Baked Cheesy Chicken and Spinach 'Taquitos'

Baked Cheesy Chicken and Spinach 'Taquitos'

with Zesty Tomato Salad

Read more

Taquitos are a traditional Mexican street food which are normally deep fried. We’ve baked ours instead to give it a healthy twist! They should crisp nicely in the oven while the cheesy centre melts. Get excited because they’re delicious!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

4 unit

Flour Tortillas, 6-inch


113 g

Baby Spinach

56 g

Red Onion, chopped

80 unit

Roma Tomato

1 unit


1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

3 tbsp

Sour Cream


½ cup

Cheddar Cheese, shredded


56 g

Spring Mix

Not included in your delivery

2 tbsp


2 tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories769 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate43 g
Sugar5 g
Dietary Fiber5 g
Protein55 g
Cholesterol209 mg
Sodium1168 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Silicone Brush
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the broiler to high (to broil the taquitos). In Step 2, use the following heat guide to determine what spice level you prefer: add 1/8 tsp for warm, 1/4 tsp for hot and 1/2 tsp for spicy!

Wash and dry all produce.* Cut the tomatoes into 1/2-inch pieces. Zest, then juice the lime(s). Pat the chicken dry with paper towels, then cut into 1/4-inch pieces.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook until softened, 3-4 min. Add chicken, Mexican seasoning and 1/8 tsp chipotle (dbl for 4 ppl). (NOTE: Reference heat guide in Start Strong.) Cook, stirring, until chicken is cooked through, 6-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Add the spinach and 1 tbsp water (dbl for 4 ppl) to the same pan. Stir together until the spinach wilts, 1-2 min. Season with salt and pepper. Remove the pan from the heat and stir in the cheese, sour cream and half the lime zest.


Divide the mixture between the tortillas. Roll up and place, seam-side down, in a lightly oiled 8x8-inch baking dish. Lightly brush the tops with oil. Place in the centre of the oven and broil until the taquitos are golden-brown, 2-3 min. (TIP: Keep an eye on them so that they don't burn!) (NOTE: Use a 9x13-inch baking dish for 4 ppl.)


Meanwhile, in a large bowl, whisk together the lime juice, remaining lime zest and 2 tsp sugar (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.


Toss the spring mix and tomatoes into the dressing. Divide the taquitos and zesty salad between plates.