Chicken Taquitos w/ Pineapple Salsa
Chicken Taquitos w/ pineapple salsa
I love a good taco but I think I love a good taquito better! Its basically a rolled-up deep fried taco!! How delicious!!! The word “taquito" means in Spanish means small taco, rolled taco or flauta (which means flute). These can be served as an appetizer or a main dish. To add a freshness to the dish, I made a pineapple salsa that you can save in the fridge and eat at a later time. I also used chicken breasts for this recipe but you can use boneless chicken thighs.
Season the chicken with 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of chipotle seasoning and of 1 tsp of Adobo seasoning.
In a pot, add 2-3 cups of water and the chicken breast. Cover and cook on medium heat for 10-15 minutes or until the chicken is tender enough to shred.
While the chicken is cooking, dice 1 cup of pineapple, 1/2 cup of tomatoes, 1/4 cup of red onion, 1/4 cup of jalapeños and 1 tbsp of cilantro.
Put all of the items in a bowl along with a pinch of salt and the juice of 1/2 of a lime. Stir well and set aside.
Once the chicken is finished cooking, shred thinly.
To make the corn tortillas easier to work with, put 10 corn tortillas in the microwave for 15-20 seconds. This will make the tortillas soft and easy to roll. Add 1 tbsp of chicken and 2 tsp of shredded pepper jack cheese to each tortilla. Roll them tightly and secure with 2 toothpicks.
Add 2-3 cups of vegetable oil to a cast iron skillet. Once the oil has reached 350 degrees, add the tortillas to the oil. Fry 1-2 minutes and then remove the toothpicks. Once they are golden brown, remove and drain any excess oil.
Serve the taquitos with sour cream and the pineapple salsa. To make it a complete meal, serve with Cilantro Lime Rice. ENJOY!
Chicken Taquitos w/Pineapple Salsa
Ingredients
- 6-8 corn tortillas
- 1 chicken breast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chipotle seasoning
- 1 tsp Adobo seasoning
- 2 cups vegetable oil
- 2-3 cups water
- 3 cups shredded pepper jack cheese
- 1 cup diced pineapple
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- pinch of salt
- juice of 1/2 lime
- 1/4 cup diced jalapenos
- 1 tbsp chopped cilantro
Instructions
- Season the chicken breast with onion powder, garlic powder, chipotle seasoning and Adobo seasoning.
- Add the chicken breast to a pot with water. Cover with a lid and cook for 10-15 minutes or until the chicken is tender enough to shred.
- Once fully cooked, shred the chicken thinly.
- Add the corn tortillas to a microwave for 15-20 seconds. This will make the tortillas soft and easy to roll.
- To each tortilla, add 1 tbsp of chicken and 2 tsp of shredded pepper jack cheese.
- Roll-up tightly and secure them using 2 toothpicks.
- In a skillet, add the vegetable oil. One the oil has reached a temperature of 350 degrees, add the tortillas.
- Fry for 1-2 minutes and then carefully remove the toothpicks.
- Once they are golden brown, remove and drain any excess oil.
- Serve with the pineapple salsa and enjoy!
- In a bowl, add the diced pineapple, tomatoes, red onion, jalapeños, cilantro, lime juice and salt.
- Stir and refrigerate until ready to use.
- Serve with the taquitos and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
