• 6 slices bacon
  • 2 cups rotisserie chicken, chopped
  • 1 cup cheddar cheese
  • 4 scallions, chopped
  • 1 (4.5 ounce) can green chilies
  • Kosher salt and pepper
  • ½ cup sour cream
  • 12 (6-inch) flour tortillas
  • Canola oil, for frying


  1. Cook Bacon. In a large pan over medium heat, cook bacon until crispy. Remove bacon, let cool and then chop.
  1. Make taquitos. In a bowl, mix chicken with chopped bacon, cheddar, scallions and green chilies. Season with salt and pepper. Spread each tortilla with sour cream. Add ¼ cup of the filling and wrap, tightly, like a cigar.
  2. Fry Taquitos. Fill a shallow frying pan with a about a ¼ inch of canola oil. Bring to a high heat. Once hot, place the taquitos in the oil, seam side down, and fry for 2 minutes and turn, for 2 minutes more. Remove to a paper towel lined plate.