Chicken Chili Verde Taquitos

Ingredient List

  • 1 package (4 links) Seemore Chicken Chili Verde sausages
  • 1 oz ball grated Oaxaca cheese
  • 1 can refried beans
  • 16 8" flour tortillas
  • Mexican crema or sour cream for garnish, as desired
  • 2 avocados, or your favorite guacamole
  • 4 tbsp cilantro
  • 1/4 cup + 3 Tbsp onion, finely diced
  • 3-5 radishes, sliced thin or julienned
  • 1-2 limes
  • 1 tsp salt
  • Oil for frying

Directions

Set aside ¼ cup of Oaxaca cheese as garnish.

Crumble 1 pack of Chicken Chili Verde Sausage and add remaining grated Oaxaca cheese. Mix until thoroughly combined – clean hands work best!

Trim 1 ½ “ off the bottom of your tortillas (this will help them roll more tightly and stay together during the fry).

Evenly spread about 2 Tbsp of your favorite refried beans on your tortilla leaving 1/4 “ on either side to prevent fallout while frying.

Add 2-3 Tbsp of your sausage and cheese mixture, press down slightly to compact into a cigar shape, and roll tightly. Set aside seam side down.

Once complete, freeze shaped taquitos for at least 1 hour.

Be sure to keep them seam side down. As they freeze there is the potential for them to unroll. If freezing for later use, allow to freeze completely and transfer to an airtight container.

In a high sided pan, pour enough of your favorite neutral oil (canola, avocado, peanut) so that it is 1 ½ -2” deep. Place on medium-high heat until it reaches between 325 – 350 degrees. 

Fry in batches of 4, rotating as needed, until golden. Keep warm in a 300 degree oven as you fry the remaining taquitos.

Optional: For extra security you can use a tooth pick to make sure your tortilla doesn’t unroll.

While the taquitos are still hot, sprinkle the remaining Oaxaca cheese over the top. Garnish with onions, cilantro and radishes – use crema and guacamole as you’d like! 

Serving Suggestion: For a crowd, serve on a sheet tray or wood board with crema and guacamole on the side.

FOR QUICK GUACAMOLE

To a bowl add 2 Tbsp finely diced onion, 1 tbsp chopped cilantro, 1 tsp kosher salt and the pulp of two avocados. Mix until combined, and to your desired smoothness. If not using immediately, place plastic wrap directly on the surface to prevent oxidation, and refrigerate.

Original recipe by Elissa Jacknick (The Braise).

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