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Difficulty Beginner
Prep Time: 15 min Cook Time: 10 min Rest Time: 5 min Total Time: 30 mins
  • 8 Corn Tortillas
  • 8 ounces Shredded Chicken
  • 1 cup Extra Sharp Cheddar Cheese
  • 1 teaspoon Chili Powder
  • 1 teaspoon Onion Powder (diced onions)
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Black Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Olive Oil
  1. Preheat oven to 400º  and pre-heat deep fryer at 350º . Mix seasoning together with a mortar and pestle and use only half to season chicken. Grill chicken, then set in refrigerator to cool (5 min.) Once cooled enough, shred chicken.

    Mix Shredded Chicken, cheese and seasonings into a bowl. Warm tortillas in oven for no more than 2-3 min.  (This will help to make the tortillas to be somewhat stretchy and help for a tight roll).  Line the chicken and cheese mixture at the edge of the tortillas-not the middle. Tuck the corners and roll tightly make the front a tighter roll than the end of the tortilla. Place all on non-stick baking sheet with end of tortilla fold facing down and set aside.

     Fry taquitos in deep dryer with ends folded down and fry each one as close to the other as possible at 350º for 5 min or until golden-brown. Serve with Guacamole and/or pico de gallo. Garnish with cilantro and Enjoy!

Keywords: taquitos, mini tacos,