By Kelly Bogard
In Texas, football is king. From Friday night lights to Saturday tailgates, it’s hard not to get caught up in the gridiron. And last weekend started yet another season of the boys of fall.
That football fever brings an appetite—for the players and the fans! Dips, chips and wings will do. But spice things up with this week’s recipe!
For Chicken Taquitos, you will need…
1-1/2 lbs. chicken breast
1 c. salsa (I like Kylito’s Fire Roasted)
1 pkg. cream cheese, softened
2 dozen corn tortillas
oil for frying
You’ll be the MVP of the game with these Chicken Taquitos. Because cheering for your favorite team works up an appetite. And since you can prep and assemble the taquitos in advance, you’ll be ready for game time.
Start by boiling the chicken in salted water until cooked through. This will take about 20 minutes. Once cooked, shred or chop into bite-sized pieces. Add the cream cheese to the chicken and mix well.
Combine the salsa with the chicken mixture.
Spoon about two tablespoons of the mixture into fresh corn tortillas and roll them into cigars. The fresher the better, so they roll easier. If you are using older tortillas, heat them in the microwave for about 15 seconds to warm them. This will help. Once all of the tortillas are filled, chill in the refrigerator for 20 minutes.
Heat your oil in a large skillet over high heat. When the oil is ready, float three to four of the rolls in the oil to fry. Flip them after about two minutes, or when they begin to brown. Repeat this step until all of the taquitos are cooked. Simply serve warm with the remaining salsa.
With just a few ingredients, you can make all your fans happy. I hope your team does well this weekend. From all of us at Texas Table Top, enjoy!
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
dozen
|
- 1-1/2 lbs. chicken breast
- 1 c. salsa I use Kylito's Fire Roasted
- 1 pkg. cream cheese softened
- 24 corn tortillas
- oil for frying
Ingredients
|
|
- Boil chicken in salted water.
- Cool and shred.
- Combine with cream cheese.
- Mix in salsa.
- Add 2 tablespoons to the end of a corn tortilla and roll into a cigar.
- Repeat until tortillas are all used.
- Chill in refrigerator for 20 minutes.
- Heat oil in large skillet over high heat.
- Fry taquitos for about two minutes per side, or until each side is golden.
- Serve warm with salsa for dipping.
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