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.
- For the 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-inch) corn tortillas
- For the Coriander-Sour Cream Dipping Sauce:
- 1 cup sour cream
- 3 tablespoons coriander chutney
- 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.
- Heat about 1/2-inch 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.
- 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.
- Make Coriander-Sour Cream Dipping Sauce: In small bowl, stir together sour cream and coriander chutney. Serve taquitos with dipping sauce.