Cheesy Chicken Taquito
with Zingy Salad
Taquitos are a traditional Mexican street food. They're normally deep fried but we didn't think that a deep fat fryer was something we could expect everyone to have in their kitchen cupboard... So we've baked them here instead which is easier and also healthier! They should crisp nicely in the oven while the cheesy centre melts. Get excited because they're delicious!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
British Chicken Breasts
1
Onion
60
Mature Cheddar Cheese
(Contains Milk)
1
Lime
1.5
Mexican Spice
1
Baby Spinach
1
Sour Cream
(Contains Milk)
8
Corn Tortilla
(Contains Cereals containing gluten)
2
Vine Tomatoes
2
Baby Gem Lettuce
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Halve, peel and chop the onion into roughly ½cm pieces. Grate the cheddar cheese. Zest the lime. Lay a chicken breast on the chopping board, place your hand flat on top and slice it all the way through from the side, so that there are two thin halves. Repeat with each breast, then chop the half breasts into 1cm cubes. Wash your hands and your chopping board!
Put a drizzle of oil in a frying pan on medium heat and add the onion. Cook until soft, about 5 mins. Add the chicken to the pan. Sprinkle in the lime zest and Mexican spice (use less if you don't like it hot!). Season with a pinch of salt and a good grind of black pepper. Fry until the chicken is cooked through, 6-7 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Once the onion and chicken are cooked, put them in a mixing bowl and add the baby spinach, cheddar cheese and sour cream. Mix together until everything is combined - the spinach will wilt slightly. Line a large baking tray with baking paper. Put a tortilla on your chopping board and put a couple of spoonfuls of filling in a horizontal line down the centre. Leave a 1cm gap at either end. Get ready to roll...
Fold the sides where you left the gap towards the filling into the centre. Then roll up from the bottom so you have an enclosed parcel. Repeat with the other tortillas then place them on your baking tray, seam-side down. Drizzle over a little oil over, then pop on the top shelf of your oven to cook for 10-15 mins or until slightly browned (but not burnt!).
In the meantime, chop the tomatoes into roughly 1cm pieces. Remove the root from the baby gem lettuce and cut into 1cm wide slices. To make your salad dressing, squeeze half the lime juice into a mixing bowl and add the olive oil (amount specified in the ingredient list). Season with a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some).
Add the tomatoes and lettuce to the bowl with the dressing and toss to coat. Taste, and add more lime juice if you like things zesty! When the taquitos are ready, remove them from your oven and serve two per person with the salad on the side. Enjoy!
