Ingredients: |
Ingredients: 1 large poblano pepper
3 oz. cream cheese, room temp.
¼ cup salsa, any brand
1 TBL fresh lime juice
½ TSP ground cumin
½ TSP chili lime seasoning
½ TSP onion powder
3 garlic cloves, minced
3 TBL chopped cilantro
2 green onions, chopped
2 cups shredded cooked chicken
1 cup Sargento shredded 4 Cheese Mexican Blend
12 -5” fresh corn tortillas
Salt to taste
Olive Oil cooking spray
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Directions: |
Directions:Preheat oven to 425°
Line a baking sheet with foil coated lightly with cooking spray
Using a gas stove or grill, turn a burner to high and balance Poblano` pepper directly over the grates. Let it sit and allow the skin to blister and blacken. Using tongs, turn the pepper to other side. Repeat until the pepper is charred on all sides
Transfer the pepper to a Ziploc bag or a bowl covered with plastic wrap about 5-10 minutes, allowing the steam to loosen the skin. Once cool to the touch, remove the skin with your fingers
Slice one side of the pepper and discard the stem, seeds, and veins
Dice the pepper and add it to a large bowl with other ingredients
(except the tortillas.)
With a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll, about 20 seconds
Spoon 2 TBL of the chicken mixture onto the lower third of a tortilla
Roll the tortilla as tightly as you can
Place the rolled tortilla seam side down on the baking sheet
Repeat with remaining tortillas until the mixture is gone, making sure the Taquitos are not touching each other on the cooking sheet
Spray the tops lightly with olive oil cooking spray and sprinkle with salt, this is important, don't skip the salt!
Bake for 20-25 minutes or until crisp and golden
Serve with your favorite dipping sides
Makes 12 |
This recipe for Chicken Cheese Taquitos is from