ROLLED TACOS
I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.
Provided by GIPSY
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
- Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
- Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
- Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.
Nutrition Facts : Calories 337 calories, Carbohydrate 37 g, Cholesterol 28.5 mg, Fat 13.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 2.4 g, Sodium 910.6 mg, Sugar 2.4 g
GIANT TACO ROLL
Stuffed to the gills with delicious taco meat and nacho toppings, this giant burrito is sure to satisfy those munchies and keep your friends satisfied no matter the occasion.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
- Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
- Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
- Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
- Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.
BAKED ROLLED TACOS
My boyfriend, like most guys, has a huge appetite; I have a huge "need" to be frugal. Both of us are committed to eating healthy MOST of the time (that way, we don't feel as guilty while eating our pizza and wings and downing a couple of adult beverages on the weekends haha). Anywho, I'm on this huge kick right now of using cheap but healthy "fillers" such as beans, brown rice, textured vegetable protein (TVP), and fresh veggies (sometimes all at once!). My favorite home-cooked meals are not only healthy, but provide both of us with large enough portions to feel satisfied, plus "seconds" for the boyfriend, PLUS provide me with a work lunch the following day. If I can freeze half for a future meal, even better. Next time I make these, I'll probably throw in some chopped bell pepper and shredded carrots...that'll give me a couple more tacos, and more veggies! These are very filling.
Provided by Robyns Cookin
Categories Chicken Breast
Time 1h
Yield 16 tacos, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, mash the beans with a potato masher.
- Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
- Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
- Remove from heat and stir in half cup of cheese and the onions.
- Preheat oven to 400°.
- To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
- Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
- Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
- Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
- Top with the remaining cheese and bake until melted.
- Serve with taco sauce, homemade guacamole, and/or sour cream.
Nutrition Facts : Calories 341.3, Fat 7.9, SaturatedFat 2.3, Cholesterol 20.1, Sodium 412.4, Carbohydrate 49.4, Fiber 10.3, Sugar 1.7, Protein 20.3
POTATO ROLLED TACOS
Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego.
Provided by Jamilahs_Kitchen
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop jalapeño peppers finely.
- Chop cilantro.
- Boil potatoes till easy to mash but still a little firm.
- Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
- Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
- Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
- Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
- Heat oil on medium heat (I usually use olive oil).
- When oil is ready, place 4 tacos at a time with the rolled side down in pan.
- Flip to other side when brown.
- Remove and drain on paper towels.
- Garnish as desired.
- I use sour cream mixed with taco sauce drizzled over the top.
More about "rolled tacos recipes"
ROLLED TACOS (TAQUITOS) * MY STAY AT HOME ADVENTURES
From mystayathomeadventures.com
Servings 10Total Time 20 minsEstimated Reading Time 4 minsCalories 292 per serving
- In a bowl, shred the chicken and mix the salsa and cheese. Stir until everything is incorporated and you have a paste-like mixture.
- Heat the oil in a large pan over medium heat. Deep fry the taquitos until golden brown. Transfer to a plate lined with paper towels to soak up the extra oil.
- Layer a dish with lettuce, top with the fried taquitos, and finish with the chopped tomato and cilantro—season with salt and pepper.
ROLLED AND BAKED CHICKEN OR BEEF TACOS - EASY RECIPE
From thespruceeats.com
Ratings 43Calories 358 per servingCategory Appetizer, Dinner, Lunch, Snack
TAQUITO - WIKIPEDIA
From en.wikipedia.org
CHICKEN TAQUITOS RECIPE OR CRISPY ROLLED TACOS RECIPE
From bestrecipebox.com
TAQUITOS | TRADITIONAL WRAP FROM MEXICO - TASTEATLAS
From tasteatlas.com
ROLLED TACOS (TACO SHOP STYLE) - CARNE AND PAPAS
From carneandpapas.com
IS THERE A DIFFERENCE BETWEEN ROLLED TACOS & TAQUITOS?
From oureverydaylife.com
THE BEST HOMEMADE TAQUITOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CRISPY ROLLED BEEF TACOS | READY SET EAT
From readyseteat.com
50 TACOS : RECIPES AND COOKING : FOOD NETWORK
From foodnetwork.com
BAKED ROLLED TACOS | SLOW COOKER LIVING
From slowcookerliving.com
ROLLED TACOS - MEXICAN RECIPES
From fooddiez.com
ROLLED TACOS | RESCOOKING.COM
From rescooking.com
TACO SHOP STYLE POTATO ROLLED TACOS - SO MUCH FOOD
From somuchfoodblog.com
BAKED ROLLED TACOS - KIM SCHOB - FOOD
From kimschob.com
IS THERE A DIFFERENCE BETWEEN ROLLED TACOS & TAQUITOS? | EHOW
From ehow.com
ROLLED TACOS | RECIPESTY
From recipesty.com
TAQUITOS | AMAZING ROLLED TACOS 2 WAYS - YOUTUBE
From youtube.com
11 TYPES OF AUTHENTIC MEXICAN TACOS - 2022 - MASTERCLASS
From masterclass.com
ROLLED TACOS CON SALSA RECIPE | PBS FOOD
From pbs.org
IS IT A FLAUTA OR A TAQUITO? - THE SPRUCE EATS
From thespruceeats.com
ROLLED TACOS (USE WITH ROLLED TACO SAUCE) RECIPE – FOOD FAVORITE
From foodfavorite.netlify.app
ROLLED TACOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TAQUITOS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
ROLLED TACOS AND TAQUITOS AND FLAUTAS...OH MY!
From simplymamacooks.com
HOW TO MAKE THE BEST CHEESY CHICKEN CHILE VERDE …
From youtube.com
ROLLED TACOS - REGIOS MEXICAN FOOD
From regiosmexicanfood.com
[I ATE] ROLLED TACOS : FOOD
From reddit.com
BAKED CHEESEBURGER ROLLED TACOS | 24BITE® RECIPES
From 24bite.com
[I ATE] ROLLED TACOS : FOOD - REDDIT
From reddit.com
HOME - STARLITE CUISINE
From starlitecuisine.com
ROLLED TACOS | ARNULFO MEXICAN FOOD
From arnulfomexicanfood.com
ROLLED CHICKEN TACOS - CHISEL & FORK
From chiselandfork.com
ROLLED TACOS - LORETO'S MEXICAN FOOD
From loretosmexicanfood.com
CRESCENT ROLL TACO BAKE » ALLFOOD.RECIPES
From allfood.recipes
EASY HOMEMADE TAQUITOS - NORINE'S NEST
From norinesnest.com
HOW TO MAKE CRISPY HOMEMADE TAQUITOS | YELLOW BLISS ROAD
From yellowblissroad.com
HOW TO MAKE ROLLED CHICKEN TACOS? - JUST MEXICAN FOOD
From justmexicanfood.com
POTATO ROLLED TACOS RECIPES
From tutdemy.com
TOTALLY TACOS, TOSTADAS, AND TAQUITOS - YUMMLY
From yummly.com
You'll also love