Tasty taquitos are a snap to make
Everybody loves taquitos. But if you’re doing keto, you have to take some special care to enjoy these south-of-the-border beauties. Just use the following recipe to stay keto-kosher. And enjoy with a cup of keto macchiato!
Making these crunchy keto taquitos is a fantastic way to use up leftover chicken or a deli rotisserie chicken. A crispy chicken taquito is made by combining shredded hen with a creamy cheese combination. Then encasing it in a low-carb tortilla and frying it.
3 cups of rotisserie or chopped chicken
8 ounces softened cream cheese
2 cups of spinach, chopped
2 cups of grated Mexican cheese (cheddar cheese, jack cheese)
30 ml of sour cream
25% of salsa from 1 cup container
8 tortillas low in carbs
frying using avocado oil (or olive oil)
In a skillet, warm the avocado oil over medium-high heat.
The taquitos should have at least half of its wrapper covered in avocado oil.
Add the filling components.
In a medium bowl, combine the shredded poultry, spinach, cream cheese, grated cheese, sour cream, and medium salsa.
Pour the ingredients for the chicken filling in a wide bowl.
Assemble by combining
Mixture for the chicken taquito filling in a bowl.
A tortilla should have 1/3 to 1/2 cup of the filling.
Wrap the filling in the tortilla.
Cook them as directed.
A few taquitos should be added to the hot oil and fried for one minute on each side or until golden brown.
Taquitos should be taken out of the pan and dried on paper towels.
Serve with medium salsa, guacamole, or sour cream. These also go great with keto cheese pickles.
Keto salsa for taquitos
This keto salsa is incredibly simple to make and has a delicious, fresh flavor.
We frequently prepare this to serve as a topping for scrambled eggs, add to taco meat, or use as a dip for low-carb chips!
15 ounces of whole, peeled tomatoes in a can.
1/2 cup diced onion and 1 diced jalapeño
one garlic clove
a teaspoon of lime juice
1/9 cup cumin
1 salt shakerful
50 g of cilantro
You can puree the mixture in a food processor or blender until it is as smooth or chunky as you choose.
As desired, add more salt, lime, or jalapenos after tasting. The salsa will become hotter as it ages in the refrigerator.
Place in a bowl and serve right away. For up to five days, keep tightly wrapped in the refrigerator.
This recipe for keto guacamole has the ideal balance of chunky, creamy, and smooth. Although we enjoy the combination of flavors, you may change the recipe to your liking. By varying the amount of jalapenos or by leaving out the cilantro.
4 substantial avocados
Sour cream, two tablespoons
One roma tomato
1/2 red onion
1 garlic clove
1/2 or more of a jalapeño pepper, according to taste
1/fourth cup cilantro
1 teaspoon salt with cumin, to taste
Cut each avocado in half, then take care to properly remove the seed. Use a spoon to scrape the meat into a mixing basin. With a fork, mash the avocado to the desired consistency.
Add the sour cream and stir.
Slice the onion and tomato.
You should mince together Garlic, jalapeno, and cilantro.
Add to the avocado bowl.
Slice the lime in half, then squeeze the juice into the bowl.
Stir in the salt and cumin after adding them.
If necessary, add more jalapenos, lime juice, or salt to the guacamole to achieve the desired flavor.
Serve right away.
The guacamole will become creamier and smoother the longer you whisk it. Stir as little as possible and gently if you desire a chunkier texture.
The amount that this recipe yields will depend on the size of your produce; it should yield about 2 1/2 cups.
Keto corn chips
Just two ingredients are required to produce these delicious, crispy, and crunchy keto tortilla chips. The low-carb alternative to classic tortilla chips, these keto chips are ideal for keto nachos, dips, and appetizers.
2 cups of shredded mozzarella cheese and 1 cup of blanched almond flour are required.
* See notes
1 teaspoon of preferred seasonings, such as pepper or paprika.
Turn the oven to 180C/350F for preheating.
Use parchment paper to cover a baking sheet.
Add your almond flour to a sizable mixing bowl, then set it aside.
Add your mozzarella cheese to a microwave-safe bowl, and heat for 1 to 2 minutes, or until melted.
When a thick dough has formed, add the melted cheese to the bowl of almond flour and stir vigorously.
On a kitchen counter, spread out a piece of parchment paper. Place the dough ball there and gently press it down. Put the second parchment paper sheet on top. Roll out the dough with a rolling pin until it is 1/6 inch flat and thin.
Slice the dough into triangles with a pizza cutter or knife.
Place the tortilla chip pieces on the prepared baking sheet.
Tostito chips should be baked for 12 to 15 minutes, or until golden.
Remove from the oven and allow to cool completely on the baking sheet.
Notes * Avoid using reduced-fat mozzarella cheese or any other types of shredded cheese.
In a sealed container, keep keto tortilla chips at room temperature. They will last several weeks.
Universal sauce for Hispanic dishes especially taquitos
1 cup passata (240 ml/8.1 fl oz) tomato sauce
Apple cider vinegar, 30 ml/1 fl oz, 2 tbsp
1 tbsp. cumin, ground
12 cup (120 ml/4 fl oz) of water
1 teaspoon onion powder
3-4 minced garlic cloves or 1/2 tsp. garlic powder
Dried oregano, 1 teaspoon
Mexican chili powder, 1 teaspoon (ancho for mild, chipotle for hot)
1 teaspoon smoked or sweet paprika
3 to 6 drops of stevia, Swerve, or 2 to 3 teaspoons of erythritol
Cayenne pepper, 1/4 teaspoon
1 teaspoon sea salt, or as desired
Combine all ingredients with a spatula before being placed in clean glass bottles with secure closures. For several months, this will keep in your refrigerator.