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Chicken Taquitos with Poblano Guacamole

Crisp little corn tortillas wrapped around a cheesy chicken filling are baked and served with a smokey poblano guacamole. These make a great snack, appetizer or even dinner, just add Cilantro Lime Rice etc.
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Keyword guacamole, poblano peppers, taquito, tortilla
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

Chicken Taquitos

  • 2 cups shredded poached chicken, can use rotisserie to make it easier, see Notes
  • 3 cups shredded medium cheddar cheese, divided can also use bagged Tex Mex cheese blend
  • 2 medium jalapeño peppers, de-veined and seeded, minced, divided, see Notes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 lime
  • 16 small corn or flour tortillas, see Notes
  • cooking spray

Poblano Guacamole

  • 3 medium rice avocados, pitted
  • 1/4 cup finely chopped Spanish or white onion
  • 1 jalapeño pepper, de-veined and seeded, finely chopped, divided
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt, plus more to taste
  • 1 /2 tsp black pepper, plus more to taste
  • 1 lime, zested and juiced, a second if necessary
  • 1 cup diced poblano pepper, about 1 medium poblano pepper, de-veined and seeded
  • 1 tsp olive oil
  • 1 tsp ground cumin

Instructions

Chicken Taquitos

  1. Preheat oven to 425F. Line a baking sheet with a cooling rack or parchment paper and set aside.

  2. Combine the shredded chicken, 1 1/2 cups of the cheddar cheese, 3/4 amount of the chopped jalapeno, and spices in a large bowl and stir to combine. Squeeze in the juice from half a lime, and mix. Set aside.

  3. Heat a cast iron skillet over medium high heat and cook tortillas for 25-30 seconds on each side, until heated through and pliable, turning them regularly so as not to scorch. Place tortillas in a freezer bag to continue steaming and soften. Repeat with all the tortillas.

  4. Place a scant 2 tablespoons of the meat and cheese mixture along the lower section of the warm softened tortilla and tightly roll up. Place the rolled taco, seam-side down pressing down gently to seal, on the cooling rack or parchment paper. Don't over-crowd, or else the sides won't crisp up.

  5. Give all the exposed sides of the rolled tacos a light spray or brush of non-stick spray. Bake on the centre rack for 12 minutes. If they don't stay closed yet, keep them in this position for another few minutes till you can turn them over and they will stay closed.

  6. Carefully turn the taquitos, and sprinkle the remaining cheddar cheese and chopped jalapeño 'confetti' over them all.

  7. Bake an additional 5-8 minutes, or until golden and the cheese is just bubbling.

  8. Serve with Poblano Guacamole, salsa and sour cream, and Cilantro Rice. See Notes
  9. See blog post for more details.

Poblano Guacamole

  1. Scoop the avocado flesh into a medium bowl and use a fork to mash them up until creamy but still with some chunks visible.

  2. Add the onion, 3/4 of the chopped jalapeño, cilantro, lime juice and zest, and 1/2 teaspoon each of salt and pepper.

  3. Stir till everything is mixed and the consistency you like. If you want it creamier you may want to add more lime juice.

  4. Taste and add salt, pepper or lime juice if needed.

  5. Preheat the oven to 450°F.
  6. Place the chopped poblano pepper onto a baking sheet or into an cast iron skillet. Drizzle with oil and sprinkle with the cumin, and toss to coat.
  7. Roast until just tender and browned, about 15 minutes.
  8. Allow the pepper to cool for a few minutes. Then fold into the prepared guacamole. Garnish with the remaining chopped jalapeño pepper. This can be stored in the fridge till needed.

Recipe Notes

Feel free to use rotisserie chicken, leftover grilled or roasted chicken, or poach some chicken breasts. See the blog post for the instructions for poaching.

You can also replace the chicken with shredded beef or pork. Or why not sauté ground chicken, pork or beef instead, if that is what you have on hand.

If you want to use less chopped jalapeño for the taquitos, that's fine, go with what is good for your family.

Flour tortillas are softer and more pliable, and will be more tender.  If using corn, use good quality, and ensure that they are completely pliable before placing in the freezer bag. 
To freeze any taquitos, place rolled ones on a wax paper lined baking sheet. Freeze and then transfer to a freezer bag. These will keep in the freezer for up to two months. They can go directly into the oven, they will just require more time, about 25 minutes or so.

Feel free to reduce the amount of guacamole, unless you know you will be snacking on it during the week, it will store sealed in the fridge for up to three days.