Taco Tuesday is now Taquitos Tuesday.
As a busy family, our daily routine is all over the place. There is always something going on, and there is never a dull moment. Still, we make an effort to keep with family dinners every night, and movies on Sunday. One tradition in our house that is a must, however, is Taco Tuesdays, and with recipes like these Taquitos, it’s no wonder why.
Toasty, crispy, and crunchy on the outside, ooey, gooey, and cheesy on the inside, our Taquitos are a hit every time. Filled with shredded chicken, spinach, salsa, and sour cream, these little rolled and fried wonders are incredibly delicious and, dare I say, addictive. They are a crowd favorite at any party, event, or taco night. My guests rush the Taquitos platter as soon as they come out. It reminds me of those Black Friday videos of people rushing in and trying to grab those limited deals.
It doesn’t matter when or how you decide to serve these crispy little rolled treats, you can count on one thing: they will disappear in an instant.
What are Taquitos Exactly?
Taquitos, or little rolled tacos, have been documented in American recipes as far back as the early 1900s. With their roots in Sonoran-style Mexican food, Taquitos are very similar to Mexican Flautas. Flautas are typically made using large flour tortillas and are long and cylindrical, whereas Taquitos are made with smaller corn tortillas and are short and round.
Taquitos tend to be lighter than you might expect a fried item to be. Depending on their ingredients, they are packed full of protein and contain other nutrients, like fiber, iron, potassium and calcium. They can be made healthier by using low-fat cheese and sour cream and baking them instead of the traditional frying method. To make them vegetarian, substitute the meat with a black or pinto bean.
Ingredients
- Vegetable oil for frying
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, softened
- 1 1/2 cups baby spinach, chopped
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- 1/2 cup salsa
- 1/3 cup sour cream
- Salt and pepper to taste
- 12 (6-inch) corn tortillas
How to Make Taquitos
Step 1: Heat 1/2 inch of vegetable oil in a saucepan over medium heat until it reaches 350°F.
Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Season with salt and pepper to taste.
Step 3: Place a few tablespoons of the chicken mixture onto the center of each tortilla. Spread the mixture evenly, then roll the tortilla tightly.
Step 4: Using tongs, carefully place each rolled tortilla seam-side down into the hot oil. Fry until both sides are golden brown, about 2-3 minutes per side.
Step 5: Transfer the fried taquitos to a plate lined with paper towels to drain excess oil.
Step 6: Serve the taquitos warm with additional toppings like shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo, if desired.
FAQs & Tips
How do I prep and store these taquitos?
To make the Taquitos ahead of time, follow the recipe as directed. After they are cooked you have a couple of options. You can place them in an oven warmed to 200°F and keep them hot until your guests arrive. Or you can cook them and cool them down, then once cooled, you can store the Taquitos in an airtight container in the fridge for up to five days. They can also be easily frozen and last as long as three months in the freezer.
How should I reheat my taquitos?
To reheat these little rolled treats, you have a couple of options. You can add a bit of oil to a frying pan and reheat the Taquitos for a couple of minutes on each side or until they are hot and crispy. You can place them on a sheet tray and bake them in a preheated 400°F oven for 4-5 minutes or until they are hot and crispy. Last, you can place them in an air fryer set to 400°F and reheat them for 2-3 minutes, or until they are ready to go.
Do I have to fry the taquitos?
No, you do not. I can recommend a couple of other cooking methods. You can place your rolled uncooked Taquitos on a baking tray and cook them in the oven at 400°F for 5-6 minutes on each side. You can also use an air fryer set to 400°F and cook them for 3-4 minutes on each side. With these two cooking methods I do recommend brushing a light layer of olive or vegetable oil on the outside of the Taquitos before cooking; this will help you get that crispy, crunchy outside.
Serving Suggestions
As I mentioned earlier, these Taquitos are a wonderful addition to any event, party, or dinner. They are incredibly delicious on their own, but I do love a good dipping sauce or salsa to accompany them. One of my favorite sauces is one my grandma taught me to make, and it is as easy as it is delicious. Simply mix together one cup of sour cream with 1/3 cup of your favorite salsa and you have a savory, spicy, creamy dipping sauce that is the perfect match. You can let your imagination run wild with toppings and the ingredients inside the Taquitos as well. I love to add a little extra heat in the form of diced hot peppers or top with some cilantro and lime for a bit of freshness.
Taquitos are not the only Taco Tuesday recipe we recommend, either. We have a nice assortment of other Latinx dishes to choose from to rid yourself of those dinner blues. These Pork Enchiladas are a delicious one-pan wonder, and our Texas Tacos, bring that Tex-Mex flair straight to your kitchen. If you are looking for an all-in-one hand-held treat, you should definitely give our Chicken Fajita Quesadillas a go. However you choose to elevate your dinners, we have you covered.
Taquitos
Ingredients
- Vegetable oil for frying
- 3 cups shredded cooked chicken
- 6 ounces cream cheese softened
- 1 1/2 cups baby spinach chopped
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- 1/2 cup salsa
- 1/3 cup sour cream
- Salt and pepper to taste
- 12 6-inch corn tortillas
Instructions
- Heat 1/2 inch of vegetable oil in a saucepan over medium heat until it reaches 350°F.
- In a large bowl, combine the shredded chicken, softened cream cheese, chopped spinach, shredded cheese, salsa, and sour cream. Season with salt and pepper to taste.
- Place a few tablespoons of the chicken mixture onto the center of each tortilla. Spread the mixture evenly, then roll the tortilla tightly.
- Using tongs, carefully place each rolled tortilla seam-side down into the hot oil. Fry until both sides are golden brown, about 2-3 minutes per side.
- Transfer the fried taquitos to a plate lined with paper towels to drain excess oil.
- Serve the taquitos warm with additional toppings like shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo, if desired.
Leave a Comment