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Taquitos with vegetables

Taquitos with vegetables

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Introduction

These taquitos are so easy to make and full of flavor. You can use shredded chicken, pork or beef for this recipe. It also freezes well for later use.

Taquitos with vegetables

  • 1/2 cup chopped onions
  • 3 tbsp olive oil
  • 1 cup sliced zucchini
  • 1/4 cup red pepper flakes
  • 2 cups chopped bell peppers
  • 2 garlic cloves
  • 4 cups shredded cooked chicken breast

Taquitos with vegetables

A taquito is a rolled, fried tortilla filled with meat, cheese or vegetables. You can make them ahead of time, then keep them in the freezer for later.

To make these Taquitos with Vegetables:

  • Heat oil in a large skillet over medium-high heat until very hot but not smoking (about 350 degrees F). Add corn tortillas one at a time; fry until golden brown on both sides, about 1 minute per side. Drain on paper towels and keep warm in oven while frying remaining tortillas.

2 If making ahead: Let cool completely before freezing on baking sheet lined with parchment paper; transfer frozen taquitos to resealable plastic bag when ready to serve..

INGREDIENTS

  • 1/2 cup chopped onions
  • 3 tablespoons olive oil, divided
  • 1 cup sliced zucchini
  • 1/4 teaspoon red pepper flakes, optional (I used this to give it a little kick)
  • 2 cups chopped bell peppers, any color combination or all the same color (see note below)

1/2 cup chopped onions

  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped zucchini (optional)
  • 1/2 cup shredded cooked chicken breast

3 tablespoons olive oil, divided

  • Measure out 3 tablespoons of olive oil and set aside.
  • Slice zucchini into thin strips, then cut the strips into bite-sized pieces (about 2 inches long). You’ll want to use about 1 tablespoon of olive oil per zucchini, so if you have a larger or smaller amount than I do here, adjust accordingly!
  • Cut bell peppers in half, remove seeds and membranes from inside each half (discard them), then slice into large strips that are about as wide as your finger is long (about 1/4 inch). Again–I used red peppers here but any color will work just fine; feel free to mix it up! You’ll need one whole pepper per person eating this dish; again: adjust accordingly if you have more or less than I do here!
  • Slice onions into thin slices–you could also dice them if that’s easier for you–and slice garlic cloves into tiny pieces (about 1/4 inch thick).

1 cup sliced zucchini

  • In a large bowl, combine the zucchini, bell peppers and garlic. Toss to mix well and set aside for 15 minutes (or longer if you have time).
  • Preheat oven to 350 degrees F (175 degrees C), then line a baking sheet with parchment paper or aluminum foil sprayed with non-stick spray.
  • Bring out your tortilla press so that it’s ready when you need it! If using an actual press like me – make sure it’s clean and dry before pressing each tortilla into shape; otherwise they’ll stick together in a big pile instead of staying separate like they should be doing!

1/4 teaspoon red pepper flakes, optional

  • 1/4 teaspoon red pepper flakes, optional
  • Red pepper flakes are a type of chili pepper that has been dried and ground into tiny pieces. They have a spicy flavor and are used as a spice in many dishes, such as soups, stews and sauces.

2 cup chopped bell peppers, any color combination or all the same color, see note below.

You can use any type of bell pepper for this recipe. The most common colors are green, red and yellow, but you’ll also find orange, purple and brown varieties. If you want to make these taquitos with vegetables more colorful, try using a rainbow assortment of bell peppers!

2 garlic cloves, minced or pressed through a garlic press

  • Mince or press the garlic cloves through a garlic press.
  • Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and cook for 3 minutes more, stirring often to prevent burning.

Add more oil if needed and then add the minced garlic; saute for 1 minute more until fragrant but not browned (if you’re using dried herbs instead of fresh ones now is when you would add them). Remove from heat immediately so that it doesn’t burn!

4 cups shredded cooked chicken breast (about 2 small breasts)

  • Use chicken breast, not thighs or drumsticks.
  • Shred the chicken in a food processor (or use the shredder attachment on your stand mixer) and then cut it into small pieces with a sharp knife.
  • If you don’t have access to either of these tools, you could also just chop the meat with a cleaver or heavy-duty chef’s knife until it’s finely chopped but not minced, which would make for a more textured filling than shredded.
  • Mix all ingredients together in a large bowl until evenly combined; add salt and pepper to taste before rolling up into taquitos!

Salt and freshly ground black pepper to taste

  • Add salt and pepper to taste. If you are using already cooked chicken, add salt and pepper to taste. If you are using raw chicken, add salt before cooking; then season again with freshly ground black pepper after cooking. If you’re using a store-bought seasoning mix that includes both ingredients (like taco seasoning), add them both at once when making the taquitos!

12 taco-sized corn or flour tortillas or 8 small corn tortillas (see note below)

  • Use corn tortillas for a more authentic Mexican flavor.
  • Use flour tortillas for a more Americanized flavor, or if you’re trying to save money on your grocery bill.
  • The number of tacos you get depends on how big the tortillas are; if you use small corn tortillas and cut them into quarters, then each quarter will be one taco sized serving. If you use large flour tortillas instead, then each half would be two taco-sized servings (or four smaller ones). The amount of chicken filling depends on what kind of meat and vegetables are used–if there’s no other source of protein in the dish besides beans/lentils/tofu etc., then we recommend using 1lb ground beef; otherwise go with 1 lb chicken breast strips instead!

Optional toppings such as sour cream, avocado slices, salsa and guacamole for serving.

  • Sour cream (optional)
  • Avocado slices (optional)
  • Salsa and/or guacamole for serving

Conclusion

I hope you enjoy these taquitos as much as I do! They are great for a quick weeknight meal, or you can make them ahead of time and freeze them for later.

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