• Add the chicken breast to a pot and cover it just enough with water along with a tablespoon of salt.
• Bring it to a boil, then reduce heat to a simmer. Lightly poach the chicken about 20 minutes, or until it is cooked through fully.
• Remove from heat and set into a large bowl. Shred the chicken with forks.
• Heat the olive oil in a pan and cook the onion and jalapeno about 5 minutes to soften.
• Add the garlic and cook another minute, until fragrant.
• Add the onion, jalapeno and garlic to the chicken, along with a bit of salt and pepper, taco seasoning and the shredded cheese. Mix it all together.
• Add a spoonful of chicken-cheese mixture to each softened tortilla and roll them up tightly. Fasten with toothpick to hold them together. See the NOTES section on how to best soften corn tortillas.

FOR FRYING YOUR TAQUITOS

• Heat the vegetable oil in a large pot until it just starts to bubble very slightly. Test by placing a piece of tortilla in the oil. It should start to sizzle lightly.
• Add the taquitos a few at a time, careful not to overcrowd them. Fry them 4-5 minutes per side, until they are golden.
• Remove and set onto paper towels to drain.
• Serve with your favorite dippers and enjoy!

FOR BAKING YOUR TAQUITOS

• If baking, once the taquitos are rolled, place them onto lightly oiled baking sheets then spray them very lightly with spray oil.
• Heat oven to 400 degrees F and bake them for 20 minutes, or until they become nice and crispy.
• Serve with your favorite dippers and enjoy!