Gluten Free Chicken Taquitos As Made By Parker Bates Recipe By Tasty

CHEESY CHORIZO TAQUITOS RECIPE BY TASTY

Steps:

• Heat the olive oil in a medium pan over medium heat. Add the onion and garlic, and sauté for 6 minutes, until slightly tender and fragrant. Add the green chiles, chipotles, and adobo sauce, and cook for 2 minutes, until fully incorporated.
• Add the beef chorizo, cumin, paprika, cinnamon, and salt, and cook, breaking up the chorizo with a wooden spoon, for 10-14 minutes, until the chorizo is cooked through and crispy. Remove the pan from the heat and let the chorizo mixture cool slightly.
• In a small bowl, combine the Monterey Jack and cheddar cheeses.
• Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45-60 seconds, until soft and pliable.
• Set a tortilla on a flat surface and sprinkle with 1½-2 tablespoons of the cheese blend. Spoon 1½ tablespoons of the chorizo mixture in a line on one end of the tortilla. Roll the tortilla up to enclose the filling, securing with a toothpick. Repeat with the remaining tortillas, cheese, and chorizo filling.
• In a medium, high-walled pan, heat the vegetable oil over medium-low heat until it reaches 325°F (160°C). Working in batches, fry the taquitos starting seam side down for 2-3 minutes per side, or until lightly browned and crispy. Remove from the pan and let cool slightly, then remove the toothpicks.
• Arrange the taquitos on a platter and drizzle with the crema, then top with the lettuce, tomato, avocado, and any remaining cheese. Or top with lettuce, scallions, avocado, Fresno chilies, and any remaining cheese.
• Serve immediately.
• Enjoy!

GLUTEN-FREE CHICKEN TAQUITOS AS MADE BY PARKER BATES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• Heat the olive oil in a large skillet over medium-high heat. Add the jalapeños and cook for 30 seconds, until starting to soften. Add the chicken, thyme, seasoned salt, parsley, dill, garlic powder, onion powder, and pepper and cook, stirring occasionally, until the chicken is cooked through, 8-10 minutes.
• Remove the pan from the heat. Transfer the chicken to a large bowl and use an electric hand mixer on low speed or 2 forks to shred the chicken.
• Return the shredded chicken to the pan and turn the heat to low. Add the cream cheese and Parmesan and stir until melted. Remove the pan from the heat and set aside.
• Wrap the tortillas in a damp towel. Microwave for 45 seconds to soften.
• Add 1-2 tablespoons of filling to the center of a tortilla and roll the tortilla tightly around the filling. Place on the prepared baking sheet, seam-side down. Repeat with the remaining ingredients.
• Brush the melted butter over the taquitos.
• Bake the taquitos for 10 minutes, flip, then return to the oven for another 15 minutes, or until golden brown and crispy.
• Serve the taquitos with shredded lettuce, sour cream, and salsa.
• Enjoy!