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Recipe of Buffalo Taquitos
Recipe

Buffalo Taquitos

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This recipe for buffalo taquitos is unique; They are small spicy chicken taquitos bathed in a delicious sauce. They are perfect to eat any day of the week; Do not hesitate to try them.
Learn more about Jess Menchaca

Ingredients

4 portions
  • 1 boneless chicken breast
  • 1/4 cups tabasco sauce
  • 1/8 cups white vinegar
  • 1 lime, the juice
  • bread crumbs
  • salt and pepper
  • 1 egg, smoothie
  • 1/2 cups milk
  • butterhead lettuce
  • red sangria lettuce
  • italian lettuce
  • tortilla, fried cut in julienne
  • guacamole
  • 2 carrots, cut in julienne
  • 300 grams Manchego cheese, grated
  • 2 pumpkins, cut in julienne
  • blue cheese dressing
  • oil

Preparation

In a bowl beat the egg, with milk. Reservation
Spread the breasts on a flat surface and season with salt and pepper on both sides.
Fill the breasts, with julienne carrot, pumpkin and Manchego cheese. Form the taquito. Reservation
Pass the breast taquitos by the egg, and crush in ground bread.
Fry the tacos with a little oil in a hot pan.
In a deep bowl, mix tabasco sauce, vinegar and lemon juice, reserve.
Remove the taquitos from the pan, and drain excess fat.
Pass the hot taquitos by the tabasco sauce mixture and reserve.
Mix the lettuces, place them in a bowl or deep bowl. If you have julienne pumpkin and carrot, add it to the lettuce.

PRESENTATION

Serve the taquitos over the lettuce salad, place a little guacamole in the center, sprinkle the fried tortilla julianas and a little blue cheese dressing or grated manchego cheese from the taquitos.

TIPS

The vinegar and the lemon increase the itching of the Tabasco sauce, it is discreet with the quantities, it depends if you like it very spicy or little.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
168.4
kcal
8.42%
Carbohydrate, by difference
9.3
g
3.1%
Protein
9.6
g
19.2%
Total lipid (fat)
10.5
g
16.15%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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