These tortillas come together very quickly, using cooked & shredded chicken. I have used my own canned chicken, but I love the texture much better using my pressure cooker for shredded chicken. I can plunk in the chicken frozen and it will be ready in 30 minutes.
TIP: Using my stand mixer shreds the chicken in seconds!
TIP: Corn tortillas roll up better if they are softened. If they are not moist enough, the tortillas will split and crack. No biggie if they do, they'll still taste great!
There are a couple of ways to do this, and I like using my microwave.
Microwave: Put 5 tortillas on a microwave safe plate, cover with plastic wrap and warm them on High for 30 seconds. You can also wrap the tortillas in a damp paper towel and warm them in the microwave.
Oven: Brush each side lightly with cooking oil, wrap the tortillas in aluminum foil and put in the oven at 350°F for 15-20 minutes.
Stove: Dip the corn tortilla briefly in hot oil.
Mix the chicken, cream cheese, and salsa till combined. You can use any salsa that you love. This recipe uses about 1/2 can of this Herdez Salsa Verde, and you can add less or more to taste.
Use a 2T. cookie scoop to portion out the filling and place it on one end of the tortilla.
Roll the tortilla into a tight log, rolling all the way toward the end.
Place rolled tortilla seam side down on a baking sheet. Continuing process with the rest of the tortillas and meat filling.
Lightly spray or brush the tops with cooking oil.
At this point, you can bake them or freeze the tacquitos. To freeze, cover the baking sheet of tacquitos with plastic wrap and freeze for 2-5 hours. Once frozen, put tacquitos in a freezer baggie, label and date. Freeze for up to 4 months.
Bake in a 375°F oven for 15-20 minutes - rotate pan halfway through baking.
Making tacquitos gave me a chance to try my new Phillips Air Fryer!
I tested only a few, but it looks like you can fit 8 tacquitos in a single layer. I was impressed by how quickly they cooked and how crispy they were, all the way around.
Air Fryer: Spray the bottom of the air fryer basket. Put rolled tacquitos seam side down, in a single layer. Air fry the tacquitos at 375°-400°F for 10-15 minutes till golden brown.
Serve hot, with salsa, guacamole and sour cream.
 |
| Tacquitos in the Air Fryer |
Cream Cheese Salsa Tacquitos - Baked or Air Fried
A quick week night meal or appetizer comes together with cream cheese, your favorite salsa, and shredded chicken. Warming up your tortillas will help prevent them from cracking and splitting. Using a small 2 Tablespoon cookie scoop helps portion these quickly and easily. You can deep fry these, but I prefer to bake them in the oven or air fryer.
Ingredients
- 1 1/2 cups cooked, shredded chicken
- 3 ounces cream cheese, softened
- 1/2-1/4 cup salsa, salsa verde
- 3/4 cup colby jack, shredded
- 18-20 (6 inch) corn tortillas
- oil or cooking spray
Instructions
1. Line a baking sheet with foil. Lightly grease the foil.2. In a bowl, combine the chicken, cream cheese, salsa and shredded cheese. Mix to combine well. Add more salsa to taste, if desired.3. Put 5 tortillas on a microwave safe plate and cover with plastic wrap. Heat on High power for 30-60 seconds. 4. Put 2 Tablespoons of meat mixture onto the warmed tortilla, near one edge, forming a line. Pick up edge of tortilla and fold it over the meat, press and pull back, forming a log. Roll the tortilla to the other end and put seam side down on the baking sheet. 5. Repeat process with reaming meat and tortillas. 6. Spray the tops of rolled tortillas with cooking spray or brush with oil. 7. Put baking sheet of tacquitos in a preheated 400°F oven for 15-20 minutes, turning pan half way during baking.
AIR FRYER: Spray bottom of air fryer pan with cooking spray. Place tacquitos seam side down in pan, in a single layer. Set air fryer to 400° and bake for 10-15 minutes till golden brown and crispy. FREEZER: Tacquitos can be made ahead of time without baking them. Place rolled tortillas onto a baking sheet, seam side down, and cover with plastic wrap. Freeze till firm, and transfer tacquitos into a freezer baggie. Bake from frozen, using the same cooking times above.
Details
Prep time: Cook time: Total time: Yield: 18-20 tacquitos
0 comments:
Post a Comment