What do you call taquitos that are actually a little bigger than your average sized taquito? Because these are more like a cross between a burrito and a taquito due to their size…
A taquirrito? Sure!
In other words, you could choose to called these baked taquitos or taquirritos. Whatever makes you happy.
You know what makes me happy? When I surprise Wade with a great dish that he was expecting not to like. Going off of last week’s topic when I mentioned how much of a picky-eater Wade is, he did not seem impressed when I first suggested making baked taquitos for dinner one night.
The man likes tacos and he likes burritos. But he figured he would not be impressed with these yummy, rolled, hot Mexican masterpieces. Guess who won that night? Kaylin did. Mmm hmmm. In fact, Wade declared them one of the best dinners I’ve made him lately.
Considering how easy these are to throw together I think these are going to frequent our menu more often at our place. These healthy baked taquitos are SUPER easy to make. Take two chicken breasts that have been pounded out to thinner pieces, season them, cook them on a skillet, cook some peppers and veggies in a skillet, assemble taquitos with shredded chicken, roasted peppers and onions, cheese, and bake!
That was a long sentence but this is definitely not a long cooking process, people.
After the taquitos/taquirritos are all baked and crispy they are perfect for dipping in salsa, sour cream, or guacamole. Take your pick!
Healthy Baked Taquitos
1 – 1 1/2 lb. chicken breasts, pounded thin
1 tsp. chipotle pepper
1 tsp. turmeric
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
3 Tbsp. coconut oil (or olive oil), divided
2 large bell peppers, diced
2/3 cup diced onion
3/4 cup shredded cheese (I used monterey jack)
6 – 7 tortillas
Salsa, guacamole, or sour cream for dipping
Pound the chicken breasts to 1/2 inch thickness throughout. Season chicken breasts with chipotle pepper, turmeric, salt, pepper, and cumin. Heat a medium skillet with 2 Tbsp. coconut oil over medium-high heat.
Add chicken breasts to hot skillet and reduce heat to medium. Cook chicken breasts on one side for 3 minutes. Flip and continue cooking until no longer pink in the middle and juices run clear, roughly 7 more minutes.
Remove chicken from skillet and set aside. Add 1 Tbsp. of coconut oil to skillet the chicken was cooked in. Add diced peppers and onions and continue cooking over medium-low heat until vegetables are tender and onions are just starting to turn translucent and golden brown.
While veggies are sauteing in skillet, roughly shred or chop the chicken breasts after allowing them to rest for 5 minutes. Make sure you allow the chicken to rest first! This allows the chicken to stay more juicy and tender. Preheat oven to 410 degrees. Prepare a baking pan with foil and lightly spray the foil with cooking spray.
Once veggies are done, remove the skillet from the heat. Start assembling your taquitos. Add 2 heaping Tbsp. chicken, 2 Tbsp. veggies, and 2 Tbsp. shredded cheese. Roll the taquito and place it seam side down on the prepared baking sheet with foil. Continue making taquitos until you run out of filling ingredients.
Lightly spray the assembled taquitos with cooking spray. Bake in preheated oven for 15 minutes. Remove from oven, allow to rest for a couple minutes. Best enjoyed fresh with sauces for dipping.
What is your favorite topping for tacos or burritos? Guacamole, salsa, or sour cream? I’m a guacamole girl.