Chicken Taquitos

Chicken Taquitos

Indulge in the tantalizing flavors of these Chicken Taquitos, where each bite bursts with a harmonious blend of savory goodness. Shredded chicken mingled with green chilies creates a tender and flavorful filling, heightened by our robust and creamy Pineland Farms Southwest Cheddar. Encased in warm flour tortillas, each taquito is a perfect balance of comfort and zest. Topped with a vibrant medley of freshly prepared Pico de Gallo, featuring diced Roma tomatoes, Vidalia onions, cilantro, and a touch of jalapenos, these taquitos offer a refreshing contrast to the indulgent filling. Drizzled generously with a velvety Creamy Avocado Salsa Verde, blending the creamy richness of avocados with the tangy kick of lime juice and the subtle heat of cumin, every bite is a fiesta of textures and flavors. Whether served as a crowd-pleasing appetizer or a satisfying main dish, these Chicken Taquitos are sure to transport your taste buds to culinary bliss.

Yields: 10-12 pcs


Ingredients for Taquitos:

  • 3 cups Chicken, shredded
  • 1 can (small) Green Chilies, drained
  • 3 cups Pineland Farms Southwest Cheddar Cheese, shredded
  • 12 -7inch Flour Tortillas
  • 2 cups Lettuce, finely shredded
  • 2 cups Pico de Gallo, Fresh
  • 1 cup Creamy Avocado Salsa Verde
  • ¼ cup Mexican Crema or Sour Cream
  • 12+ Toothpicks


Pico de Gallo:

  • 1 ½ cup Roma Tomato, seeds removed, diced
  • ½ cup Vidalia Onion, diced
  • 2 Tbsp Cilantro, freshly chopped
  • 1-2 Tbsp Jalapenos, diced
  • 1-2 tsp Lime Juice, freshly squeezed


Creamy Avocado Salsa Verde:

  • 1 cup Hellman’s Mayonnaise
  • ¾ cup Buttermilk
  • 1 pkg Hidden Valley Ranch Dressing Mix
  • 2ea Avocadoes, ripened, peeled & seeded
  • 1 Tbsp Lime Juice, freshly squeezed
  • ½ tsp cumin


  1. In a blender or food processor combine all ingredients for the Creamy avocado salsa Verde. Chill for 30 minutes before use.
  2. Combine all the ingredients for the Pico de Gallo. Set aside
  3. Preheat your home fryer to 350F.
  4. In a medium bowl combine the shredded chicken and green chilies.
  5. To assemble, lay the tortillas on a work surface and fill the bottom third of the tortilla with 1/3 cup of the shredded chicken mixture. Sprinkle with ¼ cup of Pineland Farms Southwest Cheddar cheese. Roll the tortilla up tightly and secure the ends with a toothpick.
  6. Add the tortillas to your preheated home fryer and cook for 3 minutes. Transfer to a plate lined with paper towels.
  7. To serve, remove toothpicks, lay the taquitos on a bed of lettuce, top with Pico de Gallo and drizzle with creamy avocado salsa verde.