Chicken Taquitos with Chipotle Sauce | Saladmaster Recipes

Ingredients

• 2 pounds chicken breasts, skinned and boned (907 g)
• lime slices for garnish
• 1 teaspoon salt (6 g)
• 1 teaspoon chili powder (3 g)
• 1⁄2 teaspoon garlic powder (1.5 g)
• 1⁄8 cup oil (30 mL)
• 1⁄4 cup lime juice (60 mL)
• 1⁄2 teaspoon salt (3 g)
• 4 cloves garlic, shredded, use Cone #1
• 1 bell pepper, roasted, diced
• 4 ounces (approximately 1⁄3 cup) green chile peppers, diced and drained (113 g)
• 1⁄2 onion, julienned, use Cone #2
• 1 cup Monterey jack cheese, shredded, use Cone #1 (113 g)
• 2 tablespoons lime juice (30 mL)
• 2⁄3 cup chipotle sauce (173 g)
• 26 corn tortillas or 13 flour tortillas
• 1 gallon + 11⁄2 quarts canola oil for deep frying (5.2 L)