Crispy chicken taquitos

Total time 35 mins

15 mins preparation time

20 mins cooking time

Taquitos are filled mini tacos that are rolled up and then fried. This version is filled with spicy chicken and served with a zingy Mexican salsa.

Ingredients

6 portion(s)

1 l

water

6 tbsp

Kikkoman Naturally Brewed Soy Sauce

bay leaves

peppercorns

200 g

boneless chicken breast

75 g

grated cheddar

50 g

cream cheese

1 tsp

smoked paprika

0.5 tsp

dried oregano

1 tsp

finely diced jalapeno chilli

small tortillas ( approx 15cm diameter)

Oil for frying

Pico de gallo salsa

100 g

tomatoes

50 g

onion

jalapeno chilli pepper

2 tbsp

olive oil

10 g

fresh coriander

lime

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

100 g

iceberg salad

100 g

cherry tomatoes

75 g

creme fraiche

avocado

4 tbsp

Kikkoman Spicy Chili Sauce for Kimchi

Fresh coriander

Also

small wooden skewers

Nutritional facts (per portion): 1938 kJ / 464 kcal

32.6 g Fat

17.5 g Protein

21.9 g Carbohydrates

Preparation

Step 1

Add the water to a sauce pan and bring it to a boil. Add soy sauce, bay leaves and peppercorns. Turn down the heat, so it is just below boiling point. Slice the chicken breast lengthwise, to cook more quickly. Poach for 10-12 minutes. Remove it from the water and let it cool, then shred the chicken into smaller pieces.

Step 2

Mix the chicken with cheddar, cream cheese, Kikkoman soy sauce and spices.

Step 3

Place the mixture on the tortillas and roll them up tightly. Fasten with a toothpick.

Step 4

Shallow fry in oil for 4-5 minutes until crispy and golden. Let the taquitos rest a few minutes on a cooling rack to remove excess oil.

Step 5

For the Pico de gallo salsa: Finely dice tomatoes, onion, jalapeno and mix well. Season with oil, finely chopped coriander, lime juice and soy sauce.

Step 6

Place taquitos on a plate with finely sliced iceberg salad, tomatoes, crème fraiche, diced avocado, hot sauce and fresh coriander. Serve with the salsa.

tip

You can use leftover cooked chicken, making this even easier to do.

You can batch produce them and freeze them.

Recipe-ID: 1058

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Spicy Chili Sauce for Kimchi

Mix the chicken with cheddar, cream cheese, Kikkoman soy sauce and spices.

Place the mixture on the tortillas and roll them up tightly. Fasten with a toothpick.

Shallow fry in oil for 4-5 minutes until crispy and golden. Let the taquitos rest a few minutes on a cooling rack to remove excess oil.

For the Pico de gallo salsa: Finely dice tomatoes, onion, jalapeno and mix well. Season with oil, finely chopped coriander, lime juice and soy sauce.

Place taquitos on a plate with finely sliced iceberg salad, tomatoes, crème fraiche, diced avocado, hot sauce and fresh coriander. Serve with the salsa.

Let us know what you think

Click on the number of stars you want to give: the more the better!