Ingredients
1. The Filling:
- Chicken: 2 cups shredded cooked chicken (rotisserie chicken works great).
- Bacon: 1/2 cup cooked and crumbled bacon (Oscar Mayer as shown).
- Cream Cheese: 4-6 oz Philadelphia cream cheese, softened.
- Shredded Cheese: 1 cup Mozzarella (Kraft) and a 1/4 cup Parmesan.
- Aromatics: 2 cloves minced garlic.
- Seasoning: Salt, pepper, and a pinch of chili powder or paprika for color.
2. The Wrap:
- Tortillas: Flour tortillas (soft taco size).
- Oil: Vegetable or canola oil for shallow frying.
3. The Dip & Garnish:
- Sauce: A spicy mayo or “Chipotle Ranch” (shown in the small metal cup).
- Garnish: Freshly chopped green onions.
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, crumbled bacon, softened cream cheese, shredded mozzarella, parmesan, and minced garlic. Stir until everything is well incorporated and the chicken is fully coated in the creamy cheese mixture.
- Fill the Tortillas: Lay a tortilla flat. Place about 2–3 tablespoons of the chicken mixture in a line down the center.
- Roll Tight: Roll the tortilla up as tightly as possible. If the tortillas are stiff, microwave them for 15 seconds under a damp paper towel first to make them pliable.
- Shallow Fry: Heat about 1/2 inch of oil in a skillet over medium heat. Once the oil is shimmering, place the taquitos in the pan seam-side down (this keeps them from opening).
- Golden Brown: Fry for 2–3 minutes, turning occasionally with tongs until all sides are golden brown and crispy.
- Drain: Remove from the oil and place on a plate lined with paper towels to soak up excess oil.
- Serve: Garnish with chopped green onions and serve hot with your favorite dipping sauce.
Tip: For a lighter version, you can brush these with oil and bake them at 400°F (200°C) for 15–18 minutes until crispy!
