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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat oil in a deep-fryer to 350 degrees F (175 degrees C). | 2. In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks. | 3. Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		skinless boneless cooked shredded	-	-	-	-
cheddar swiss cheese	1 1/2	cups	shredded smoked blend	-	-	-	-
green salsa	1	can		-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
corn tortilla	20			-	-	-	-
peanut oil	1	quart		-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
chunky salsa	1	cup		3.68	0.5872	0.3408	0.0832
guacamole	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.