Last week I promised a recipe for my taquito freezer meal. These tasty bites can be made for now or frozen for later. They can be an appetizer, a side dish or a meal all on their own. I pan fry these instead of deep fry, but you could certainly deep fry them if you prefer. We like them with sour cream or guacamole dip. Yum!
This recipe is also very versatile and it makes a LOT of taquitos. Be prepared to feed a crowd or freeze the leftovers.
1 roast chicken, shredded
6 oz chipotle cheddar (recommended) or regular cheddar, shredded
2 6oz cans green chiles
1 ½ c cooked and cooled black beans
1 c frozen corn
5 cloves garlic, minced
Big bunch of cilantro, chopped
Season to taste with salt, pepper, oregano, cumin, chili powder, chipotle tobacco
60-80 corn tortillas*
Combine all the stuffing mix ingredients together in a very large bowl. Start with a teaspoon or so of each of the seasonings, taste and adjust to your personal preference.
Heat corn tortillas until soft and pliable. Roll up with stuffing and secure with a toothpick, taking care not to over stuff. Pan fry in coconut oil until lightly browned. Depending on the size of your chicken and how full you fill the tortillas, expect to end up with 60 to 80 taquitos.
To freeze: Pan fry just enough that everything is holding together. Allow to cool on a wire rack, then line them up on a sheet pan with a half inch or so between each taquito. Freeze for at least one hour before transferring to freezer bags for storage.
*Option: I found that using spring roll wrappers instead of corn tortillas resulted in taquitos MUCH easier to make that held together better and it was not detrimental to the taste. I will be using spring rolls from now on. Plus this opens up a whole world of Asian fusion possibilities…but that’s another post!