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Buffalo Taquitos
JESS MENCHACA
This buffalo taquitos recipe is unique; they are spicy chicken taquitos drenched in a delicious sauce. They are perfect for any day of the week; don't hesitate to try them.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
4
Servings
1 boneless chicken breast
1/4 cups Tabasco sauce
1/8 cups white vinegar
1 lime, the juice
breadcrumbs
salt and pepper
1 egg, beaten
1/2 cups cow's milk
romaine lettuce
red sangria lettuce
Romaine lettuce
tortillas, fried cut into julienne
guacamole
2 carrots, cut into julienne
300 grams Manchego cheese, grated
2 pumpkins, cut into julienne
blue cheese dressing
vegetable oil
Preparation
0 mins
0 mins
Low
In a bowl, beat the egg with the milk. Set aside.
Lay the chicken breasts on a flat surface and season with salt and pepper on both sides.
Stuff the chicken breasts with julienne of carrot, zucchini, and manchego cheese. Form the taquito. Set aside.
Dip the chicken taquitos in the egg and coat with breadcrumbs.
Fry the tacos with a little oil in a very hot pan.
In a deep bowl, mix the tabasco sauce with vinegar and lemon juice, set aside.
Remove the taquitos from the pan and let them drain excess fat.
Coat the hot taquitos with the tabasco sauce mixture and set aside.
Mix the lettuces and place them in a serving dish or deep bowl. If you have leftover julienne of zucchini and carrot, add it to the lettuces.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
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