Ingredients:
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green chilies, diced (canned or fresh)
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 6-8 small keto tortillas (almond flour or coconut flour)
- Olive oil, for frying (optional for crispy taquitos)
Instructions:
- Prepare the Filling:
- In a medium mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, green chilies, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Stir until all ingredients are well mixed.
- Assemble the Taquitos:
- Heat the tortillas briefly in the microwave (about 10-15 seconds) to make them soft and pliable.
- Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla.
- Roll the tortilla tightly around the filling, securing it as a taquito.
- Cook the Taquitos:
- Option 1: Bake: Preheat the oven to 375°F (190°C). Place the taquitos seam-side down on a baking sheet lined with parchment paper. Lightly brush with olive oil. Bake for 20-25 minutes or until golden brown and crispy.
- Option 2: Fry: Heat a few tablespoons of olive oil in a skillet over medium heat. Fry the taquitos in batches for about 2-3 minutes per side, until crispy and golden.
- Serve:
- Serve the taquitos with a side of salsa, guacamole, or a dollop of sour cream for dipping.
Tips:
- If you prefer a milder flavor, use less green chili or choose a milder variety.
- For extra crunch, bake the taquitos at a high temperature for a few extra minutes.
