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Entree
Makes 20 taquitos
10 minutes
25 minutes
Chef Tom Fraker
3 Boneless/Skinless Chicken Breasts
3 tablespoons Chipotle in Adobo
3 cloves Melissa’s Peeled Garlic – halved
1 Melissa’s Perfect Sweet Onions – divided use
2 tablespoons Extra Virgin Olive Oil
2 Roma Tomatoes
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
20 Corn Tortillas
Canola Oil for Frying
Sour Cream
Melissa’s Hatch Pepper Salsa
Melissa’s Orange Habanero Salsa
Shredded Lettuce
Place the chicken, chipotle and garlic into a pot. Peel the onion and chop half of it. Place half the onion into the pot. Cover with water and bring to a boil. Cover, lower the heat to a simmer and cook for 20 minutes or until the chicken is completely cooked.
Once cool enough to handle, shred the chicken.
Thinly slice the other half of the onion and dice the tomatoes. Heat the olive oil in a sauté pan and add the onion and tomatoes. Season with the salt and pepper. Sauté for 5 minutes and add the chicken. Cook until heated through.
Heat the canola oil in a high-sided pan to 350ºF.
Warm the tortillas to make them pliable. Add some of the chicken to the center of a tortilla and roll it up tightly. Secure it with a toothpick so that it doesn’t unravel. Repeat for the remaining tortillas.
Carefully place them into the hot oil and fry until golden brown. Drain them on paper towels.
Serve with your desired toppings.
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