Lay evenly and flat in air fryer tray making sure no chips are overlapping each other.
Cook for 5 minutes at 350 degrees shaking basket every 1-2 minutes.
Remove from air fryer, allow to cool, and enjoy.
Thank you for reading my Air Fry Tortilla Chips recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Ok I just want to take a moment to acknowledge that before I created this recipe I was really out here eating my cucumbers plain Jane with salt and pepper and the occasional balsamic vinegar.
I’ve tried the smashed cucumber salad too, and it’s delicious, but it just doesn’t fit into my day to day diet.
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But then one day I thought, cucumbers would be delicious in a creamy dressing. And that’s how this cucumber salad came to life. I’ll never eat cucumbers the same again.
This recipe is creamy, satisfying, and incredibly quick to put together.
It’s especially perfect for a hot summer day. Seriously, I’m pretty mad I just discovered this recipe recently and haven’t been eating my cucumbers this way the whole time…
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What do I need to make this recipe?
Cucumbers. Regular cucumbers are my go to but you can use English, Persian, or any type of cucumber you desire.
Sour cream. It’s light, mild, and creamy. What better way to coat your cucumbers?
White vinegar. If you don’t have it on hand, you can substitute it with apple cider vinegar or lemon juice.
Dill. Fresh is best but dried works fine.
Sugar. This contrasts the sourness from the sour cream and vinegar, as well as the saltiness from the salt.
Salt. Never forget it.
Garlic. Fresh minced garlic is ideal but feel free to substitute with powdered garlic if that’s all you have on hand.
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Can I use something other than sour cream?
Sure. Try Greek yogurt or mayonnaise. They both are going to give you a slightly different taste, but the texture is there all the way.
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What cucumbers are best for salads?
The varieties of cucumbers are almost as endless as the types of cucumber salads. Let me give you a guideline for each cucumber and you just be sure to try them all out when you get the chance!
Wax-Coated Cucumbers. This is the cucumber that’s most common and found grocery stores. They have a wax covering to help preserve the cucumber and will need to be peeled prior to eating.
Garden Cucumbers. Crisp, crunchy, and best fresh from the garden. They lack the wax coating of those purchased at grocery stores so they can be served peeled or unpeeled.
English Cucumbers. Also known as European cucumbers. This variety is mild in flavor, almost seedless, and usually 1-2 feet in length. They are typically sold wrapped in plastic to protect their thin skin and there is no need to peel them. These are greenhouse grown and typically on the pricey side.
Cocktail Cucumbers. Deliciously crunchy and much smaller than other varieties of cucumbers. They are also more expensive per pound, but there’s no need to peel them.
This recipe is creamy, satisfying, and incredibly quick to put together. It’s especially perfect for a hot summer day. Seriously, I’m pretty mad I just discovered this recipe recently and haven’t been eating my cucumbers this way the whole time…
Slice the cucumber thin. Place in a bowl and set aside.
Combine the rest of the ingredients in a small bowl and mix.
Add dressing to cucumbers and mix. Enjoy.
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Thank you for reading my Creamy Cucumber Salad Dressing recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Pesto is such a heavenly sauce. The sharp garlic mixed with fresh basil, rich Parmesan, and good quality olive oil creates a vibrant combination of flavors that is delicious when eaten with pasta, sandwiches, pizza, and so much more.
Pesto Gnocchi
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What makes it so great?
Well, it’s probably the only renowned pasta sauce that is not cooked. And since it doesn’t touch the stove once, it’s incredibly easy to make.
That being said, since it’s made up of just a handful of ingredients, it’s also easy to mess up the ratios and end up with a not so great pesto.
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What is pesto made of?
Basil. Pesto gets it’s color and aroma from the fresh basil leaves. Basil has the most beautiful smell, it’s almost like therapy. We should change the saying to “stop and smell the Basil” because it really is that fragrant.
Garlic. Make it fresh and you’re set for success.
Pine nuts. These can be pricey, but don’t skip this ingredient. If necessary, substitute with walnuts, cashews, or whatever nut you have on hand.
Olive oil. Make sure you use a good quality one. Since this sauce is not cooked, you really taste every ingredient tenfold.
