over the tortillas and repeat with the rest until all are cooked.
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Step 8Once all the tortillas have been lightly fried and are soft, take about 1 Tbsp of shredded chicken and place in the center of the tortilla in a line.
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Step 9Gently roll tight and place the seam side down on a tray.
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Step 10Place each one snug to the other to keep shape. Repeat until all the taquitos are rolled.
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Step 11Heat an electric skillet or griddle between 300-350 degrees and oil the surface generously. Place one taquito seam side down, add another right up against it, and continue until you have a row across the skillet and the taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time).
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Step 12Check the first taquito by rolling or using tongs to make sure the seam is secure before turning. Roll taquitos left to right and let them cook for 1-2 minutes. Then roll again until they are secure and golden.
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Step 13Place taquitos on a baking sheet and continue to cook as needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
