Armstrong Cheese shared with us this delicious recipe for Chicken Taquitos with Pineapple Salsa. These crispy corn tortilla rolls, filled with savoury ground chicken and melted cheese, are perfectly complemented by a refreshing pineapple salsa and zesty lime crema. It’s a delicious fusion of flavours that your taste buds won’t be able to resist.
Chicken Taquitos with Pineapple Salsa
Prep time: 25 min
Total time: 35 min
Serving: 4
Ingredients:
For the pineapple salsa
- 250 ml (1 cup) diced fresh pineapple
- 1 red or orange bell pepper, diced
- 60 ml (1/4 cup) minced red onion
- 60 ml (1/4 cup) minced fresh coriander leaves
- 1/2 jalapeño pepper, seeded and minced (use less for a milder-tasting salsa)
- 30 ml (2 tbsp) freshly squeezed lime juice
- 2 ml (1/2 tsp) salt
For the lime crema
- 125 ml (1/2 cup) sour cream
- 15 ml (1 tbsp) freshly squeezed lime juice
- 2 ml (1/2 tsp) salt
For the chicken taquitos
- 12 corn tortillas
- 15 ml (1 tbsp) extra-virgin olive oil, plus more for brushing
- 450 g (1 lb) ground chicken
- 2 cloves garlic, minced
- 1/2 jalapeño pepper, seeded and minced (optional)
- 125 ml (1/2 cup) tomato sauce
- 5 ml (1 tsp) Mexican chili powder
- 5 ml (1 tsp) smoked paprika (optional)
- 5 ml (1 tsp) dried oregano
- 250 ml (1 cup) Armstrong Mexican Fiesta Cheese, shredded
Directions:
For the pineapple salsa
In a bowl, mix all the ingredients together. Set aside until service.
For the lime crema
In a bowl, mix all the ingredients together. Set aside until service.
For the chicken taquitos
1. Preheat oven to 225°C (450°F). Line a baking sheet with parchment paper.
2. In a skillet set over medium-high heat, warm the olive oil. Add the ground chicken and cook, breaking up lumps with a wooden spoon, until browned in bits, about 6 minutes. Add the garlic and jalapeño pepper (optional) and cook, stirring, for 1 minute more. Add the tomato sauce, chili powder, paprika (optional), and oregano, and stir to combine. Simmer for 10 minutes, or until the mixture is thick. Remove from the heat.
3. Warm the tortillas in the microwave. Lightly brush both sides of a tortilla with olive oil. Spoon about 45 ml (3 tbsp) of the chicken mixture in a line in the centre of the tortilla, then sprinkle with 30 ml (2 tbsp) of the shredded Armstrong Mexican Fiesta Cheese. Roll up tightly, then transfer to the prepared baking sheet, seam side down. Repeat to prepare all the taquitos.
4. Bake the chicken taquitos for about 10 minutes, or until browned and crisp.
5. Serve the hot, crispy chicken taquitos with the pineapple salsa and the lime crema.
