Steam Combi Recipe: Chicken Taquitos

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

1. Cook Chicken Breasts -if you have a steam oven, steam the chicken until cooked or reads 76C on a core temperature probe.
2. Preheat oven to 210 C - function -  FAN ASSISTED GRILL or similar
3.  Mix cream cheese, cooled shredded chicken, chipotle sauce and grated cheese until thoroughly combined. Season with salt and pepper. 
4. Lay tortillas on a bench and place equal amounts of filling towards the bottom of each tortilla. 
5. Roll tightly and place seam side down on oiled rack or oven tray. 
6. Spray top liberally with oil spray or brush with vegetable oil. 
7. Place into preheated oven on second from top level for approx. 4 – 6 minutes or until golden brown and crispy. 
8. While the tortillas are cooking prepare the avocado creme and salsa. 
9. For the avocado creme, place all the ingredients into SMEG jug and with the SMEG handheld stick blender pulse until thoroughly mixed.
10. Season with salt if necessary. 
11. For the salsa, mix finely chopped ingredients together in a bowl.  
12. Once tortillas are golden brown, remove from the rack and serve with dollops of avocado creme and tomato salsa.