Ingredients
For the Taquitos
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3 boneless, skinless chicken breasts, cooked and seasoned
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1 cup cream cheese, softened
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1 cup shredded mozzarella
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1 cup shredded cheddar cheese
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2 tbsp Jerk Me Up Scotchie
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12 small flour tortillas
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Oil, for frying
For the Quick Salsa
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½ red onion, finely diced
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½ bunch cilantro, chopped
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½ tsp Tooksies Hot Mother Truffler Salt
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2 tbsp red wine vinegar
Directions
Taquitos
Shred the cooked chicken breasts using two forks.
In a large bowl, mix together the cream cheese and Jerk Me Up Scotchie until smooth.
Fold in the shredded chicken, then stir in the mozzarella and cheddar until everything is evenly combined.
Spoon a small amount of filling into the centre of each tortilla and roll tightly into a tube. Don’t overfill them, or the cheese will escape while frying (still delicious, just messier!).
Heat oil over medium heat and fry the taquitos in batches until golden brown and crispy on all sides.
Transfer to a paper towel-lined plate to drain.
Quick Salsa
Combine the diced red onion, chopped cilantro, Hot Mother Truffler Salt and red wine vinegar in a bowl.
Toss together and let sit for 5–10 minutes before serving.
Serve alongside the hot taquitos for the perfect fresh, tangy bite.
Recipe Note
These taquitos are one of those recipes that disappear way faster than they take to make. Don’t skip the salsa either. The fresh acidity with the cheesy jerk filling is chef’s kiss. If you’re feeding a crowd… maybe make a double batch. You’ve been warned.
