These chicken and cheese baked taquitos have the delicious flavor and crispy shell of the beloved deep fried version, but are easier, less messy, and healthier. Make them ahead, freeze, and have them ready in just minutes!
I agreed to another Chopped at Home Challenge, you guys. This time the theme is Mexican; required ingredients were corn tortillas, poblano peppers, chicken thighs, and Sargento 4 Cheese Mexican blend.
I mean, COME ON.
Thought about that for about .000001 seconds. If that’s a thing.
I knew immediately I wanted to make taquitos. My local market carries the best fresh handmade corn tortillas, and I buy them once a week. Plus, great use for that leftover slow cooker chicken I was just talking about.
Done and done.
Loved these! I made a double batch and froze the rest for another weeknight dinner, which gave us a reprieve from ballpark hot dogs.
Do you want to play??? Submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize.
Other Taquitos recipes we love!
Chicken and Cheese Baked Taquitos
- 1 large poblano pepper
- 3 ounces cream cheese , softened
- 1/4 cup salsa
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cloves garlic , minced
- 3 tablespoons chopped cilantro
- 2 scallions , chopped
- 2 cups shredded cooked chicken thighs
- 1 cup Mexican Blend cheese
- 12 5-inch good quality fresh corn tortillas
- kosher salt
- cooking spray
- Preheat your oven to 425 degrees F. Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.
- If you have a gas stove, turn a burner to high and balance your poblano pepper directly over the grates. Let it sit and allow the skin to blister and blacken. Using tongs, turn the pepper to another side. Repeat until the pepper is charred on all sides. (Pay close attention, so it chars, but doesn’t catch fire.) Transfer the pepper to a Ziploc bag or a bowl covered with plastic wrap. Let sit for 5-10 minutes, allowing the steam to loosen the skin. Once cool to the touch, remove the skin with your fingers. Slice into one side of the pepper and discard the stem, seeds, and veins.
- Dice up the pepper and add it to a large bowl with all the other ingredients (except the tortillas.)
- Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
- Spoon 2 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
- Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don't skip the salt!)
- Bake for 20-25 minutes or until crisp and golden.
- Serve with salsa, sour cream or guacamole.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.