Ingredients
Method
Pan Frying Instructions
- Heat about ¼ cup avocado oil in a large skillet over medium heat. The oil should be hot but not smoking—test with a small piece of tortilla; it should sizzle.
- Place taquitos seam-side down in the skillet, leaving space between them. Fry for about 2-3 minutes per side, turning carefully with tongs, until all sides are golden brown and crispy. Add more oil if needed to keep a thin layer in the skillet.
- Remove taquitos and place them on a paper towel-lined plate to drain excess oil. Serve hot with salsa, guacamole, and sour cream for dipping.
Baking Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place taquitos seam-side down on the baking sheet. Lightly brush or spray each taquito with avocado oil to help them crisp up.
- Bake for 12-15 minutes, or until golden brown and crispy. Flip the taquitos halfway through for extra crispiness.
- Serve hot with salsa, guacamole, and sour cream.
Nutrition
Notes
Top Tips for Mini Chicken and Cheese Taquitos
- Shred Cheese Fresh for Best Melt - Shredding cheese from a block (like Oaxaca, mozzarella, or Monterey Jack) gives a creamier, smoother melt. Pre-shredded cheese has anti-caking agents that can affect melting.
- Secure Rolls with Toothpicks (for Frying - optional) - When pan-frying or deep-frying, use a toothpick to hold each taquito closed. This prevents them from unrolling in the oil. Remove toothpicks before serving.
- Don’t Overfill - Use about 2 tablespoons of filling per tortilla. Overfilling can cause the tortillas to split or make them hard to roll tightly. Keeping them tightly rolled helps them cook evenly and stay crispy.
- Brush Lightly with Oil for Baking For baked taquitos, lightly brush each one with oil before baking. This helps the tortillas crisp up in the oven with less oil.
- Serve with Extra Dips on the Side Keep extra salsa, guacamole, and sour cream in small bowls for dipping. Guests can add more as they like for extra flavor.