My "Toothpick-Free" Taquito Hack Everyone Needs to Know!

Spicy chicken and cheese taquitos, without a toothpick in sight.

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What You Need:

Taquito Spice:
2 tsp chili powder
2 tsp cumin
2 tsp salt
2 tsp pepper

Taquitos:
1 recipe Taquito Spice
5 chicken thighs
3 TBL “spicy chicken fat”
2 TBL flour
1 cup of milk
1/3 cup pepper jack cheese, shredded
1 TBL pickled jalapenos, minced
Salt and Pepper, to taste
Corn Tortillas and Rice Noodles, to assemble
Canola oil, for frying
Guacamole and salsa, to serve

Combine all the seasonings for the taquito Spice. Place 5 chicken thighs on a foil lined baking sheet. Sprinkle on both sides with taquito Spice. Roast at 425 degrees for 30-45 minutes or until golden brown and juices run clear. Place chicken in a large bowl and allow to cool before chopping up into small pieces.

Pour fat from the pan you roasted your chicken into a small bowl. Add three tablespoons of this fat to a small saucepan. Whisk in flour and cook a few minutes until a paste forms. Pour in milk, whisking all the while until it comes to a low boil. Add jalapeños then turn off the heat and whisk in cheese.

Pour cheese sauce over your chopped chicken and stir to combine. Season to taste with salt and pepper. Warm corn tortillas in the microwave for 30 seconds - 1 minute or until pliable. Spoon some filling into the center of the taquito. Fold the edges and roll tightly like a cigar. Pierce a few rice noodles along it to keep it together.

Fry taquitos in 350 degree oil for a few minutes. Allow to drain on paper towels then serve immediately with fixings like guacamole and salsa.