Cheese and Chicken Taquitos

These Mexican rolls are great party food. Serve with extra cream cheese spread and salsa, on the side.

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Mexican
  • A RECIPE FROM PUCK

  • 1/2 Cup PUCK White Cream Cheese Spread
  • 2 Cups Chicken, cooked, shredded
  • 1/2 Cup Cheddar cheese, Grated
  • 1 Cup Baby Spinach, Shredded
  • 2 Tablespoons Red Pepper, Finely diced
  • Hot sauce, to taste
  • Black Pepper, to taste
  • Tortillas, 15 CM , Flour
  • Oil, for frying
  • 1/4 Cup PUCK White Cream Cheese Spread, to serve
  • 1/4 Cup Salsa, (store bought)

Instructions

Step

1
In a large bowl, mix together the cream cheese spread, chicken, cheddar cheese, spinach and red pepper. Mix well and add hot sauce to taste. Season with black pepper.

Step

2
Working one tortilla at a time, add 2 heaped tablespoons of chicken mixture off centre and spread out like a log. Roll up tightly. Repeat with the remaining tortillas and filling.

Step

3
Place a large frying pan over medium heat. Add enough cooking liquid or oil to generously cover the bottom of the pan. Add the rolls and cook in batches, turning, until golden brown and heated through. Serve with extra cream cheese spread, and salsa on the side.

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