Description
Crispy and creamy chicken taquitos with a delicious southwestern style hummus.
Ingredients
Scale
- 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