Salt. This is a no brainer. Season your food y’all! Especially if you’re planning on using it as a pasta sauce. It’s kinda impossible to add salt to pasta sauce once it’s already mixed with the pasta. If you know you know.
Basil Pesto
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How can I spice up pesto?
Just like anything else, too much of anything is bad. So, if you’re looking to change up the flavor profiles in your pesto just get creative! Try an arugula walnut pesto or a spinach cashew pesto! Or try adding cream to this recipe for a creamy, irresistible pesto. The possibilities are endless.
Do I need to use a mortar and pestle?
The short answer is no. For a true, authentic pesto, you will want to get your hands on a mortar and pestle. Using this method for mashing the ingredients together creates a different harmony than throwing everything in a food processor or blended.
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Don’t get me wrong, you’ll get delicious pesto either way. But the flavors are so much stronger when you do it by hand because the fibers in the basil aren’t completely broken apart as they are when processed or blended.
So, you don’t need to use one, but you will get a way stronger pesto if you do. But watch out, if you have never had a pesto mashed by hand the flavors may be too strong for you to handle. No joke. I would say give it a try both ways then move forward with which ever worked better for you.
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Fresh Basil Pesto Recipe
Pesto is such a heavenly sauce. The sharp garlic mixed with fresh basil, rich Parmesan, and good quality olive oil creates a vibrant combination of flavors that is delicious when eaten with pasta, sandwiches, pizza, and so much more.
Combine all ingredients in mortar and pestle, food processor, or blender, and combine mash, process, or blend until smooth and fully combined.
Thank you for reading my Pita Bread recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Somewhere between tortillas and naan lies pita bread.
What is pita bread?
Pita bread is a notorious flatbread common in the Mediterranean, the Middle East, and surrounding areas. It’s often enjoyed with hummus and chicken shawarma.
What’s the difference between pita bread, tortillas, and naan?
Well, for starters the ingredients. Naan is made with all the ingredients in this pita bread recipe, plus eggs, yogurt, and butter. Meanwhile, tortillas are made with flour, baking powder, and water. The flavors are different in each one of these breads and that’s why they are all individually unique.
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One thing all these breads have in common though, is that they’re best when eaten freshly made. And where can you really go to find fresh pita bread? Oh yeah, no where! So, the perfect solution is to make them yourself.
Now that may sound a bit overwhelming. But trust me, it’s not hard at all. It just takes a little arm work and some time. Oh yeah and like four ingredients.
Homemade Pita Bread
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What do I need to make pita bread?
Flour. I use all purpose in this recipe but feel free to use whole wheat flour, buckwheat flour, spelt flour, or whatever type of flour you have on hand. Go ahead and get creative if you’d like, but to achieve the traditional pita we all know and love, you’re going to want to stick to all-purpose or whole wheat flour.
Oil. I used olive oil, but avocado oil works too. Don’t substitute for any other type of oil, and make sure it’s high quality. This really matters in this recipe.
Salt. Pretty standard component in this recipe and absolutely necessary. Feel free to add more or less depending on how you prefer. What’s listed in the recipe is a standard amount for the quantity yield.
Yeast. Duh. How else are we going to form fluffy pita bread? We need our dough to rise, so yeast is an essential ingredient here. Seriously, you’re going to have to run to the store for a pack of yeast to make this recipe.
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Now let’s make something clear. There’s pita bread, which has a pocket in the middle, and then there’s pocket-less pita, Arabic bread, Syrian bread, Greek pita, and more. What I’m trying to emphasize is that there’s so many variations of this amazing flatbread, so try the different variations and find which one you like most.
Why make pita bread at home?
Well, I already explained how great fresh pita is. If that wasn’t enough convincing then let me just tell you about how much I love this recipe. It’s a simple dough to prepare and yes that I love.
But I enjoy the actual cooking process because if the dough is prepared correctly, then you’ll have inflated pitas on your stove top or in oven, depending on how you decide to cook you pitas. It’s a cool process to watch and definitely gives you that little extra satisfaction knowing that you can make a perfect, pocketed pita bread!
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How do I store extra pita bread?
