CHEESY CHICKEN TAQUITOS

Ingredients

1 Cup seeded and diced tomato

1/4 Cup chopped white onion

1/4 Cup chopped cilantro

1 tsp. seeded and minced serrano pepper

1 1/2 tsp. lime juice

1/4 tsp. kosher salt

1/8 tsp. ground black pepper

1/2 Cup cooking oil, separated

1/4 Cup chopped white onion

1/2 tsp. minced garlic

1 1/4 Cups shredded rotisserie chicken

1/3 Cup seeded and diced tomato

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

8 oz. Shredded Chihuahua® Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®

10 corn tortillas

6 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

8 oz. V&V SUPREMO® Queso Fresco Cheese, crumbled

Pico de Gallo: Combine tomatoes, onion, serrano pepper, cilantro, lime juice, salt, and pepper in a medium bowl.
Mix well. Cover and store in cooler until ready to use.
Add 1 Tbsp. oil to a sauté pan over medium heat. Sweat onion and garlic.
Stir in shredded chicken, diced tomato, salt, and pepper. Cook for 2 minutes. Transfer to a large bowl.
Combine chicken mixture with shredded Chihuahua® cheese.
Warm tortillas for 1 minute or just until soft.
Fill each tortilla with about 3¬-4 Tbsp. of chicken mixture. Tightly roll up each tortilla and secure with a toothpick, set aside.
Heat ½ cup of oil in a medium skillet over medium heat for 3 minutes. Fry 5 of the taquitos at a time until golden brown and crisp.
Transfer fried taquitos to a paper towel lined tray using tongs. Remove toothpicks before serving. Drizzle sour cream over taquitos, top with crumbled Queso Fresco, and garnish with pico de gallo.

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