What are the main ingredients in Tasty Chicken & Jalapeño Taquitos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Tasty Chicken & Jalapeño Taquitos?

Calories: 1007, Carbs: 88 grams, Fat: grams, Protein: 54.3 grams, Sugar: 14.8 grams, Salt: 1447 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 chopped peppers, ½ the picked coriander, the spring onion greens, the rinsed salad leaves, and seasoning. ‘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!: Halve and peel the avocado and place in a bowl. Roughly mash to the desired guacamole consistency. Season. 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 along with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and seasoning. Mix until combined.

What should be prepared from my kitchen to make Tasty Chicken & Jalapeño Taquitos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Tasty Chicken & Jalapeño Taquitos

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

with guacamole & fresh coriander

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Chicken
Corn
Cream Cheese
Free-range Chicken Mini Fillets
Fresh Coriander
Jalapeño Relish
NOMU Spanish Rub
Pickled Bell Peppers
Salad Leaves
Spring Onion
Spring Onions
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Photo of Tasty Chicken & Jalapeño Taquitos

Serves 1

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 along with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and seasoning. Mix until combined.
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 chopped peppers, ½ the picked coriander, the spring onion greens, the rinsed salad leaves, and seasoning.
GUACAMOLE TIME!
Halve the avocado and set aside the half containing the pip for another meal. Peel the remaining half and place in a bowl. Roughly mash to the desired guacamole consistency. 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!

Free-range Chicken Mini Fillets - 150g
NOMU Spanish Rub - 7,5ml
Cream Cheese - 60ml
Spring Onion - 1
Jalapeño Relish - 15ml
Wheat Flour Tortillas - 5
Corn - 50g
Pickled Bell Peppers - 20g
Fresh Coriander - 3g
Salad Leaves - 20g
Avocado - 1

Download the Recipe

Serves 2

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 along with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and seasoning. Mix until combined.
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 chopped peppers, ½ the picked coriander, the spring onion greens, the rinsed salad leaves, and seasoning.
GUACAMOLE TIME!
Halve and peel the avocado and place in a bowl. Roughly mash to the desired guacamole consistency. 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!

Free-range Chicken Mini Fillets - 300g
NOMU Spanish Rub - 15ml
Cream Cheese - 125ml
Spring Onion - 1
Jalapeño Relish - 30ml
Wheat Flour Tortillas - 10
Corn - 100g
Pickled Bell Peppers - 40g
Fresh Coriander - 5g
Salad Leaves - 40g
Avocado - 1

Download the Recipe

Serves 3

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 along with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and seasoning. Mix until combined.
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 chopped peppers, ½ the picked coriander, the spring onion greens, the rinsed salad leaves, and seasoning.
GUACAMOLE TIME!
Halve the avocados and set aside one of the halves containing the pip for another meal. Peel the remaining avo and place in a bowl. Roughly mash to the desired guacamole consistency. 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!

Free-range Chicken Mini Fillets - 450g
NOMU Spanish Rub - 22,5ml
Cream Cheese - 180ml
Spring Onions - 2
Jalapeño Relish - 45ml
Wheat Flour Tortillas - 15
Corn - 150g
Pickled Bell Peppers - 60g
Fresh Coriander - 8g
Salad Leaves - 60g
Avocados - 2

Download the Recipe

Serves 4

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 along with the cream cheese, the spring onion whites, the jalapeño relish (to taste), and seasoning. Mix until combined.
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 chopped peppers, ½ the picked coriander, the spring onion greens, the rinsed salad leaves, and seasoning.
GUACAMOLE TIME!
Halve the avocados and remove the pips. Peel off the avocado skin and place the flesh in a bowl. Roughly mash to the desired guacamole consistency. 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!