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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 taquitos 87g Recipe makes 18 taquitos) The following items or measurements are not included below: 1/3 cup pasilla chiles |
||
| Calories 163 | ||
| Calories from Fat 67 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 34mg | 11% | |
| Sodium 275mg | 11% | |
| Potassium 173mg | 4% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.4g | ||
| Protein 12.5g | 25% | |
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Chicken Lime Taquitos
By: Charmie777
Jun 16, 2005
These are absolutely to die for!!! They are not your ordinary taquitos. They're so good, I don't even use guacamole with them, although some still prefer them that way. Remember to get all your veggies in long thin strips. Time includes marinating.
18 taquitos
Ingredients
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/8 cup oil
- 1/4 cup fresh lime juice
- 2 lbs chicken breasts
- 1/2 teaspoon salt
- 2 teaspoons minced garlic
- 1/4 cup roasted red pepper, julienned
- 1/3 cup pasilla chile, julienned
- 1/4 cup yellow onion, julienned
- 1/3 cup shredded monterey jack cheese
- 1/2 ounce fresh lime juice
- 18 corn tortillas
- oil (for frying)
Directions
1
Combine first 5 ingredients for marinade.2
Marinate chicken in mixture for at least 2 hours.3
Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.4
Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.5
Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.6
To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.7
Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.8
Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.9
Drain well.10
Serve with guacamole, sour cream, and or salsa.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Taste/Mood > Spicy
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Melissa Bell
On Feb 3, 2008
Wow these are delicious! I didn't have pasilla chiles so I substituted mild green chiles. Very good and this is going on the list of favorites! Thanks 
From: craftymama
On Jan 11, 2008
This was wonderful! My WHOLE family loved this. I forgot the chiles so I just left them out and it still came out wonderful. Thank you so much for sharing.
From: ILuv2Cook
On Sep 4, 2005
The filling of these taquito's is the most fragrant, moist, delicious thing I've experienced in a long time!!! Especially if you use it up right after putting in the lime juice! But I had the worst time with my corn tortillas! I finally had to read the website for tortillas and figured out I had to brush each side of the tortilla with just a little oil, then heat it in the microwave or oven. Only then would they cooperate long enough to roll up and insert toothpick (also do not try to roll in the sides, just let the filling that floats out do it's thing. Also, if you do not have an automatic fryer, it's harder to judge when the oil is hot enough so it won't be soaked into the tortilla.
From: mama's kitchen
On Jul 22, 2006
My family and my guests loved this. The lime really shines here! I used twice the cheese, bc we like them cheesy and I needed to use it up! Great appy or main dish! Anyone having trouble rolling try this next time.... place chicken mixture near the edge about an inch in, fold tortilla over like a taco and then pull the filling back toward you using the top half of the tortilla and then roll them cigar fashion..I hope that makes sense...this will keep the filling and the tortilla tight.. without letting go reach for a toothpick with the other and insert a few into the 'cigar' shape. Fry in about an inch of oil, turning once, remove toothpicks as soon as you turn them over before the next side gets cripsy. Makes tightly rolled taquitos and/or flautas. This is a great recipe that I have been wanting to try for a LONG time, wish I had gotten around to it WAY before now! I will be maing these again and again! Thanks Charmie!
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