August 26th, 2019

​West Point Chicken Sriracha Crispitos

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 15 min/20 min

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Crispitos

• 10 flour tortillas 
• 2 lbs. chicken breasts, cooked and shredded (I poached mine)
• 1/3 c. sriracha 
• 8 oz cream cheese, softened
• 1 tbsp. chives, chopped fine
• 1 tbsp. lime zest 
• 6 oz. mozzarella cheese, shredded
• 1/2 pan of vegetable oil
• salt and pepper

1. Start by making the filling.  Combine all ingredients, except tortillas and oil, and mix with a spatula until one unified mixture.  Should resemble a buffalo chicken dip.
2. Next, fill each tortilla with about 3-4 oz. of the mixture.  Put the mixture in the middle and roll it up like a taquito. Repeat the process until all tortillas are rolled up.  Place the filled tortillas in the freezer for about 10 min.
3. While the filled tortillas are chilling, heat the oil up to about 375 degrees F in a pan. Also, preheat the oven to 375 degrees F.  Once chilled, carefully place the filled tortillas one by one in the hot oil.  Do not overcrowd the pan or the temperature would drop and affect the cooking.  Fry on each side for about 2 min and place on a wire rack propped on a sheet tray (this is so the oil can drain).  Repeat until all crispitos are golden brown.  
4. Once fried, put them in the oven on a wire rack for about 8-10 minutes so the filling can completely cook.  When golden brown and hot, remove the crispitos from the oven and garnish with more sriracha and chives.  Serve with some sour cream and guacamole for best results!

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Me Cuisine Tips

• ​These are the classic crispitos served at West Point, but with a twist!  You can put any filling you want inside...it's pretty much a chimichanga and a taquito combined.
• You can use a rotisserie chicken and shred that up so you don't have to worry about cooking the chicken.
  
• Perfect for football games or parties. You can also freeze them for 2 weeks, just reheat them by baking them.