Chicken & Green Chile Taquitos with Coriander-Sour Cream Sauce
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.