chicken taquitos

We can’t believe it has taken us this long to write a post for taquitos. What college student hasn’t made frozen taquitos in their dorm room at one point in their college career? Well, we never did… but that’s besides the point.

We searched the interwebs to try and find the easiest recipe (that is still a bit healthy and cheap). We combined a couple recipes and came up with our own, and yes it does contain veggies! The best part about taquitos is that they are very customizable to your liking. You can add more meat and less veggies, more veggies and less meat, or add something completely different. Let us know what your favorite taquito is!

Print this recipe!

A healthy alternative to the frozen taquito counterpart.

Servings – 9 to 10 taquitos
Prep time – 10 minutes
Cook time – 15 minutes

Ingredients

1 1/2 cups shredded cooked chicken (try cooking up an extra breast or so with dinner the night before!)
6 ounces of shredded cheddar cheese
1 1/2 cup chopped baby leaf spinach (with stems removed)
1 small bell pepper, any color, chopped
6 ounces (or 3/4 cup) of softened cream cheese, or plain Greek yogurt, or combination
2 tablespoons of fajita or taco seasoning
9 to 10 six inch flour tortillas (we used whole wheat tortillas)

Protocol

1. Saute the bell pepper over medium heat until slightly tender, about 3 to 4 minutes.

2. In a large mixing bowl combine the green peppers and all of the above ingredients (sans the tortillas) and mix until evenly combined.

3. Spoon about 2 tablespoons of the mixture into a tortilla and spread it out into a “log.” Roll the tortilla tightly and set aside. Repeat for the remaining tortillas.

4. In a medium sized pan, pour in enough vegetable oil to liberally coat the bottom. Heat this oil over medium heat until hot.

5. Place about 3 or 4 taquitos into the pan (seam side down!) and fry each side for about 1 to 2 minutes or until golden brown. Place on a paper towel-lined plate. Repeat for all of the taquitos.