Chicken, jalapeños & sour cream 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. If this dish has you craving the real deal, Flight Centre can take you straight to Mexico, where every corner bursts with spice, culture, and flavour.
Mexican Chicken & Jalapeño Taquitos
Mexican Chicken & Jalapeño Taquitos
with guacamole & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Chicken
- Corn
- Free-Range Chicken Mince
- Fresh Coriander
- Guacamole
- NOMU Spanish Rub
- Piquanté Peppers
- Salad Leaves
- Sliced Pickled Jalapeños
- Sour Cream
- 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 mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center of each tortilla in a straight line from top to bottom (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 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.
‘QUITO’ DIET!
Pile up the Chicken and 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 mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center of each tortilla in a straight line from top to bottom (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 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.
‘QUITO’ DIET!
Pile up the Chicken and 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 mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center of each tortilla in a straight line from top to bottom (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 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.
‘QUITO’ DIET!
Pile up the Chicken and 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 mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center of each tortilla in a straight line from top to bottom (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 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.
‘QUITO’ DIET!
Pile up the Chicken and 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 Mexican Chicken & Jalapeño Taquitos?
The preparation time for Mexican Chicken & Jalapeño Taquitos with guacamole & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Mexican Chicken & Jalapeño Taquitos with guacamole & fresh coriander?
The total time required to make Mexican Chicken & Jalapeño Taquitos with guacamole & fresh coriander is between 35 and 60 minutes.
How many servings does Mexican Chicken & Jalapeño Taquitos provide?
4 servings
What are the main ingredients in Mexican Chicken & Jalapeño Taquitos?
Chicken, Corn, Free-Range Chicken Mince, Fresh Coriander, Guacamole, NOMU Spanish Rub, Piquanté Peppers, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Wheat Flour Tortillas
What is the nutritional information of Mexican Chicken & Jalapeño Taquitos?
Calories: 954, Carbs: 85 grams, Fat: grams, Protein: 41.3 grams, Sugar: 11.9 grams, Salt: 1756 grams
How do I prepare Mexican Chicken & Jalapeño Taquitos?
‘QUITO’ DIET!: Pile up the chicken and 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 mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season. 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. GET ROLLIN’: Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the chicken mixture down the center of each tortilla in a straight line from top to bottom (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 oven and bake until golden and starting to crisp, 10-12 minutes.
What should be prepared from my kitchen to make Mexican Chicken & Jalapeño Taquitos?
Chicken, Corn, Free-Range Chicken Mince, Fresh Coriander, Guacamole, NOMU Spanish Rub, Piquanté Peppers, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Wheat Flour Tortillas
How many calories does Mexican Chicken & Jalapeño Taquitos have?
954 calories
How much fat content does Mexican Chicken & Jalapeño Taquitos have?
grams
Woolies Products in this dish
