This is the one-week-late story of what I made my friends to snack on before and after St. Patrick’s Day bar-hopping. Somehow, we all decided that we weren’t fans of most Irish food (except Guinness-simmered beer brats, Baileys brownies, and green cupcakes, which are all Irish, right? yes?), and we ended up with a bunch of Mexican-themed snacks instead. I made these Chicken & GREEN Chile Taquitos with [GREEN] Coriander-Sour Cream Dipping Sauce. Festive!
I’d seen a few taquito recipes floating around some other food blogs recently, but honestly – I didn’t bother to look at those recipes too closely. I figured I would just wing it. I did have a few moments of “what the heck am I doing? I’ve never even EATEN a taquito!” But, my husband had some experience in this area (that’s him hand-modeling how to roll up the tortillas), and together, I’m pretty happy with what we came up here.
These were much easier to make then you would think. I used a store-bought rotisserie chicken, so there was no cooking at all involved to make the filling. It took 10 minutes or less to stir that up. I decided to fry these, because I figured it was St. Patty’s Day, and we’re already drinking all that green beer anyway, so why not? But, I believe you can bake these and get a pretty good result. They just might not be quite as crispy.
My unique little twist on these was making a coriander chutney sour cream. Coriander chutney is found in the Indian section of the ethnic foods aisle of my grocery store. I discovered this product when I briefly worked at the very same grocery store. The prepared foods counter sold an awesome vegetarian lentil burrito, and it was served with a sauce made from yogurt and chutney. This chutney is something that can sit in your fridge and stay good forever. It tastes like cumin and cilantro, and is a little bit spicy on it’s own, but it mellows when you mix it into something else. I use it mostly to make that yogurt sauce for when I serve lentils or beans, but it can also be stirred into curries and soups, or used as a sauce for samosas.
Chicken & Green Chile Taquitos with Coriander-Sour Cream Sauce
Inspired by recipes from Joyously Domestic and Cinnamon Spice & Everything Nice
Chicken & Green Chile Taquitos
1 package (8 ounces) cream cheese
Chicken pulled from 1 rotisserie chicken (about 3 cups)
Juice of 1 lime (about 1-1/2 tablespoons)
2 cans (4 ounces each) chopped green chiles, drained
3/4 cup fresh corn kernels or frozen corn (thawed)
2 tablespoons chopped fresh cilantro leaves
2 tablespoons hot sauce (I used La Victoria Salsa Brava)
1 tablespoon Mexican seasoning
canola oil, for frying
24 (5-1/2″) corn tortillas
Coriander-Sour Cream Dipping Sauce
1 cup sour cream
3 tablespoons coriander chutney
Alternative Dipping Sauces: sour cream, salsa, hot sauce and/or guacamole
1. Make Taquitos: In large bowl, microwave cream cheese 30 – 45 seconds or until very soft. Stir in chicken, lime juice, chiles, corn, cilantro, hot sauce and Mexican seasoning. Makes about 1 quart filling.
2. Heat about 1/2″ oil in frying pan over medium-high heat.. One at a time, fry each tortilla for 3 seconds per side or until softened. You don’t want the tortillas to get crispy at all here, so make sure you cook them quickly, only until they are just softened.
3. On one half of each tortilla, spread about 2-1/2 tablespoons chicken filling, and roll up taquito. In batches, re-fry taquitos for 1-1/2 to 2 minutes or until browned and crisp on all sides. Drain on paper towels.
4. Make Coriander-Sour Cream Dipping Sauce: In small bowl, stir together sour cream and coriander chutney. Serve taquitos with dipping sauce(s).