Next, I warm up the tortillas slightly in a dry pan. This step is essential because it keeps them pliable, making it easier to roll them without tearing. I place a generous spoonful of the chicken mixture onto the bottom third of each tortilla and roll it up tightly. I secure the end with a bit of the filling if needed. Once I have my wraps ready, I heat oil in a skillet until it’s nice and hot and then carefully place the taquitos seam-side down to fry. It’s amazing how they turn golden brown in just a few minutes, filling my kitchen with the aroma of deliciousness!
If you’re not in the mood for frying, you can pop these taquitos in the oven! Preheat it to 400°F (200°C) and place them seam-side down on a baking sheet lined with parchment paper. I like to give them a light spray with cooking oil to encourage crispiness. In about 15-20 minutes, they come out crispy and ready to eat. Let them rest for a few moments while I prepare the toppings!
Pro Tips for Best Results
One tip I swear by is to make sure your chicken is well-seasoned before you mix it with the cheese and spices. I’ve tried it both ways, and a little extra seasoning goes a long way! Add a pinch more cumin or even some chili powder for a slight kick if you’re feeling adventurous.
I also recommend using fresh ingredients wherever possible. The taste difference is noticeable, especially when it comes to the cheese. I’ve used both pre-shredded and fresh cheese, and believe me, the meltiness and creaminess of freshly grated cheese just can’t be beaten!
Finally, if you want that crunchy taquito without the frying, I’ve experimented with an air fryer too! Just a spritz of cooking oil, and they come out so crispy with fewer calories. It’s a wonderful compromise when I want something just a bit healthier!
Common Mistakes to Avoid
One common mistake I’ve made is overfilling the tortillas. It’s tempting to pack them full of that delicious filling, but I’ve learned the hard way that this can lead to spills and a messy kitchen. A little filling goes a long way, so stick to 2-3 tablespoons per taquito! (See the next page below to continue…)