Zantigo cheese chilito recipe is a Mexican street stuffed and fried food that can be made from wrapped corn tortilla with cheese and some fillings like potatoes, diced onions, chorizo, and picadillo of ground beef.
The Zantigo version is featured cheese of pepper jack with some zesty seasonings such as chili peppers and cumin for an extra kick.
The chilito-like chain dish is found in various parts and restaurants of Mexico. This recipe has no side effects, so you can consume it in large quantities. There is some saturated fat which is good for the human body.
What is cheese chilito of Zantigo
The hot chilito is a delicious variation that can be made easily at home with leftovers for a quick weekday meal. The cheesy taste and crunchy texture make people love this good dish.
It is also possible to make it with chicken and eggs. It is mainly eaten as a snack for the regular side or main dish. It is also suitable for special occasions. Without bringing fatty trans acid, pregnant women can take it safely.
Homemade chilito is preferable to buying from any shops. You can make the desired consistency and batters before pouring the tortillas.
Zantigo cheese chilito recipe
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- YieldCheese
- Serving Size5
- Energy329 cal
Ingredients of Zantigo cheese chilito recipe
- 1 – 10 ounces block grated jack pepper cheese.
- 3 tbsp. divided vegetable oil.
- 3 tbsp. minced garlic
- ½ tsp of cumin ground
- ¼ tsp of salt
Instructions for Zantigo cheese chilito recipe
Pour 3 tbsp. oil, cheese, salt, and garlic into the mixing bowl and mix them. Start the oven heat to high from then over medium.
Set the skillet on it and your remaining oil on the skillet and heat it.
Set the wet pepper towels and give a form with your wet hands to each chilito.
Each chilito is to be ½ inch of layer filling. Make the chilito seal by pressing its bottom firmly.
Cook both sides of the chilito until its color is golden brown.
Now remove the chilito from the heat using the spatula. Serve it hot with guacamole and salsa.
- Serving Size5
- Amount per serving
- Calories329
- % Daily Value*Standard DV
- Total Fat15 g78 g19.23%
- Saturated Fat- g20 g0%
- Trans Fat- g
- Polyunsaturated Fat- g
- Monounsaturated Fat- g
- Cholesterol- mg300 mg0%
- Sodium466 mg2300 mg20.26%
- Total Carbohydrate35 g275 g12.73%
- Dietary Fiber- g28 g0%
- Total Sugars- g
- Added Sugars- g50 g0%
- Sugar Alcohal- g
- Protein14 g50 g28%
- Vitamin D (Cholecalciferol)- IU800 IU0%
- Calcium- mg1300 mg0%
- Iron- mg18 mg0%
- Potassium- mg4700 mg0%
- Vitamin A- mcg900 mcg0%
- Vitamin C (Ascorbic Acid)- mg90 mg0%
- Vitamin E (Tocopherol)- IU33 IU0%
Health benefits Zantigo cheese chilito recipe
Zantigo cheese chilito brings maximum protein with less saturated fat, and that’s why people love it much to have.
It reduces the blood cholesterol levels reducing the heart disease risks. The high calcium of this recipe is vital for teeth and bones, thus preventing osteoporosis.
It regulates the human appetite by speeding and boosting their metabolism and maintaining a sound and healthy weight. It lessens the Type diabetes risk and triglyceride levels and develops a strong heart.
Containing minimal carbohydrates and calories helps to lose weight. It increases the bone strength that keeps you fit. The corn tortilla has rich dietary fiber that helps to weight loss.
Extra Notes to make the Zantigo cheese chilito recipe more tastier
This recipe is best when it is prepared fresh and served hot. This chilito recipe can be made with different variations.
Shredded chicken can replace the cheese, or that chicken can be mixed with that cheese. Diced onions are also usable for the seasonings or filling like chili peppers and cumin.
Additional tips
The pan must be very hot for frying, cooking, and sealing the chilito well. You should place the chilito on the hot oil when you hear the oil sound sizzling. The sizzling sound indicates that it is ready to fry.
Trim cheese will be preferable when the chilito is shaped uniformly. Both sides of the chilito must be fried well to make it golden brown. It is served best hot, adding salsa with guacamole.
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