Chicken Taquitos, Avocado and Green Salsa
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- For Taquitos
- 6 cups cooked, shredded chicken
- 1 cup Barbecue sauce
- 19 cups Sour cream
- 5 ozs canned, green chili peppers (chopped)
- 2 cups frozen Corn (thawed)
- 1 small Red onion (peeled and diced)
- 1 clove garlic cloves (peeled, crushed, and minced)
- 1 cup shredded, smoked Gouda
- 2 cups shredded monterey jack cheese
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 Tbsp ground Black pepper
- 24 Flour tortillas
- 1 cup vegetable oil (for frying)
- 1 Avocado (sliced)
- For Salsa
- 5 medium Tomatillo (husks removed)
- 1 medium Serrano chile pepper (minced)
- 3 cloves garlic cloves (peeled and minced)
- ½ Lime (juice of)
- ½ medium onion (minced)
- 10 cilantro (sprigs)
- 1 tsp kosher salt
Preparation steps
1.
For Taquitos:
2.
In a large bowl, mix the first nine ingredients along with spices. Toss well.
3.
In a large pan over medium heat, warm 1/4 cup of oil.
4.
Put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick.
5.
Working in 4 batches (add 1/4 cup oil between batches), pan-fry until the tortillas are golden brown, about 3 minutes per side.
6.
Drain on a paper towel, transfer to a platter.
7.
For Salsa:
8.
Score the bottoms of the tomatillos with a knife.
9.
Place the tomatillos, chili and garlic on foil and broil in oven until the skins are charred. Flip and char the other side.
10.
Remove from the oven with the foil. Remove the core and excess char from the tomatillos and mince. Add chili and garlic to a bowl with the tomatillos. Add the lime juice, onions and cilantro then salt to taste.
11.
Serve taquitos with green salsa and avocado slices.
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