Pioneer Woman Chicken Taquitos

Pioneer Woman chicken taquitos are a crispy, easy appetizer made with shredded rotisserie chicken, Monterey Jack cheese and green chiles, ready in 35 minutes. Save this easy party appetizer for game day, Super Bowl or Cinco de Mayo, because it's a make-ahead finger food everyone can dip.

Press the filling into a tight line and roll each tortilla snugly, because a tight roll stays closed and fries up evenly crisp. A loose roll lets the cheese leak into the oil and leaves you with soggy, greasy taquitos.

Pinning each roll shut with a single toothpick woven through the overlap means no seam opens in the hot oil. Shallow-frying in a cast iron skillet also gives you deep golden color without a deep fryer.

Pioneer Woman Chicken Taquitos

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Course: AppetizerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

530

kcal

Spiced chicken, melty cheese and green chiles are rolled tight in flour tortillas and shallow-fried until the shells turn golden and crackly. Keep them warm in a low oven while you fry the rest, so every batch hits the table crisp.

Ingredients

• 2 tbsp. chili powder
  

• 1 tsp. kosher salt, plus more to taste
  

• 1 tbsp. ground cumin
  

• 1 tsp. garlic powder
  

• 1 tsp. onion powder
  

• 1 tsp. ground black pepper
  

• 5 c. shredded rotisserie chicken (from 2 chickens)
  

• 2 c. shredded Monterey Jack cheese
  

• 2 (4 oz.) cans chopped green chiles, drained
  

• 20 (6-inch) soft flour tortillas
  

• 20 toothpicks
  

• Canola oil, for frying
  

• Sour cream, guacamole, and salsa, to serve
  

Directions

• Season the chicken: Stir 2 tablespoons chili powder, 1 teaspoon kosher salt, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon black pepper together in a large bowl. Then add the 5 cups shredded chicken and toss to coat, tasting and adding more salt if needed.
• Add cheese and chiles: Stir in 2 cups shredded Monterey Jack and 2 drained cans of chopped green chiles. Mix until the cheese and chiles are spread evenly through the chicken.
• Fill the tortillas: Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center. Then press it into a tight line across the middle with your fingers.
• Roll and pin: Roll each tortilla tightly around the filling and secure it with 1 toothpick. Weave the toothpick through the overlap, parallel to the roll, then repeat with the remaining tortillas and filling.
• Heat the oven and oil: Preheat the oven to 250°F. Heat 1/2 inch of canola oil in a large cast iron skillet over medium heat until it registers 375°F.
• Fry the taquitos: Fry 4 taquitos at a time, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer them to a paper towel lined baking sheet and keep them warm in the oven while you fry the rest.
• Serve hot: Serve the taquitos hot with sour cream, guacamole and salsa. Remember to pull out the toothpicks before eating.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use corn tortillas instead of flour?

You can, but corn tortillas crack when rolled unless you warm them first. Soften them in the microwave under a damp towel for about 30 seconds, then roll right away.

Can I make the taquitos ahead of time?

Roll them up to an hour ahead and cover them with a damp paper towel so they don't dry out. Fry them just before serving, because that's what keeps the shells crisp.

How do I store and reheat leftovers?

Keep cooled taquitos in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 375°F oven until crisp, since the microwave makes them soft.

What can I use if I don't have rotisserie chicken?

Poach or roast about 1 1/2 pounds of chicken breasts or thighs and shred them. Season the meat the same way, since the spice mix does most of the flavor work.

Why did my taquitos unroll in the oil?

The most common cause is a loose roll or a toothpick that only catches one layer. Roll tightly and weave the toothpick through the overlap so the seam stays shut.