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.
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Creamy Chicken Taquitos and Cilantro Lime Avocado Hummus
- Total Time: 45 minutes
- Yield: 6- 8 1x
Description
Crispy and creamy chicken taquitos with a delicious southwestern style hummus.
Ingredients
Cilantro Lime Avocado Hummus
- 3 cups (720 ml) cooked garbanzo beans
- 2 medium avocados, ripe
- 1 medium bunch cilantro, washed with large stems removed
- 2 tsp salt
- 1 tsp cumin
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) lime juice
- 2 tbsp tahini
- 2 small jalapeno peppers, stems and seeds removed
For Creamy Chicken Taquitos
- 3 cups (720 ml) cooked chicken breast, chopped
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, diced
- 2 tsp salt
- 1 tsp cumin
- 1 1/2 cups (360 ml) milk
- 3 tbsp flour
- 1 1/2 cups (170 g) 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 tbsp 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 380
If You Liked This Recipe, You’ll Love These
- Slow Cooker Chicken Enchilada Soup
- Our Favorite Chicken Tinga Recipe
- Southwest Chicken Power Bowl
- Spinach Artichoke Chicken Bake
Frequently Asked Questions
What oil temperature should I use when frying the taquitos, and how do I know when they are done?
Heat a few inches of oil in a large frying pan to 350°F. Fry each taquito for about 1 minute per side until golden brown, adjusting the oil temperature as needed to maintain that 350°F baseline.
What makes the avocado hummus different from regular hummus?
The author describes it as “basically a lovechild of your classic hummus and guacamole with a little sweet and spicy mixed in.” Unlike standard hummus, this version blends 2 ripe avocados and ¼ cup of honey with the 3 cups of garbanzo beans and tahini, plus 2 jalapeño peppers for heat and ¼ cup of lime juice for brightness.
Can I use store-bought tortillas instead of homemade?
Yes — the recipe simply calls for 12–14 small (about 6-inch) flour tortillas. The article mentions the author makes homemade tortillas for her large family, but store-bought work perfectly for the taquito filling and rolling.
