These spicy-as-you-like-them Keto taquitos are just the thing for an easy lunch, especially if you’ve got just a bit of leftover cooked chicken in the fridge.
I often roast whole, parted, chickens and though they are always a hit, certain parts are more popular with the fam-jam than others. I go for the wings – every time, while the legs and thighs are usually then next to go. If there is going to be chicken left it is pretty much always the breasts. Poor, sorta dry, breasts.
A great way to use up that dryish leftover chicken is to mix it up with a bit of hot sauce, some canned green chilis and a pat of butter. Then heat some shredded cheese into bubbly rounds on a baking sheet and roll the filling into the cheese. Voila! Keto chicken taquitos.
Yum!
Ingredients
For the filling
- 1 Cup cooked chicken shredded
- 2 Tbsp Canned green chilies
- 3-4 Tbsp Franks, or other favourite hot sauce
- 1 Tbsp butter melted
For the shells
- 1 Cup Tex-Mex shredded cheese mix
Instructions
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Preheat oven to 400° Line a small baking sheet with parchment paper
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Shred cooked chicken with your fingers or a fork. In a small frying or sauce pan melt the butter over medium heat, add chicken, chilies and hot sauce to taste. Mix gently.
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Meanwhile drop small piles of shredded cheese onto a parchment lined baking sheet. A few tablespoons should do it. You want enough to melt into 6 rounds that are about 4" across each. Place baking sheet into the hot oven until cheese is bubbly and melted and beginning to just brown on the edges. Watch the cheese carefully as you don't want it to burn.
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When cheese is done remove baking sheet from the oven and quickly divide the chicken into 6 portions, placing the chicken mixture down the center of each cheese shell. Roll up and let set for a few minutes to firm up.
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