Baked Taquitos Dipped In Tomato-Chipotle Salsa
Hard to beat warm, crispy taquitos dipped in a fresh homemade salsa!
Servings: 3
Calories: 556kcal
Ingredients
- 2 chicken breasts (or 3 cups rotisserie chicken)
- 2 tablespoons creme fraiche (or Mexican crema, sour cream, cream cheese)
- 1 white onion
- 12-15 corn tortilllas (flour tortillas OK too)
- cheese (Cotija, Feta, Jack or Mozzarella)
- olive oil (or lard)
- cilantro for garnish (optional)
For the Tomato-Chipotle salsa:
- 2 tomatoes (or 3 plum tomatoes)
- 1/2 white onion
- 1 clove garlic
- 1 chipotle in adobo
For the Basis Guac:
- 1 avocado
- 1 lime
- 2 tablespoons finely chopped onion
- salt
Instructions
- Cover the chicken breasts with cold water. Season the water with salt and pepper. Add onion and cilantro.
- Bring to a boil and let simmer until center is no longer pink
- Roast the tomatoes at 400F for 20-30 minutes
- Combine with 1/2 white onion, 1 clove garlic and 1/2 chipotle in adobo
- Pulse blend and taste for heat, add more chipotle for more heat
- Shred the chicken with two forks
- Combine the chicken in a mixing bowl with 2 tablespoons chopped onion, salt, pepper, 2 tablespoons creme fraiche, 2 tablespoons cheese, and 3-4 spoonfuls of the Tomato-Chipotle salsa
- Mix well
- Heat up tortillas
- Add a heaping spoonful of the chicken mixture to each tortilla
- Roll tight and secure with a toothpick or skewer
- Brush with olive oil or lard
- Bake at 400F for 20-30 minutes
- For the Basic Guac: crush 2 tablespoons of finely chopped onion using the back of a fork
- Add onion to a bowl along with juice of half a lime, 1 avocado, and plenty of salt to taste
- Coat the taquitos with Basic Guac and sprinkle with a final layer of cheese and cilantro
- Serve with the Tomato-Chipotle salsa
Nutrition
Calories: 556kcal