If you plan on enjoying your pita within 2 days then store it in a air tight container or bag at room temperature. Otherwise, wrap in plastic wrap and freeze until ready to enjoy.
How many pitas does this recipe make?
This recipe make approximately 8 pitas. Feel free to scale the recipe to whatever fits your needs.
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Easy Pita Bread Recipe
Somewhere between tortillas and naan lies pita bread. One thing all these breads have in common though, is that they’re best when eaten freshly made. And where can you really go to find fresh pita bread? Oh yeah, no where! So, the perfect solution is to make them yourself. Now that may sound a bit overwhelming. But trust me, it’s not hard at all. It just takes a little arm work and some time. Oh yeah and like four ingredients.
In a large bowl, combine yeast, water, and 1 cup flour. Mix until combined and set aside for 10 minutes
Add salt, 1 tbsp oil, and 1 cup flour. Mix until combined and add the remaining flour, if necessary, in small doses until the dough is not sticky nor dry.
Kneed dough for 5 minutes, or until the dough is smooth.
Place in bowl with remaining oil and cover. Let sit in a warm place until the dough has doubled in size, approximately 1 hour.
Remove dough from bowl and roll out into a log. Cut log into 8 pieces and let rest for 15 minutes.
Roll each piece into a circle and let rest for 5 minutes.
Using a rolling pin, roll each piece into round flatbread's about 1/2 thick.
Bake on stone or pan at 475 for 3 minutes, flipping once. Or, cook on skillet or pan on medium heat for 3 minutes, flipping once.
Notes
If you plan on enjoying your pita within 2 days then store it in a air tight container or bag at room temperature. Otherwise, wrap in plastic wrap and freeze until ready to enjoy.
This recipe make approximately 8 pitas. Feel free to scale the recipe to whatever fits your needs.
Thank you for reading my Pita Bread recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Pico de gallo, also known as salsa fresca, is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
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What is Pico De Gallo?
Pico de gallo translates to “beak of rooster” in Spanish. It was given this name because originally people would eat it by pinching the ingredients between their thumb and index finger. And this hand gesture looks similar to the beak of a rooster.
Nowadays, we eat salsa fresco with tortilla chips, but back in the day they had their own way of doing things.
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What’s the difference between pico de gallo and salsa?
Let me put it this way, pico de gallo is a type of salsa, but salsa is not pico de gallo. Pico de gallo is a fresh, uncooked mixture that is chunkier in consistency. You can visibly see each chopped up ingredient in it. Meanwhile, salsa is cooked and a thinner consistency. Salsa can be left chunky or pureed, but it has more liquid regardless.
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Another thing is, the ingredients for salsa are interchangeable. You’ll find a variety of recipes making salsa with all types of different chiles and vegetables. Meanwhile, the ingredients for a this recipe are fairly consistent.
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Pico De Gallo
So what makes this recipe different?
Well, remember earlier when I mentioned that this is a fully uncooked recipe? Well, there’s going to be a tiny bit of cooking in my recipe. Instead of chopping up raw tomatoes, with the guts and all that involved, we are going to be making tomato concasse.
What’s that you may ask? Well it’s French for “crushing” and refers to a cooking technique that involves scoring, boiling, and peeling. Once peeled, the seeds are removed to eliminate any bitter tastes, and then the tomato is diced. And what you’re left with is a perfect tomato that’s ready to be enjoyed raw.
Check out my video recipe down below for a full guide on this recipe!
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Then just add the classics…
You know, red onion, garlic, jalapeno, cilantro, etc… you get the idea. Salsa fresca is a true classic, so messing around with these ingredients isn’t recommended. However, this doesn’t mean we can’t add some extra ones…
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I like adding tomato juice to the mix because I prefer my salsa to have some liquid to it. And I don’t want to add an unreasonable amount of lime juice, so I add more tomato flavor to the dish! Adding tomato juice really changed the game for me, so definitely give this a try. I also add a bit of olive oil to balance the flavors.
Lastly, one ingredient I don’t want you to forget is cumin. It adds a layer of warmth to the salsa fresco. But be careful, it’s easy to go overboard with the cumin! And if you’re making this one ahead of time, the longer the flavors sit together, the stronger the cumin flavor will be. Be use to use it sparingly, but do not skip it!
