Bryan Anger’s Grilled Chicken Taquitos

Bucs punter Bryan Anger scores big with this easy southwest chicken dish.

Bryan Anger's Grilled Chicken Taquitos
Bucs punter Bryan Anger scores big with this easy southwest chicken dish.
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Ingredients
  1. 2 Skinless Chicken Breasts
  2. 1 cup shredded cheese
  3. 2 Tablespoons Olive Oil
  4. 1 Teaspoon Paprika
  5. 1 Teaspoon Chili Powder
  6. 1 Teaspoon Cumin
  7. 1 Teaspoon Garlic Powder
  8. Salt + Pepper
Taquitos
  1. Corn Tortillas
  2. 2-3 cups of Vegetable Oil, depending on pan size. Enough to fill pan 2” with oil
Instructions
  1. Pound out the chicken until it is an even thickness. Cut into cubes and place in bowl
  2. Pour in the olive oil and add the spices along with a pinch of salt and pepper. Toss the chicken in the marinade until it is evenly coated and set to the side to marinade.
  3. Heat a pan over medium high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.
  4. Heat a pan over medium heat with 2” of vegetable oil. Place 2 tortillas at a time in oil to soften and warm (approx. 1 minute).
  5. Remove from oil, fill each tortilla with chicken mixture and shredded cheese. Roll & secure with a toothpick
  6. Increase pan of oil to high heat, place taquitos in hot oil for 1-2 minutes or until golden brown. Turn over to cook for another 1-2 minutes.
  7. Remove taquitos from oil, pat dry, remove toothpicks and serve with salsa, guacamole or your leftover Avocado Dressing!
Notes
  1. TIP: Add more of less chili powder based on your preferred level of heat
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