Baked Firecracker Cheesy Chicken Taquitos

• Meat

  • 1 cup Chicken

• Produce

  • 1/2 cup Black beans
  • 1/4 cup Cilantro
  • 1 Poblano pepper, roasted
  • 1/2 cup Sweet corn, whole kernel
  • 1/2 cup Tomatoes

• Condiments

  • 1/2 cup Sabra guacamole
  • 1/2 cup Sabra's greek style ranch dip

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Pepper jack cheese

• Other

  • 10 Small whole wheat flour tortillas (gluten free or white if you like those better

Found on withsaltandwit.com

Description

Ingredients

• Taquitos:
• 1 cup shredded chicken
• 1/2 cup whole kernel sweet corn
• 1/2 cup black beans
• 1/2 cup diced tomatoes
• 1 roasted poblano pepper, diced (or 1 4 oz can diced green chiles)
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded pepper jack cheese
• 10 Small whole wheat flour tortillas (gluten free or white if you like those better)
• Avocado Ranch Dipping Sauce:
• 1/2 cup Sabra’s Greek Style Ranch Dip
• 1/2 cup Sabra Guacamole

Directions

• Taquitos: Preheat oven to 425 degrees. Grease two large baking sheets generously with cooking spray.
• In a medium mixing bowl, mix the chicken, corn, black beans, tomatoes, poblano pepper, cilantro, cumin, salt and pepper.
• Lay out a tortilla on a flat workspace. Spoon 2 tablespoons of the chicken mixture down the center of the tortilla. Then top with a bit of cheese.
• Roll up the tortilla to form the taquitos, then place it on the prepared baking sheet, seam-side down. Repeat with the remaining ingredients until all of your taquitos are prepared.
• Spray the top of each tortilla with baking spray (this will help crisp them up).
• Place in preheated oven and bake for 15-20 minutes, or until the tortillas are crispy. Serve immediately with the dipping sauce.
• Dipping Sauce: Meanwhile, in a small mixing bowl, add the ranch dip and guacamole. Mix well and serve with taquitos.

Nutrition