GLUTEN-FREE CHICKEN TAQUITOS AS MADE BY PARKER BATES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, olive oil, medium jalapenoes, chicken tender, dried thyme, seasoned salt, dried parsley, dried dill, garlic, onion powder, black pepper, cream cheese, grated parmesan cheese, soft corn tortillas, unsalted butter, shredded lettuce, sour cream, salsa
Provided by Katie Aubin
Categories Appetizers
Yield 20 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 170 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, Sugar 0 grams
CHEESY CHORIZO TAQUITOS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, whole green chiles, whole chipotle chiles in adobo sauce, adobo sauce, ground mexican beef chorizo, ground cumin, ground paprika, ground cinnamon, kosher salt, shredded monterey jack cheese, shredded cheddar cheese, corn tortillas, vegetable oil, mexican crema, shredded iceberg lettuce, roma tomato, avocado, scallions, toothpick
Provided by Pepsi
Categories Appetizers
Time 30m
Yield 12 taquitos
Number Of Ingredients 21
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!
BBQ CHICKEN PIZZA TACOS RECIPE BY TASTY
Here's what you need: chicken breasts, salt, paprika, pepper, garlic powder, barbecue sauce, honey, oil, shredded cheese blend, bacon, red onion, fresh parsley, small tortillas
Provided by Frank Tiu
Categories Appetizers
Yield 15 tacos
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cut the chicken breasts into ¾-inch (2 cm) cubes and transfer to a medium bowl. Add the salt, paprika, pepper, garlic powder, barbecue sauce, and honey, and mix with your hands until the chicken is well-coated.
- Heat the oil in a large cast-iron skillet over high heat.
- Add the chicken and cook for 10 minutes, or until golden and charred on the edges. Remove the pan from the heat.
- Place the tortillas side by side on the baking sheet with the edges overlapping slightly.
- Sprinkle the shredded cheese, red onion, bacon, cooked chicken, and parsley evenly over the tortillas.
- Bake for 10 minutes, or until the cheese is melted. Serve warm.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 0 grams, Protein 18 grams, Sugar 8 grams
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