Start to Finish: 20 minutes
Chicken crispitos are like the cheap knockoff version of taquitos. They’re a go-to snack when it’s late, you’re hungry and too many places are closed. This recipe for chicken crispitos has nothing cheap about the taste and provides everything you need for a quick snack or a deliciously greasy meal. Serve your chicken crispitos with sour cream, salsa or fresh guacamole to really kick up the taste.
- 1 cup cooked shredded chicken
- ½ cup shredded jack or cheddar cheese
- ¼ cup canned tomato and green chili mixture
- Taco seasoning packet
- ¼ cup softened cream cheese
- Small corn or flour tortillas
- Vegetable oil
Mix the chicken, cheese, canned tomato and green chili mixture, taco seasoning and cream cheese in a mixing bowl. Stir until the ingredients are thoroughly mixed.
Heat vegetable oil in a deep skillet on medium-high heat. You’ll want the vegetable oil to be ½ to 1 inch high in the pan to fry the crispitos well.
Wrap the crispitos while the oil is heating. Place 2 ½ tablespoons of the chicken mixture along the center of the tortilla, then roll up the tortilla into a tight roll.
Place the crispitos in the oil and fry for two to three minutes on either side or until the chicken crispitos are a crispy golden brown.
Move the chicken crispitos to a plate and pat them dry with paper towels.
Tips and Cautions
If you prefer a thinner crisping try using egg roll skins to wrap up the chicken mixture. A rotisserie chicken with the skin removed is an easy way to minimize extra cooking time. Use caution when removing the crispitos from the hot oil and move slowly to prevent splashing the hot oil.
For a cheesier chicken crispito, swap out the shredded cheese for a queso sauce. Or mix up the meat filling, using shredded beef or shredded pork in place of the chicken if you prefer. You can use freshly chopped tomatoes, onions or peppers in the filling. Mix the spices as well, using other seasoning mixes, spices like paprika or chili powder, herbs such as cilantro or seasoning salts.
- Photo Credit Jack Hollingsworth/Photodisc/Getty Images
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