TAQUITOS RECIPE

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▢vegetable or canola oil for frying ▢3 cups shredded cooked chicken ▢6 ounces cream cheese softened ▢1½ cups baby spinach stems removed and chopped ▢1½ cups shredded Colby Jack cheese or Mexican blend cheese ▢½ cup salsa store-bought or homemade ▢⅓ cup sour cream ▢salt and pepper to taste ▢12 (6-inch) corn tortillas (or flour tortillas) Toppings ▢shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo

Ingredients

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Fill a saucepan with ½ inch of oil and heat over medium heat to 350 °F.

INSTRUCTIONS

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Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream. Add salt and pepper.

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Once oil is hot enough, add a few tablespoons of chicken–cream cheese mixture to the center of a tortilla and spread out.

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Roll tortilla up and use tongs to place it seam-side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side. 

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Set on paper towels to drain. Repeat until all tortillas have been filled, rolled, and fried. Serve warm with your favorite toppings. Enjoy

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