Try this Baked Rotisserie Chicken Taquitos with Poblano Chiles recipe, or contribute your own.
Suggest a better descriptionPlace the poblano peppers on a rimmed baking sheet and broil on the top rack of an oven for 10-15 minutes, turning occasionally, until the pepper skin is blistered and starting to blackened. Remove from the oven and transfer the peppers to a glass bowl. Cover the bowl for 5-10 minutes with a dish towel to hold in the moisture. Then, carefully peel the skin off of the poblanos (it should come off pretty easily), remove the seeds and finely chop.
Saute the diced onions and garlic in a non-stick pan over medium-high heat until translucent. Add in the chopped poblanos, chicken and seasonings (chile powder through salt and pepper) and stir well. Saute until ingredients are heated through then transfer to a large bowl. Stir in the shredded cheese and cilantro to complete your taquito filling.
Heat the peanut oil in a small pan over medium heat. Use tongs to place a tortilla in the oil. The oil is hot enough when small bubbles appear around the outer edge of the tortilla. (It’s too hot if the oil is bubbling wildly and/or causing the tortilla to lift up out of the oil.) Allow the tortilla to heat in the oil for 20-30 seconds, then use the tongs to flip it over and cook for another 15 seconds. Lift the tortilla out of the oil, allow the excess oil to drip off, then transfer to a cutting board. Fill the tortilla with a small amount of the filling (approx. 2-3 tablespoons), roll it up, and place it seam-side down on a baking sheet. Repeat this process with the remaining tortillas.
Bake the taquitos in a preheatead 350°F oven for 20-30 minutes or until the tops are golden brown. Serve with sour cream and salsa.
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Serving Size: 1 Recipe (250g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1052 | ||
Calories from Fat: 887 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.5g | 131 % | |
Saturated Fat 37.1g | 186 % | |
Monounsaturated Fat 37.5g | ||
Polyunsanturated Fat 18.8g | ||
Cholesterol 138.6mg | 43 % | |
Sodium 850.3mg | 29 % | |
Potassium 313.5mg | 8 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 8.3g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1052
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