Chicken Taquitos with Chipotle Sauce
Ingredients
Chicken Filling
boneless skinless chicken thighs (raw)
680 g
oil
15 ml
white onion (diced)
1 piece
jalapeño (diced)
2 piece
cheddar cheese (shredded)
200 g
flour tortilla
4 piece
cilantro
10 g
Taco Seasoning
chili powder
8 g
paprika
4 g
ground cumin
2 g
garlic powder
3 g
onion powder
3 g
salt
6 g
black pepper
1 g
Chipotle Sauce
mayo
120 ml
chipotle pepper in adobo
2 piece
lemon juice
5 ml
garlic powder
1.5 g
salt
1 g
black pepper
0.5 g
Instructions
Prepare Chipotle Sauce
Blend all sauce ingredients until smooth and creamy.
Season the Chicken
Mix all taco seasoning ingredients and season the chicken thighs evenly.
Cook the Chicken
Heat oil in a pan and cook seasoned chicken until fully done, then chop into bite-sized pieces.
Cook Vegetables
In the same pan, sauté diced onion and jalapeños for 4-5 minutes until softened. Add chopped chicken back and mix everything together.
Assemble Taquitos
Place chicken mixture and a generous amount of shredded cheddar cheese onto each tortilla. Roll tightly into a cylinder shape.
Fry the Taquitos
Heat oil in a shallow pan and fry taquitos seam-side down, rotating until golden and crispy on all sides.
Serve
Drizzle chipotle sauce over the hot taquitos and garnish with fresh cilantro. Serve immediately.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness. Sauce can be stored separately in the fridge for up to 5 days.
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