5 from 15 votes
Cheesy BBQ Chicken Taquitos with Sweet Corn
Cheesy BBQ Chicken Taquitos with Sweet Corn feature slow-cooked chicken breasts shredded and mixed with a flavorful BBQ and herb-infused sauce. The filling is layered with shredded mozzarella and thaws corn before being rolled inside soft, warmed tortillas. The taquitos are fried in hot canola oil until crisp and golden. Served with a cool yogurt-based sauce with jalapeno, cucumber, lemon, and fresh herbs, this dish balances smoky, cheesy, and fresh flavors with crunchy texture.
Prep Time
30 mins
Cook Time
4 hrs 30 mins
Total Time
5 hrs
Servings:
15
taquitos
Calories:
157 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
To make the chicken:
- 3 chicken breast
- 2 cups chicken broth
- 1 cup BBQ sauce
- 5 garlic minced, cloves
- 3 tablespoons cilantro chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 bay leaf
For the taquitos:
- chicken shredded, cooked
- 1 cup canola oil
- 15 corn tortilla medium size, or flour tortilla
- 1 cup corn thawed, frozen, sweet
- 2 cups mozzarella cheese shredded
- cilantro for garnish, fresh
For the sauce:
- 1 cup yogurt plain, Greek
- 2 jalapeno pepper seeds removed and chopped
- 1 cucumber sliced
- 1 lemon juice
- salt to taste
- 1 tablespoon parsley
- 1 teaspoon sweet corn
Instructions
To make the chicken:
- In a medium bowl mix chicken broth and BBQ sauce until combined. Add chicken to the slow cooker, add the BBQ mixture. Add salt, pepper, garlic, cilantro and bay leaves. Cook on the slow cooker setting for 4 hours.
- Once done, remove chicken breasts from the slow cooker, place into a medium bowl and using a fork or your hands, pull apart the meat. Add 3/4 cups of the slow cooker sauce to the shredded chicken and mix it in. Season with more salt and pepper if needed. Set aside.
Cup of Yum
For the taquitos:
- Set up your station, have the corn and cheese ready in a bowl and also the pulled BBQ chicken on hand.
- Over medium heat, heat canola oil in a large, heavy bottomed pot or skillet until about 350F.
- Line a baking sheet with paper towels and top with a cooling rack. Set aside.
- Warm tortillas in the microwave until soft and easy to work with.
- To the lower part (that is closer to you) of the tortilla add: a few tablespoons of shredded BBQ chicken, top with 1 teaspoon of corn kernels and a sprinkle of mozzarella cheese. Roll the tortilla up from the bottom towards the top.
- Using tongs, carefully pick up the rolled tortilla and place it into hot oil, seam side down. Hold with the tongs for about 15 seconds to make sure the tortilla won't come unrolled. Fry for 1-2 minutes per side, until golden brown.
- Transfer taquito to the cooling rack. Repeat process with remaining tortillas. Serve immediately.
- I find it easier to first roll all the taquitos, place them seam side down and after that start the frying process.
For the sauce:
- Add all the ingredients (except corn and parsley) to a food processor for 30-40 seconds, adjust for salt to taste. Transfer to a bowl, garnish with corn kernels and fresh parsley. Store in the fridge.
Nutrition Information
Serving
0g
Calories
157kcal
(8%)
Carbohydrates
9g
(3%)
Protein
14g
(28%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
41mg
(14%)
Sodium
617mg
(26%)
Potassium
302mg
(6%)
Fiber
0g
(0%)
Sugar
7g
(14%)
Vitamin A
215IU
(4%)
Vitamin C
6.4mg
(7%)
Calcium
105mg
(11%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 15 taquitos
Amount Per Serving
Calories 157
% Daily Value*
| Serving | 0g | |
| Calories | 157kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 617mg | 26% |
| Potassium | 302mg | 6% |
| Fiber | 0g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 105mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.