Spicy Taquitos With TABASCO® Dipping Sauce

4.7 stars based on 19 votes.
19 ratings
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Spicy Taquitos With TABASCO® Dipping Sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 medium onion, finely chopped
  • 2 teaspoons ground cumin
  • 1 cup cooked chicken, finely diced
  • 1 cup cooked red or black beans
  • 1 cup shredded Mexican-blend cheese
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 12 sheets frozen phyllo dough, thawed

Preparation

Preheat oven to 425° F.

Heat oil in 2-quart saucepan over medium heat. Add garlic and onion; cook about 5 minutes. Stir in cumin; cook 1 minute.

Combine chicken, beans, cheese, TABASCO® Green Sauce, salt, and onion mixture in large bowl; stir until well mixed.

Melt butter in small bowl; stir in TABASCO® Original Red Sauce. Set aside half of butter mixture; keep mixture warm.

Assemble the 12 sheets of phyllo dough in 3 sets of 4 layered sheets as follows: place one sheet of frozen phyllo on work surface; brush with some butter mixture. Place second sheet of phyllo dough on top of first sheet; brush with butter mixture. Repeat with 2 more sheets of phyllo, brushing each sheet with butter mixture, to make 4 layers. Repeat this process with the other two sets of 4 sheets. Cut each of the 3 layered sets of phyllo sheets (horizontally and vertically) into 4 equal pieces, to make 12 cut pieces of layered dough. Place 1 heaping tablespoonful of chicken mixture in lengthwise strip on each cut piece. Fold in short sides about 1 inch to enclose filling; roll lengthwise to form a 4-inch-long tube. Place on cookie sheet; brush with butter mixture.

Bake 12 to 15 minutes or until golden. Serve with reserved warm butter mixture for dipping.

Makes 12.

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  • Name: great potluck
    Date: May 4th, 2012
    Brought these to work for Cinco de Mayo potluck and was the talk of the buffet! Except I made smaller ones. I cut the phyllo in half and then in fourths and rolled up like eggrolls.
  • Name: rori
    Date: April 28th, 2011
    made many times - it's the jalapeno pepper tabasco which sets it apart - excellent authentic taste; i also add cut jalapenos on top of taquitos when serving - and thicken up the dipping sauce per preference - very easy recipe thanks!
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