Chipotle Chicken Taquitos with Street Corn

Chipotle Chicken Taquitos with Street Corn. Cinco de Mayo celebrations call for taquitos and...margs of course. Crispy Chipotle Chicken taquitos topped with spicy street corn and paired with a limey crema and avocado purée. Cheesy, spicy, tangy goodness !! Happy cinco de Mayo guys !! How are you celebrating ?!

With Cinco de Mayo being on a Wednesday, we obviously started our celebrations a little early last Saturday. Because a weekend marg celebration is totally necessary. BUT we are so not opposed to celebrating again today.

For tonight’s celebration we decided to go with something a little different. Cinco de Mayo always makes me think tacos. But we had tacos at Saturday’s celebration, so tonight we went with Taquitos. We have never done a taquitos recipe before, so we went with a simple but delicious crispy chipotle chicken taquito.

It’s loaded with chicken, chipotle peppers in adobo, diced tomatoes, and green chiles. Then we topped them spicy street corn and paired them with a Lime Crema and creamy avocado sauce. The flavors are seriously bursting in the center all wrapped up in a crispy flour tortilla.

And of course we didn’t mind celebrating with margs again too…because you can never have too many margs, especially for the warm weather !! Cheers and happy Cinco de Mayo !!

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Ingredients

• 2 tablespoons olive oil + olive oil spray

• 1 pound ground chicken

• 1/3 red onion; chopped

• 2 - 3 chipotle peppers in adobo; chopped

• 1 can Rotel tomatoes with chiles

• salt to taste

• 8 - 10 flour tortillas

• 1 cup pepper jack cheese

For the Street Corn

• 3-4 ears fresh corn kernels

• 3 tablespoons olive oil

• salt and pepper 

• 1 lime juiced 

• 1 1/2 teaspoons chili powder 

• 1 teaspoon paprika

• 1/2 teaspoon cumin

• 2 tablespoons fresh chives 

• 1/3 cup cojita cheese 

For the Creamy Avocado

• 1 avocado

• 2 tablespoons olive

• juice of 1 lime

• salt and pepper

For the Lime Crema

• 1 cup sour cream

• juice of 1 lime

• salt and pepper

Directions

1. Heat the olive oil in a large skillet. Add the onion and ground chicken. Cook until chicken is no longer pink. Add the chipotle peppers, rotel tomatoes with chiles, and salt. Cook for about 5 - 7 minutes until slightly thickened.

2. Warm the tortillas for about 30 seconds in the microwave. On a baking sheet lined with parchment paper, lay the tortillas out and spray both sides with olive oil. Spoon the chicken mixture into the middle of the tortillas and sprinkle each with cheese. Roll up and place seam side down on the baking sheet. Transfer to a 425 degree oven and bake for about 8 minutes. Flip over and cook for another 5 minutes until crispy.

3. Drizzle the corn with 3 tablespoons of olive oil and sprinkle with salt and pepper. Roast in 375 degree oven for 20 - 25 minutes until golden. Transfer to a medium bowl. Mix the corn with chili powder, paprika, cumin, juice of 1 lime, chives, and cojita cheese.

4. Make the the creamy avocado sauce. Add the avocado to the bowl of a food processor along with the olive oil, juice of 1 lime, salt and pepper. Process until smooth. Set aside.

5. Make the Lime Crema. In a small bowl, combine the sour cream with the lime juice, salt, and pepper.

6. Serve taquitos topped with street corn and alongside creamy avocado and Lime Crema.