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Michelle

Gayo Azul Chicken & Cheese Taquitos

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 12
Course: Appetizer
Ingredients Method

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 1 cup shredded Gayo Azul Gouda Cheese
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 12 small flour or corn tortillas
  • Oil for frying or a light brush of olive oil for baking
  • Optional toppings: crumbled Gayo Azul Cotija Cheese, sour cream, guacamole, salsa, fresh cilantro, jalapeños

Method
 

  1. In a medium bowl, combine the Gayo Azul shredded cheese, shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
  2. To fry: Heat about 1 inch of oil in a skillet over medium-high heat. Working one at a time, warm the tortillas briefly in a dry pan or microwave for 10-15 seconds to make them pliable. Place a couple of tablespoons of the chicken and cheese mixture in the center of a tortilla, and roll it up tightly. Secure with a toothpick if needed. Carefully place the taquito seam-side down in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
  3. To bake: Preheat your oven or to 400°F . Lightly grease a baking sheet. Warm the tortillas as described above. Fill and roll each tortilla, and place seam-side down on the prepared baking sheet. Lightly brush the tops of the taquitos with olive oil. Bake for 15-20 minutes, or until the tortillas are crispy and golden.
  4. Serve immediately with your favorite toppings and enjoy!