Go Back
- 2 cups cooked shredded chicken - 1 cup queso fresco, crumbled - 1 cup black beans, drained and rinsed - 8-10 small corn tortillas - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 2 tablespoons fresh cilantro, chopped - Salt and pepper, to taste - Optional toppings: guacamole, salsa, sour cream Gather these ingredients to make your crispy chicken taquitos. The cooked shredded chicken is key. You can use rotisserie chicken for quick prep. The queso fresco adds creaminess and flavor. Black beans give a nice texture and extra protein. Small corn tortillas hold everything together and fry up nicely. For seasoning, cumin, garlic powder, and onion powder bring depth to your filling. Fresh cilantro adds brightness. Don't forget to season with salt and pepper to enhance all the tastes. Optional toppings like guacamole, salsa, and sour cream make your taquitos even more delightful. They add creaminess, zest, and freshness to each bite. Enjoy customizing your meal with these fun garnishes! {{ingredient_image_1}} To make the filling, start by mixing the cooked chicken, queso fresco, black beans, cumin, garlic powder, onion powder, and chopped cilantro in a large bowl. This blend creates a tasty and colorful mix. Next, season with salt and pepper to taste. Make sure everything is well combined for even flavor. Heat the corn tortillas in a dry skillet over medium heat. Warm each side for about 30 seconds. This step makes the tortillas soft and easy to roll. If they tear, they are not warm enough. Pliable tortillas make rolling the taquitos much easier. Now, take one tortilla and place about 2-3 tablespoons of the chicken mixture in the center. Roll it tightly, tucking in the sides as you go. This keeps the filling inside. Repeat this with all the tortillas. In a large frying pan, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the taquitos seam-side down. Fry them in batches to avoid overcrowding the pan. Cook each side for about 2-3 minutes, or until they turn golden brown and crispy. Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Enjoy your crispy chicken taquitos hot! - Ensuring the right oil temperature: Heat the oil to around 350°F. Use a thermometer for best results. If the oil is too cool, the taquitos will soak up grease. If it’s too hot, they may burn before cooking through. - Avoiding overcrowding the pan: Fry in small batches. This keeps the oil hot and helps each taquito get crispy. If you add too many at once, they will steam instead of fry. - Additional seasoning options: Try adding chili powder or smoked paprika for more depth. A dash of lime juice can brighten up the flavors too. - Suggested ingredient swaps: For a twist, use shredded beef or pulled pork instead of chicken. You can also swap queso fresco for cheddar or pepper jack cheese. - Presentation ideas with garnishes: Arrange the taquitos on a large platter. Add small bowls of guacamole, salsa, and sour cream for dipping. Sprinkle chopped cilantro on top for a fresh look. - Best sides to serve with taquitos: Pair your taquitos with a simple salad, Mexican rice, or corn on the cob. These sides balance the dish and add color to your table. Pro Tips Use Fresh Ingredients: The flavor of your taquitos will greatly improve with fresh herbs and spices. Always opt for fresh cilantro and high-quality spices to elevate your dish. Fry at the Right Temperature: Ensure your oil is hot enough before frying to achieve that perfect crispiness. Use a thermometer to check that the oil is around 350°F (175°C). Don’t Overfill: When adding the filling to your tortillas, be careful not to overstuff them. This will make it easier to roll and prevent them from bursting while frying. Experiment with Fillings: Feel free to get creative with your fillings! Try adding diced jalapeños, corn, or different types of cheese for a unique twist on this classic recipe. {{image_2}} For a vegetarian twist, swap the chicken for a mix of veggies. Use 2 cups of sautéed bell peppers, onions, and zucchini. You can also add 1 cup of cooked quinoa for extra protein. Queso fresco remains a great choice. If you want a creamy texture, try adding mashed avocado or refried beans. This way, you keep the delicious flavor without meat. Want a kick? Add heat to your filling. You can mix in 1-2 chopped jalapeños or a teaspoon of chili powder. If you like it really spicy, try a few dashes of hot sauce. This adds a nice zing to your chicken mixture. Just remember to taste as you go. You can always add more heat, but you can’t take it out! You can bake or fry your taquitos. To bake, preheat your oven to 400°F. Place taquitos on a baking sheet and brush with oil. Bake for 15-20 minutes until they turn golden and crispy. For air frying, set your air fryer to 375°F. Cook in a single layer for about 10-12 minutes. This way, you can still enjoy crispy taquitos with less oil. To keep your crispy chicken taquitos fresh, store them properly. First, let them cool down to room temperature. Then, place them in an airtight container. This helps prevent them from getting soggy. You can store them in the fridge for up to three days. For longer storage, freezing is a great option. Wrap each taquito in plastic wrap or aluminum foil. Place them in a freezer bag or container. They can last in the freezer for up to three months. Just remember to label the container with the date. When it comes to reheating, you want to keep that crispiness. The oven is the best choice. Preheat your oven to 375°F (190°C). Place the taquitos on a baking sheet. Bake them for about 10-15 minutes, or until they are hot and crispy. Avoid using the microwave if you can. It can make the taquitos soft. If you must use it, heat them in short bursts of 30 seconds. Check them often to avoid sogginess. Enjoy your crispy chicken taquitos just like when they were fresh! Yes, you can use store-bought rotisserie chicken. It saves time and effort. The chicken is already cooked and tender. This makes it easy to shred and mix into your filling. Plus, it adds great flavor to your taquitos. Using rotisserie chicken is a smart shortcut for busy cooks. Leftover taquitos stay good in the fridge for about 3 to 4 days. Make sure to store them in an airtight container. If you freeze them, they can last up to 2 months. Just make sure to wrap them well to avoid freezer burn. Always check for any off smells or changes in texture before eating. Yes, you can make taquitos in advance. Prepare the filling and roll the taquitos ahead of time. Place them on a baking sheet lined with parchment paper. Cover and refrigerate for up to 24 hours. When ready, fry them straight from the fridge. This keeps them fresh and makes dinner a breeze! Crispy chicken taquitos bring deliciousness to your table. We covered ingredients, filling prep, and frying methods to create the perfect bite. Using simple spices and garnishes enhances flavor while tips help you achieve the right crispiness. Whether you're sticking to classic recipes or trying new variations, these taquitos are sure to impress. Remember to store and reheat them properly to keep their crunch. Enjoy making and sharing this tasty dish with family and friends.

Crispy Chicken Taquitos

Delicious and crispy taquitos filled with shredded chicken, cheese, and beans, perfect for a snack or meal.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup queso fresco, crumbled
  • 1 cup black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons fresh cilantro, chopped
  • 8-10 small corn tortillas
  • 1 cup vegetable oil
  • to taste salt and pepper
  • optional guacamole
  • optional salsa
  • optional sour cream

Instructions
 

  • In a large mixing bowl, combine the shredded chicken, queso fresco, black beans, cumin, garlic powder, onion powder, and cilantro. Season with salt and pepper to taste, and mix until well combined.
  • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to become pliable.
  • Take one tortilla, add about 2-3 tablespoons of the chicken mixture to the center, and roll it tightly, tucking in the sides as you go to form a sealed taquito.
  • Repeat the process with the remaining tortillas and filling.
  • In a large frying pan, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the taquitos seam-side down, frying in batches to avoid overcrowding the pan.
  • Fry for about 2-3 minutes per side, or until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  • Serve hot, garnished with optional toppings like guacamole, salsa, and sour cream.

Notes

Arrange the taquitos on a platter with dipping bowls of guacamole and salsa in the center. Garnish with additional cilantro leaves for a pop of color.
Keyword chicken, Mexican, snack, taquitos