Ingredients
- 5 cups of shredded (or chopped small) rotisserie chicken
- 4 ounces cream cheese softened
- 1 cup of shredded montery jack cheese (sharp or regular cheddar works as well)
- 1 cup pico de gallo + additional for serving
- 1 14.5 ounce can of black beans drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 18 corn tortillas 6 inches in size
- Avocado oil spray
- 1 1/2 medium avocados (about 1 cup packed)
- 1/2 large juicy lime (1 Tablespoon)
- 3-6 slices pickled jalapeño slices (more if not spicy)
- 1/2 cup sour cream
- 1/2 cup roughly chopped cilantro
- 1/2 teaspoon salt
- 2 pinches pepper
Instructions
Taquito Filling Instructions:
- Preheat oven to 425 or 400 if using the convection setting on your oven.
- Whip softened cream cheese in a large bowl with a hand held mixer. Next, add pico de gallo and mix on low with cream cheese until combined. Scrape down the sides of bowl with a rubber scraper. Add shredded cheese, black beans, chili powder, smoked paprika, oregano, cumin, salt, and pepper, and mix. Lastly, add chicken to bowl and mix everything together.
3. Line a large baking sheet with parchment paper.
4. Heat tortillas wrapped in a damp towel in microwave for approximately 60-75 seconds until heated through.
5. Scoop slightly more than 1/3 cup of filling into a tortilla distributing evenly in the center from the top to the bottom. Wrap tightly and place on baking sheet. Repeat until all tortillas are filled.
6. Spray the tops of the stuffed tortillas with avocado oil spray. Place baking sheet in the oven for 8-10 minutes until heated through and crispy.
7. Serve with avocado crema (see recipe below), additional pico de gallo, serve and enjoy!
Avocado Crema Instructions:
1. To the bowl of a food processor add avocados, lime juice, pickled jalapeños, sour cream, cilantro, salt, and pepper. Turn processor on and mix until mostly smooth.
Notes
I like to use fermented jalapeños but store bought will work just as well. I have fermented jalapeños in my fridge at all times because we use them on EVERYTHING (chili, burritos, enchiladas, hot sauce, soup….). If you want to give fermented jalapeños a try, give Cultured Guru a follow and try her recipe.
- Prep Time: 20 min.
- Cook Time: 10 min.