Perfect for an appetizer, these crispy taquitos just got that much better with the addition of a sweet and spicy avocado hummus.
By Tori Cooper
Is it really October already? How did that happen? I feel like someone stole my year. In my family we have always said that once October hits the year is basically over. You know, because that’s when the holidays start and the rest of the year becomes a blur. 
I know that with it being October I should probably do a pumpkin or apple recipe like everyone else in the food blogosphere is doing, but I can’t deny that I am really excited about the weather getting warmer down here in the southern hem. Don’t worry, there will defineatly be pumpkins and apples but they will most likely be back to back with spring recipes that reflect where I am.
The other day I was just thinking about all of our family favorite Halloween movies that we need to watch when my parents walked in from grocery shopping with the first strawberries of the season. It’s so messed up that the seasons are opposite but I will just have to get over it. Oh, and speaking of berries, just know that there are going to be berries coming to Gringalicious. It’s a virtual certainty.
So taquitos. These are like my families favorite recipe that I have ever made. Everyone has been begging me to make them recently but I have just been so busy and they require a little more work for me because I have to make all of the tortillas first. I have a big family. Do you know how long it takes to roll out and cook 60 tortillas? Well, you don’t want to know.
Anyway, they are so good and this is my new favorite hummus recipe. It is basically a lovechild of your classic hummus and guacamole with a little sweet and spicy mixed in there.
PrintCreamy Chicken Taquitos and Cilantro Lime Avocado Hummus
- Yield: 6- 8 1x
Description
Crispy and creamy chicken taquitos with a delicious southwestern style hummus.
Ingredients
- Cilantro Lime Avocado Hummus:
- 3 cups cooked garbanzo beans
- 2 medium avocados, ripe
- 1 medium bunch cilantro, washed with large stems removed
- 2 teaspoons salt
- 1 teaspoon cumin
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons tahini
- 2 small jalapeno peppers, stems and seeds removed
- For Creamy Chicken Taquitos:
- 3 cups cooked chicken breast, chopped
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, diced
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 1/2 cups milk
- 3 tablespoons flour
- 1 1/2 cups shredded cheddar cheese
- 12 – 14 small (about 6-inch) flour tortillas
- oil for cooking
Instructions
- For hummus, place all ingredients in food processor or blender and blend until smooth.
- For taquitos, saute butter, onion, and garlic in a large non-stick pan until softened. Add tomatoes, cumin, salt, and chili powder and cook a few minutes more. Whisk milk and flour in a small bowl or cup until smooth. Reduce heat to low and pour in milk. Stir constantly until it begins to thicken. Stir in cheese until melted then add chicken and remove from heat.
- Spoon a few tablespoons of mixture onto one third of each tortilla and roll as tightly as possible without it coming out the ends.
- Heat a few inches of oil in a large frying pan to 350 degrees F. Fry each taquito for about one minute on each side until golden brown adjusting oil temperature as needed.
- Serve hot with hummus for dipping.
- Category: Main Course
- Cuisine: Mexican
