UCOOK’s take on classic taquitos! Chicken, jalapeño relish, and cream cheese are stuffed into tortillas, before being baked to crisp perfection in a hot oven and sided with vibrant green guacamole and a charred corn salad. Not only will your taste buds thank you, but so will your eyes!
Tasty Chicken & Jalapeño Taquitos
Tasty Chicken & Jalapeño Taquitos
with guacamole & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Avocado
- Avocados
- Chicken
- Corn
- Cream Cheese
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Jalapeño Relish
- NOMU Spanish Rub
- Piquanté Peppers
- Salad Leaves
- Spring Onion
- Spring Onions
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Seasoning (salt & pepper)
Chicken & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, place on a chopping board and roughly chop. Place in a bowl and combine with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsp of the Chicken mixture down the center of each tortilla in a straight line (you may have some chicken filling left over!) Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken & jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Chicken & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, place on a chopping board and roughly chop. Place in a bowl and combine with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsp of the Chicken mixture down the center of each tortilla in a straight line (you may have some chicken filling left over!) Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken & jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Chicken & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, place on a chopping board and roughly chop. Place in a bowl and combine with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsp of the Chicken mixture down the center of each tortilla in a straight line (you may have some chicken filling left over!) Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken & jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Chicken & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, place on a chopping board and roughly chop. Place in a bowl and combine with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 2-3 tbsp of the Chicken mixture down the center of each tortilla in a straight line (you may have some chicken filling left over!) Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken & jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Tasty Chicken & Jalapeño Taquitos?
The preparation time for Tasty Chicken & Jalapeño Taquitos with guacamole & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Tasty Chicken & Jalapeño Taquitos with guacamole & fresh coriander?
The total time required to make Tasty Chicken & Jalapeño Taquitos with guacamole & fresh coriander is between 35 and 60 minutes.
How many servings does Tasty Chicken & Jalapeño Taquitos provide?
4 servings
What are the main ingredients in Tasty Chicken & Jalapeño Taquitos?
Avocado, Avocados, Chicken, Corn, Cream Cheese, Free-range Chicken Mini Fillets, Fresh Coriander, Jalapeño Relish, NOMU Spanish Rub, Piquanté Peppers, Salad Leaves, Spring Onion, Spring Onions, Wheat Flour Tortillas
What is the nutritional information of Tasty Chicken & Jalapeño Taquitos?
Calories: 1111, Carbs: 92 grams, Fat: grams, Protein: 55.6 grams, Sugar: 33.3 grams, Salt: 1429 grams
How do I prepare Tasty Chicken & Jalapeño Taquitos?
CORN SALAD: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season. ‘QUITO’ DIET!: Pile up the chicken & jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef! GET ROLLIN’: Place the tortillas in a single layer on a chopping board. Place 2-3 tbsp of the chicken mixture down the center of each tortilla in a straight line (you may have some chicken filling left over!) Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the hot oven and bake until golden and starting to crisp, 10-12 minutes. GUACAMOLE TIME!: Place the avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside. CHICKEN & JALAPEÑO: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, place on a chopping board and roughly chop. Place in a bowl and combine with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and season.
What should be prepared from my kitchen to make Tasty Chicken & Jalapeño Taquitos?
Avocado, Avocados, Chicken, Corn, Cream Cheese, Free-range Chicken Mini Fillets, Fresh Coriander, Jalapeño Relish, NOMU Spanish Rub, Piquanté Peppers, Salad Leaves, Spring Onion, Spring Onions, Wheat Flour Tortillas
How many calories does Tasty Chicken & Jalapeño Taquitos have?
1111 calories
How much fat content does Tasty Chicken & Jalapeño Taquitos have?
grams
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