Chicken Taquitos with Avocado Cream Sauce
Chicken Taquitos with Avocado Cream Sauce
Submitted by Charlene Hunt, Fustini's Petoskey
Meat and Poultry
Ingredients
- 3 cups shredded cooked chicken
- 1- 8oz block of cream cheese
- 1 chipotle in adobo sauce, chopped
- 1 tablespoon Fustini's Chipotle olive oil
- 2 teaspoons cumin
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 1 teaspoon chili powder
- Kosher salt
- black pepper
- 12 small corn tortillas
- 1 ½ cup shredded cheddar
- 1 ½ cup shredded pepper jack
- Pico de Gallo or salsa for serving
- crumbled queso fresco for serving
- 1 large avocado, pitted
- ½ cup sour cream
- ¼ cup packed cilantro leaves
- 1 clove of garlic
- 1 tablespoon Fustini's Persian Lime olive oil
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- Kosher salt
- Black pepper
Directions
- Preheat the oven to 425 degrees and lightly spray a large baking sheet with olive oil. In a large bowl, combine chicken, cream cheese, chipotle, cumin, chili powder, cayenne olive oil and grapefruit balsamic. Season lightly with salt and pepper.
- Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds or until warm and more pliable. Spread about ¼, cup of filling on one end of the tortilla, then sprinkle a little of both kinds of cheese next to the filling. Roll up tightly and place seam side down on a baking sheet. Repeat with remaining filling and cheese. Spray or brush lightly with olive oil. Bake 12-15 minutes until starting to turn golden.
- In a food processor, blend avocado, sour cream, cilantro, garlic, olive oil and balsamic vinegar. Season to taste with salt and pepper. Pour into a bowl and press plastic wrap directly over the surface to prevent browning and refrigerate until ready to use.
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