Believe it or not, one of the most popular recipes on this blog is my take on Rotisserie Chicken Burritos. I’m guessing it must be the combination of cheesy deliciousness and the ease of using precooked rotisserie chicken that makes the burritos so popular. (And did I mention the melted cheese? YUM!) With that in mind, Matt and I set out to see what other easy weeknight meal we could make with rotisserie chicken. These baked chicken and poblano chile taquitos are the satisfying result!
Taquitos are basically little burritos that are bite-sized and perfect for dipping. Just like burritos, taquitos are created by wrapping a tortilla around tasty filling, but unlike burritos the taquitos are baked in the oven (or fried) to give them a nice crispy texture. The firm outer shell of the tortilla helps each little taquito hold its shape as you dip it into your choice of salsa, sour cream or guacamole.
We made our taquitos rather plump which worked out well since they were our main dinner entree. If you wanted to serve these as an appetizer you could make them a little thinner. Also, we made up our filling as we went along and we’ll probably continue to tweak it when we make these in the future, so have fun and play around with your own combination of shredded meat, veggies, and seasonings. Just don’t forget the cheese! 🙂
Baked Rotisserie Chicken Taquitos with Poblano Chiles
You will need…
3 small Poblano Peppers
1/2 Yellow Onion, finely diced
1 clove Garlic, minced
1 large Rotisserie Chicken Breast, meat removed from bone and chopped
1 teaspoon Chile Powder
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Mexican Oregano
Salt and Pepper, to taste
Approx. 1 cup Shredded Mexican Blend Cheese
Handful Cilantro Leaves, roughly chopped
1/4 cup Peanut Oil
12-18 Small Corn Tortillas
Sour Cream and Salsa, for serving
Place the poblano peppers on a rimmed baking sheet and broil on the top rack of an oven for 10-15 minutes, turning occasionally, until the pepper skin is blistered and starting to blackened. Remove from the oven and transfer the peppers to a glass bowl. Cover the bowl for 5-10 minutes with a dish towel to hold in the moisture. Then, carefully peel the skin off of the poblanos (it should come off pretty easily), remove the seeds and finely chop.
Saute the diced onions and garlic in a non-stick pan over medium-high heat until translucent. Add in the chopped poblanos, chicken and seasonings (chile powder through salt and pepper) and stir well. Saute until ingredients are heated through then transfer to a large bowl. Stir in the shredded cheese and cilantro to complete your taquito filling.
Heat the peanut oil in a small pan over medium heat. Use tongs to place a tortilla in the oil. The oil is hot enough when small bubbles appear around the outer edge of the tortilla. (It’s too hot if the oil is bubbling wildly and/or causing the tortilla to lift up out of the oil.) Allow the tortilla to heat in the oil for 20-30 seconds, then use the tongs to flip it over and cook for another 15 seconds. Lift the tortilla out of the oil, allow the excess oil to drip off, then transfer to a cutting board. Fill the tortilla with a small amount of the filling (approx. 2-3 tablespoons), roll it up, and place it seam-side down on a baking sheet. Repeat this process with the remaining tortillas.
Bake the taquitos in a preheatead 350°F oven for 20-30 minutes or until the tops are golden brown. Serve with sour cream and salsa.