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Chicken Taquitos are the Perfect Mexican-Inspired Snack

Makes 2-4 Servings

Chicken Taquitos are the Perfect Mexican-Inspired Snack

To us, Chicken Taquitos represent the ultimate savory street food. They’re delicious, easy to hold, small enough to eat on the go (or eat more than one), and super simple to make. This recipe is a great option for an afternoon snack or, paired with some rice and/or beans on the side, can spice up your dinner plans. Oh, and did we mention kids love them? If that’s not a reason to roll up tortillas and heat up some oil, we don’t know what is.



  • 1 whole rotisserie chicken, deboned
  • ½ white onion, chopped into large pieces
  • 2 tbsps olive oil
  • Onion power, to taste
  • Garlic powder, to taste
  • 12 to 16 corn tortillas
  • 16 oz Mexican cheese blend
  • 2-4 cups of canola or vegetable oil
  • 1 cup crema Mexicana, crumbled
  • 1 large tomato, diced
  • 2 avocados sliced
  • 1 cup shredded iceberg lettuce



  1. Add 2 tablespoons of olive oil to a sauté pan
  2. Sauté onions until soft and translucent, about five minutes
  3. Add chicken and season with onion, garlic powder to taste
  4. Remove mixture from heat and set into a separate bowl
  5. Fill corn tortilla with chicken, sprinkle Mexican blend cheese on top, roll tightly, and secure with toothpick
  6. Add cooking oil a pot or high-sided pan and slowly heat it up over medium
  7. Once the oil is hot, hold the taquitos one-by-one in the oil until the tortilla is firm and then release it into the oil and continue cooking until golden brown, about two minutes. Repeat for each.
  8. Place cooked taquitos onto a paper towel.
  9. Top with crema Mexicana, diced tomato, and avocado. Salt to taste and enjoy!


Key Techniques 

Frying in hot oil: Once you get the hang of it, frying something like a taquito couldn’t be simpler. The trick is to slowly heat your oil to make sure it gets thoroughly hot, but not too hot. To ensure you’re at the right temperature, just dip a small piece of tortilla into the oil—you should get an immediate sizzle. If not, keep heating until you get there. By holding the taquito for a few moments in the oil, you’ll prevent sticking once you drop it in to cook until golden brown. High-sided pots and pans are ideal, and the Risa Splatter Screen can help prevent oil splatter.