Crispy Tortilla Rolls

I would call these Taquitos, but the original recipe I found years ago says they are “Crispy Tortilla Rolls”, so call it what you will- they are YUMMY and couldn’t be any easier to make! It is pretty much your standard Mexican meal- tortillas, cheese, salsa and whatever else sounds good!


16 corn tortillas or 10 flour tortillas.
1 jar of Salsa- you won’t use the whole thing, unless you want to!
2 chicken breasts, cooked and shredded (about 4 cups)
2 cups shredded Monterrey Jack cheese
Vegetable oil
Toppings: Sour Cream, Avocados, Tomatoes, Olives, Lettuce etc.


1. Warm the tortillas by placing the entire stack on a plate in the microwave and heating them for about a minute. (This just makes them easier to fold since they aren’t as stiff.)

2. Spread each tortilla with 1 tablespoon salsa, 2 tablespoons of chicken and 2 tablespoons cheese. (Those are approximate measurements- if you want more of any ingredient, adjust to your liking!)

3. Roll up the tortillas and secure with toothpicks.

4. Heat oil in a skillet over medium-high heat.

5. Add about 3 tortilla rolls at a time (depending on what fits best in your pan) and cook until they’re golden brown on all sides.

6. Serve with Sour Cream, Avocados, Tomatoes & Lettuce, or your favorite taco toppings.



  1. 1
    Rebecca D. says:

    yum! I love "mexican Rolls!"

  2. 2

    I definatly want to try these. I like your idea of buttering the pan and just frying them that way. We do tortillas that way for tacos and they are crisp and yummy too. Mmmm, I really want to try these now. I am a big Mexican food fan too.

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