Bucs punter Bryan Anger scores big with this easy southwest chicken dish.
Bryan Anger's Grilled Chicken Taquitos
2017-11-03 14:54:42
Bucs punter Bryan Anger scores big with this easy southwest chicken dish.
Ingredients
- 2 Skinless Chicken Breasts
- 1 cup shredded cheese
- 2 Tablespoons Olive Oil
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- Salt + Pepper
Taquitos
- Corn Tortillas
- 2-3 cups of Vegetable Oil, depending on pan size. Enough to fill pan 2” with oil
Instructions
- Pound out the chicken until it is an even thickness. Cut into cubes and place in bowl
- 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.
- Heat a pan over medium high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.
- 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).
- Remove from oil, fill each tortilla with chicken mixture and shredded cheese. Roll & secure with a toothpick
- 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.
- Remove taquitos from oil, pat dry, remove toothpicks and serve with salsa, guacamole or your leftover Avocado Dressing!
Notes
- TIP: Add more of less chili powder based on your preferred level of heat
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