Pico de gallo is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
Score the tomatoes with a knife by cutting an X on the bottom side.
Place the tomato on slotted spoon, and place into boiling water for 30 seconds.
Remove tomato from water and place onto cutting board.
Use knife to pull back the skin from the X marked earlier.
Onced peeled, remove guts and seeds and then finely chop.
Add chopped tomatoes and the rest of the listed ingredients to bowl. Enjoy!
Video
Notes
You don’t have to use all of the red onion or jalapeno listed. If you’re not a fan of onion, or don’t care for spicy foods, then use these ingredients minimally as adding the quantity listed in the recipe may not work for you. Add a little at a time and taste as you go.
Scoring the tomatoes before boiling them makes peeling them later way easier. Don’t skip this step.
Using the tomato concasse technique ensures that any bitter flavors in the tomato don’t make it to our pico de gallo. Don’t skip this step.
Cumin is completely optional but highly recommended. Taste as you go to avoid adding too much, but do remember that the flavors strengthen as they sit.
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Thank you for reading my Pico De Gallo recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!
Crab cakes are one of my favorite seafood dishes. Especially when paired with a perfectly spicy remoulade sauce. Yum! But have you ever tried crabless cakes?
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Ok, hear me out. Though amazing, the thing about crab cakes is that they aren’t very cheap to make… For example, 1 pound of crab would run you about $20.
And the alternative?
Well, that would either be lower quality crab (which is still going to cost you about $10/lb) or imitation crab.
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Imitation crab is fairly cheap (about $6/lb), since it’s a highly processed food made by combining minced fish with starch, egg whites, sugar, salt and additives to mimic the flavor, color and texture of real crab meat.
Now, that’s definitely an option. But, I wanted to go in a different direction. In short, I wanted to make crabless crab cakes, or crabless cakes if you will.
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What else can I use?
I created a recipe using a key ingredient that’s cheaper than good quality crab, low quality crab, and even imitation crab. Drum roll please… Heart of palm.
Heart of palm costs about $2/lb and they’re the perfect plant-based alternative for crab because of their meaty texture.
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What is heart of palm?
Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees like the coconut, juçara, açaí palm, and peach palm.
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But, the best part about heart of palms is how nutritious they are. For instance, they are cholesterol-free and contain nutrients like iron, Vitamin C, magnesium and folate.
However, heart of palm doesn’t play the crab role alone in this recipe.
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What else plays the crab?
Artichoke hearts! The combination of the two work impressively well as crab.
Now, heart of palm and artichoke hearts are going to be the star of the show, keep that in mind when dicing them. For example, if you like a chunkier crab cake then dice large chunks. Meanwhile, if you want a smoother crab cake then dice small chunks and then mash a few with fork.
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Crabless Cakes
Is this a healthier alternative?
Yes, it certainly is. The nutritional benefits come with a warning though. Since heart of palm and artichoke hearts are canned vegetables, they are extremely high in sodium.
It’s important to rinse them thoroughly once you remove them from the brine to reduce the sodium. Especially since you’ll probably be adding even more sodium of some kind when preparing the crab cakes.
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What else goes into the crab cakes?
Chickpea flour and crushed crackers work as the binding agents in this recipe. If you don’t have crackers, bread crumbs or panko work great too.
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Meanwhile, mayonnaise, mustard, worcestershire sauce, salt, old bay, and parsley are all the ingredients necessary for flavoring the crab cakes.
And the spicy remoudlade sauce?
The spicy remoulade sauce is made with mayonnaise, dijon mustard, lemon juice, lemon zest, hot sauce, capers, and garlic.
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If you don’t want your sauce to be spicy then just omit the hot sauce!
These plant based crab cakes are made with simple ingredients, and they’re so simple to make. Above all, each bite delivers a crispy, flaky break thru of flavor.
In conclusion, for more tips on making the perfect crabless cakes click here.
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Crabless Cakes With Spicy Remoulade Sauce
These plant based crab cakes are made with simple ingredients, and they're simply delicious. Each bite delivers a crispy, flaky break thru of flavor.
