Chicken Taquitos


shredded chicken, cooked

cheddar cheese, grated

soft corn tortillas

iceberg lettuce, shredded

Roma tomatoes, chopped

yellow onion, finely chopped

jalapeno, ribbed, seeded and finely chopped 

cilantro, chopped

lime, juiced

salt and pepper

Italian dressing, opt.

sour cream or mexican crema

vegetable oil


For pico de gallo: Combine tomatoes, onion, jalapeno, cilantro, lime juice, salt, pepper and a small amount of Italian dressing (if using); set aside.  Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.  Warm tortillas in microwave, about 30 seconds or until pliable.  Top each tortilla with some shredded chicken and some shredded cheese.  Roll up tightly and fasten with a toothpick.  Place, toothpick side down, in hot oil and fry until crisp, flip using tongs and fry other side until crisp.  Remove to a paper towel lined plate and sprinkle with salt.  Remove toothpicks.  Place on serving plate and drizzle with sour cream or crema or a mixture of both.  Top with shredded lettuce and fresh pico de gallo.  Serve.