Baked Chicken Taquitos: Crispy and Creamy

Ingredients

• 3 cups shredded rotisserie chicken, skin removed
• 0.5 cup plain non-fat Greek yogurt
• 1 cup sharp white cheddar cheese, shredded
• 4 oz canned diced green chiles
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 20 fresh corn tortillas
• 10 grams high-heat avocado oil spray
• 1 tsp coarse sea salt
• 1 large ripe avocado
• 0.25 cup fresh cilantro
• 1 lime, juiced
• 1 clove garlic, minced

Instructions

1. 1

   Prep the Filling: In a large mixing bowl, combine the 3 cups of shredded rotisserie chicken, 0.5 cup Greek yogurt, 4 oz diced green chiles, 1 tsp ground cumin, 0.5 tsp smoked paprika, and 1 cup shredded white cheddar. Mix until the chicken is completely coated and the mixture looks like a cohesive paste.

2. 2

   Steam the Shells: Stack 5-6 corn tortillas at a time between two damp paper towels. Microwave for 30-45 seconds. Note: They should be steaming hot and very flexible; if they feel stiff, they will crack.

3. 3

   Portion the Filling: Lay a warm tortilla flat. Place 2 tablespoons of the chicken mixture in a tight line about half an inch from the edge.

4. 4

   Roll Tight: Roll the tortilla away from you as tightly as possible. Ensure there are no large air pockets, as these will cause the taquitos to explode or become soggy.

5. 5

   Set the Seam: Place the taquito seam side down on a parchment lined baking sheet. The weight of the filling will keep it from unrolling.

6. 6

   Oil and Season: Mist the tops of all 20 taquitos generously with avocado oil spray. Sprinkle the 1 tsp of coarse sea salt evenly over the tops. Note: The salt sticks better to the oil than the dry shell.

7. 7

   Bake for Crunch: Slide the tray into a preheated 425°F (218°C) oven. Bake for 15-20 minutes. Look for the edges to turn a deep mahogany brown and the shells to feel rigid when tapped with a fork.

8. 8

   Blitz the Dip: While the oven does the work, put the avocado, cilantro, lime juice, and minced garlic into a food processor. Blend until velvety and smooth.

9. 9

   Rest and Serve: Let the taquitos sit for 2-3 minutes after they come out of the oven. Note: This allows the interior cheese to set so it doesn't squirt out on the first bite.

10. 10

    Final Garnish: Serve the hot taquitos alongside the cool avocado crema.