Cheese Or Roasted Chicken And Cheese Taquitos Recipe

Prep tortillas and filling

Shred the chicken finely (if using) and mix with 2 1/2 cups of the shredded cheese, 1/2 tsp kosher salt and 1/2 tsp ground black pepper in a bowl. For cheese-only taquitos omit the chicken and use the full 3 cups cheese mixture (adjust salt).

Warm tortillas

Heat a large skillet over medium heat and add 2 tablespoons neutral oil. Briefly warm each tortilla 10–15 seconds per side until pliable (do not brown). Keep warmed tortillas covered with a damp towel to prevent drying and cracking.

Assemble taquitos

Working one at a time, place about 2 heaping tablespoons of the cheese (and chicken) mixture near one edge of each warmed tortilla. Roll the tortilla tightly around the filling and place seam-side down on a tray. Repeat with remaining tortillas and filling (should yield 12 taquitos).

Fry taquitos

Pour about 1 cup vegetable oil into a deep skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately. Fry taquitos in batches seam-side down, 1–2 minutes per side, turning gently with tongs until golden and crisp. Transfer to a wire rack or paper towel-lined plate and immediately season with a light sprinkle of salt. Keep warm in a 200°F (95°C) oven if making ahead.

Baking alternative (lower oil)

If you prefer to bake: place assembled taquitos seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden.

Halve and pit the avocados and scoop flesh into a medium bowl. Mash with a fork to desired texture (chunky or smooth).

Add lime juice, diced tomato, chopped onion, cilantro, minced jalapeño (if using), 1 tsp salt and 1 tsp freshly ground black pepper. Stir gently to combine and taste — adjust salt or lime as needed. Keep covered with plastic wrap pressed to the surface to prevent browning until serving.

Preheat a skillet or comal over medium-high heat. Place tomatillos and serrano/jalapeño on the hot surface and roast, turning occasionally, until charred blistered and softened (8–10 minutes). Alternatively, char under a broiler for 6–8 minutes, turning once.

Place the roasted tomatillos, pepper, quartered onion, and garlic into a blender or food processor. Add 1 tablespoon lime juice, 1/4 cup cilantro, 1 teaspoon salt and 1/4 teaspoon ground cumin (if using). Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or lime. Chill briefly or serve at room temperature.

In a small bowl, stir together 1 cup sour cream, 1 teaspoon lime zest and 1/4 teaspoon salt until smooth. Transfer to a serving bowl and refrigerate until ready to serve.

Arrange taquitos on a platter. Serve with bowls of guacamole, house-made tomatillo salsa and lime-zested sour cream on the side. Garnish with chopped cilantro and lime wedges. For each serving, offer 3 taquitos per person with generous spoons of guacamole and salsa and a dollop of sour cream.