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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