Chicken Taquitos | olivemagazine

Chicken taquitos

oil
for frying
1 small onion
sliced
1 small red pepper
finely sliced
1 tsp ground cumin
1 tsp chilli powder
2 skinless cooked chicken breasts
shredded
4 corn tortillas
50g mild cheddar
grated
1/4 iceberg lettuce
shredded
2 tbsp soured cream

SALSA

1/2 avocado
peeled, stoned and diced
1 lime
juiced, plus wedges to serve
1 tbsp of finely chopped red onion
10 baby plum tomatoes
quartered
1 tbsp pickled jalapeños from a jar
drained and chopped
a handful chopped coriander
plus extra to serve if you like

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. To make the salsa, mix all the ingredients with a good pinch of salt.
step 2
To make the taquitos, heat 1 tbsp of oil in a pan. Fry the onion and pepper on high until softened and slightly golden. Stir in the cumin and chilli powder and cook for a minute.
step 3
Put the chicken in a bowl then add the onion/pepper mix. Toss everything together. Lay out the tortillas and divide the chicken mix down the middle. Top with grated cheese and roll up into fat cigar shapes.
step 4
Heat 1 tbsp oil in a large ovenproof pan. Add the tortillas and fry on both sides until crisp and golden. Finish in the oven for 5 minutes to crisp up the sides.
step 5
To serve, put a pile of lettuce on a plate. Sit two taquitos on top then dollop with salsa, drizzle with soured cream and serve with the lime wedges. Scatter some coriander over to finish.