Make sure that you see the Quick Tip for specific instructions on how to fill and fry these so that they don’t break apart. There are definite tricks involved. If all else fails, you can secure them with toothpicks, as pictured, but that doesn’t make for a very visually appealing presentation. So please follow those explicit instructions.

Now I am thinking of all the occasions where I could use this recipe. Of course they make great snacks, a light lunch (maybe with a salad) or a filling dinner, if served with side dishes. They would make a good addition to a brunch buffet, as well. You could take them tailgating. They would be perfect for a Mexican-themed party.

 

INGREDIENTS

3 cups cooked shredded chicken

6 ounces cream cheese, softened

⅓ cups sour cream

½ cups salsa

1½ cups Colby-Jack cheese

1½ cups chopped baby spinach, stems removed

12 6-inch corn tortillas

Vegetable or canola oil, for frying

 

INSTRUCTIONS

Heat ½” oil in a sauce pan on medium heat.

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, Colby-Jack cheese blend and spinach. Add salt and pepper to taste.

Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.

Repeat until all the tortillas are filled, rolled and fried. Set on paper towels to drain.

Serve warm and ENJOY!

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Quick Tip:  There are a few tricks to making these without having them fall apart in the frying process, and so you don’t overcook them. First, make sure that your corn tortillas are fresh, as they are less likely to break. Then take a stack of tortillas, place them on a microwave safe plate, cover with a slightly damp paper towel and microwave for about 30 seconds. This will soften them and make them pliable. Leave them in the microwave to maintain their warmth and moisture, pulling out one at a time to fill and start frying. Now notice the natural way the tortilla curves, and place your filling on the inside of that curve, so you can fold the sides up around it. If you work “against the curve,” your tortillas will break open. When filling each one, only use a few tablespoons. These are intended to be small, not the size of burritos!  Roll the sides up around the filling until they overlap. Now grab a taquito with long-handled tongs, holding the seam together with the tongs. Hold the taquito in the oil with the tongs for a few seconds, just long enough for it to hold its shape, then let it go to fry for a few seconds on its own. After a few more seconds, roll it over with the tongs so it can cook for about 20 seconds on the other side. Finally, take them out of the oil before you think they are done to prevent overcooking, because they will continue to cook until they cool a bit. Drain on paper towels.

Recipe courtesy of Kristyn at lil’ luna and image courtesy of thedailymeal.com.