Make these delicious baked taquitos filled with chicken, black beans and cream cheese stuffed jalapeño peppers for a mild kick. Serve these at your Cinco de Mayo party with a tangy and creamy avocado crema dip.
You will need:
For the baked taquitos,
Flour tortillas - 6
Black bean paste - 6 tbsp (see Notes)
Chicken - 1 cup, cooked and shredded
Farm Rich Jalapeño Peppers - 12, frozen
Oil - to brush on top
For the avocado crema dip,
Avocado - 1, ripe
Sour cream - 1 cup
Lime juice - 2 tbsp
Salt - to taste
How to:
Chicken, Bean & Jalapeño Popper Taquitos: Pre-heat oven to 450 deg.F. Line a baking sheet with parchment paper. Set aside.
Lightly toast the tortillas on a hot skillet so that they are easy to roll up. Alternately, you can microwave them for 30 seconds.
Spread 1 tbsp black beans on a tortilla. Place some chicken at the edge. Top with two Farm Rich cream cheese filled Jalapeño Peppers.
Beginning from the filled end, roll up the tortilla and seal the edge with a dab of black bean paste or water. Place the rolled-up taquito seam side down on the baking sheet. Repeat till all tortillas are used up.
Brush lightly with oil. Bake for 10-12 minutes or till taquitos are golden at the edges and there are a few golden spots on the tops as well.
Remove from oven and serve with avocado crema. Recipe follows.
Avocado Crema: Peel, pit and mash the avocado flesh till smooth. In a bowl, combine mashed avocado with sour cream, lime juice and salt till smooth.
Notes:
1. Use refried beans or cook and mash some beans for the bean paste.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/04/27/baked-chicken-bean-jalapeno-popper-taquitos/