Bean and Chicken Taquitos
Photo: Andrea M. Gómez; Styling: Miranda Jones
Yields Makes 40 taquitos
Time: 1 hour.

How to Make It

Step 1
1

Lay 1 tortilla half on a work surface. Spoon about 1 tbsp. beans onto an end. Sprinkle filling with about 1 tbsp. cheese.

Step 2
2

Starting with the filling end, roll taquito into a tight cigarette shape and secure with a toothpick. Repeat with remaining tortillas, beans or chicken, and cheese.

Step 3
3

In a large wide pot, heat about 1 in. oil over medium heat until it reaches 375° on a deep-fry thermometer. Cook taquitos, about 4 at a time, turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer taquitos to a rimmed baking sheet lined with paper towels. When cool, remove toothpicks. Serve with salsa and guacamole.

Step 4
4

Note: Nutritional analysis is per taquito.

Ingredients

 20 flour tortillas (8-in. size), cut in half
  About 1 1/2 cups canned refried black beans
  About 1 1/2 cups shredded rotisserie chicken (from half a 3-lb. chicken)
  About 2 1/2 cups (10 oz.) shredded Mexican cheese blend
  Vegetable oil for frying
  Toothpicks

Directions

Step 1
1

Lay 1 tortilla half on a work surface. Spoon about 1 tbsp. beans onto an end. Sprinkle filling with about 1 tbsp. cheese.

Step 2
2

Starting with the filling end, roll taquito into a tight cigarette shape and secure with a toothpick. Repeat with remaining tortillas, beans or chicken, and cheese.

Step 3
3

In a large wide pot, heat about 1 in. oil over medium heat until it reaches 375° on a deep-fry thermometer. Cook taquitos, about 4 at a time, turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer taquitos to a rimmed baking sheet lined with paper towels. When cool, remove toothpicks. Serve with salsa and guacamole.

Step 4
4

Note: Nutritional analysis is per taquito.

Bean and Chicken Taquitos