Barbecue Chicken Taquitos

Barbecue Chicken Taquitos

We have been having barbecue chicken sandwiches with cole slaw on a regular basis.  It is a family favorite.  You know people are passionate about barbecue when they create their own barbecue sauce business.  I sold my barbecue sauce business a few years back and I must say I’ve really been missing it lately.

I made a huge batch of the barbecue chicken this week and had leftovers.  Barbecue leftovers are always usually appreciated more than average leftovers at my house. What I didn’t have was any extra buns.   I saw the huge stack of corn tortillas that I had forgot about and inspiration struck.

I stuffed the barbecued chicken in the little corn tortillas, just like a taquito and deep fried them.  I was eating them as fast as I could make them.  I realized I needed to save a few for pictures!  So I fried a few more.

My oldest son came home and devoured what was left from the photos.  He loved them.  The next day I still had a little barbecue left and a still a huge stack of tortillas so I made them for my husband for lunch.  I served them with a side of cole slaw, I’m telling you there’s nothing better!

Because I’m missing my barbecue business this week and being sentimental, I am going to give one of you lucky readers 2 bottles of the Pine Ridge Barbecue Sauce that I created.  One bottle of regular and one bottle of jalapeno barbecue sauce.  It is in my humble opinion the best sauce ever, even though I no longer make $$ from it. When my recipes call for barbecue sauce, this is the sauce I use.  I usually buy it instead of making it nowadays just because it’s easier.


” Jenny May 6, 2012 at 7:43 pm  I already subscribe to Miss by e-mail.”

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Barbecue Chicken Taquitos


  • 1 cup barbecue chicken
  • 10 corn tortillas
  • 2 cups vegetable oil for frying

Cooking Directions:

Place oil in a small cast iron skillet and heat to 350°.

Place corn tortillas on a microwave safe plate and cover with a damp paper towel.  Heat for 30 seconds.

Spoon about 1 1/2 tablespoons of barbecue chicken onto each corn tortilla and roll up.

Using tongs carefully place seam side down in oil.  Cook about 1 minute on each side or until browned.  Drain on paper towels.  Serve immediately.

*I baked chicken breasts in the oven, drizzled with a little olive oil, salt and pepper.  I chopped the chicken and coated liberally with barbecue sauce.  Feel free to use a rotissorie chicken from the deli or any leftover chicken. 



disclosure: I am not being compensated for this, I love this sauce because I created it and still love to share it with everyone I meet. I am sponsoring this giveaway. 





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