A name like "Disco Taquitos" comes with high expectations. To top the Jersey diner staple of fries smothered in mozzarella and gravy, I subbed in crispy chicken taco roll-ups. Every bite is like Donna Summer roundhouse kicking a taco-stuffed piñata into your mouth -- but with slightly more heartburn.

Drew Swantak/Thrillist

Disco Taquitos Recipe

Total Time:  45 minutes
Yield:  24

Ingredients:

  • 2 quarts vegetable oil
  • 1 pound cooked chicken breast, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/4 cup salsa
  • 1/4 teaspoon salt
  • 24 6-inch corn tortillas
  • 5 slices mozzarella cheese
  • Wooden toothpicks
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  • Heat oil to 350℉ in a deep fryer or heavy pot fitted with an oil thermometer.
  • In a large bowl, combine chicken, Monterey Jack cheese, salsa, and salt.
  • Quickly dunk the tortillas into the hot oil for a few seconds and remove with tongs or a slotted spoon. Stack on a plate or cutting board and let cool enough to handle.
  • Scoop 1 tablespoon of the chicken filling and form it into a line across the center of a tortilla. Roll it up, not unlike a blunt, and stick a toothpick through the center to keep it tight. Repeat until you have 24 taquitos.
  • Fry taquitos in batches until golden brown, about 2-3 minutes each side. Transfer to a wire rack or paper towel-lined plate to drain; remove toothpicks.
  • Place mozzarella on top of taquitos while they’re hot so it melts.
  • In the meantime, make the gravy. Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook for 1 minute. Slowly stir in broth. Add salt and pepper. Cook, stirring constantly, until thick, about 5 minutes.
  • Pour gravy over the melted cheese and serve immediately.
Drew Swantak/Thrillist

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