Baked Cheesy Chicken Taquito
with Zesty Salad
Taquitos are a traditional Mexican street food which are normally deep fried. We didn’t think that a deep fat fryer was something we could expect everyone to have in their kitchen cupboard, so we’ve baked them instead which is also a lot more healthy! They should crisp nicely in the oven while the cheesy centre melts... get excited because they’re delicious!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Chicken Breasts
1
Onion
60
Mature Cheddar Cheese
(Contains Milk)
1
Lime
1.5
Mexican Spice
1
Baby Spinach
1
Sour Cream
(Contains Milk)
8
Corn Tortilla
(Contains Cereals containing gluten)
2
Vine Tomatoes
2
Baby Gem Lettuce
Nutritional information
Utensils
Instructions
Lay a chicken breast on the chopping board, place your hand flat on top and slice it all the way through from the side, so that there are two thin halves. Repeat for the other chicken breasts. Now slice each half into thin strips and then cut the strips into small 1cm cubes. Tip: Slicing the chicken in half first means you will be able to cut very small pieces of chicken.
Pre-heat your oven to 200 degrees. On a separate chopping board, cut the onion in half through the root, peel and chop into roughly ½cm pieces. Grate the cheddar cheese. Grate the lime zest on the fine side of the grater.
Put a frying pan on medium heat and add a drizzle of oil and your onion. Cook for 5 mins until your onion is soft (don’t worry if it’s slightly browned), then add your chicken to the pan. Sprinkle in your lime zest, Mexican Spice, a pinch of salt and a good grind of black pepper and cook for 6-7 mins until your chicken is slightly browned and cooked through. Tip: The chicken is cooked when no longer pink in the middle.
Once your onion and chicken are cooked, put them in a large bowl and add the baby spinach. Stir into your chicken mixture (your spinach should wilt slightly) then add your cheddar cheese and sour cream. Mix together so everything is combined.
Line a large baking tray with baking paper (or tinfoil if you don’t have any baking paper). Put a tortilla on your chopping board and arrange a couple of spoonfuls of your chicken mixture down the centre of the tortilla leaving 1cm empty at each end. Fold the two gaps at the ends of the line of chicken mixture into the centre, then fold the wrap over so you have an enclosed parcel. Repeat with the other tortillas... your taquitos are ready!
Put each of your taquitos onto the baking tray, seam side down. Drizzle a little oil over them, then pop on the top shelf of your oven to cook for 10-15 mins or until slightly browned (but not burnt!).
In the meantime, chop the tomatoes into roughly 1cm pieces. Remove the root from the baby gem lettuce and cut into 1cm wide slices. Squeeze half the lime juice into a large bowl and pour in ½ tbsp of olive oil per person. Season with a pinch of salt, a good grind of black pepper and a good pinch of sugar (if you have some). Mix together with a fork, then add your tomatoes and lettuce to the bowl and mix together with your hands to give everything a good coating. Taste, and add more lime juice if you like things zesty!
When your taquitos are ready, remove them from your oven and serve two per person with your salad on the side. Enjoy!
