Zesty Chicken Taquitos Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
• Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
• Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
• While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

Steps:

• Preheat air fryer to 350°. In a large bowl, combine eggs, bread crumbs and taco seasoning. Add beef; mix lightly but thoroughly. , Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up tightly and secure with toothpicks. In batches, arrange taquitos in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 6 minutes; turn and cook until meat is cooked through and taquitos are golden brown and crispy, 6-7 minutes longer. Discard toothpicks before serving. If desired, serve with salsa and guacamole.

Steps:

• Heat oven to 350°F
• Place cream cheese in a medium microwave-safe bowl; heat for 20 seconds in the microwave to soften. Stir in shredded chicken, A.1. Original Sauce, minced garlic, red bell pepper and green onion. Season to taste.
• Put about 2 tablespoons of chicken mixture down the center of 1 tortilla. Roll up and place, seam side down, on baking sheet. Repeat with remaining tortillas.
• Bake 12-15 minutes until crispy and lightly golden brown. Serve immediately. You can prepare the filling ahead of time and bake these up when you're ready to eat them.
• *Make a batch of quick all-purpose chicken: Place 2 lb. split chicken breast in a slow cooker. Add 2 teaspoons crushed garlic, ¼ cup A.1. Original Sauce, ½ cup water and 1 tablespoon brown sugar. Cook on low for 4-5 hours. Remove from slow cooker and let cool. Pull off of bone, shred and freeze in 2-cup portions. Use to make taquitos, tacos, pulled chicken sandwiches or chicken salad.

Steps:

• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
• Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.