Keto Taquitos

Keto Taquitos

Typically, taquitos are made by rolling a variety of fillings tightly in a corn tortilla before deep frying. They’re good. Like, REALLY good. Unfortunately, they’re not keto, so we got creative and replaced the tortilla with something that is: cheese!These might look tricky, but they’re surprisingly easy to make. Just make sure to roll while…

recipe image

Typically, taquitos are made by rolling a variety of fillings tightly in a corn tortilla before deep frying. They’re good. Like, REALLY good. Unfortunately, they’re not keto, so we got creative and replaced the tortilla with something that is: cheese!

These might look tricky, but they’re surprisingly easy to make. Just make sure to roll while the cheese is still warm‚ÄĒsomewhere between 2 and 4 minutes after they come out of the oven. And if you’d like to bump up the flavor on these bad boys, a homemade enchilada sauce is a great place to start. (And of course, use the rest to make this saucy enchilada chicken! ūüėć)

Made this? Let us know how it went in the comment section below!

Editor’s note:¬†This intro was updated to add more information about the dish on December 24, 2020

Cal/Serv:
230

Yields:

1


dozen

Prep Time:

0

hours

15

mins

Total Time:

0

hours

45

mins

2
tbsp.

extra-virgin olive oil

1/2


onion, finely chopped

4


cloves garlic, minced

1
tsp.

ground cumin

1
tsp.

chili powder

2
c.

shredded chicken

2/3
c.

red enchilada sauce

4
tbsp.

freshly chopped cilantro, plus more for garnish

Kosher salt

2
c.

shredded cheddar

2
c.

shredded Monterey jack

Sour cream, for serving (optional)

  1. Preheat oven to 375¬į and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add garlic and spices and cook until fragrant, 1 to 2 minutes more. Add chicken and enchilada sauce,¬†then¬†bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.
  2. Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into twelve 3¬†¬Ĺ”¬†piles on prepared baking sheet. Bake until cheese is melty and slightly¬†golden around the edges, about 10 minutes. Let cool 2 to 4 minutes, then peel shells off parchment.¬†Add a small pile of chicken to each¬†and roll tightly. Repeat until all taquitos are made.
  3. Garnish with cilantro and serve with sour cream, for dipping.

Nutrition (per serving): 230 calories, 17 g protein, 2 g carbohydrates, 0 g fiber, 0 g sugar, 18 g fat, 9 g saturated fat, 310 mg sodium

Ta-Ketos - Delish.com

Parker Feierbach

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Senior Food Editor
Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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