Combine artichoke hearts, heart of palm, chickpea flour, crushed crackers, mayonnaise, old bay, Worcestershire sauce, mustard, parsley, and salt in a bowl and mix until well combined.
Using your hands, shape the crab cakes into desired shape and size and place onto an aluminum lined pan.
Cover pan and place in freezer for 30 minutes. This way the crab cakes will hold their shape better when frying.
Fill a bowl with all-purpose flour.
Remove pan from freezer and dip each crab cake into flour.
Heat a frying pan to low to medium heat and add frying oil and butter.
Cook until the crab cakes become golden brown on each side, using tongs to flip.
Remove from pan and place onto a paper towel lined plate to soak up any excess oil.
Allow to cool and serve with remoulade sauce.
Spicy Remoulade Sauce
Combine all ingredients and mix until well combined.
Cover and chill.
Serve with crabless cakes.
Notes
For extra crispness, broil the crab cakes after frying for about 5 minutes.
If you want to keep this recipe strictly plant based, substitute the egg for a flax egg and use vegan mayonnaise, Worcestershire sauce, and butter.
For the best flavor, fry with butter and oil.
If you have access to one, use a food processor to blend together your remoulade sauce.
For an authentic Maryland crabless cake, use crackers. If you can’t get your hands on crackers then breadcrumbs or panko work well too.
Thank you for reading my recipe. If you decide to try making crabless cakes at home be sure to tag me on instagram @breakthrukitchen so I can see! Be sure to subscribe down below to get notified when I post more recipes like this!
Chunky avocado mixed with sour lime and crunchy fresh vegetables are the key ingredients to the infamous guacamole that we all know and love.
However, have you ever considered spicing things up a bit? Maybe by adding in some ripe mango?
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Why add mango?
Guacamole is something I personally can’t get enough of. I put it on everything.
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That being said, it is possible to get tired of a good thing. You know, when I made this recipe I had simply eaten too much regular guacamole. I (somehow) grew tired of it. Even good things get old after a while…
You know, kinda like when you eat that one type of cereal for a few months and before you know it, you just can’t take it ANYMORE. Everything in moderation, right?
So, to switch things up for my palette, I tried making guacamole with some different ingredients; like mangoes.
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Is this better than regular guac?
Traditional guacamole is pretty hard to beat, so I don’t want to put these two in an unfair competition. The guacamole we all know and love is one of a kind, and unmatchable.
Nonetheless, this is a heck of a good alternative for when you’re just tired of regular old guacamole.
This is a sweet twist on the traditional recipe.
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What can I eat guacamole with?
This guacamole makes a delicious topping for tacos and quesadillas, or even as dip for your favorite tortilla chips. Add it to your meals and enjoy as a delicious side, throw it on top of some toast for breakfast, use it for deviled eggs… The possibilities are endless. It fits perfectly into most Hispanic and Spanish meals, so be sure not to forget it when making rice and beans or paella.
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Sweet And Savory Mango Guacamole Recipe
Sweet and savory is the best way I can describe this guacamole. Chunky avocado mixed with the sour lime, the crunch from the fresh vegetables, and the ripe mango creates a sweet twist on traditional guacamole.
Finely chop onion, garlic, and jalapeno pepper and add to bowl.
Squeeze one half of lime juice into the bowl and mix.
Add avocado to bowl and use fork to mush avocado to preferred consistency. Add diced mango and mix.
Dice mango and add to bowl.
Squeeze other half of lime to bowl. Mix.
Chop one handful of cilantro and add to bowl. Mix.
Add cayenne pepper and season with salt to taste.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!
Empanadas are a staple for get togethers and barbecues. They’re most amazing when they’re hot, fresh, and flaky. But… sometimes there are not so great emapanadas at the cookout. Don’t be the person who orders a pan of soggy, skimpy empanadas from that one place. Do something different and try making your own.
This recipe is so simple and only takes a few ingredients to make. Everybody always thinks that empanadas are very difficult to make, the concept of an empanada is straight forward, you fill, fold, and press. The only part you want to make sure you’re not screwing up on is preparing the dough. Here’s a video on exactly how to execute this recipe.
