Indulge in the delicious taste of Chicken and Cheese Taquitos, made with Chef Britt's keto-friendly recipe! Let her show you the techniques to roll up these delectable Keto delights! Enjoy these delicious bites guilt-free!
WHAT YOU'LL LOVE
- Straining the marinade's solids out and using them as a wet rub, rather than discarding them after marinating, extends that same seasoning onto the chicken's surface going into the grill
- Reserving a few tablespoons of the fajita bath concentrate for the pico de gallo ties the salsa's flavor back to the same marinade used on the chicken
- Making a rectangular shape with the shredded cheese before adding the chicken lets the cheese crisp into a flat sheet that can wrap around the filling, rather than trying to shape loose, unformed cheese
- Using a spatula to loosen the crisped cheese before rolling it keeps the taquito from tearing, since cheese fused directly to the grill surface needs to be released cleanly before it can be shaped
Griddle Cheese Taquitos
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
20
Prep Time
20 minutes
Cook Time
20 minutes
Calories
176
Chef Britt makes chicken taquitos with keto-friendly ingredients! She shows you her best techniques for rolling up these little Keto delights!
Ingredients
- 2 lb chicken boneless skinless chicken breasts or thighs
-
1 cup of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath
- 1 cup of water
- 1 large white onion, diced small
- 1 lb Red tomatoes, diced small
- 1/4 cup minced cilantro
- 2 Serrano peppers, seeded and diced small
-
2-4 tbsp Sweetwater Spice Co. Lime-Jalapeno Fajita Bath
- 1 1/2 lb Finely-shredded Mexican-blend cheese
-
Cattleman’s Grill 8-Second Ride Carne Asada Seasoning, as needed
- Avocado, quartered and sliced
- Shredded iceberg lettuce
- Sour cream (optional)
- Lime wedges (optional)
For the lime-jalapeno chicken:
For the pico de gallo:
To serve:
Directions
Begin by firing up your Fusion Teppanyaki Grill, or other flattop or teppanyaki-style grill over medium to medium-low heat.
Marinate your chicken by combining one cup of water with one cup of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Fully submerge your chicken into the marinade using an 8-quart Briner Bucket, locking the lid in place, and allow to sit at room temperature (or in the fridge if preferred) for 30 minutes.
During that 30 minutes, prep your pico de gallo by combining diced onion, tomatoes, cilantro, serrano peppers with a few tablespoons of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Make sure to taste and adjust seasonings as necessary. Thinly-slice iceberg lettuce and prep avocados.
- When chicken is ready to pull out of the marinade, place the chicken on a wire rack, strain out the solids from the marinade and use them as a wet rub for your chicken before heading out to the grill.
Prep your grill with a little Duck Fat Spray over the surface and grill your chicken on the flattop grill, a few minutes on each side until the chicken reaches the necessary internal temperature of 165ºF. Remove the chicken from the grill and dice it finely to prep as a filling.
Scrape the grill clean and assemble your workspace for making the griddled-cheese taquitos. This will include your cheese, diced chicken, Cattleman’s Grill 8-Second Ride Carne Asada Seasoning, a spatula or scraper, cotton gloves with nitrile gloves for hot-handling. You have to work fairly quickly to assemble, so ensure that you are prepared to do so.
Over medium-low heat (around 300ºF) return a small portion of diced chicken back to the grill to warm through. Then make a long rectangular shape using the shredded cheese. Season the bubbling cheese with Cattleman’s Grill 8-Second Ride Carne Asada Seasoning. Then place about a 1/4 cup of diced chicken in a line at one end of the rectangle of cheese. Once the chicken has adhered and the cheese has crisped enough, begin rolling your taquito starting at the end with the chicken. Use your spatula or scraper to loosen the cheese and gloved-hand to aid in the rolling, ensuring a tight roll.
- To serve, plate taquitos with a dab of sour cream, shredded lettuce, pico de gallo, avocado slices, and lime wedges. Serve immediately.
Recipe Note
Recipe FAQ
Why strain the marinade's solids out and use them as a wet rub instead of discarding them?
Repurposing those strained solids onto the chicken's surface extends the same Lime-Jalapeño Fajita Bath seasoning onto the exterior, rather than losing that flavor once the chicken comes out of the liquid.
Why reserve a few tablespoons of the fajita bath concentrate for the pico de gallo?
Using it in the salsa too ties the pico de gallo's flavor back to the same marinade on the chicken, rather than introducing an unrelated seasoning for the fresh salsa.
Why shape the shredded cheese into a rectangle before adding the chicken filling?
Forming it into a defined shape lets the cheese crisp into one connected sheet on the griddle, which is what allows it to wrap around the filling as a taquito shell, rather than working with loose, unshaped cheese.
Why use a spatula to loosen the cheese before rolling the taquito?
The crisped cheese fuses directly to the hot griddle surface, so loosening it first with a spatula is necessary to release it cleanly before it can be rolled, rather than risking it tearing if pulled up directly.
What internal temperature should the chicken actually reach?
This recipe grills it until it reaches 165°F, matching the USDA minimum for poultry exactly.
How indoor-friendly is this recipe?
4 out of 5 — a flat-top griddle or large nonstick skillet on the stovetop can handle both the chicken and the cheese-crisping technique exactly the way the teppanyaki grill does here.
Recipe Highlights
Repurposed marinade rub: Extends seasoning onto the chicken's exterior.
Shared marinade base: Ties the pico de gallo flavor back to the chicken.
Rectangular cheese shaping: Creates a crisped sheet that can wrap the filling.
Spatula-assisted rolling: Releases the cheese cleanly for a tight roll.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.1 oz
- per serving
- Calories
- 176
- Carbs
- 3 grams
- Protein
- 11 grams
- Fat
- 14 grams
- Sodium
- 277 milligrams
