The platter was large enough for me to eat alone (and I did). Then, I served it to friends and family. I was forced to share, so this became an appetizer.

What do you think?

I don’t know. These super crunchy, crispy taquitos can be served as an appetizer or main course. They are made with leftover rotisserie meat, pantry staples, and my favorite cheese blend. Fill them up, roll, and fry them until golden brown.


Three cups of leftover shredded Rotisserie Chicken

Green chili dice in a 4-ounce can

4 ounces of extra-sharp cheddar cheese, shredded

Pepper Jack cheese, 4 ounces, shredded

Fresh cilantro leaves chopped to a 1/2 cup

Chili powder, two teaspoons

Cumin ground to 1 teaspoon

Hot sauce to taste: 1 teaspoon or more

Warm 12 6-inch Corn tortillas

Canola oil 6 cups


Combine the chicken, green chilies, cheese, and cilantro in a large mixing bowl. Add cumin, chili powder, and hot sauce.

Transfer each tortilla one at a time to a flat surface. Place 1/3 cup of the chicken mixture in each wrapper. Roll the tortilla from the bottom up until you reach the top. Secure with wooden picks. Repeat with the remaining tortilla and filling.

Heat the canola oil over medium heat in a large Dutch oven or stockpot until it reaches 375° F.

Add taquitos to the Dutch Oven in batches and cook until golden and crisp, about 2-3 minutes. Transfer the taquitos to a plate lined with paper towels. Remove wooden picks when cool enough to touch.

Serve immediately

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