This recipe for Mexican inspired crispy filled and rolled tortillas uses chicken, but the chicken can be easily substituted with shredded beef or pork. This recipe Yields 6 x medium sized taquitos.
METHOD
- Cook Chicken Breasts -if you have a steam oven, steam the chicken until cooked or reads 76C on a core temperature probe.
- Preheat oven to 210 C - function - FAN ASSISTED GRILL or similar
- Mix cream cheese, cooled shredded chicken, chipotle sauce and grated cheese until thoroughly combined. Season with salt and pepper.
- Lay tortillas on a bench and place equal amounts of filling towards the bottom of each tortilla.
- Roll tightly and place seam side down on oiled rack or oven tray.
- Spray top liberally with oil spray or brush with vegetable oil.
- Place into preheated oven on second from top level for approx. 4 – 6 minutes or until golden brown and crispy.
- While the tortillas are cooking prepare the avocado creme and salsa.
- For the avocado creme, place all the ingredients into SMEG jug and with the SMEG handheld stick blender pulse until thoroughly mixed.
- Season with salt if necessary.
- For the salsa, mix finely chopped ingredients together in a bowl.
- Once tortillas are golden brown, remove from the rack and serve with dollops of avocado creme and tomato salsa.
1 large or 2 smaller chicken breasts cooked and shredded
2 heaped Tablespoons traditional cream cheese
1/3 Cup chipotle sauce
3/4 Cup grated tasty cheddar cheese
Salt and pepper to season
6 x medium tortilla, flour, or corn (Corn tortilla may need microwaving to become pliable)
vegetable oil spray
AVOCADO CREME
1 x small pottle sour cream - 125 gm
1 x ripened avocado, medium sized
1 small garlic clove, peeled
2 T lime juice
Small handful coriander, leaves and stalks
QUICK FRESH TOMATO SALSA
1 red onion, small, finely diced
1/4 Cup fresh coriander, chopped
2 T lime juice
2 medium tomatoes, finely diced, core removed
1/8 tsp ground cumin
salt and freshly ground pepper, to taste
jalapeños - optional, finely diced
pinch chipotle chilli flakes
