Chicken Taquitos

Step 1

Combine the filling ingredients in a large bowl until well-combined.

Step 2

Scoop 3-4 tablespoons of filling in the middle of each tortilla and roll into a tight cylinder. Place seam-side-down on a plate. (Pro Tip: Microwaving about 4 tortillas at a time for 30 seconds will make them more pliable.)

Step 3

Preheat oven to 425° F. Place the taquitos seam-side-down on a large, lightly greased, light-colored baking sheet. (Pro Tip: Place cooling racks on top of the baking sheet first for more air flow and crispier results.)

Step 4

Brush the tops with melted butter, avoid the ends as those brown faster.

Step 5

Bake for 10-15 minutes, until golden brown on top. Set a timer for 10 minutes and watch closely from there. Remove and serve!

Step 6

Add ¾-inch of oil to a large cast iron skillet or Dutch oven. (Pro Tip: Insert toothpicks into the seam to keep the tortillas from unrolling during frying. Cut the toothpicks with scissors first if they’re too long.)

Step 7

Heat the oil to 350° F. If needed, test the oil with a piece of tortilla and ensure it fries immediately before adding the taquitos.

Step 8

Add a few taquitos seam-side down and fry in small batches. Leave enough room to rotate them with kitchen tongs throughout frying. Fry up to 2 minutes per side, or until golden brown. Set aside on a cooling rack and repeat. Adjust heat up/down throughout frying as needed, I often have to turn mine down a little after the first batch or so. Serve!