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Chicken Vegetable Taquito
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30 minutes
3 servings
dairy-free
(?)
Has dairy from:
mexican blend cheese
gluten-free
(?)
Has gluten from:
mexican blend cheese
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
mexican blend cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescatarian
paleo
(?)
Not paleo due to:
corn tortilla
mexican blend cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 125% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 45.4% of RDA
• Carbs: 14.9% of RDA
• Fat (total lipid): 125% of RDA
• Fiber: 21.7% of RDA
• Fructose: 2.9% of RDA
• Protein: 16.2% of RDA
• Sodium: 5.0% of RDA
• Sugar: 9.9% of RDA
• Vitamin A (IU): 28.7% of RDA
• Vitamin B6: 36.4% of RDA
• Vitamin C: 27.6% of RDA
• Iron: 1.0% of RDA
• Magnesium: 23.5% of RDA
• Manganese: 7.5% of RDA
• Niacin: 39.4% of RDA
• Potassium: 13.4% of RDA
• Zinc: 10.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
41.0
g
Calories
907
 
Fiber
6.07
g
Iron
0.187
mg
Protein
18.2
g
Sodium
67.5
mg
Sugars
3.08
g
Fat (total lipid)
76.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
12
whole
+
-
 
as thin as possible.
 
1
whole
+
-
 
diced into small pieces.
 
1/4
cups
+
-
 
 
1/4
cups
+
-
 
seeded and finely chopped.
 
1
whole
+
-
 
finely chopped.
 
1/4
cups
+
-
 
finely chopped.
 
1
cup
+
-
 
 
1/3
cups
+
-
 
diced.
 
1
clove
+
-
 
minced.
 
1
cup
+
-
 
any high heat oil will work.
 
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PREPARATION
PREPARING THE FILLING
1.
In a large frying pan or skillet, add the diced chicken, diced red bell pepper, chopped spinach, diced onion, diced tomato, and minced garlic.
2.
Cook until all ingredients are softened and chicken is cooked through.
PREPARING THE TAQUITOS
3.
Heat the tortillas on a griddle to make them more pliable and easy to roll.
4.
Sprinkle cheese over the tortilla.
5.
Put a large spoonful of the meat close to the edge of the tortilla.
6.
Roll tightly but not to much to avoid squeezing the filling out of the tortilla.
7.
Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. (You can attach them in pairs).
FRYING THE TAQUITOS
8.
Heat the oil in a frying pan on high heat.
9.
Deep fry the taquitos in the already heated oil turning once until golden and crisp.
10.
Remove and drain the excess oil on paper towels and serve.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 907
Protein 18.2 g
Carbohydrates 41.0 g
Iron 0.19 mg
Fiber 6.07 g
Calcium 6.44 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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