Bean and Chicken Taquitos
Photo: Andrea M. Gómez; Styling: Miranda Jones
Time: 1 hour.
How to Make It
Step 1
1
Lay 1 tortilla half on a work surface. Spoon about 1 tbsp. beans onto an end. Sprinkle filling with about 1 tbsp. cheese.
Step 2
2
Starting with the filling end, roll taquito into a tight cigarette shape and secure with a toothpick. Repeat with remaining tortillas, beans or chicken, and cheese.
Step 3
3
In a large wide pot, heat about 1 in. oil over medium heat until it reaches 375° on a deep-fry thermometer. Cook taquitos, about 4 at a time, turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer taquitos to a rimmed baking sheet lined with paper towels. When cool, remove toothpicks. Serve with salsa and guacamole.
Step 4
4
Note: Nutritional analysis is per taquito.
Ingredients
20 flour tortillas (8-in. size), cut in half
About 1 1/2 cups canned refried black beans
About 1 1/2 cups shredded rotisserie chicken (from half a 3-lb. chicken)
About 2 1/2 cups (10 oz.) shredded Mexican cheese blend
Vegetable oil for frying
Toothpicks
Directions
Step 1
1
Lay 1 tortilla half on a work surface. Spoon about 1 tbsp. beans onto an end. Sprinkle filling with about 1 tbsp. cheese.
Step 2
2
Starting with the filling end, roll taquito into a tight cigarette shape and secure with a toothpick. Repeat with remaining tortillas, beans or chicken, and cheese.
Step 3
3
In a large wide pot, heat about 1 in. oil over medium heat until it reaches 375° on a deep-fry thermometer. Cook taquitos, about 4 at a time, turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer taquitos to a rimmed baking sheet lined with paper towels. When cool, remove toothpicks. Serve with salsa and guacamole.
Step 4
4
Note: Nutritional analysis is per taquito.
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