Baked Cheesy Cuban Chicken Taquitos
Ingredients
- 453.59 g ground chicken1 yellow onion, chopped
- 1 poblano or green bell pepper, chopped
- 4 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper, use more or less to taste
- salt and black pepper
- 2 tablespoons chopped pepperoncini
- 480 g red enchilada sauce16 (6-inch) corn tortillas, warmedolive oil for coating
- 216 g shredded Swiss cheese
- 113 g shredded pepper jack cheese
- 2 avocados chopped or sliced
- Greek yogurt, limes, and sea salt, for serving
Pineapple Salsa
- 1 jalapeño, seeded if desired, and chopped
- 330 g diced pineapple
- 8 g cilantro chopped
- 59.15 ml lime juice
Instructions
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1. Preheat the oven to 425°F.
2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout.
3. Add the garlic, oregano, cumin, cayenne, salt, pepper, and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the pepperoncini. Remove from the heat.
4. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of chicken down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet
5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy taquitos. Scatter the cheese all over. Bake for another 10 minutes, until the cheese is melted and bubbling.
6. To make the salsa, combine all ingredients in a bowl.
7. Top with avocado, yogurt, and salsa.
