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Zesty Chili-Lime Chicken Taquitos, and a Little Edible Magic
Zesty Chili-Lime Chicken Taquitos, and a Little Edible Magic
- Recipe Submitted by Angus on 10/28/2014
Category: Dinner Party, Healthy Recipes, Chicken, Chili
Ingredients List
- Ӣ 1 pound skinless, boneless chicken tenderloins
- Ӣ Canola oil (plus enough for shallow frying)
- Ӣ 1 teaspoon chili powder
- ”¢ ½ teaspoon salt
- Ӣ Pinch or two black pepper
- Ӣ Zest of 1 lime
- ”¢ Juice of ½ lime (or whole lime, if not that juicy)
- Ӣ 2 cloves garlic, pressed through garlic press
- ”¢ 24 corn tortillas (I like to use Mission brand “super soft” variety)
- ”¢ ½ cup frozen fire-roasted corn, thawed
- Ӣ 1 cup shredded pepper-jack cheese
- ”¢ ¼ cup chopped cilantro leaves
- Ӣ Cool Avocado & Jalapeno Ranch Dipping Sauce (recipe below)
Directions
-Add the chicken tenderloins to a bowl, and add to them a drizzle of the oil, the chili powder, salt, black pepper, lime zest and juice, plus the garlic, and toss to combine; marinate the chicken for about 15-20 minutes.
-Once marinated, place a large non-stick pan over high heat; once hot, drizzle in just a touch of oil, then sear the chicken tenderloins for about 2-3 minutes on each side, or until golden brown and cooked through; remove and set aside for a moment to cool.
-Once cooled, shred the chicken into small pieces, and place into a small bowl.
-Heat the corn tortillas by wrapping about 12 of them in damp paper towels, and microwaving for about 45 seconds; keep the stack covered in the warm damp paper towels as you assemble the taquitos, to keep them soft and pliable; repeat with the remaining 12.
-Place a corn tortilla in front of you, and take a small sprinkle (about a tablespoon) of the shredded chicken, and add it in a line on the bottom of the tortilla; top with a small sprinkle of corn, cheese and cilantro leaves, and roll as tightly as possible upward; place the taquito seam-side down on a baking sheet to hold as you continue to roll the rest of the taquitos.
-Heat enough oil in a large non-stick pan to cover the bottom of the pan (about ¼”); once hot, add a small batch of taquitos (2-4 depending on size of your pan) into the oil, seam-side down, and allow them to crisp and fry for about 1-2 minutes on that first side; turn the taquitos and allow them to crisp and become golden-brown on all sides; drain on paper towels, and repeat until all are fried.
-Once marinated, place a large non-stick pan over high heat; once hot, drizzle in just a touch of oil, then sear the chicken tenderloins for about 2-3 minutes on each side, or until golden brown and cooked through; remove and set aside for a moment to cool.
-Once cooled, shred the chicken into small pieces, and place into a small bowl.
-Heat the corn tortillas by wrapping about 12 of them in damp paper towels, and microwaving for about 45 seconds; keep the stack covered in the warm damp paper towels as you assemble the taquitos, to keep them soft and pliable; repeat with the remaining 12.
-Place a corn tortilla in front of you, and take a small sprinkle (about a tablespoon) of the shredded chicken, and add it in a line on the bottom of the tortilla; top with a small sprinkle of corn, cheese and cilantro leaves, and roll as tightly as possible upward; place the taquito seam-side down on a baking sheet to hold as you continue to roll the rest of the taquitos.
-Heat enough oil in a large non-stick pan to cover the bottom of the pan (about ¼”); once hot, add a small batch of taquitos (2-4 depending on size of your pan) into the oil, seam-side down, and allow them to crisp and fry for about 1-2 minutes on that first side; turn the taquitos and allow them to crisp and become golden-brown on all sides; drain on paper towels, and repeat until all are fried.
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