Mexican Pulled Chicken & Bacon Taquitos
with Chipotle Sour Cream & Avocado Salsa
How good are taquitos! Just like tacos (but crispier!), these rolled up golden tubes of goodness pack a punch with flavour. These ones have tender pulled chicken in a tomato based sauce, with a chipotle sour cream to heat things up and cool things down. Dig in!
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Ingredients
½
Onion
1 packet
diced bacon
1 packet
Sour Cream
(Contains Milk; )
1 packet
Mild Chipotle Sauce
1 packet
pulled chicken
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
Avocado
1
Tomato
½
Lemon
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice brown onion. • In a small bowl, combine sour cream and mild chipotle sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking up bacon with a spoon, until golden, 4-6 minutes. • Add pulled chicken, Mexican Fiesta spice blend and tomato paste and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add the butter, brown sugar and water, stirring, until slightly reduced, 1 minute.
• Lay mini flour tortillas on a flat surface. Spoon chicken filling down the centre of each tortilla. • Roll tortillas up tightly and place, seam-side down, evenly spaced on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake taquitos until golden and starting to crisp, 8-10 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Roughly chop tomato. Slice lemon into wedges. • In a medium bowl, combine avocado, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • Divide Mexican pulled chicken and bacon taquitos between plates. • Top with avocado salsa. Serve with chipotle sour cream and any remaining lemon wedges. Enjoy!