Baked Taquitos Dipped In Tomato-Chipotle Salsa
Hard to beat warm, crispy taquitos dipped in a fresh homemade salsa!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
- 2 tomatoes ((or 3 plum tomatoes))
- 1/2 white onion
- 1 clove garlic
- 1 chipotle in adobo
- 1 avocado
- 1 lime
- 2 tablespoons finely chopped onion
- salt
Instructions
- 1
Cover the chicken breasts with cold water. Season the water with salt and pepper. Add onion and cilantro.
- 2
Bring to a boil and let simmer until center is no longer pink
- 3
Roast the tomatoes at 400F for 20-30 minutes
- 4
Combine with 1/2 white onion, 1 clove garlic and 1/2 chipotle in adobo
- 5
Pulse blend and taste for heat, add more chipotle for more heat
- 6
Shred the chicken with two forks
- 7
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
- 8
Mix well
- 9
Heat up tortillas
- 10
Add a heaping spoonful of the chicken mixture to each tortilla
- 11
Roll tight and secure with a toothpick or skewer
- 12
Brush with olive oil or lard
- 13
Bake at 400F for 20-30 minutes
- 14
For the Basic Guac: crush 2 tablespoons of finely chopped onion using the back of a fork
- 15
Add onion to a bowl along with juice of half a lime, 1 avocado, and plenty of salt to taste
- 16
Coat the taquitos with Basic Guac and sprinkle with a final layer of cheese and cilantro
- 17
Serve with the Tomato-Chipotle salsa