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Taquito Nachos

SERVES: 4 to 6 PREP: 25 minutes TOTAL TIME: 45 minutes
Taquito Nachos

Taquito Nachos

SERVES: 4 to 6 PREP: 25 minutes TOTAL TIME: 45 minutes

Crunchy, creamy, cheesy.

Over the years, John and I have been proud members of "Treat Yo Self" Fridays... and maybe a few other days out of the week. There's no rhyme or reason as to what foods we pick, it's usually just what I'm craving. In the spirit of treating myself, I came up with a spin on a frozen foods classic: taquitos. And not just regular taquitos... taquito NACHOS, just in time for Cinco de Mayo! Add some chipotle and jalapeño (for a kick!), lime, and onions, then fry them in a skillet or Dutch oven to enjoy this little fiesta in your mouth. Oh, and if you need a margarita to go with it, check out my recipe here. But obviously don't make a 10 gallon jug size like we did.

For the Taquitos:

  • ¾ pound shredded rotisserie chicken (dark and light meat)

  • ½ cup chopped cilantro

  • ¼ cup sour cream

  • 1 tablespoon chopped chipotle in adobo

  • 1 tablespoon adobo sauce from the can

  • 1 teaspoon chopped fresh jalapeño pepper

  • ½ teaspoon kosher salt

  • 8 (8-inch) flour tortillas

  • + Vegetable oil, for frying

  • + Juice and zest of 1 small lime

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