It’s a very simple technique, so don’t go buy store brought dough (but you do you). I also always thought the from scratch process was going to be super time consuming, but honesylu the most tedious part of this recipe is the waiting 30 minutes for the empanada dough to rest!
Going the extra step goes a long way with certain recipes, and this is definitely the case when it comes to empanadas. Frozen dough is no competition for fresh, homemade dough. So, with that being said, I will now be the person bringing the empanadas to the cook out!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Deviled eggs are a classic for so many different cultures. Italians mix their filling with tuna, Greeks mix theirs with olives, and the south mixes theirs with relish! If you’re a relish person, you will love this version of deviled eggs, and if you’re not a relish person, I encourage you to give this a go anyways because the flavor combination of everything in these deviled eggs and the relish is phenomenal. Truly one of a kind.
Serving deviled eggs at picnics and cocktail parties is a very regular thing for Americans, but this classic finger food did not originate in the United States. Although they weren’t prepared the way we know and love today, the roots of modern-day deviled eggs are traced back to ancient Rome. These little delicacies are also sometimes called Russian eggs, using red caviar or anchovies.
Deviled Eggs
Long story short, there’s probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you’re going to come across. Why may you ask? Well, I used a secret ingredient in these deviled eggs. And that is… drum roll please… BUTTER. And not melted butter, but softened, room temperature butter. It provides a creamy, velvety addition to the filling. Whatever you do, do not skip the butter in this recipe.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
There's probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you're going to come across.
Ingredients
6 large eggs
3 tbsp mayonnaise
2 tbsp relish
1 tsp dijon mustard
1 tsp butter, softened
salt and pepper to taste
Directions
In a large pot over medium to high heat, fill half way with water and add eggs. Bring to a boil, then cover with lid, remove from heat, and let sit for 10 minutes.
After 10 minutes, drain the hot water from the pot and run cold water over the eggs. Peel eggs.
Cut eggs in half and scoop out the yolk into a bowl using a spoon. Using a fork, mash the yolks until you have an even consistency.
In the same bowl, add the rest of the ingredients and mix until everything is well incorporated.
Use a spoon to scoop the filling into eggs, or use a piping back with or without a fancy tip, and pipe the filling into the eggs. Serve!
I remember my mom would always buy those frozen taquitos from costco and I was always so obsessed with them. I’m talking like, I’d finish a box every weekend! And the were BIG boxes because you know, costco. They were so addicting, so I decided to make my own and share my recipe with you.
If you don’t know about taquitos, also known as rolled tacos, or flauta and tacos dorados in the streets of mexico, then let me brighten your day with this delicious Mexican dish. A taquito typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried and the dish is often topped with condiments like sour cream and guacamole. It’s similar to tacos and quesadillas, but it’s different which is great because those can get boring. Taquitos are a great way to spice up your Taco Tuesday menu!
So, next time you’re craving Mexican food and you have some corn tortillas on hand, try this recipe for taquitos. You can substitute the oil and pan in this recipe with either an air fryer at 400 degrees for 10 minutes or an oven at 425 degrees for 20 minutes.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Taquitos are a great way to spice up your Taco Tuesday menu!
Ingredients
15 corn tortillas
2 cups cooked chicken, shredded
1/2 small onion, chopped
2 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 tsp adobo
1/4 tsp cumin
2 cups frying oil
salt and pepper to taste
sour cream, optional
cojita cheese, optional
parsley, optional
Directions
In a deep pan, heat oil on low to medium heat.
One at a time, cook the tortillas in the oil for 3 second and then remove from oil and let cool. Set oil aside for later step.
In a small pan on low heat add onion, garlic, bell pepper, chicken adobo, cumin, and salt and pepper to taste.
Cook until the vegetables are soft then remove from heat.
To assemble the taquitos, place a tortilla on your cutting board and place a spoonful of you chicken mixture on the bottom half of the tortilla.
From the bottom side of the tortilla (the side closest to you), begin rolling (making sure the filling is tight by tucking) until you have a tight rolled taquito. Do the same for each tortilla.
In the deep pot with oil, cook the taquitos at low to medium heat until they’re golden brown.
Serve with sour cream, cojita cheese, and parsley.
