Oh Taquitos, I love them. Well, to be honest, I love anything creamy(as you know) with the word cheese in it. Fry them and they become just irresistible. BUT!! This time I decided to try Organic Red Palm Oil. It was sent to me by Nutiva.  I was anxious to try it and even though it did not mention to use it for frying, I thought why not! It has a wonderful buttery flavor combined with high levels of antioxidant vitamins A and E and let’s face it; when your making something this decadent, you can use all the help you can get! I loved how this came up the rich red color. This oil kept it nice and crisp and the filling melted perfectly. A little sour cram and salsa on the side and your taquito is complete.

You will need: This made 12 taquitos

• 3-4 cups of cooked shredded chicken(I chose 2lbs of boneless skinless chicken thighs)
• 16 oz block of cream cheese
• 1/2 cup of sour cream
• 1/2 cup of salsa (your favorite)
• 2 tbs diced roasted red pepper
• 2 tbs diced green chillies (canned)
• 1 tsp cumin
• 1 tbs cilantro(I used the Gourmet Garden)
• 1/4 of a lime squeezed
• Optional*** Diced pickled tomatoes(or just use a few slices of a nice green tomato and dice them)
• 1 cup of shredded cheddar cheese
• 1 diced serano pepper
• 1 tsp of salt and black pepper
• 1/2 medium onion chopped
• 12 soft tortilla shells 10″
• 1 Cup of Nutiva Organic Red Palm Oil for frying  + 1 tbs.

First, place a pack of 2lbs of boneless skinless thighs into some water and cook until your chicken is done. It will be a nice bright white and tender.

I always like to prep everything I need. OCD? No! I just like to be ready as when you are taking pictures and cooking sometimes it gets a little crazy. I will admit though, it is so much easier to have everything ready to just add and mix when you need it. I prepped all of my veggies, the limes, and my one special serano pepper. This adds a little heat without being too overpowering. Hey, if my 12 year old ate it trust me you can too.

Place 2 tbs of the red palm oil into the pan and let it melt on medium heat.

Add the serano, onion, chilies, red peppers, tomato and spices.

Squeeze the 1/4 of a lime into the pan. Let it simmer in the pan.

Add in your cream cheese, sour cream and salsa and let it all melt together.

Next, add in the shredded cheddar cheese and stir.

Transfer your mixture into a large bowl and shred your cooked chicken into the filling.

You are now ready to start rolling the taquitos. Get out your red palm oil, add to a large sauté pan and heat on Med High as you will be laying the rolled taquitos into the hot oil.

Lay your tortilla out and put about 2 tablespoons onto it.

Roll and place into the hot oil with the fold over facing down in the pan.

Let them sizzle away for about 1-2 minutes until you can see the bottom getting a beautiful golden color, then turn.

You may have to turn to another side as well. You want each side to have that nice golden crisp color. I love this oil. It has a lot of the same properties as olive oil. Don’t you love it when they say “this oil is good for you”? When you’re done with each one, lay them on a paper towel and serve.

I love the color the palm oil gave these. They looked so pretty on the plates but just wait till you taste them! As soon as the bites went down I was asked when I would be making these again.

Well don’t tell them, but while they were out I did just that! For me. Enjoy!