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!
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Red Onion, chopped
Cheddar Cheese, shredded(ContainsMilk/Lait)
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.