Save
serves for
4
total time
0
HR
55
MIN
ingredients
Chicken
2 breasts, skinless, boneless, cooked, halves, shredded
Monterey Jack cheese
150 g, shredded
Green sauce
225 g
Lime juice
1 tbsp, fresh
Cumin
1/2 teaspoon
Chili pepper
1/2 teaspoon, powder
Garlic
2 cloves, peeled and minced
Onion
110 g, chopped
Tortillas
16
Peanut oil
for deep frying (about 1 l)
Tomato sauce
225 g, chunky
Sour cream
225 g
Guacamole
240 g
Lettuce
shredded, to serve
Preparation
Heat oil in deep-fryer to 350º F.
In a large bowl, combine shredded chicken, cheese, salsa, lime juice, cumin, chili powder, garlic and onion.
Toss to mix together.
Spoon about 2 tablespoons of the chicken mixture onto the lower third of a tortilla.
Roll the tortilla as tightly as possible.
Repeat with remaining tortillas.
Fry tortillas 4 or 5 at a time, do not over crowd.
Cook for 3 to 5 minutes or until golden brown.
Once the tortillas float, fry for an additional minute.
Tortillas should be crisp.
Drain on paper towels.
Place a handful of shredded lettuce on each plate.
Divide taquitos between plates and serve with a dollop of salsa, sour cream and guacamole.
