Part 1: Crispy Chicken Taquitos with Guacamole and Oven Roasted Salsa

CookingWithCarolyn's picture

May. 10, 2012

Try my delicious homemade taquitos with oven roasted salsa and guacamole. Your family will love it! Do watch the Part 2: Crispy Chicken Taquitos with Guacamole and Oven Roasted Salsa, for the complete recipe and a complete meal.


For the chicken taquitos
All purpose seasoning 3 Teaspoon (Grand Diamond)
Rotisserie chicken 1 , shredded (bones & skin removed, shredded)
Cheddar cheese/Pepper jack cheese 1/2 Cup (8 tbs) , shredded
Corn tortillas 16
Vegetable oil 2 Cup (32 tbs) (For deep frying)
Kosher salt To Taste
For the roasted salsa
Vine tomatoes 2 1/2 Pound , halves (Ripened)
Extra virgin olive oil 1 Tablespoon
Kosher salt 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Onion 1/4 Cup (4 tbs) , chop
Cilantro 3 Tablespoon , chop
Habanero pepper 1 Medium , chop
Garlic 1 Clove (5 gm) , mince
Lime juice 3 Tablespoon
Kosher salt 1 1/2 Teaspoon
For the guacamole
Avocados 2 Large (Hass Avocados, chopped into ½ inch cubes)
Cilantro 2 Tablespoon , chop
Tomatoes 1/3 Cup (5.33 tbs) , chop
Jalapeno 1/2 Medium , chop
Garlic 1 Clove (5 gm) , chopped finely
Lemon juice 3 Tablespoon
Kosher salt 1 Teaspoon
Pepper 1 Teaspoon




1. Preheat oven at 425 degrees.

2. Cut the vine ripened tomatoes into halves, roughly chop the onion, habanero chili and cilantro, keep everything aside separately in bowls until needed.

3. Prepare a lined sheet pan.


4. Place the tomatoes on the sheet pan and brush or frizzle olive oil over the tomatoes, sprinkle salt and pepper.

5. Place the sheet into the oven and roast the tomatoes for 35 minutes in the preheated oven.

6. The tomatoes should be charred, but still plump with its juices.

7. Remove from the oven and set aside for about 10 - 15 minutes to cool off.

8. Once cooled blend the roasted tomatoes in the food processor until pulped.

9. Add the onion, cilantro and habanero chili in a food processor and process until all the ingredients are chopped into small pieces.

10. Add the cooled roasted tomatoes, lime juice, and salt and blend until the salsa is to the desired consistency.

11. Pour the salsa into a serving dish and enjoy immediately or place it in a container with an airtight lid and refrigerate.

12. Before serving mince and smash one garlic, sprinkle some salt and mix it with half of the salsa.



1. Remove the seed from the avocados and slice the flesh, keep it aside.

2. Chop the onions, cilantro and tomatoes; finely chop the jalapenos and garlic.


3. In a bowl combine the onions, cilantro, avocados, and lemon juice mix them and then add the tomatoes.

4. Add the salt and pepper to your taste, add the jalapenos and stir

5. Store it in the refrigerator until needed.



1. Shred the meat from the rotisserie chicken and keep it in a bowl.


2. Add the cheddar cheese to the chicken and mix them well, keep it aside.

3. Brush the tortillas with vegetable oil and fan out the tortillas on a large plate and warm the in the microwave for 20-30 seconds.

4. In a heavy cast iron skillet warm the vegetable oil up to 350 degree or for 3-4 minutes.

5. Once the tortillas are warm add 2 tablespoon of the chicken and cheese mixture on the end of the tortilla closest to you and roll it as tight as possible without breaking the tortilla.

6. Use a toothpick to hold the tortilla closed or lay the rolled taquito with the seam facing down to hold it into place. Repeat this process until all of the chicken mixture is over.

7. Using tongs, place the tip of one of the taquitos in the oil. If small bubbles form, the oil is hot enough and ready for frying.

8. Fry the taquitos to golden brown and crisp on all sides. Once done remove them from the oil, place on a paper towel and lightly salt immediately.


9. Serve hot taquitos with guacamole and roasted salsa.


Don’t crowd the pan with all the taquitos, cook in batches.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 544Calories from Fat 313

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 683 mg28.46%

Total Carbohydrates 40 g13.3%

Dietary Fiber 9 g36%

Sugars 4 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet