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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Nonstick Cast Iron Enamel Skillet
Nonstick Cast Iron Enamel Skillet

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

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