Quick & Easy TAQUITOS DORADOS en Salsa Verde, meal on a budget and under 30 minutes!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with more protein.

green salsa

🥗Healthier: homemade salsa

💰Cheaper: canned salsa

Homemade salsa can be fresher and healthier.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a lower-cost protein alternative.

Add 10 tomatillos, 1 roma tomato, 1 jalapeno, and 2 Chile Sanos to a saucepan and cover with water.

Set the saucepan on high heat and bring to a full boil.

Once boiling, transfer all ingredients to a blender.

Add 2 garlic cloves, a handful of cilantro, 2 teaspoons of chicken bouillon, salt to taste, and 1 cup of water to the blender.

Blend until smooth.

Return the salsa to the same saucepan, ensuring it is dry, and set over medium-low heat.

Add a little oil to the pan and heat it up.

Add 4 diced onions to the pan and cook for a couple of minutes.

Add the blended salsa to the pan, along with a little more water from the blender cup, and bring to a simmer.

Taste the salsa for salt and adjust if necessary.

Set the salsa aside once it has simmered.

Warm corn tortillas using a skillet or microwave until nice and warm.

Place shredded chicken, queso panela, and some radishes on the edge of each tortilla.

Roll the tortilla tightly around the filling.

Heat vegetable oil in a skillet over medium heat, adding enough oil to cover the bottom of the taquitos.

Place the taquitos seam down in the hot oil and fry until golden brown all around.

Remove the taquitos from the oil and drain as much oil as possible.

Repeat the frying process with the remaining taquitos.

Add the fried taquitos to the salsa verde and serve with lettuce, sour cream, avocado, and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens