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Crispy Chicken Taquitos and Queso s…

Crispy Chicken Taquitos and Queso spiced with TABASCO^® Sriracha Sauce

Recipe by Tess Sinatro (Lamb_Chop97)

Follow along as Tess makes this recipe on Instagram.

Sriracha Sauce

Servings:

8-10

Prep Time:

25 minutes

Cook Time:

60 minutes

Ingredients

½ cup TABASCO^® Sriracha Sauce

1.5 lb chicken breast

1 cup chicken stock

3 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt, to taste

1 tablespoon honey

1 cup shredded Monterey Jack cheese

2 tablespoons cream cheese

Street-size corn tortillas (20-24)

Vegetable or canola oil, for frying

3 Roma tomatoes, finely diced, seeds removed

½ small white onion, finely diced

3 tablespoons fresh cilantro, finely chopped

Juice of 1 lime

½ teaspoon salt

1–2 teaspoons TABASCO^® Sriracha Sauce

1 (12-oz) can evaporated milk

1 pound white American cheese, cut into ½-inch cubes

¾ cup prepared pico de gallo

Kosher salt and black pepper, to taste

Fresh cilantro

Lime wedges

Mexican crema

Additional TABASCO^® Sriracha Sauce, to taste

Preparation

Taquitos

Season the chicken breast with salt, pepper, paprika, and cumin. Heat EVOO in a medium sized pot and add the chicken once the oil shimmers. Sear on both sides, just looking for color, then remove. Add the garlic in the same pot, cook until fragrant. Deglaze with chicken stock, add the TABASCO^® Sriracha Sauce and honey and bring to a simmer. Add the chicken back to the pot. Cover and cook until the chicken is tender and cooked through, about 15–18 minutes. Remove the chicken from the liquid and reduce the cooking liquid down. Shred the chicken, add cream cheese, shredded cheese and the reduced cooking liquid (about ⅓-½ cup). Mix until well combined.

Warm the corn tortillas until pliable by heating them briefly in a dry skillet or wrapping them in a damp towel and microwaving for 30–45 seconds. Place a small line of the chicken filling across the lower third of each tortilla and roll tightly, seam-side down. Heat about 1 inch of oil in a heavy skillet to 350°F and fry the taquitos in batches, starting seam-side down, until golden brown and crisp on all sides, about 2–3 minutes per batch. Transfer to a wire rack.

Queso

Combine the tomatoes, onion, cilantro, lime juice, and salt in a bowl and set aside to allow the flavors to meld. Add the evaporated milk to a saucepan and bring it to a gentle low simmer over medium-low heat, making sure it does not boil. Add the diced American cheese one small handful at a time, whisking continuously and aggressively after each addition until fully melted before adding more. Once all the cheese is incorporated and the queso is smooth and glossy, stir in the pico de gallo and TABASCO^® Sriracha Sauce. Season lightly with salt and black pepper and keep warm over very low heat, stirring occasionally to maintain a silky consistency. Arrange the hot taquitos on a platter and garnish with cilantro, Mexican crema, cotija, TABASCO^® Sriracha Sauce and a squeeze of lime. Serve immediately with the warm queso on the side.