Fried Cheesy Chicken Taquitos
with Salsa, Cotija Cheese & Southwest Salad
- Milk
- Soy
- Wheat
- Eggs
We love taquitos, aka rolled-up tacos with a crispy outer shell. We achieve the crunch factor by shallow frying the stuffed tortillas—full of shredded chicken and a blend of melty Mexican-style cheeses. That golden crust is the perfect canvas for salsa, sour cream, and crumbles of cotija cheese. Serve it with a fresh green salad for the perfect complement.
Ingredients
1 tablespoon
Fajita Spice Blend
1 unit
Tomato
½ cup
Cotija Cheese
(Contains: Milk)
½ cup
Mexican Cheese Blend
(Contains: Milk)
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Baby Lettuce
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
4 ounce
Fresh Red Salsa
1.5 ounce
Southwest Dressing
(Contains: Eggs)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Pat chicken dry with paper towels and season all over with half the Fajita Spice Blend (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover with lid. • Turn off heat; transfer chicken to a medium bowl. Wash and thoroughly dry pan (you’ll use it again in Step 5).
• Wash and dry produce. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Dice tomato into 1⁄2-inch pieces. Using your fingers, finely break up cotija cheese in package into crumbles.
• Using two forks, shred chicken into bite-size pieces (if there is remaining liquid in bowl, stir chicken until absorbed). • Stir in Mexican cheese blend and remaining Fajita Spice Blend until thoroughly combined.
• Place tortillas on a clean work surface. Using a fork, poke a few holes in each tortilla. • Divide shredded chicken filling between one half of each tortilla. Tightly roll tortillas and place seam sides down. TIP: Secure taquitos with toothpicks, if you have them!
• Heat a 1⁄3-inch layer of oil in pan used for chicken over medium-high heat. Once oil is hot, working one at a time with tongs, add taquitos, seam sides down, gently pressing for a few seconds to help ensure taquitos stay rolled (no need to press if using toothpicks!). • Working in batches if necessary, fry taquitos, turning occasionally until browned and crispy all over, 1-3 minutes. • Remove taquitos from pan, allowing excess oil to drip off; place on a paper-towel-lined plate. Repeat with remaining taquitos. If using toothpicks, remove after frying.
• Wash and dry bowl used to shred chicken. Add lettuce, tomato, dressing, salt, and pepper; toss until evenly dressed. • Divide taquitos and salad between plates. Top taquitos with salsa, sour cream, and cotija cheese. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
