Easy and cheesy Baked Chicken Taquitos will become a yummy, Mexican-inspired family dinner favorite in no time! Serve with the Roasted Creamy Poblano Dip for an extra zesty and a little spicy kick.
Cheesy Baked Chicken Taquitos
Okay, I’m trying to control my excitement about this recipe, but it’s just so hard! Do you watch the show Chopped on Food Network? If you don’t, you need to check it out ASAP. It’s so much fun watching the chefs try to come up with something edible and delicious with a mod podge of ingredients, some which, I’ll admit, I’ve never even heard of, let alone tried to cook with!
Anyway, the reason I’m so excited is because I got to make this Cheesy Baked Chicken Taquitos recipe with Creamy Roasted Poblano Dip for the Chopped at Home Challenge with Sargento®.
For Round 2 of the Chopped at Home Challenge, there’s a Mexican theme, and you have to use all of the basket ingredients in the recipe. The ingredients are:
- Sargento Shredded 4 Cheese Mexican Blend
- Corn Tortillas
- Poblano Peppers
- Chicken Thighs
As you know, my motto is, “Everything is better with cheese!” So I’m sure you’re not surprised to find out that I created a super cheesy recipe, and that I’m absolutely thrilled to partner with Sargento. After all, Sargento Shredded Cheese is 100% real, natural, creamy, delicious cheese that’s grated, sliced or cut right off the block! It comes in 30 different varieties, blends, and cuts (ranging in size from 3.25 to 3.95 ounces) for a suggested retail price of just $2.69.
Now let me be honest with you. Those corn tortillas gave me some real grief during this challenge. First, I had a hard time coming up with a recipe that used them. I don’t like to use them too much because they’re kind of hard to work with unless they’re fresh. Despite my better judgment, I decided to go ahead and use store-bought corn tortillas, and my taquitos exploded! (Definitely would have gotten booted if I was in the real Chopped kitchen).
Sigh. So I made the recipe again using fresh, homemade corn tortillas, and it turned out fabulous. Like super fabulous. I couldn’t stop eating them. The kids couldn’t stop eating them. Amazing. They were cheesy, crunchy, and everything you’d hope for in your favorite recipe for taquitos. (If you’re making these at home, I strongly advise using fresh homemade corn tortillas or subbing them for 6-inch flour tortillas.) And the Creamy Roasted Poblano Dip added even more zesty, sweet, and spicy flavor. After we ran out of taquitos, I started eating it with chips!
You can enter the Food Network Chopped at Home Challenge too!
Needless to say, I had a lot of fun with this Chopped at Home Challenge, and you could, too!
Submit your recipe using all of the ingredients listed above to FoodNetwork.com/ChoppedChallenge for a chance to win $5,000 and a trip to New York City to compete in a real deal, televised Chopped cooking challenge with a $10,000 grand prize!
Cheesy Baked Chicken Taquitos Recipe with Creamy Roasted Poblano Dip
- 2 cups chopped or shredded cooked chicken (I used 5 medium bone-in chicken thighs)
- 2 cups Sargento 4 Cheese Mexican Blend shredded cheese
- 1 cup sour cream
- ¼ cup salsa
- ¼ cup finely chopped fresh cilantro (Optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & pepper to taste
- 12-18 (6-inch) tortillas
- 2 poblano peppers, halved length-wise
- 1 medium sweet onion, coarsely chopped
- 4-6 medium garlic cloves, divided
- 2 tablespoons olive oil
- 1 cup sour cream
- Salt & pepper to taste
- Preheat the oven to 400.
- Set aside 1 garlic clove. Place poblano peppers, onion, and the remaining garlic cloves on a large baking sheet.
- Brush the peppers with 1 tablespoon olive oil, and toss onions and garlic in the remaining tablespoon.
- Place in the oven to roast for 20-25 minutes, until all vegetables are tender and cooked through.
- While the vegetables are roasting, prep the taquitos to bake. In a large bowl, place chicken, cheese, sour cream, salsa, cilantro, and spices. Stir until combined.
- Scoop 2-3 tablespoons of taquito filling onto a tortilla Then roll into a taquito, and place on a large baking sheet.
- Bake in a 400 oven for 10-20 minutes, until they get slight crispy and cooked through.
- To finish the poblano dip: Once the roasted vegetables are cooled down enough to touch, place all in a food processor, along with the reserved fresh garlic clove. Pulse a few times to combine. Add sour cream and salt and pepper to taste. Process until fully combined.
- Serve cheesy baked chicken taquitos warm with fresh creamy roasted poblano dip.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.