Chicken Taquitos
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Chicken breasts
- salt
- freshly ground peppers
- 250 grams Red Bell pepper
- 2 Jalapeño
- 200 grams Tomatoes
- 1 Red onion
- 4 Tbsps Corn oil
- 1 tsp Tomato paste
- ground paprika
- Chili powder (as needed, depending on desired level of spiciness)
- 4 Tortillas
Preparation steps
Rinse the chicken breast and pat dry. Cut into bite-size pieces and season with salt and pepper. Rinse the red bell peppers and jalapenos. Cut in half, remove the seeds and ribs and dice finely. Score the bottom of the tomatoes, blanch in boiling water, transfer to an ice bath and peel. Remove the seeds and dice the flesh finely. Peel the onion and chop finely. Heat 3 tablespoons of corn oil in a pan and sauté the chicken pieces on all sides until browned. Add the onion and sauté until translucent. Add the bell peppers, diced tomatoes and jalapenos to the pan. Stir in the tomato paste and 5 tablespoons of water and simmer for 5 minutes. Season with salt, pepper, paprika and chili powder. Remove from heat.
Add the remaining corn oil to a pan and warm the tortillas in the oil, one at a time. Fill with the chicken mixture, roll up and serve.
