Crispy Chicken Taquitos
What You Will Need
Ingredients
- 1 quart neutral oil, for frying
- 2 skinless, boneless chicken breast - cooked and shredded
- 1 ½ cups shredded cheddar and Jack cheese blend
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 (7 oz.) can green salsa
- 1 cup chopped onion
- 20 (6 inch) corn tortillas
- 1 cup sour cream
- 1 cup chunky salsa
- 1 cup guacamole
- cilantro, chopped for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tbsp. Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
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How to make it
https://www.youtube.com/embed/wXy9HNGpHMA
Heat oil in a deep pot to 350˚F.
In a medium bowl, mix together the shredded chicken, cheese, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Hoisin Sauce, green salsa and onion.
To soften tortillas, wrap about 10 tortillas at the time in a kitchen cloth or moist paper towel and place in the microwave for about 1 minute. Repeat this step with remaining tortillas when ready to fill.
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. Avoid overfilling or placing filling too close to the end of tortillas so filling doesn't spill 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. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping. Garnish with cilantro. Enjoy!
