Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 12 corn tortillas (6 inches)
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with chili powder, cumin, salt, and black pepper.
- Heat a large skillet over medium heat and cook chicken breasts for 5-7 minutes per side, or until cooked through.
- Let chicken rest for 10 minutes, then shred or cut into small pieces.
- Combine chicken, onion, bell pepper, cheddar cheese, and Monterey Jack cheese in a bowl.
- Spread about 1/4 cup of the filling onto the center of each tortilla.
- Roll up tortillas tightly and place them seam side down on a baking sheet.
- Bake for 15 minutes, or until golden brown and crispy.
Nutritional Information:
- Calories: 250 per taquito
- Fat: 10 grams per taquito
- Protein: 20 grams per taquito
- Carbohydrates: 30 grams per taquito
Dish Characteristics:
- Crispy and flavorful taquitos filled with tender chicken and melted cheese
- Perfect for a quick and easy meal or appetizer
- Can be customized with different fillings and toppings
User Comments:
- "These taquitos are so delicious and easy to make! I love the combination of chicken and cheese."
- "I used rotisserie chicken to save time, and they still came out great."
- "I added some salsa and sour cream for extra flavor, and it was amazing."
Special Precautions and Tips:
- To make ahead, prepare the filling and roll up the taquitos. Wrap them tightly in plastic and refrigerate for up to 24 hours. When ready to cook, bring to room temperature and then bake as directed.
- Be careful not to overfill the tortillas, or they will not seal properly and will break apart.
- Serve with your favorite dipping sauces, such as salsa, sour cream, or guacamole.
